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 made this tonight. It was perfect. You are making me look really good, Natasha. 😊
Great job! It’s nice to know that you are enjoying my recipes.
Thank you for this Awesome recipe!
Super easy, and absolutely delicous. I now make it frequently. The only thing I do differently is I double the garlic. But please note, I do this with All l recipes.
Thanks again! It’s the best. 😋
Hi Ronni! A little extra garlic can’t hurt! I’m so glad you loved it!
hi natasha! I love cooking and whenever I need new recipes I always go to you. keep up the good work!
Thank you!!!
Hello Natasha! I’ve made this recipe many times and it’s always delicious. What a great surprise to see the recipe and you in People magazine! Congratulations on that amazing achievement! You deserve all good things that come your way. Your recipes are a staple in our home and your videos always make me smile!
Thank you so much for your kind words, Cheri. Lovely to know that this recipe is always a huge success for you!
If using GF tamari, should it be low sodium or regular? Thank you in advance!
Hi Jessica! Both will work fine.
Do you use regular sesame oil or toasted?
Haven’t made it yet (making it tonight) so didn’t add any stars.
Love your recipes!
Hello there, I use regular sesame oil. Be sure to not use toasted sesame oil, which is better for drizzling on top as a finish, not for frying.
This recipe is perfect! Absolutely delicious and the whole family loves it!
That’s wonderful, Erika!
Loved this recipe! The sauce is delicious, and I love how fast it is to prepare.
So glad you’re enjoying it, Amanda!
Made the beef and broccoli recipe. Sorry it’s all gone, but it was delicious. Will definitely make again. Family loved it. Thank you so much for sharing.
You’re welcome, Helen! I’m so glad it was enjoyed!
This was better then our local Chinese restaurant. I used cocoanut oil to stir fry the vegies, my husband had me add sliced carrots and I used double the ginger and it was perfect. Love ginger. 🙂
That’s awesome, Alyn!
Made this twice now and it’s fantastic! The amount of broccoli and beef is flexible in this recipe. For the sauce, I added only 1 tablespoon of sesame oil and it was perfect! That is a very strong flavor and it’s better to start with a little and add more to taste. I also like ‘velvetizing’ the beef with baking soda first. Google it! Super easy and makes it like buttah!!! This recipe is a keeper! I posted it on my FB group Food Becomes You, for Only the best recipes curated by my super picky tastebuds. Try this recipe. If you love Chinese restaurant cooking, you’ll love this.
Hello Maria, thank you for shairng that with us and for your detailed feedback. We appreciate it!
Oh my goodness, this was absolutely perfect. I made it vegetarian by replacing the meat with oyster mushrooms and it worked really well. I’ll definitely make it again!
Hi Hannah! I’m so glad you enjoyed the recipe.
Oh my goodness! This was delicious! I altered the recipe ever so slightly. I added about 650gr of meat and broccoli instead of 1 lb and it fed my family of 4 (with 2 kids). I’m afraid it wouldn’t have been enough otherwise. we paired it with 2 cups of jasmine rice. Restaurant quality food. Even my little picky eater ate it all! And meat us always a no go (unless breaded). This is a new favourite! Thanks 😊 M
Thank you for sharing, Melisa!
Loved it!! I added some fresh green beans, onions and peppers to give it more veggies, but there was still plenty of sauce. Great recipe!
Thank you for sharing, Pat!
One of our favorites, I make it at least every two weeks. Love it.
So glad you love it, Karl!
Great & easy recipe — added in some onions and the carmelized up nicely wouls have added bean sprouts and julienned carrot sticks but maybe next time!!
Sounds good, we’d love to know how you’ll like that version when you try it next time.
Really enjoyed this recipe, my husband doesn’t normally like stir fry’s and absolutely loved it. Had some leftovers for the next day which was yummy. I just added noodles instead of the rice and was perfect.
I’m so glad to hear that, Kimberly!
Absolutely delicious, easy, sweet & savory, versatile and eaten by everyone… absolutely smashed it here !
That’s wonderful to hear!
Thinned sauce with a little broth, so good! Adding to my recipe book!
That’s so great! It sounds like you have a new favorite, Heather!
My favorite recipe, just lessened the sesame oil, but I apparently made extra sauce, can it be refrigerated, if so how long and do I use a glass container ?
Hi Eve, I haven’t stored the sauce separately but it would probably be ok for 3-4 days covered and refrigerated. The flavors of the garlic and ginger will mellow out the longer it sits.