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
Hi,
Why there is only US Customary for this recipe? Can you please add the option to provide ingredients measurement in Metric?
Hi Andi, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
I have made this many times and it is always a hit. I often add some shredded carrots. It adds some nice color.
I’m glad you love the recipe, Janet! Thank you for sharing.
This dish is amazing and the sauce is delicious. It’s a go to recipe for us and when company is coming.
Wonderful to hear, Karen! Thank you for sharing.
I’m making this tonight for dinner and was wondering if I could double the sauce so there’ll be extra to put on the rice as well.
Hi! Yes, you can sure can. Many of my readers have doubled the sauce to this recipe. I hope you love it.
I can’t believe how easy and incredibly delicious this recipe is. I made it the other night and my family wants me to make it again immediately.
Hi Tara! Yes, we love this recipe! It’s so simple to make. Thank you for trying the recipe. I’m glad you loved it.
I am planning on making this tonight but I do not have fresh ginger can I substitute ground ginger and if so how much would you suggest?
Hi Michele, I haven’t tried using powdered ginger, but you can try to estimate it according to your preference. One of our readers mentioned they were going to try using 1/8 teaspoon (or maybe a little less) of ground ginger, but I don’t have an update on that outcome.
have you used ground ginger?
I just noticed I have no fresh ginger on hand to make this now.
I am going to fix this tomorrow, just wanted to print but never did see the print option, it is good that you have a lot of positive reviews but I think it is a bit much to list so many. By the look of the recipe I am sure it will be great, really wish I could have printed it.
Hi Audrey, if you click “jump to recipe” at the top of the page, it will take you to the print-friendly recipe card where there is a print button. Click that button and a print screen will open. It should print on 1 page (max 2 pages). I hope that helps!
I just made your beef & broccoli for dinner tonight. It was excellent!!!
We love this recipe too! I’m glad you tried and loved it, Donnalee.
I like your Beef and Brocolli receipe which my son and wife made. I wanted a copy, but was unable to print a copy. How can I make a copy from my computer.
Hi William, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Just made. Turned out wonderful! Balanced flavors!
Another fantastic Natasha recipe!
I’m so glad you enjoyed it, Mick!
Great recipe, super easy to make and absolutely delicious!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Francesca!
Wow! We loved this recipe – the sauce was OMG great. Quick and easy AND it’s something I can make for my “gluten-free” grandchildren. I’ll be cooking it a lot!!
Dyakuyu tobi
Hi Heather! I’m so glad you love this recipe. It’s one of our favorites, we make it often. Thanks for sharing.
I usually mess a little with recipes. Not sure why, maybe I just want to say I put my own spin on it. But I did exactly what this one said. It was fantastic. Honestly better than most restaurants have served. Totally saving this as a “go to” meal.
Yay, that’s wonderful! Great to hear that you followed the recipe and loved it!
We make this often and love it! Thanks for the great recipe.
That’s great, Patti! Glad to hear that.
Amazing! I won’t have to order takeout now! I doubled the recipe, as well as added bell peppers, onions and mushrooms. The sauce is so velvety. Boyfriend approved ❤️
Thank you for sharing, Stacy! I’m so glad it was hit!
Definitely a hit with my family! Thank you ♥️ We love all your recipes. My husband is from Moldova and absolutely love Ukrainian/Russian food and your blog helped me to create the recipes of his childhood. God bless all your beautiful family.
That’s wonderful! I’m so glad it was a hit. Thank you for sharing and I’m happy to hear you enjoy my recipes. Be blessed.
Delicious and so easy! My family loves this dish! Definitely will make again.
I’m glad it was a hit, Pamela! Thank you for sharing.
Great every time we make it! Even our toddler eats multiple servings 🙂
That’s a win! So glad you loved this recipe.
Better than a take away! This is delicious and so easy to cook. I did add about 2 teaspoons of vinegar at the end to brighten it up a bit lime juice would have been better but I didn’t have any.
Thank you for sharing, Hailey! I’m glad you loved this.
It was good but too sweet. I would decrease brown sugar by half. I added cashews for crunch. Thought about water chestnuts.