20 Minute Miso Ginger Beef and Broccoli.
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If you’re craving a quick, flavorful dinner that feels both comforting and a little exotic, this 20 Minute Miso Ginger Beef and Broccoli is your new best friend. The rich umami notes from white miso paste combined with the zing of fresh ginger and a hint of Thai red curry paste create a symphony of flavors that elevate simple ingredients to something truly special. Plus, it’s ready in 20 minutes flat — perfect for busy weeknights when you want something satisfying without the hassle.
This recipe is a fantastic way to sneak more greens into your meal with vibrant broccoli florets, while tender flank steak slices soak up every bit of that luscious sauce. Whether you’re a seasoned home cook or just starting out, you’ll find this dish easy, quick, and incredibly rewarding. Let’s dive in!
Why This Recipe Belongs in Your Rotation
This 20 Minute Miso Ginger Beef and Broccoli is a total game-changer for several reasons. First, the flavor profile is a delightful balance of savory, sweet, and spicy — thanks to white miso, honey, and Thai red curry paste. It’s not your average stir-fry; it’s layered with complex tastes that feel gourmet but come together in no time.
Secondly, the prep and cook time are super quick. If you’ve ever wished for a dinner that’s ready before your favorite show even starts, this is it. The thinly sliced flank steak cooks fast and stays tender, while the broccoli retains its crunch, giving you perfect texture contrast.
Lastly, it’s versatile. Swap out flank steak for chicken or tofu if you like, or pair this with rice or noodles for a complete meal. If you love dishes like Beef And Vegetable Stir Fry or crave the rich flavors of Garlic Butter Steak Bites With Potatoes, this recipe will fit right in with your favorites.
Your Shopping Guide
- Tamari or soy sauce (1/2 cup): Tamari is gluten-free and has a deeper flavor, but regular soy sauce works fine if you don’t have tamari.
- Bone broth (1/2 cup): Use a good quality chicken or beef broth to keep it halal-friendly and flavorful.
- White miso paste (2 tablespoons): This is the magic ingredient that adds a savory depth. Look for a mild white miso for the best balance.
- Honey (2 teaspoons): For a subtle sweetness that balances the miso and curry.
- Thai red curry paste (2-3 tablespoons): Adds warmth and spice. Adjust the amount based on your heat preference.
- Ginger juice (2 tablespoons): Extracted from the jar of pickled ginger — this adds a fresh, zesty punch.
- Toasted sesame oil (1 tablespoon): For that nutty aroma and flavor that ties the dish together.
- Flour or gluten-free flour (1 tablespoon): Helps thicken the sauce beautifully.
- Flank steak (1 1/2 pounds): Thinly sliced against the grain for tenderness.
- Black pepper: Freshly ground is best for seasoning.
- Broccoli florets (3 cups): Fresh, crisp, and vibrant green.
- Ghee or extra virgin olive oil (2 tablespoons): For sautéing — ghee adds a rich buttery flavor.
- Shallots (2, sliced): Mild and sweet, a great base flavor.
- Fresh chopped ginger (1 tablespoon): Adds bright, zesty freshness.
- Garlic cloves (4, chopped): Aromatic and pungent — a must-have in stir-fries.
- Sesame seeds (2 tablespoons): Toasted, for garnish and crunch.
- Green onions and pickled ginger: For serving and added freshness.
Equipment & Tools
- Sharp chef’s knife: Essential for thinly slicing the flank steak and chopping aromatics.
- Cutting board: A sturdy surface for prep.
- Large skillet or wok: For quick, even cooking and stir-frying.
- Mixing bowl: To combine the sauce ingredients and marinate the steak.
- Measuring cups and spoons: For accuracy with the sauce components.
- Spatula or wooden spoon: For stirring and tossing the ingredients.
- Small bowl: To mix flour with a bit of broth for thickening.
20 Minute Miso Ginger Beef and Broccoli. in Steps
Step 1: Prepare the Sauce
In a mixing bowl, whisk together 1/2 cup tamari or soy sauce, 1/2 cup bone broth, 2 tablespoons white miso paste, 2 teaspoons honey, 2-3 tablespoons Thai red curry paste, 2 tablespoons ginger juice, and 1 tablespoon toasted sesame oil until smooth. Set aside.
Step 2: Prep the Beef
Thinly slice 1 1/2 pounds of flank steak against the grain. Lightly season with freshly ground black pepper and toss with 1 tablespoon of flour to help the sauce cling and thicken during cooking.
Step 3: Cook the Aromatics
Heat 2 tablespoons ghee or extra virgin olive oil in a large skillet or wok over medium-high heat. Add 2 sliced shallots, 1 tablespoon fresh chopped ginger, and 4 chopped garlic cloves. Sauté for 1-2 minutes until fragrant and softened.
Step 4: Cook the Beef
Add the floured flank steak to the skillet in a single layer. Sear for 2-3 minutes until browned on one side, then flip and cook for another 1-2 minutes. Don’t overcrowd the pan — if needed, cook the beef in batches.
Step 5: Add Broccoli and Sauce
Toss in 3 cups of broccoli florets and pour the prepared sauce over the beef and broccoli. Stir to combine, then cover and let everything simmer for 3-4 minutes until the broccoli is vibrant and tender-crisp, and the sauce thickens beautifully.
