Beef and Broccoli
Add Preferred Source
When I want dinner fast that feels like a treat from my favorite restaurant, Beef and Broccoli is an easy win. Tender beef and crisp broccoli come together in a savory sauce that clings to every bite, giving you a takeout-style flavor without leaving home. There’s a step that turns the sauce from ordinary to glossy perfection, and it’s much simpler than you might expect.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
Beef and Broccoli is always a win for weeknight dinners, takeout-style Friday nights at home, or game day spreads. It’s hearty, filling, and easy to make ahead if I need to. Leftovers are never a problem since they store well, freeze perfectly, and taste just as flavorful once reheated.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Beef and Broccoli with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this easy beef and broccoli recipe totally doable in your own kitchen once you follow my simple step-by-step directions.
Prepare the Beef
Start by trimming any excess fat from the flank steak and slicing it thinly into bite-sized strips. Make sure you cut against the grain; that’s the key to keeping the beef tender instead of chewy.
A sharp chef’s knife makes it easier to get clean, even slices of meat effortlessly. It also helps to use a large wood cutting board so your countertop stays clean while slicing.
Make the Stir Fry Sauce
In a small bowl or measuring cup, whisk together soy sauce, water, apple cider vinegar, sesame oil, brown sugar, cornstarch, ginger, garlic, and red pepper flakes if you want a little heat.
I usually go with a small prep bowl with a lid, so I can keep the sauce covered if I’m making it ahead. You can also mix everything easily in a glass measuring cup with a spout so you can pour the sauce straight into the pan later.
Whisk until there are no clumps in the mixture and the cornstarch is fully dissolved to keep the sauce smooth and glossy. A mini silicone whisk works perfectly here as it blends the cornstarch in smoothly without clumps.
Set it aside so it’s ready to go once the beef and broccoli are cooked.
Cook the Broccoli
Heat one tablespoon of oil in a large skillet or wok over high heat. This large nonstick skillet gives you plenty of space to cook without crowding, while a pre-seasoned carbon steel wok like this heats evenly and gives the broccoli a good sear.
Stir-fry the fresh broccoli florets for about 4–5 minutes, until they’re bright green and just tender-crisp; you don’t want to lose their crunch or make them too soft and mushy.
Transfer to a plate so it doesn’t overcook while you prepare the beef. Using a slotted spoon is a great way to scoop the broccoli out without excess oil.
Sear the Beef
Add the remaining tablespoon of oil to the pan. Lay the beef strips in a single layer and let them sear without moving them for about one minute.
Flip or stir and cook for another minute until just browned. I use these long kitchen tongs with silicone tips to make it easier to flip and move the beef around without splashing oil.
Depending on the size of your pan, you may need to work in batches so the beef sears properly instead of steaming.
Combine Everything
Return all of the beef to the skillet, as well as the broccoli. Pour the prepared sauce over everything and toss well to coat the meat and vegetables evenly.
A long heat-resistant wooden spoon like this one helps you toss everything together without scratching your pan.
Let it cook for 1–3 minutes until the sauce thickens into a glossy finish that clings to every bite, locking in flavor and giving you perfectly satisfying beef and broccoli stir fry.
Garnish and Serve
Remove from heat, sprinkle with sesame seeds for a light nutty crunch, and serve hot. This dish is perfect with a big bowl of steamed rice or tossed with noodles for a full meal. Enjoy!
If you’re packing this up for a potluck, use a hard-sided leakproof container to prevent any mess or spills. To keep it warm on the go, tuck it into an insulated casserole carrier that holds in the heat and makes it easy to transport.
Recipe Notes and Expert Tips
I’ve gathered some helpful notes to help you pull off the best beef and broccoli at home that’s just as good as takeout every single time.
- Pick the best cut of beef: Flank steak works great, but sirloin or top sirloin steak are excellent swaps if you want something leaner and just as flavorful. Many consider sirloin one of the best cuts of beef for stir-frying.
- Cut into thin slices for even cooking: Slicing the beef thinly against the grain helps you get tender pieces that stay juicy, sear quickly, and cook evenly without turning tough.
- Use a marinade for flavor and tenderness: A quick marinade of soy sauce, sherry, and a touch of acidity from rice vinegar boosts flavor and helps keep the beef tender.
- Build a strong base of the sauce: Soy sauce, garlic, and ginger lay the foundation. Adding a touch of acidity from rice vinegar or sherry balances the sweetness and adds more depth in flavor.
