American
Skillet Steak and Broccoli
Strips of sirloin and broccoli sear in one skillet with garlic and a splash of soy. It is a steakhouse plate without the baked potato.
- Prep
- 15 min
- Cook
- 14 min
- Total
- 29 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Steak sliced thin cooks in minutes.
- Broccoli chars in the same pan.
- Soy and garlic are the sauce.
- The protein stays high because the plate is mostly meat and vegetable.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Salt the steak. Heat the oil in a large skillet over high.
- 2
Sear the steak in a single layer 1 minute per side. Move it out. It should still be a little pink.
- 3
Add the broccoli and a splash of water. Cover 2 minutes, then uncover and char 2 minutes.
- 4
Add the garlic, soy sauce, and steak. Toss 30 seconds.
- 5
Serve immediately.
Pro tips
- Slice the steak across the grain.
- Do not crowd the meat or you boil it.
- If the broccoli is still hard, give it another covered minute before the steak returns.
Easy substitutions
- Sirloin
- Flank steak
- Soy sauce
- Tamari
- Broccoli
- Asparagus pieces
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Rewarm in a hot skillet. A long simmer toughens the steak.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 15 g
- Fiber
- 3 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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