Balsamic Steak Bites With Broccoli – Fast, Flavorful, and Satisfying

Juicy steak bites, a glossy balsamic glaze, and crisp-tender broccoli—all cooked in one skillet—make this dish a weeknight win. It’s quick, bold, and feels a little special without any fuss. The sweet-tangy balsamic balances the rich beef, while garlic and butter bring everything together.

You’ll get big flavor with simple ingredients, and dinner on the table in under 30 minutes. Serve it as-is, over rice or mashed potatoes, or tucked into a bowl of quinoa for a hearty meal.

Balsamic Steak Bites With Broccoli – Fast, Flavorful, and Satisfying

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds steak (sirloin, strip, or ribeye), trimmed and cut into 1-inch cubes
• 1 large head of broccoli, cut into small florets (about 5 cups)
• 3 tablespoons balsamic vinegar
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or brown sugar)
• 3 cloves garlic, minced
• 2 tablespoons butter, divided
• 1–2 tablespoons olive oil
• 1 teaspoon cornstarch (optional, for thicker glaze)
• 1/4 cup water (or beef broth)
• 1/2 teaspoon black pepper, plus more to taste
• 1 teaspoon kosher salt (divided, adjust to taste)
• Red pepper flakes (optional, for heat)
• Fresh parsley or chives, chopped, for garnish (optional)

Method

 

1. Prep the steak: Pat the steak cubes dry with paper towels. Season with 1/2 teaspoon salt and black pepper. Let them sit at room temperature for 10 minutes while you prep the broccoli.
2. Make the glaze: In a small bowl, whisk together balsamic vinegar, soy sauce, honey, minced garlic, and a pinch of red pepper flakes if using. If you prefer a thicker sauce, stir in the cornstarch until smooth.
3. Cook the broccoli: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Toss in the broccoli and 1/4 teaspoon salt, and cook for 2–3 minutes, stirring, until bright green with some char. Add 1/4 cup water, cover, and steam for 2–3 more minutes, until crisp-tender. Transfer broccoli to a plate.
4. Sear the steak bites: Increase heat to high. Add a little more oil if the pan looks dry. Arrange steak cubes in a single layer (cook in batches to avoid crowding). Sear 1–2 minutes per side until browned. Don’t move them too much—you want a good crust. Transfer to a bowl and repeat with remaining steak.
5. Butter baste: Reduce heat to medium. Add 1 tablespoon butter to the empty pan. Once melted, return all the steak to the skillet and toss for 30 seconds to coat and finish to your preferred doneness. Remove steak to a plate to rest.
6. Deglaze and sauce: Pour the balsamic mixture into the hot pan, scraping up any browned bits. Simmer for 1–2 minutes. If you didn’t use cornstarch, add a splash of water as needed and simmer until slightly syrupy.
7. Bring it together: Return broccoli and steak to the skillet. Toss to coat in the glaze. Add the remaining 1 tablespoon butter and stir until glossy. Taste and adjust salt and pepper.
8. Serve: Garnish with chopped parsley or chives. Serve over rice, mashed potatoes, noodles, or cauliflower rice, spooning extra sauce over the top.

What Makes This Recipe So Good

• Big flavor, minimal effort: A short list of ingredients turns into something restaurant-worthy thanks to balsamic, garlic, and butter.
• One-pan convenience: Sear the steak, steam the broccoli, then bring it all together in the same skillet for easy cleanup.
• Flexible and fast: Works with different cuts of steak and fresh or frozen broccoli. Ready in about 25 minutes.
• Balanced and satisfying: Protein-rich steak, fiber from broccoli, and a light, glossy sauce that doesn’t feel heavy.
• Great for meal prep: Reheats well and pairs nicely with rice, noodles, or cauliflower rice.

What You’ll Need

• 1.5 pounds steak (sirloin, strip, or ribeye), trimmed and cut into 1-inch cubes
• 1 large head of broccoli, cut into small florets (about 5 cups)
• 3 tablespoons balsamic vinegar
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or brown sugar)
• 3 cloves garlic, minced
• 2 tablespoons butter, divided
• 1–2 tablespoons olive oil
• 1 teaspoon cornstarch (optional, for thicker glaze)
• 1/4 cup water (or beef broth)
• 1/2 teaspoon black pepper, plus more to taste
• 1 teaspoon kosher salt (divided, adjust to taste)
• Red pepper flakes (optional, for heat)
• Fresh parsley or chives, chopped, for garnish (optional)

Step-by-Step Instructions

1. Prep the steak: Pat the steak cubes dry with paper towels.

   Season with 1/2 teaspoon salt and black pepper. Let them sit at room temperature for 10 minutes while you prep the broccoli.

2. Make the glaze: In a small bowl, whisk together balsamic vinegar, soy sauce, honey, minced garlic, and a pinch of red pepper flakes if using. If you prefer a thicker sauce, stir in the cornstarch until smooth.
3. Cook the broccoli: Heat a large skillet over medium-high.

   Add 1 tablespoon olive oil. Toss in the broccoli and 1/4 teaspoon salt, and cook for 2–3 minutes, stirring, until bright green with some char. Add 1/4 cup water, cover, and steam for 2–3 more minutes, until crisp-tender.

