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 recipe, Natasha!
Thank you for sharing this easy, delicious recipe.
It was fantastic!
You’re welcome! I’m so glad you loved it!
Very good. I added water chesnuts with the broccoli
Better than takeout! I’m so glad that I now know how to make a delicious beef and broccoli when I crave it.
I made this last night even for me it was so simple came out perfect all gone no left overs so I am gonna make it tonight again so so good. only issues Ihad was the cook time for broccoli to make it super tender took way longer then 5 minutes even after adding the drops of water.
I’m so glad you loved it, James!
I have made it ten times. So good. There’s another recipe with noodles as well so you can choose
I’m so happy you found a favorite on my blog, Birgit!
I need to do better at meal planning and this recipe will kick off my first week back to work! Thank you for sharing simple amd delicious recipes!
This is the perfect recipe for meal prep! I hope you love it, Frances!
Hi Natasha – I just bought your book and I’m excited to try this recipe. Only thing I realized is that I don’t have corn starch! What should I do?
Hi April, it wouldn’t thicken properly without starch and would require other modifications. We do have this beef stir fry recipe without corn starch. I also have never tried this, but one of my readers mentioned they used Arrow Root powder in place of corn starch.
We love all of your videos and recipes, thank you! In this video you mentioned that you’d leave info on how to keep the dish safely warm in the thermos, or something. I looked for the additional info, but to no avail.
Hi Jz, I fill the thermos with boiling hot water and cover with the lid then let it sit for a couple of minutes then I drain and add the hot beef and broccoli.
Just made this for our Christmas Eve dinner with some spring rolls; so tasty! I followed the recipe as written but fried some onion and set aside with the broccoli before frying the beef. Delicious topped with some sambal chili sauce.
Glad to hear that you enjoyed this recipe!
This is so delicious!! Next time I’ll increase the ginger (just my personal preference) and add more vegetables, maybe carrots, onions & slip in some spinach. I just made this as written and it’s incredible. Hardly any leftovers. Excited to try other recipes!
the beef should be velveted first- it creates a more tender bite
Thank you for sharing that with me, Joan! I hope you try and love this recipe.
Joan,
What is the technique or process for “velveted”? Not sure what that means. Kindly advise…thanks!
What can be used instead of corn starch? I have two people who can eat corn?
Hi Stephanie, it wouldn’t thicken properly without starch and would require other modifications. We do have this beef stir fry recipe without corn starch.
all-purpose flour, arrowroot powder, potato starch, or tapioca starch might work?
Can I use minced garlic from a jar instead?
Hi Liz, fresh will be best here, but if that’s all you have on hand its a good alternative.
Just made this (double batch) and it’s fabulous!!!
You’ll be so glad you made a double batch, this one goes quick! Thank you for your wonderful review, Lucy!
I love this recipe! It’s delicious, simple, and replicates the traditional “Beef and Broccoli” flavor I’ve for been looking for. Perfect for a quick dinner. For a cheaper version, I’ve subbed ground beef for steak. I also found adding a tablespoon of mirin, subbing black pepper for white pepper, and adding some sliced onion really brings the flavor to another level.
This is my go-to beef and broccoli recipe! The sauce is perfect. We buy a whole beef tenderloin a couple of times a year. We trim, portion and Cryovac it. I always save the “chain” for stir fry. It is absolutely incredible with this recipe. Thank you, Natasha! I love all of your recipes!
Hello Michelle! I’m happy to hear that you have been enjoying my recipes! I hope you’ll love all the recipes that you will try.
The only thing I noticed was that it needed a little more soy sauce. I doubled the recipe and added in spaghetti noodles (substituted for the actual lo mein I was craving). It was FABULOUS. My whole family says it needs to be in rotation from now on.
Better than carry out. I use top sirloin, the trick is to cook the whole steak medium, slice it up and let it finish browning during the stir fry at the end quickly. Just a lil over cooked and it’s tough.
Thank you for sharing your great review with us, Jerry!
Delicious dish , i doubled the amount of sauce and added some Housin sauce and onions.
Awesome. Doubled the recipe except for the sesame oil. Just used 2 tablespoons because it’s so strong. Added a blend of mushrooms. Shiitake, oyster and baby portobello.