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
Can you use frozen broccoli in this? I’d like to make this tonight but I only have frozen broccoli on hand.
Hi Michelle! Some of my readers have reported good results using frozen broccoli as well.
Hi Michelle! Some of my readers have reported good results using frozen broccoli as well.
Absolutely delicious and easy to make. Definitely going to make this again.. I made this for 2 people, so I cut the recipe in half.. sadly, I didn’t have enough sauce.. next time I’ll make the full amount of sauce and just half the amount of beef. Thank you for the recipe
Hi Colleen! Sounds great. Thank you for your feedback.
Your recipes are the best and the way you layout your recipes pages is top notch. Thank you from the bottom of my heart.
Thank you, Matt! I appreciate the feedback.
Tried this recipe on a whim tonight and it was a hit with everyone in my family! Thank you for such a simple weeknight recipe!
Yay great to hear that this recipe was a huge hit! Thanks so much for this review.
Could you use the spice “Ginger” and garlic powder instead of fresh?
Hi Wendy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Tried this tonight. It was excellent and will become a regular meal. Thank you.
You’re so welcome, Tim. Great to hear that you enjoyed it!
Any chance this would go well with sliced rice cakes instead of white rice?
Hi Cynthia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Just outstanding, and good directions – yum! We will add this to our rotation for sure!
So glad you found another one for the rotation. Thanks for sharing.
Delicious! This has become my family’s go to for Beef and Broccoli. It’s better than take out!
That’s just awesome! Thank you for sharing your wonderful review, Nancy!
This was delicious. I used prime rib leftover from a restaurant meal. Just sliced and added to the sauce to warm. As suggested by others I did add a Tbl of oyster sauce. Definitely a keeper!!
That’s just awesome! Thank you for sharing your wonderful review, Kathleen!
My boys (11 & 12) and I enjoyed this meal. It was so flavorful! Thank you for a great recipe!!
I’m glad to hear that they enjoyed this recipe! Thanks a lot for sharing.
I made this tonight. I added about 1 1/2 of an onion in chunks. So good and easy to make. This is definitely a keeper!!
I’m so glad you loved it. And happy that you found a keeper.
This was the best beef and broccoli I’ve ever eaten. I can’t believe this came from my own kitchen. This is better than any restaurant. I used beef milanesa and rolled them up and the sliced thinly and got a lot of strips that way. Frozen broccoli florets worked out great and I didn’t have to thaw them first. I added a blurp of oyster sauce to the final dish. This was so delicious. This is going into my recipe file as a favorite! Thank you so much for sharing how to make this wonderful dish.
That’s so great to hear! I’m glad you loved the recipe. Thank you for sharing.
This was better than any Chinese restaurant or any other places that makes broccoli beef!! The flavors where intense and it was so EASY to make. The only thing I did different was add about 1 tbsp of oyster sauce to the mix.
It truly was one of the best things I have made in years, and I’m an incredible cook so this just really seemed to take my oriental dishes to a new level.
Thank you so much for sharing this.
That’s so great to hear, Tiffany! Thank you for sharing.
Made a keto friendly version, substituting Swerve Brown sugar for regular brown sugar. Served over riced cauliflower. No other changes. Was delicious. Will definitely be making again.
Nice, Love it! Thanks so much for sharing, a lot of the other readers here will definitely find this info useful.
The family likes it and it’s basically 1 pot. We like it with a little less ginger and more broccoli (so I increase the sauce too as we like it more saucy). My food store had precut stir fry beef, so I used that and it was so easy.
Sounds good, I’m glad that your family enjoyed it!
Outstanding! The recipe is amazing. My husband, nephew and myself included all love it! It is very easy to prepare and the sauce is delicious. This will be in frequent rotation for sure.
That’s awesome! I’m happy to hear that they love this recipe a lot, Chris. Thanks for sharing.
Would it be ok to make the sauce ahead of time? Can’t wait to try!
Hi Sarah! This reheats well as a whole, so I think you could.
This was okay. I used thin sliced sirloin which I cut in 1″-2″ pieces. Meat was very tender. I also added red bell pepper and onion cut into 1″ chunks. We like ours “saucy”, so I double those ingredients. There was just something off about the taste. Couldn’t quite figure out what it was.
Hi Cathy, I haven’t noticed any kind of off taste – my best guess is maybe it was one of the products used? Was anything expired or passed it’s optimal freshness? Even something as simple as freezer burn on steak can ruin the flavor of a meal – it’s hard to guess without being there.
This was wonderful!!! I doubled the recipe so there would be enough for my crew. Everyone thought it was great (This NEVER happens). I used leftover steak and added only at the end to warm so the steak wouldn’t be over cooked. I also added a bit of black soy sauce (couple of TBS). This is a keeper. Thank you for a great, easy and good for your $ recipe.
It’s my pleasure! I’m so happy to hear that you loved it a lot. Thanks for sharing, Audra.
So delicious! We had a 1 lb piece of flank steak in the freezer leftover from another meal, so this was a fantastic way to use it up! The sauce was silky & so flavorful. Hubby went back for another helping, so that’s proof positive it’s great!
Thanks for sharing your experience trying out this recipe, Rachel. We’re happy to know that you enjoyed it!