Beef and Broccoli is an easy, 1-pan, 30-minute meal that’s loaded with fresh broccoli, tender beef, and the best stir-fry sauce. This Beef and Broccoli Recipe definitely satisfies the craving for takeout. Watch the video recipe below and see how easy it is!
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Helpful Reader Review
“Oh my goodness! The hype is real, y’all!! I made this tonight for the first time and my husband raved and raved. It was not difficult at all. I followed the recipe exactly, using flank steak and following the tip of adding water to make the broccoli a little more tender. My only regret is I did not double the recipe is there are no leftovers…” – Hannah ★★★★★
Beef and Broccoli Video
I hope this Beef Broccoli Stir Fry video recipe becomes a favorite for you. It’s such a treat to enjoy home cooking when you’re on the go.
Why You’ll Love This Recipe
I developed this recipe years ago as a copycat for the Panda Express, P.F. Changs and Cheesecake Factory Beef and Broccoli – the sauce here really makes the dish! It satisfies my family’s frequent cravings, but I think this homemade version has better flavors and textures. It also has better ingredients, so I feel really good about serving it to my family. I make sure to add plenty of broccoli for a balanced meal, and honestly, I’ve never seen my kids eat broccoli so fast!
This is also a versatile dish – you can add your favorite vegetables to this recipe (see ingredient variations below). I love serving this over cooked white rice, but have gotten creative over the years and sometimes add noodles for a Beef Broccoli Ramen Stir Fry that is a meal in one dish (add that to next weeks meal plan).
Ingredients
This recipe follows my mantra – ‘sometimes the simplest recipes are the best.’ A good stir fry should be simple. Here’s what you’ll need to make this easy broccoli beef.
- Beef – Flank Steak is the best cut of beef for stir fry because it’s tender, lean, and easy to chew. More options include: Top Sirloin Steak, Top Round Steak, or Tri-Tip Steak. Ribeye also works for extra flavor and richness.
- Broccoli – Fresh broccoli florets are best. I avoid using frozen broccoli because it gets mushy, releases liquid and dilutes the sauce, making it bland. You can also change out the vegetables – try snap peas, bell peppers, carrots, and even mushrooms.
- Sauce – an easy and perfect blend of garlic, ginger, soy sauce, water, brown sugar, pepper, sesame oil and corn starch to thicken up the sauce.
Natasha’s Tips for Thin-Sliced Beef
If you freeze your steak for about 30 minutes, it will be much easier to make thin and even slices because it stays in place. Slice against the grain, between 1/8″ to 1/4″ thick – the thinner you shave the beef, the better – it cooks faster, stays tender, and absorbs the sauce better.
The Best Stir Fry Sauce for Beef and Broccoli
Many stir fry recipes have gone wrong with a poorly made sauce. I tested this recipe over and over until I arrived at the perfect balance of sweet and savory. For the best stir fry sauce:
- Use low sodium soy sauce, or add to taste (or try Gluten Free Tamari)
- Use the right amount of fresh ginger – it has strong flavor so don’t overdo it.
- Do not skip the sesame oil as it gives authentic flavor
- Simmer sauce at least 3 minutes to mellow out garlic and ginger
- For a thinner sauce, add 2 Tbsp water at the end
How to Make Beef and Broccoli
This recipe moves fast and comes together in 1 skillet and 5 easy steps, so you want to have all of your ingredients prepped and ready to go before you fire up the stove. It is just 6 steps in one skillet!
- Slice beef strips
- Make stir fry sauce
- Cook broccoli and remove from skillet.
- Cook beef
- Add stir fry sauce and return broccoli to the pan
Tips for the Best Beef and Broccoli Stir Fry
Here are my best tips to achieve a perfectly cooked stir fry with tender beef and perfectly cooked broccoli:
- Start with the right cut of beef (see ingredients section above) and thinly sliced steak for quick and even cooking.
- Add steak to a HOT skillet to sear and seal in the juices
- Use Fresh broccoli (not frozen)
- Don’t overcrowd the pan or it will cool the pan resulting in steam cooked beef.
Make Ahead and Storage
This saucy beef and broccoli recipe reheats really well so it’s perfect for weekly meal prep and to-go lunches for school and work.
- Prep Ahead: slice your beef, prepare the broccoli and make the sauce the day before and store them all separately until ready to cook.
- Storage: Once the beef and broccoli has cooled to room temperature, cover and refrigerate 3-4 days per USDA guidelines for storing cooked beef. For Meal prep, store in individual containers to reheat portions.
- Freezing: You can freeze but the texture will suffer since broccoli can get mushy when thawed.
- To Reheat: set portions in a skillet and stir fry over medium heat until hot. Add a splash of water to loosen up the sauce.
Beef and Broccoli is delicious and protein-packed dinner and you’ll love how quick and easy it is to make. Stir-fry recipes, such as our Ground Beef Stir Fry, Vegetable Stir Fry, and Shrimp Fried Rice, have become go-to’s because they are fast and healthier than going out.
