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
This was not “a quick and easy 30 minute dinner”. The prep alone took at least 30 minutes. That saying, if you have the time, this is delicious.
Natasha – Your recipe deserves the “Gold Medal” for deliciousness and ease! So grateful to find your site – this is my first go and it was brilliant! Followed recipe exactly but doubled sauce… Happy husband happy wife! Thank you! Blessings!
Oh thank you for your nice feedback Teresa.
Natasha, I have made many many of your dishes. They are AMAZING. I love how quick easy they are. and your ingredients are not the “hard to find” kind. I have made this recipe a few times now (with a few tweaks) and it is absolutely wonderful. I’ve always been an extra sauce kinda person. So I doubled the sauce ingredients. Not the ginger/garlic. Only used about 3 TBS of sesame oil. I also steamed the broccoli first. Then Added it all the meat once it was cooked. SO GOOD!!! THANK YOU!! You are AWESOME!!
Aww, that’s the best! Thank you so much for sharing that with me, Amanda. I’m all smiles
Omg this was so good!!!! This was an easy to follow recipe. I handed oyster sauce and mushrooms.
That’s just awesome! Thank you for sharing your wonderful review, Cathy! I’m so glad you enjoyed it!
My husband and I just made this beef with broccoli with the broccoli that we grew in our garden. Delicious!
That’s so great, Bonnie! Thank you so much for sharing that with me. I bet it’s so much better with garden-fresh broccoli!
Thank you, Natasha for this easy to follow recipe! Absolutely delicious! Made it tonight and it was a hit!
You are welcome, Christine. I’m happy that you enjoyed this recipe, thanks for giving it a try!
With just picked broccoli, I made this (with London Broil) and it was so yummy! I really do. It like to cook. Up your recipes are so fun to make. Thank you!
I meant to say I don’t like to cook. But your recipes….
Darn spell check!!
Thank you for that lovely review, Kit! I’m so glad you’re enjoying my recipes.
I love this sauce recipe…I’ve tried many and this is the best..my family likes everything hot so I add some red pepper flakes to give it a little kick
Yum! great idea, Cathryn! I’m glad you enjoyed this recipe!
I really enjoy this recipe, however there are some things I change to really get that favorite Chinese restaurant dish to it.
First is velveting the beef – this is a traditional method of tenderizing meat that will give you those tender and silky pieces.
Secondly is adding a lot more garlic, as well as a bit of sriracha if you like more flavor complexity and heat.
Thirdly is about half the sugar is enough. I find this recipe to be way to sweet.
Thank you so much for sharing that with me, Haley!
Thank you for the velveting tip. I’ve never heard of it but always wondered how Chinese restaurants have such soft beef strips. I’m trying it tonight!
Excellent recipe I even added carrots and mushrooms to the broccoli. This one is a keeper.
Love it! Thanks for your review, Chris. Glad you enjoyed this recipe.
Amazing!! This recipe tasted like take out,but better! No nasty generic taste from the frozen food section. Natasha, I have never been disappointed in any recipe I’ve made from you. You are an amazing chef! I have a very happy family thanks to your recipes.
This beef and broccoli is a MUST!
You’re so nice! Thank you, Melissa! I’m so glad you’re enjoying my recipes! I’m so inspired reading your review.
Is all that sugar necessary? Is this an American thing because I’ve never seen a Chinese Beef and Broccoli recipe with sugar
Hi Elizabeth, it helps balance the flavor but feel free to omit it from the recipe
I think I put in to much cornstarch case mine came out too think any hints I put in 1 cup 1/2 cornstarch
IT IS 1 AND ONE HALF TB
WOW!! I bet it was EXTRA thick!! The recipe called for 1 1/2 TABLESPOONS not CUPS…I hope you give it another try because it is delicious!
I love watching all your cooking videos, your funny and your instruction are so easy to follow. I have had a great time make meals for and with my family, Thanks Natasha
You’re so nice! Thank you for that wonderful compliment, Griselda!
Amazing!! My “go to” for a quick tasty dinner!! Tonight my fiancé said “it looks just like Natasha’s picture”!!!
It sounds like you did an amazing job putting this recipe together, Theresa! I’m so glad you both enjoyed this dinner!
This came out amazing on the skillet but I was wondering if you can make this recipe in a slow cooker?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe, Linda!
This is the 8th time I am making this recipe and I absolutely love it!!! Full of Asian flavor and so easy to make!! I am substituting pork loin today. I will let you know how it goes.
Wow! That’s so great! It sounds like you have a new favorite!
Trying to eat healthier & I’m wondering if I can sub honey for the brown sugar , and if I’d use the same amount of honey for it to taste the same ?
PS, I’ve made this tons of times the way it’s written with the exception of adding mushrooms and velveting the beef – and it is absolutely amazing!! Hands down one of my favourite recipes!! My family gobbles it down every time ! Thank you!
Hi Natacha, I haven’t experimented with anything else, but honey would probably be the next best thing, just add it to taste since honey is sweeter than brown sugar cup for cup.
This was great! We all loved this including my 9 year old daughter!
Awesome, thank you for your great review, Annie!
Your recipes never fail! I always look to see if you have a recipe before I make anything new! ❤️
Aww, you’re so nice! Thank you so much for sharing that with me. I’m all smiles
This was so easy and delicious! The sauce is perfect: it thickens well once added to the pan, and it’s not too sweet like most other recipes. Will definitely make again!
That’s so great, Jamie! I’m so happy you enjoyed that.
To hear my husband say, “this is one of my favorite dishes”, is like over the moon for me. Most of the time whenever I try something new, he doesn’t care for it, even though he is thankful. I did add zucchini and slivers of carrots. Thank you so very much, you are a joy and a blessing.
Wow! That’s so great! It sounds like you have a new favorite!