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Savory 20 Minute Miso Ginger Beef and Broccoli. recipe photo

20 Minute Miso Ginger Beef and Broccoli.

This 20 Minute Miso Ginger Beef and Broccoli is a quick, flavorful stir-fry bursting with umami, ginger zing, and vibrant broccoli for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 1/2 cup Tamari or soy sauce
  • 1/2 cup Bone broth chicken or beef broth
  • 2 tablespoons White miso paste mild white miso
  • 2 teaspoons Honey
  • 2-3 tablespoons Thai red curry paste adjust based on heat preference
  • 2 tablespoons Ginger juice from pickled ginger jar
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Flour or gluten-free flour helps thicken sauce
Main Ingredients
  • 1 1/2 pounds Flank steak thinly sliced against the grain
  • Black pepper freshly ground
  • 3 cups Broccoli florets fresh and vibrant green
  • 2 tablespoons Ghee or extra virgin olive oil for sautéing
  • 2 Shallots sliced
  • 1 tablespoon Fresh chopped ginger
  • 4 Garlic cloves chopped
  • 2 tablespoons Sesame seeds toasted, for garnish
  • Green onions chopped, for serving
  • Pickled ginger for serving and added freshness

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Large skillet or wok
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Small bowl

Method
 

Preparation
  1. 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.
  2. 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.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. 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.