I love this 20 Minute Miso Ginger Beef and Broccoli because it’s a fast, flavorful dinner that tastes like it came from a restaurant, but I can make it on a weeknight with simple ingredients.
Why You’ll Love This Recipe
I love the combination of savory miso and fresh ginger in this dish. The beef stays tender and juicy, and the broccoli stays crisp‑tender, so every bite has great texture. Since it comes together in just 20 minutes, it’s perfect for busy nights when I want something satisfying without spending lots of time cooking.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound (450 g) beef flank steak, thinly sliced against the grain
3 cups broccoli florets
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil (or other neutral oil)
1/4 cup beef broth or water
1 teaspoon cornstarch
2 green onions, sliced
Optional: sesame seeds for garnish
directions
In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, grated ginger, minced garlic, beef broth (or water), and cornstarch until smooth.
Heat the sesame oil in a large skillet or wok over medium‑high heat.
Add the thinly sliced beef to the hot pan and cook for 2–3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli florets and a splash of water (about 2 tablespoons). Cook for 3–4 minutes, stirring, until the broccoli turns bright green and starts to become tender.
Return the beef to the skillet and pour the miso‑ginger sauce over the beef and broccoli. Stir everything together and cook for another 2–3 minutes, until the sauce thickens and coats the ingredients.
Remove from heat and sprinkle with sliced green onions and sesame seeds if I want an extra touch of flavor and texture.
Servings and timing
I estimate this recipe serves 4 people. The total time is about 20 minutes: 10 minutes of prep and 10 minutes of cooking.
Variations
If I want a lighter version, I swap beef for thinly sliced chicken breast.
To make it vegetarian, I replace the beef with firm tofu cubes and use vegetable broth instead of beef broth.
For extra heat, I add a pinch of red pepper flakes or a drizzle of chili garlic sauce.
I sometimes add sliced bell peppers or snap peas for more veggies and color.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave the dish for 1–2 minutes or warm it gently in a skillet over medium heat until heated through. If the sauce seems thick, I add a splash of water to loosen it while reheating.
FAQs
What cut of beef is best for this dish?
I prefer using flank steak because it cooks quickly and stays tender when sliced thinly against the grain.
Can I make this dish gluten‑free?
Yes. I use gluten‑free soy sauce (or tamari) instead of regular soy sauce to make it gluten‑free.
Can I prep this ahead of time?
I often slice the beef and mix the sauce ahead of time in the morning so it’s ready to cook when I get home.
What can I serve with this dish?
I like serving it over steamed rice or noodles to soak up the delicious miso‑ginger sauce.
Can I freeze leftovers?
I don’t recommend freezing this dish because the texture of the broccoli changes when frozen and reheated, but the cooked beef can be frozen separately for up to 2 months.
Conclusion
I find this 20 Minute Miso Ginger Beef and Broccoli to be one of my go‑to quick dinners. The bold flavor of miso and ginger makes it feel special, even though it’s incredibly simple to prepare. It’s great for weeknights, and I can easily adapt it to suit different tastes or dietary needs. I hope I inspire you to make this dish as often as I do.
A fast and flavorful weeknight dinner featuring tender beef, crisp-tender broccoli, and a savory miso-ginger sauce, ready in just 20 minutes.
Ingredients
1 pound (450 g) beef flank steak, thinly sliced against the grain
3 cups broccoli florets
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil (or other neutral oil)
1/4 cup beef broth or water
1 teaspoon cornstarch
2 green onions, sliced
Optional: sesame seeds for garnish
Instructions
In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, grated ginger, minced garlic, beef broth (or water), and cornstarch until smooth.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the thinly sliced beef to the hot pan and cook for 2–3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli florets and a splash of water (about 2 tablespoons). Cook for 3–4 minutes, stirring, until the broccoli turns bright green and starts to become tender.
Return the beef to the skillet and pour the miso-ginger sauce over the beef and broccoli. Stir everything together and cook for another 2–3 minutes, until the sauce thickens and coats the ingredients.
Remove from heat and sprinkle with sliced green onions and sesame seeds if desired.
Notes
Swap beef with thinly sliced chicken or firm tofu for variations.
Use gluten-free soy sauce (tamari) for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Add red pepper flakes or chili garlic sauce for heat.