   Transfer broccoli to a plate.

4. Sear the steak bites: Increase heat to high. Add a little more oil if the pan looks dry. Arrange steak cubes in a single layer (cook in batches to avoid crowding).

   Sear 1–2 minutes per side until browned. Don’t move them too much—you want a good crust. Transfer to a bowl and repeat with remaining steak.

5. Butter baste: Reduce heat to medium.

   Add 1 tablespoon butter to the empty pan. Once melted, return all the steak to the skillet and toss for 30 seconds to coat and finish to your preferred doneness. Remove steak to a plate to rest.

6. Deglaze and sauce: Pour the balsamic mixture into the hot pan, scraping up any browned bits.

   Simmer for 1–2 minutes. If you didn’t use cornstarch, add a splash of water as needed and simmer until slightly syrupy.

7. Bring it together: Return broccoli and steak to the skillet. Toss to coat in the glaze.

   Add the remaining 1 tablespoon butter and stir until glossy. Taste and adjust salt and pepper.

8. Serve: Garnish with chopped parsley or chives. Serve over rice, mashed potatoes, noodles, or cauliflower rice, spooning extra sauce over the top.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze in a sealed container for up to 2 months.

  Thaw overnight in the fridge before reheating.

• Reheat: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid high heat to keep the steak tender.
• Meal prep tip: Store sauce, steak, and broccoli separately for the best texture, then combine when reheating.

Why This Is Good for You

• High-quality protein: Steak provides iron, zinc, and B vitamins that support energy and muscle health.
• Veggie boost: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants to support immunity and digestion.
• Balanced sauce: A small amount of honey adds sweetness while balsamic and soy deliver big flavor, so you don’t need heavy creams or tons of sugar.
• Customizable: You can reduce sodium by using low-sodium soy sauce and control added sugar by adjusting the honey.

Pitfalls to Watch Out For

• Crowding the pan: Overcrowding leads to steaming instead of searing. Cook steak in batches for a proper crust.
• Overcooking the steak: Steak bites cook quickly.

  Pull them once browned and just shy of your preferred doneness—they’ll finish in the sauce.

• Soggy broccoli: Steam just until crisp-tender. Overcooked broccoli turns mushy and dull.
• Too much sauce: The glaze should lightly coat. Reduce or thin as needed, and taste before salting—soy sauce adds saltiness.
• Skipping the pat-dry step: Surface moisture prevents browning.

  Dry steak thoroughly before searing.

Alternatives

• Protein swaps: Try chicken thighs (cut small and cooked through), pork tenderloin cubes, or firm tofu for a meatless version.
• Veggie swaps: Use green beans, asparagus, bell peppers, or a mix of broccoli and cauliflower.
• Gluten-free: Swap soy sauce for tamari or coconut aminos. Check balsamic for additives if needed.
• No honey: Use maple syrup or a pinch of brown sugar. For low-sugar, reduce sweetener to taste.
• No cornstarch: Simmer the sauce longer to reduce, or use arrowroot slurry instead.
• Extra richness: Stir in a teaspoon of Dijon or a pat of butter at the end for a silkier glaze.
• Citrus twist: Add a squeeze of lemon at the end to brighten the flavors.

FAQ

What’s the best cut of steak for steak bites?

Sirloin is a great balance of tenderness and price.

Strip steak and ribeye are richer and more tender. Flank or skirt can work if you don’t overcook them—cut across the grain and keep them medium or medium-rare.

Can I use frozen broccoli?

Yes. Thaw and pat it dry first, or cook it from frozen in the skillet with a little oil until it releases moisture and browns.

Avoid adding water to steam if it’s already releasing moisture.

How do I know when the steak is done?

Look for a browned crust and a slightly springy feel when pressed. For accuracy, use an instant-read thermometer: about 130–135°F for medium-rare, 135–145°F for medium. Remember it will cook a bit more in the sauce.

Can I make this without butter?

Absolutely.

Use olive oil throughout, or finish with a drizzle of good olive oil for richness. The flavor will be a touch lighter but still delicious.

How do I prevent a bitter balsamic taste?

Simmer the balsamic with honey and soy until it softens and thickens slightly. Don’t burn the garlic—add it in the sauce rather than frying it alone at high heat.

What should I serve with it?

Rice, mashed potatoes, quinoa, noodles, or cauliflower rice all work.

A simple side salad or garlic bread rounds out the meal.

Can I make this ahead?

Yes. Cook and cool, then store for up to 4 days. Reheat gently with a splash of water or broth.

For the best texture, undercook the steak slightly if you plan to reheat.

Final Thoughts

Balsamic Steak Bites with Broccoli hits that sweet spot of simple, quick, and seriously tasty. With a few pantry staples and one hot skillet, you get tender beef, vibrant broccoli, and a glossy sauce that ties it all together. Keep it flexible—use the steak you like, swap the veggies, and adjust the sweetness and heat to your taste.

It’s an easy weeknight go-to that still feels special when you’re short on time but want a real meal.