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
If I don’t have low sodium soy sauce. Would I just half the amount required?
Thank you
Hi S, If using regular soy sauce, definitely cut it down and add to taste.
I just made this tonight. It came out really well and very similar to what we’d expect at a restaurant. The sauce came out a bit thicker than I wanted, so I added a little water at the end to loosen things up, which did the trick. I think next time I would use 1 T corn starch instead of 1.5 T. I added a couple of Thai chilis for some heat, which worked nicely, and some carrots.
Sounds good, Larry. Feel free to make some adjustments according to your preference. Good to know that you enjoyed this recipe!
I made this recipe for the first time and I have to say the sauce was delicious! My only issue was that the beef was tough. I couldn’t find flank steak so I used London Broil which was supposed to be close to the same as flank steak. Any suggestions?
Hi Charlotte, London Broil is a very tough cut of beef and is not ideal for this recipe.
OMG. That sauce!!!! I was licking the bowl!!! I wish my flank steak wasn’t so tough, but I will probably tenderize it first the next time. Oh, yeah – there will be many “next times”!!!
That sounds like a great plan, Lauri. I hope it becomes your new favorite!
Made recipe and I received lots of compliments. It turned out like something you would get in a nice restaurant. I would definitely make again
That’s the best! I’m so glad you enjoyed it!
Can I make the stir-fry sauce in advance, or does it have to be made and used then and there?
Hi Evelyn, we prefer it all fresh!
I marinaded the beef for an hour in some soy and sesame oil added a little corn starch and baking soda. I followed your recipe and the wife and I really liked it, it’s a keeper, thanks jack
Sounds perfect, Jack. I’m happy that you both liked this recipe!
Was delicious! Will be making it more often!
My 97 yo Mom loved it too.
I’m so glad you enjoyed it! Thank you for the wonderful review, John!
Was a little hesitant about making this dish because I thought I wouldn’t like it. It was super yummy! Used wagyu steak strips & I did double the sauce because I thought it wouldn’t be enough but I probably didn’t have to. Better than take out or any beef & broccoli dish I’ve had from a restaurant. Will be making it again & again! I’ll also be checking out other recipes.
We always say homemade is bet! I’m so glad you loved this! I bet it is so good with Wagyu!
I want to try making this. Do you think I could add water chestnuts to this and when would I add them? Thanks!
Hi MB, I bet that could work great here! I hope you love this recipe!
Wow, amazing flavor. The only thing i done different was I used Munk fruit sweetener and I put it over cauliflower rice.
Sounds good, I’m glad that worked out well and you enjoyed the result!
This is better than beef & broccoli. Thank you so much. The sauce is perfect. I used Mushrooms for my meat & added zucchini & squash. The sauce is amazing!
I’m so glad you loved it, Tammy!
Holy deliciousness, Batman! This dish is fantastic! No need to order take out! I make it exactly as written except without ginger! The dept of this delish is👌Thank you Natasha for another home cooked home run! You make my family very happy with your recipes!
Aaaw, that is such a sweet comment, it means a lot to me. Thank you for the review!
Made this last night. It was a huge hit. I’d recommend doubling the sauce. I had 1.5 lbs of meat and it took all the amazing sauce! Yummy!
Isn’t it the best! I’m so glad you enjoyed it! Thank you for the wonderful review!
When I went to sauté the meat, halfway through cooking, their was a lot of liquid and it was more like boiling it. Don’t know what I did wrong.
Hi Wilene, it sounds like you had too much beef for the size pan used. When the chicken is crowded, it boils out the juices instead of searing it. I recommend either using a larger pan or cooking the beef in batches. I hope this is helpful!
He is talking about beef as this is in the beef and broccoli recipe. Why did you mention chicken?????
Hi Lois, my mistake, I meant to say beef.
Cook the meat in batches. If put all the meat in at once you will be steaming it
This was so delicious, thanks for the great recipe! I made it exactly as shown and it turned out beautifully.
You’re welcome! I’m so happy you enjoyed it, Alison!
This sounds great! I’ll be making this tonight, but plan to add about a cup of sliced mushrooms. When would you add those in the process, and what would be the new calorie count?
Hi Lisa, I haven’t tested that but it sounds like a great addition. Here’s what one of our readers wrote “Tried the beef and broccoli recipe tonight (substituted the beef for chicken and added some mushrooms and carrots) and it was AMAZING. The sauce was perfect! Will definitely make this again.” I hope that helps.
Another great recipe! Hubster approved – adding to the rotation.
That’s just awesome! Thank you for sharing your wonderful review, Denise!
This is the best chineese food recipie I have ever made myself at home! My family loved it. Will be looking at the others for sure. Thank you!
You’re welcome! I’m so happy you enjoyed it, Farah! Thank you so much for sharing that with me.
Was easy and delicious will be adding to the list of weekly dinners thank u Natasha
I am so happy you loved it! Thank you for the great review.
Made this tonight… slight variation — I added onions (sautéed for a few mins before adding the broccoli) band threw in cashews at the end… and it was delish. The family loved it!
Thank you so much for sharing that with me.