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
Excellent! I velveted the flank steak (makes it super tender) added red chili pepper flakes, a little honey and some chicken bouillon paste and omg so good. Tastes better than a lot of restaurants!
That’s wonderful, Lynn! Thanks so much for sharing. I’m glad you loved the recipe.
I followed the recipe to a tee and it was delcious. Perfect balance of salty and sweet. Everytime I crave Chinese I make this and it hits the spot!
I made this recipe for the first time about a month ago and it has become a weekly addition for us! My fiancé and I LOVE this dish!! I add water chestnuts and I sometimes serve it with a little sriracha for myself! Soso good and so easy, highly recommend!
Natasha- does the nutrion information provided include white rice?
Thanks!
Hi Hilarie! I’m so glad you enjoy this recipe! The nutrition facts are just for the beef and broccoli, the rice is not included.
If I have 2 pounds of beef instead 1 should I double the stir fry sauce ingredients?
Hi Brandi! Yes, you can double the recipe. Just make sure you have a pan that is large enough to handle all the ingredients or you will make a mess! 🙂
Wow! Easy and tastes just like takeout. I cheated by starting with precut stir fry beef from the store. The whole family loved it.
Hi Diane! That’s wonderful. I’m so glad it was enjoyed. 🙂
So delicious! The flavor is amazing! The whole family loved it! Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, May!
LOVE this recipe! We added carrots and celery for a little extra color and flavor. The sauce is the best ever. Thank you!
So glad you love it, Chris! Thank you for sharing.
Really delicious, I added a teaspoon of Honey, a 1/2 table spoon of ginger (because we love it) and a dash of red pepper flakes. My kids came back for seconds!
That’s great, Alishia! So glad it was a hit.
It was ok…but super salty for us. I’m not sure how to alter it. I did use low sodium soy sauce, and I followed the recipe. Sorry, but not a fan
Hi Teresa, I don’t recall getting feedback on this that it was too salty which makes me think either too much soy sauce was used or the proportions of broccoli and beef to sauce were changed without modifying the amount of sauce. Also, make sure you add sugar to the sauce which balances the sauce with sweetness.
I made this tonight and loved it ! Really simple and tasty . I also added red pepper flakes to season my broccoli.
Awesome! Great to hear that you enjoyed this recipe.
This was the easiest dish to make and tasted absolutely fabulous (as good as a Chinese restaurant)! Definitely a keeper.
Thank you, Kelly. We appreciate your review!
Excellent ! I I know how to add pictures but it turned out amazing.
I don’t* know how to add pictures is what I meant to say. A+
You can tag me on Instagram or Facebook at #natashaskitchen
Hi Melanie! I’m so glad you loved it. 🙂
Made this last evening using the exact ingredients as recipe called for. It was excellent! We loved it! Great Job Natasha!
I’m so happy to heart that, Dede! Thank you for sharing that with us!
The best! Perfect recipe, great proportions, smart instructions, wonderful taste!!!!!!
I am so happy I find this recipe here!
Thank you so much, Natashenka!
Thank you, Tati! I’m so glad you loved it.
What would be the best way to prepare this as a make ahead freezer meal? I’m making on Thursday and would love to double the recipe and freeze .
Hi Nicole! I haven’t tested freezing this so I can’t say for sure but one of my readers said it does freeze well.
You rock, Natasha. This recipe is excellent! Made exactly as you posted (except no sesame seeds 🙁 ) and it was a winner. I love all the recipes I’ve tried from your site. Can’t wait for your cookbook.
Thank you so much for your wonderful comments and feedback, appreciate it!
By the way, your recipe is going to Korea with my wife. We love it so much she’s making it for her family when she visits them in Korea.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Skip!
I have been making your recipe for a few years now but somehow I learned to add 1 tablespoon of Shaoxing wine to the sauce. Now, I am just looking back at your original recipe and it doesn’t call for the Chinese wine…Hum, I wonder where I came up with it???
Hi Skip! I wish I could say I inspired that, but I haven’t tried it with Shaoxing wine myself.
Tried several of your recipes Natasha and you always deliver! I made this with bragg’s liquid aminos instead of soy and it came out great! I substituted the brown sugar with half a cup of honey. And everything still came out amazing. I topped it all with chopped green onions and sesame seeds. Thank you again for another wonderful dish.
Hi Agman! You’re very welcome. I’m so glad you loved it. 🙂
Made this for the first time, absolutely delicious! We had neither the sesame seeds nor the oil, and replaced the fresh garlic and onion because it sets off my GERD otherwise. It was still delicious and the only problem was no leftovers! 5/5 will be making again
Hi Terry! I’m so glad you loved the recipe. Thank you for the feedback and review. 🙂
Just made this and it was “okay”. Personally I think the sauce was too sweet – I would cut the brown sugar portion in half. And maybe add a light spice to it? A bit if a Chinese pepper 🌶️ of sorts (I’m not too familiar with them). I definitely needed to add the bits of water to thicken the sauce. Again it was just okay. Needs some tweaking to make it just right. Also, toast the sesame seeds in a pan before adding. Raw sesame are boring to me. I got the sliced meat from Trader Joe’s so that part was easy!
Thanks for your feedback, Angela.
10 out of 10! I thought it was perfect! I added peppers, onions, zucchini and mushrooms with the broccoli. Made the sauce according to recipe and doubled it. Outstanding! Will be making again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Angelina!
I made this recipe as is and it was great and fast. Had my husband slice the steak while doing the broccoli loved it.
Hi Lisa! I’m so glad you both loved the recipe. Thank you for the feedback.
Wow! So delicious and the kids loved it!! Perfect flavor and so easy! Thank you Natasha! Can’t wait to try more recipes!
You’re very welcome, May! I’m glad you loved it and hope you’ll find many more recipes here to enjoy.
So I made this recipe and added my own little flair to it and I was very happy with the results. The changes I made were; I added two shallots to the sauce and simmered the aromatics (garlic, ginger, and shallot) several minutes before adding the other ingredients (also you will want to mix the corn starch with a liquid to prevent it from clumping), I used a smooth aromatic soy sauce, or shoyu, and I used top sirloin that I marinated in the shoyu and cornstarch for about 20 minutes. I served it with a shaker of shichimi togarashi for those who like a little extra kick.
Hi Josh! Thank you so much for sharing your experiment with the recipe. I’m glad you loved the results.