Step 6: Finish and Serve
Remove the lid and give everything a final stir. Sprinkle 2 tablespoons toasted sesame seeds on top, and garnish with chopped green onions and pickled ginger for an extra burst of flavor and color. Serve immediately over steamed rice or noodles for a wholesome meal.
Fit It to Your Goals
- Lower Carb: Serve over cauliflower rice or spiralized zucchini noodles instead of traditional rice.
- Protein Boost: Add extra flank steak or toss in edamame or cooked chickpeas for plant protein.
- Vegetarian/Vegan: Swap flank steak for firm tofu or tempeh, and use vegetable broth instead of bone broth.
- Spice Level: Adjust Thai red curry paste to taste — use less for mild heat or add a pinch of chili flakes for more kick.
- Gluten-Free: Use tamari and gluten-free flour to keep the dish free from gluten.
Mistakes Even Pros Make
- Overcrowding the Pan: Adding too much beef at once causes steaming instead of searing, which leads to tough, unevenly cooked meat.
- Skipping the Flour: The flour helps thicken the sauce and make it cling to the beef. Without it, the sauce can feel watery.
- Using Thick Broccoli Stems: The florets cook faster and have better texture, so trim off those thick stems or slice them thinly if you want to use them.
- Not Adjusting Sauce Spice: Everyone’s heat tolerance is different. Taste your Thai red curry paste before adding — some brands are much hotter than others.
Best Ways to Store
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth if the sauce has thickened too much.
- Freeze: This dish freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Prep Ahead: Slice the beef and chop the aromatics in advance to save time on busy days.
Helpful Q&A
Can I use a different cut of beef?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can substitute sirloin or skirt steak. Just be sure to slice thinly against the grain to keep it tender and cook it quickly.
What if I don’t have pickled ginger or ginger juice?
If you don’t have ginger juice from pickled ginger, freshly grated ginger works beautifully. Use about 1 tablespoon fresh grated ginger instead for that bright, zesty flavor.
Is it possible to make this recipe vegetarian?
Yes! Replace the flank steak with firm tofu or tempeh, and swap bone broth for vegetable broth. Use tamari for gluten-free and soy-free options, and you’ll have a delicious plant-based version.
Can I make this dish spicier?
Definitely. Increase the amount of Thai red curry paste or add a pinch of cayenne pepper or fresh sliced chili peppers when cooking. Just be mindful of the heat level to suit your taste.
Weekend Projects
- Beef And Vegetable Stir Fry – Explore more vibrant stir-fry recipes with a variety of veggies and flavors.
- Garlic Butter Steak Bites With Potatoes – A perfect weekend indulgence with crispy potatoes and buttery steak bites.
- Homemade Pickled Ginger – Try making your own pickled ginger at home to elevate your Asian-inspired dishes.
- Ginger Sesame Sauce – Whip up this versatile sauce to use in salads, noodles, or as a marinade.
Final Thoughts
There’s something truly satisfying about mastering a dish that’s both quick and packed with flavor, and this 20 Minute Miso Ginger Beef and Broccoli fits the bill perfectly. The layers of umami from miso, the aromatic punch of ginger and garlic, and the comforting richness of bone broth come together to create a dinner you’ll want to make again and again. Plus, the recipe’s flexibility means you can easily tailor it to your dietary preferences and goals.
Whether you’re cooking for family, meal prepping for the week, or simply craving a delicious stir-fry with a twist, this dish will not disappoint. So grab your skillet, chop up that flank steak, and enjoy a vibrant, nourishing meal that’s ready in a flash!
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20 Minute Miso Ginger Beef and Broccoli.
Ingredients
Equipment
Method
- In a mixing bowl, whisk together 1/2 cup tamari or soy sauce, 1/2 cup bone broth, 2 tablespoons white miso paste, 2 teaspoons honey, 2-3 tablespoons Thai red curry paste, 2 tablespoons ginger juice, and 1 tablespoon toasted sesame oil until smooth. Set aside.
- Thinly slice 1 1/2 pounds of flank steak against the grain. Lightly season with freshly ground black pepper and toss with 1 tablespoon of flour to help the sauce cling and thicken during cooking.
- Heat 2 tablespoons ghee or extra virgin olive oil in a large skillet or wok over medium-high heat. Add 2 sliced shallots, 1 tablespoon fresh chopped ginger, and 4 chopped garlic cloves. Sauté for 1-2 minutes until fragrant and softened.
- Add the floured flank steak to the skillet in a single layer. Sear for 2-3 minutes until browned on one side, then flip and cook for another 1-2 minutes. Don’t overcrowd the pan — if needed, cook the beef in batches.
- Toss in 3 cups of broccoli florets and pour the prepared sauce over the beef and broccoli. Stir to combine, then cover and let everything simmer for 3-4 minutes until the broccoli is vibrant and tender-crisp, and the sauce thickens beautifully.
- Remove the lid and give everything a final stir. Sprinkle 2 tablespoons toasted sesame seeds on top, and garnish with chopped green onions and pickled ginger for an extra burst of flavor and color. Serve immediately over steamed rice or noodles for a wholesome meal.
Notes
- For a vegetarian version, swap flank steak with firm tofu or tempeh and use vegetable broth instead of bone broth.
- To keep it gluten-free, use tamari and gluten-free flour.
- Adjust the Thai red curry paste amount to control the spice level according to your preference.
- Do not overcrowd the pan to ensure the beef sears properly and stays tender.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