Beef and Broccoli Recipe
Ingredients
Beef and Broccoli Ingredients:
- 1 lb flank steak*, very thinly sliced into bite-sized strips
- 2 Tbsp olive oil, (or vegetable oil), divided
- 1 lb fresh broccoli*, (cut into 6 cups of florets)
- 2 tsp sesame seeds, optional garnish
Stir Fry Sauce Ingredients:
- 1 tsp fresh ginger, grated (loosely packed)
- 2 tsp garlic, grated (from 3 cloves)
- 1/2 cup hot water
- 6 Tbsp low sodium soy sauce, (or GF Tamari)
- 3 Tbsp packed light brown sugar
- 1 1/2 Tbsp corn starch
- 1/4 tsp black pepper
- 2 Tbsp sesame oil
Instructions
- Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing, then thinly slice against the grain.
- Make the Sauce: Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
- Cook Broccoli: Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
- Cook Beef: Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
- Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.
Notes
- More steak options include: Top Sirloin Steak, Top Round Steak, Tri-Tip Steak, or Ribeye
- Vegetables: for best results, use fresh vegetables, not frozen. You can substitute or add a variety of veggies such as snap peas, bell peppers, carrots, and even mushrooms.
Nutrition Per Serving
Filed Under
More Beef Recipes that Reheat Well
Any recipe that reheats well is a great option for meal prep, school, and work lunch. This is a great list to help you get through a busy season.
- Lasagna – beefy, cheesy, and saucy
- Beef Chili – hearty and satisfying
- Easy Taco Soup – fun for Taco Tuesday
- Spaghetti Meat Sauce – also freezes well
- Beef Stir Fry – with 3 ingredient sauce
- Meatloaf – so many uses for leftovers
- Mongolian Beef – saucy and delicious
I would like to make Shrimp and Broccoli as we do not eat meat. Am I able to substitute the beef for the shrimp in this recipe?
Thank you and look forward to hearing from you.
Hi Ann, Sure, you can try another protein like shrimp.
It was a hit. It’s going into the regular rotation.
Spectacular
I’m so glad you loved it, Nina.
I love it! The best beef and broccoli I’ve even made! I love all of your recipes!!
I’m so happy to hear you’re loving my recipes, Eva! Thank you for your feedback!
It was so yummy
Happy to hear you liked it, Linda!
Used this recipe with leftover tenderloin. OMG. Delicious.
Oh I bet that was so good! Thank you for sharing that with me!
Delicious, love to see u making it, helps a lot
Thankyou for the recipe.
I’m so glad to hear the video was helpful, JoAnne!
Hello, can I use honey instead of sugar? If so, how much would you recommend?
Hi Christine- you can use a 1:1 swap.
I can’t use sesame oil or seeds in my cooking. Will it be OK to use olive oil instead?
Hi TJ- that would be fine.
I made this dish exactly as it was written. It was perfect. Absolutely no leftovers.
That’s wonderful to hear, Mari! I’m so glad you loved it.
Made this first time and it was fantastic!! Used what I had, didn’t have fresh ginger so used what I had in the spice rack, only had minced garlic and frozen broccoli. If it was this good with staple ingredients I can’t imagine how good it would be with fresh. Very quick and easy, highly recommend!
The recipe was easy and tasty! I was thrown off by the “(6 cups of florets)”. Seemed like a lot, so I just eyeballed a frying pan full. That number does not change with the serving size. Same with the (3 cloves).
For 20 servings it shows:
“5 lb fresh broccoli*, (cut into 6 cups of florets)”
“10 tsp garlic, grated (from 3 cloves)”
Maybe put the broccoli measurement in cups?
Anyway, it was great over white rice.
Hi Fred, while the ingredient list and quantities will change with the slider, the notes will not at this time.
Can I use ground beef instead? that’s the only meat I have available. Thanks!
Hi Ara! Yes, that can work too. Also, you may enjoy my Ground Beef Stir Fry (with Video).
Can I use dark brown sugar instead of light sugar?
Hi Marilyn, we prefer it with light, but that will still work. I hope you love it.
Have you ever made this in a slow cooker?
Hi Carrie! I have not tried that, so I don’t have those instructions.
This recipe came out excellent! I cook oriental food frequently and this is a keeper recipe
So happy you loved it!
This recipe was simple and delicious. I did use some Nilgai steaks we had. The only recommendation I would make is to allow the meat to cook in the sauce a bit longer to absorb the flavors in the sauce. This could have been due to the kind of meat used. It will be more delicious as leftovers.
Hi Amy! Thank you for your feedback and recommendation. We appreciate it!
Very good. Definitely making again, but I will double the amount of ginger and garlic, and tone down the brown sugar.
Thank you for sharing, Sara!
Making now. Smells good, tastes good. ( took a small potion outta the pan.) Im starving. Waiting on the rice to finish
You’re going to have the best dinner! Enjoy, Joan!
Will not be ordering this at a restaurant anymore. It was easy to make and absolutely delicious 😋
Homemade truly is best and I’m thrilled you loved this one, Di!
Tasted just like takeout!!! Could not be happier! No edits
So glad you loved it, Grace!