- Mix the sauce thoroughly: Whisk the cornstarch with a little water first to make a slurry. Then, mix it into the sauce until fully dissolved so it thickens smoothly without lumps and finishes with a glossy texture.
- Choose oil wisely: Olive oil brings a light flavor and works well for this recipe, but if you prefer an oil that can handle higher heat without smoking, swap in vegetable oil for easier stir-frying.
- Add extra veggies for color and crunch: Onions and snap peas are classic additions that pair well with broccoli and give more variety in texture.
- Watch the sauce closely: Pour the sauce over the beef and broccoli only at the end so it doesn’t reduce too much or turn sticky. Keep an eye on it; it only takes a couple of minutes to thicken, so don’t walk away.
How to Store Leftovers
Cool any leftovers before placing them in an airtight container. I like storing mine in my stackable glass containers that seal tightly, keeping everything fresh. You can keep them in the refrigerator for up to 3 days.
When reheating, warm them in the microwave or on a stove top with a splash of water to loosen the sauce.
Beef and broccoli also freeze fairly well for up to 2 months, though the broccoli may be softer once thawed. These BPA-free freezer containers are my go-to storage for freezing; they’re sturdy and help preserve flavor.
More Easy Recipes for You to Try at Home
I’ve got plenty of other quick and easy meals that bring the same comfort and flavor whenever your craving for takeout favorites hits.
Equipment
Ingredients
For the Stir-Fry:
- 1 pound flank steak thinly sliced against the grain
- 2 tablespoons olive oil divided
- 4 cups broccoli florets
- Sesame seeds for garnish
For the Sauce:
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ teaspoon apple cider vinegar
- ½ teaspoon toasted sesame oil
- ¼ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon fresh ginger grated
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes optional, for heat
Instructions
- Trim excess fat from the steak and slice it thinly into bite-sized strips, cutting against the grain for tenderness.1 pound flank steak
- In a bowl or measuring cup, whisk together soy sauce, water, apple cider vinegar, sesame oil, brown sugar, cornstarch, ginger, garlic, and red pepper flakes until smooth. Set aside.½ cup low-sodium soy sauce, ½ cup water, ½ teaspoon apple cider vinegar, ½ teaspoon toasted sesame oil, ¼ cup brown sugar, 3 tablespoons cornstarch, 4 garlic cloves, ¼ teaspoon crushed red pepper flakes, 1 teaspoon fresh ginger
- Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add the broccoli florets and stir-fry for 4–5 minutes until tender-crisp. Remove and set aside on a plate. Add the remaining 1 tablespoon of oil to the hot pan.2 tablespoons olive oil, 4 cups broccoli florets
- Place the steak in a single layer and let it sear undisturbed for 1 minute. Flip or stir, then cook for another minute until just browned. Work in batches if needed to avoid overcrowding the pan.
- Once all beef is cooked, return it to the skillet. Add the broccoli back in and pour the sauce over everything. Stir well to coat evenly. Let it cook for 1–3 minutes, until the sauce thickens to a glossy finish.
- Remove from heat and serve hot, sprinkled with sesame seeds. Pairs perfectly with steamed rice or noodles.Sesame seeds
Video
Notes
- Pick the best cut of beef: Flank steak works great, but sirloin or top sirloin steak are excellent swaps if you want something leaner and just as flavorful. Many consider sirloin one of the best cuts of beef for stir-frying.
- Cut into thin slices for even cooking: Slicing the beef thinly against the grain helps you get tender pieces that stay juicy, sear quickly, and cook evenly without turning tough.
- Use a marinade for flavor and tenderness: A quick marinade of soy sauce, sherry, and a touch of acidity from rice vinegar boosts flavor and helps keep the beef tender.
- Build a strong base of the sauce: Soy sauce, garlic, and ginger lay the foundation. Adding a touch of acidity from rice vinegar or sherry balances the sweetness and adds more depth in flavor.
- Mix the sauce thoroughly: Whisk the cornstarch with a little water first to make a slurry. Then, mix it into the sauce until fully dissolved so it thickens smoothly without lumps and finishes with a glossy texture.
- Choose oil wisely: Olive oil brings a light flavor and works well for this recipe, but if you prefer an oil that can handle higher heat without smoking, swap in vegetable oil for easier stir-frying.
- Add extra veggies for color and crunch: Onions and snap peas are classic additions that pair well with broccoli and give more variety in texture.
- Watch the sauce closely: Pour the sauce over the beef and broccoli only at the end so it doesn’t reduce too much or turn sticky. Keep an eye on it; it only takes a couple of minutes to thicken, so don’t walk away.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
