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
Every time I make this dish with your recipe my wife declares that it’s better than the local Chinese Restaurant!
That’s so great! I’m happy you found a favorite on my blog!
Dude, I NEVER leave reviews. But this… this was elite, it was heaven, THE SAUCE!! THE SAUCE IS SO SO GOOD 😭 I added white mushrooms to it, they balance out the chewy beef and crunchy broccoli so well! Super good comfort food, as well as being healthy, thanks so so much for the great recipe 🙂
The addition of mushrooms sounds amazing! So glad you enjoyed this recipe.
This is absolutely the best beef and broccoli I have EVER eaten!! Easy to make (I made it exactly as the recipe said) and delicious doesn’t begin to describe this heavenly dish. If you make this don’t change a thing, it is perfect! Thank you so much for sharing this recipe. I found you on Pinterest and can’t wait to try more of your creations😁
That is so great to hear! I’m so glad that you love this recipe a lot.
Thank you so much for this recipe, Natasha! I made it vegan by using broth-marinaded soy curls (seitan would work as well). It came together well and my family loved it.
Nice to know that, Alan. Thank you for sharing, I’m glad you loved it!
I have to make a double batch because my family gobbles it up. This is my MYOTO recipe. Thanks so much
That’s wonderful! So glad they enjoyed it.
I haven’t made this yet but I have been looking at a lot of recipes for beef and broccoli and I’m wondering why so many recipes call for brown sugar. I watched Ming Tsai make it and he didn’t call for any sweet ingredients. Have you or any of your viewers made it without a sweetener? If so I’m guessing you feel it’s better with it? With diabetes running in the family I like to be aware of my sugar intake and cut back whenever possible. Thanks
Hi Max, I haven’t experimented with anything else, but honey would probably be the next best thing if you wanted to omit the sugar, just add it to taste since honey is sweeter than brown sugar cup for cup. One of my readers wrote: “We omit the brown sugar from this recipe because of my wife’s diet, but she does drizzle a slight amount of honey and that works amazing.”
Hi Max,
I just made a stir fry the other night and used a sauce recipe very similar to this one. The biggest difference was that it didn’t use brown sugar or any sweetener. The reviews for that recipe were were fantastic, but I found it to be underwhelming in the finished dish. So, I’m going to try this recipe and I’m betting this one will live up to my expectations. Natasha has not yet disappointed!
Hi Natasha,
I just made your beef and broccoli and everyone enjoyed it, it’s yummy. I have a question and that is …..is it healthy? I noticed there are high percentage of fats and cholesterol and I have to watch these for heart health.
Richard
Hi Richard, I usually eat everything in moderation. YOu can also check the nutrition facts in the recipe card.
Just made this and it did not disappoint! It was perfect and the cornstarch thickened the sauce just right. I added a little bit of red pepper flakes to give it a little heat and it was perfect. Will definitely be making this again. I had meat for a pot roast, and just sliced it into thin cuts, and it worked great.
That’s great, Kristen. Thank you for the wonderful feedback!
My very picky teenage son who only likes processed foods tasted this and said it was a 9/10… He said if I made more food like this, he wouldn’t complain so much hahaha
Haha awesome, thanks for sharing!
Im about to make this recipe! I don’t have any brown sugar is there any substitutes I can use ??
Hi Mixtly, 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.
I’m not usually one to come back and leave comments but this dish was DELICIOUS! A must-try!
I changed nothing other than added some onions and peppers, and it was devoured by my husband and kiddos!
I’m so happy it was a hit! thank you for your awesome feeback!
My (late) mom loved watching your videos and when I came across this while looking for a beef with broccoli recipe, it felt like she was saying hi to me so I knew I had to make it. <3 No regrets at all. I had some already cooked steak that had been a bit tough, I cut it up and let it sit in the sauce while I did the other steps, turned out AWESOME. Making it again tonight. Love how easy and tasty it is.
I’m glad you shared that with me, Hollie! I bet she’s so proud you’re making these recipes!
I have been craving Chinese food for a while and when I give in and order take out, its never what I am looking or. This was it, so darn good. I added some red pepper flake to give it some heat and I served it over noodles for dinner and than served over rice in my to-go for lunch. Both were amazing. I also added onion and bean sprouts for some extra veggie. I will be making again.
That’s so great! It sounds like you have a new favorite, Amanda!
Delicious! Made recipe as written and added mushrooms. My husband LOVED it! Glad I doubled the recipe so we can have leftovers. So Good!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Tonya!
soooooo good!!! I’ve been craving a simple stir fry. i added shredded carrots.
I’m glad you enjoyed it!
Goes together fairly easily as long as you make the sauce ahead. Would make again. Threw in some leftover chicken, too.
Thank you so much for sharing that with me, Mo! I’m happy you loved it!
This is perfect! Big for me is the fact that it’s not too salty and the broccoli still has some crispness. Thank you for the recipe.
You’re very welcome! I’m happy you enjoyed it, Karen.
This turned out really delicious and it is most definitely better than takeout!! I’m a terrible cook but even I didn’t screw this up! Lol Thanks so much for this recipe!!!
You’re so welcome! Great job to you too, glad it was a success.
What can I use in place of the ginger? My boyfriend quivers at the very mention of the word?
Hi Lisa, I saw this comment shared by one of our readers “This dish is fantastic! No need to order take out! I make it exactly as written except without ginger!” I hope that helps!
you nailed it on the sauce . it is interchangeable/adaptable to other recipes, just the right balance in the ingredients, and nothing exotic needed from the kitchen stores. thanks so much. ps this comment may already be way down in the lineup.
You’re welcome, Mary! Good to know that you liked this recipe!