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
I will never make another version of this recipe again! This one is so good and easy. Thank you so much!
You’re so welcome, Dee! Thank you as well for sharing that with us.
This is delicious! I used New York strip that was pre-sliced and frozen broccoli. I also doubled the sauce. I will be making this again. Thank you for the recipe.
You’re welcome, Erin. We’re glad you enjoyed it!
I have to quadruple this recipe. It says it serves 4, but my family (with two teen boys) all have multiple helpings…and like if/when there is leftover in the fridge. This is the BEST beef and broccoli recipe!!
Hi Renee! That’s awesome. I’m so glad your family loves this. Thank you for the wonderful review.
I am making this today and realized I don’t have fresh ginger- but I have the minced ginger in the fridge that you can buy. Would that work?
Also- could I use sesame seed oil?
Hi Parker! Yes, you can use minced ginger. Add it to your preferred taste. This recipe uses sesame oil in the sauce. Be sure to not use toasted sesame oil, which is better for drizzling on top as a finish, not for frying.
this was wonderful. I did add sliced onions and mushrooms and cooked them right after the beef in same pan. I added a splash of hoison sauce too. I will definitely make this again, as I do most of your recipes. Loved it.
Thank you for sharing that with us, Brenda. We’re so glad that you love this a lot!
Everything I’ve made of yours has been delicious, including this recipe. Perfect sauce!
That’s so great, Kim! Thank you for your lovely review!
Awesome flavor!! My new 30 minute meal! Thanks! Love seeing and trying your recipes. Most recipes are easy to do cause can understand how to do them. Thank you!
That’s so great! It sounds like you have a new favorite, Lynn!
This was absolutely fabulous. I used ribeye and cut into 1 inch cubes. Tossed in baking soda and threw in fridge for 30 mins. Rinsed off and cooked recipe to a t. Perfect flavor. Best beef and broccoli I have ever had. Thanks!
Thank you for sharing, Sean. We’re happy to hear that you enjoyed our recipe a lot!
This is delicious! Thanks for an easy, great recipe! Even my not so adventurous partner is grunting in pleasure!
Thank you for the feedback. I’m glad it was enjoyed.
Delicious! I used high quality round steak, slicing it thinly, and marinating it in half the sauce recipe. I use amino acids rather than soy sauce and added a green onion at the end. This is a keeper!
So glad to hear that, Kris! Thank you for sharing.
Hello, could I make this ahead and freeze it? With the steak raw or cooked? Thanks!
Hi Kristi! I haven’t tested freezing this so I can’t say for sure but one of my readers said it does freeze well.
Honestly I had low hopes because I have tried a lot of recipes like this and they never seem quite right but omg this recipe was simple and the flavor was perfect! I halved it and had to replace the corn starch with flour and it still turned out perfect. I also added bean sprouts 🙂
Hi Jillian! That’s wonderful. I’m so glad you liked it. Thank you for trying my recipe and sharing your experience.
Can I use sesame seed oil. I already use it for the fried rice I make?
Hi Ed! That would be fine if it’s regular sesame oil.
Toasted sesame oil is best used in low-heat cooking methods or added at the end or after cooking.
This recipe was easy to follow and very good. I’m a good cook so I did it my way after reading all of the recipe and tips. It was 10/10, thank you for sharing!
Thank you for your lovely feedback and comment, Toni! I’m so glad you enjoyed it!
This was by far the best beef and broccoli recipe I’ve found. Easy, quick, but most importantly. delicious. Served it over jasmine rice. 5 stars and then some.
That’s wonderful to hear, Marlene! Thank you for the feedback.
Hello is the nutritional value with or without rice? Thanks!
Hi Suzanne! No, the nutrition facts do not include rice. They are just for the ingredients listed in the recipe card/ingredient list. I hope you love the recipe!
Recipe beef and broccoli in stead of soy sauce I used liquid amino less sodium
Hey Nat..Mmm..this Beef & Broc recipe is awesome !! I didn’t change anything just added 4-5 fresh sliced mushrooms to it.
Love fresh mushrooms and put them in all my stirfries and rice dishes. Thankyou for another yummy recipe ! Have a great week 😃
Hi Lydia! Thank you! I’m so glad you love the recipe!
Easy, quick and most importantly, delicious! I used tri-tip and subbed some powdered ginger because I was feeling lazy. Everyone loved it!!!
Sounds wonderful, Barbara! Thank you for sharing.
Tried this recipe tonight. It was amazing. I did add a small onion that I chopped and cooked with the broccoli. My husband and I thought it was better than chinese take out. Thank you for this recipe
That’s great to hear, Mary Ann! Thank you for the feedback.