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
Made this tonight with top sirloin. Because I needed to use I added mushrooms, onion and red pepper along with the broccoli. My whole family loved it. I loved my additions especially the mushrooms. Next time I’ll just do the broccoli. My point is, the sauce is delicious and the recipe versatile. Definitely a recipe To keep. Thank you!
That’s great to hear. I’m glad it was enjoyed.
Unfortunately this did not taste good at all. I’m really confused how there were so many positive reviews. Very disappointing. Seriously had no flavor. I used fresh garlic and ginger, along with the soy sauce and followed the instructions but no luck.
HI Rani, I’m sorry to hear that – this is one of our most popular recipes and we even included it in our cookbook because its so well loved. Normally this sauce is packed with flavor. Did you make sure to add salt and also not use frozen broccoli which can dilute the sauce with the excess water added? Lastly, because it is sadly a real issue for some people, are you tasting foods normally outside of this dish?
Unfortunately I didn’t like it, not enough salt and lacking some spices comparing to the beef I usually order at Chinese restaurants, I can only taste sesame oil and soya sauce…
I love this recipe. I used tri-tip beef instead but works just as well. Easy to prepare. Thank you.
You’re very welcome, Edwin!
Delicious recipe Natasha, thanks for sharing. I made this tonight and it’s really delicious 😊
You’re very welcome, Savi!
Wonderful beef and broccoli!
Had some shaved beef on hand and cut that into bite-sized pieces and in the amount according to the recipe.
One family member said it was the best B&B they ever had. I agree! Didn’t have any ginger but am looking forward to making it with ginger next time. Thanks!
That’s great to hear, Peter!
This is the best recipe I have ever made. I found it is best to follow it precisely and to make it frequently as practice makes perfect.
I’m so glad you’re enjoying the recipe, John! Thank you.
Alright Natasha! I found my new go to beef and broccoli recipe! Thank you, it was delicious. Keep ’em coming.
That’s so great! It sounds like you have a new favorite, Tracey!
Hi can I use regular soy sauce instead of low sodium?? Would it still be the same amount?
Hi Suhana! Low sodium is less “salty” so when we add a little more. You can use regular soy sauce, just start with less and add more to your desired preference.
I’m planning to use half regular and half low sodium soy sauce. I’m making it tomorrow.
Very delicious! I did modify with half sugar and added some shitake mushrooms! Officially will be on the rotation
Good to know that it worked, Lisa. Thank you for sharing!
Can the sugar be omitted? We are restricting all sugar in our diet. Thank you
Hi Anne! You can if you prefer but the sugar in my opinion creates the right balance for this recipe.
This recipe is absolutely amazing! I followed the recipe as written and it turned out a perfect dinner. The sauce is especially tasty and will now become my stir-fry sauce instead of other recipes or bottled sauces. Thank you!
I’m so glad you loved it, James! Thanks for sharing.
My husband HATES garlic. Can I substitute for another spice?
Hi Marion we personally love it with garlic, you can try to omit it or find a new substitute, I haven’t tested that myself to advise. If you experiment, let me know how you liked the recipe.
I love this recipe. My wife made it once and now I am hooked. It tastes like a restaurant dish. We make it with Hokkien stir fry noodles and its a perfect match!
I’m so glad you love it, Ryan! Isn’t it the best we can make restaurant quality dishes at home?! Thank you for your wonderful review.
Hi Natasha……would this recipe work with Beef Tenderloin strips? TIA!
Hi Jackie! That should be fine. I hope you love the recipe!
Made this tonight for the first time and was thrilled to see my picky eater kiddos chowing down with no problem! So quick and easy!
I always love it that even picky eaters love my recipe!
I’ve made this recipe a few times and it was a hit! I plan on making it tonight but, I couldn’t find any fresh ginger. Do you think the ginger from a tube would work?
Hi Joan, I haven’t tested that specifically, but I think it could work. If you experiment, let me know how you liked the recipe.
I found crushed (Dorot Gardens) ginger cubes in the frozen section of my grocery store. Each cube is 1 tsp ginger. So quick and easy and, with stirring, it dissolves easily into the the sauce. Saves the peeling and chopping of fresh ginger!
Hi Natasha! I’ve made this recipe again and again. It’s The One School lunch that everybody agrees on. I can’t make it too often! So easy and absolutely delicious. I got my butcher to cut the beef into strips for me. Super easy!! Thank you so much!
That’s great! That’s lovely to hear knowing that this recipe was a huge hit! Thanks a lot for sharing that with us.
Natasha, I followed your recipe step by step & it was delicious. Thank you!
So glad you loved it!
I love your recipes and am a big fan. I’ve tried several with great success. Your videos are always entertaining too. So, I’m hesitant to post this but the sugar ruined this dish. I’m not giving up on it though. I will try again without it.
Hi Edward, I’m sorry to hear that – this is one of our most popular recipes. Did you make any other changes in the sauce ingredients? Substitutions or changes in quantities? The sugar isn’t normally too pronounced in the recipe.
Perhaps you don’t like the sweet and salty taste? I used coconut sugar instead of brown, which is less sweet and added some complex layers to the sauce. I prefer the taste over brown sugar. Do try it
Hi Natasha! I’ve tried this recipe many times and it always turns out so delicious and there are never any leftovers. It’s definitely a favorite in our house. Thank you for such a wonderful fool-proof recipe.
You’re very welcome. I’m so glad you love it.
I tried this and it was amazing. this recipe is being made again tonight and being served to company.
That’s great to hear, Gail!