Garlic-Black Pepper Beef and Broccoli Skillet

Forget the takeout menu — this Garlic-Black Pepper Beef and Broccoli Skillet delivers all the savory, peppery punch of your favorite stir-fry in one fast skillet meal. Thinly sliced flank steak is seared hot and fast until deeply browned, then tossed with charred broccoli florets in a glossy, cracked-black-pepper and garlic sauce built on soy sauce, a touch of oyster sauce, and a hint of brown sugar for balance. No onion needed here: freshly cracked black pepper and a generous hit of minced garlic do all the heavy lifting for bold, restaurant-style flavor. Built for a high-protein lifestyle, this dish packs over 35 grams of protein per serving from lean beef alone, while broccoli brings fiber, vitamin C, and volume without excess carbs. A cornstarch slurry gives the sauce that signature silky, clingy texture you want coating every bite of beef and broccoli, and the whole thing comes together in well under 30 minutes using just one skillet. Serve it over steamed rice, cauliflower rice for a lower-carb option, or straight from the pan for a quick weeknight dinner that satisfies cravings for Chinese-American takeout while supporting muscle recovery, satiety, and your macros.

Ingredients

• 1.25 lbflank steak, thinly sliced against the grain
• 4 cupsbroccoli florets, cut into bite-sized pieces
• 8 clovesgarlic, minced, divided
• 1.5 tbspFreshly cracked black pepper, coarsely ground, divided
• 0.33 cupsoy sauce, low sodium preferred, divided
• 2 tbspOyster sauce
• 0.5 cupbeef broth
• 1 tbspbrown sugar
• 2 tbspcornstarch, divided, for marinade and slurry
• 3 tbspAvocado oil, divided, high smoke point oil
• 1 tsptoasted sesame oil
• 2 tbspwater, for cornstarch slurry
• 0.5 tspkosher salt
• 0.5 tspred pepper flakes, optional, for heat

Method

1. Slice the flank steak thinly against the grain into strips about 1/4 inch thick.
2. In a mixing bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and half the cracked black pepper. Toss to coat and let marinate while you prep the broccoli.
3. Mince the garlic and cut the broccoli into bite-sized florets.
4. In a small bowl, whisk together the remaining soy sauce, oyster sauce, beef broth, brown sugar, and remaining black pepper to make the sauce base.
5. In the same small bowl or another, whisk the remaining cornstarch with water to form a slurry; set aside.
6. Heat 1 tablespoon avocado oil in a large skillet or wok over high heat until shimmering. Add the broccoli, season with salt, and char for 3-4 minutes, tossing occasionally, until browned at the edges but still crisp-tender. Remove to a plate. 4:00
7. Add the remaining avocado oil to the skillet and increase heat to high. Add the marinated beef in a single layer and sear undisturbed for 1-2 minutes until deeply browned, then flip and cook another minute until just cooked through. Work in batches if needed to avoid crowding the pan. 3:00
8. Push the beef to one side of the skillet and add the minced garlic and red pepper flakes to the open space. Saute for 20-30 seconds until fragrant, being careful not to burn. 0:30
9. Pour in the sauce base and stir everything together. Bring to a simmer, then stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and glossy. 1:30
10. Return the charred broccoli to the skillet, drizzle with sesame oil, and toss everything together until the beef and broccoli are evenly coated in the glossy pepper-garlic sauce.
11. Taste and adjust with extra cracked black pepper or a splash of soy sauce if desired. Serve hot, over rice or on its own.