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 don’t often rate recipes, but this is a stellar recipe. I have made it three times, usually using shaved steak for convenience. This is tasty and easy and really does taste like a restaurant beef and broccoli.
I’m so glad you found a favorite on my blog, Sarah! Thank you for sharing that with me.
Thanks Natasha! This is a keeper, love it just the way it’s is!!
So glad to hear that, Brandon!
Was a very tasty recipe. I used this recipe and prepared this with Venison instead of the beef. Was fantastic!
I bet that was extra special! I’m happy you loved it.
This was delicious! My husband loves beef & broccoli, but I haven’t made in years. He had seconds, of course, and gave it a thumbs up. Will double sauce next time – it was so good.
More sauce never hurt! I’m so glad you loved it!
I am a newly diagnosed diabetic. I have made this previously and thoroughly enjoyed it. Tonight, since my dx, I have made for the second time utilizing the truvia brown sugar replacement and serve it over brown rice. It is absolutely one of my faves as I venture into the world of being a diabetic! A plus is that my grandson who I am easing likes it too! I love your recipes
Hello Susan! I’m glad you found this recipe delicious and healthy for you! Thank you for sharing your feedbak with us.
I have made this recipe several times in the last month and it is delicious even as a leftover! My husband asks for minimum broccoli usually but with this recipe he asked for more! A super easy and fast way to have homemade Chinese food. Thank you Natasha for another delicious recipe!
Hi Kathy! Thank you so much for sharing that with us. I’m happy that you and your husband enjoy this recipe a lot!
This was absolutely so delicious. It was so very quick and easy. The flavor was perfect! My husband loved it. All of your recipes are very good.
That’s great to hear, Karen! Thanks for sharing.
I just made this and it’s almost gone! My husband and grandbaby ate the majority of it and it was a hit! I’ll definitely be making this again.
So happy it was a hit!
best beef and broccoli i’ve ever made! i used the water to cook the broccoli softer, halved the amount of fresh garlic and still ended up with one of the most flavorful, aromatic stir fry’s i’ve ever made!
Thank you for your great feedback!
Soooo good serves 4 ? I ate it all myself no self control when something is this delish
I have little control over this one also Kathleen! I’m glad you loved it.
One of our go-tos! Thank you Natasha for the easy and delicious recipes! You made me want to learn how to cook!
I’m so inspired by your comment. Thank you so much for sharing that with me, Yvette!
LOVE this recipe, it is always such a hit. So simple, and honestly, its perfection.
So easy and delish! I cut the meat the night before, and the dish came together in 20 mins. I’m adding it to my rotation for sure!
So glad you enjoyed the recipe, Philip. Thanks for sharing.
Easy and delicious. A hit with all family members – age 4 to 70! : )
That’s when you know its good! I’m glad you loved it, Lauren!
This recipe is hands down one of our favorite weeknight dinners! I add in extra veggies and use different cuts of steak depending on what I have on hand. I also add garlic and salt/pepper to the veggies and meat as I cook them since the sauce goes in at the end rather than as a marinade. It turns out amazing every time because the star of the show is the sauce. Easy, delicious and customizable. Love this recipe!!
I’m so happy to hear you’re loving it, Jordan!
So this one wasn’t for me. The flavors are ok, but adding the sauce at the end resulted in bland steak being covered in sauce. If I made this again, I would split the sauce in half and use half as a marinade first. I might also add in some orange zest.
Either way, season the beef before you cook and sauce it.
Hi Miah! I’m sorry to hear you didn’t enjoy it. Did you use frozen broccoli that would have watered down the sauce making this more bland?
Oh my goodness, this was soooo good and super easy to make! I did double the sauce when making it and glad I did. Absolutely love this recipe!
Doubling the sauce was a great idea! I’m happy that you loved it.
Made this to the recipe exactly. It was okay. It did taste a little bland, like it is missing something. The meat i used was on the tough side and the sauce didn’t seem to stick to the meat. I would recommend seasoning the meat before cooking it. I am going to try it again.
Hi Heather! I wonder if the meat might have been steam cooked? This can happen if your pan isn’t heated enough, and if it’s overfilled. It would release more liquid and water down the sauce and result in tough beef. It would also make the sauce thinner and not adhere as well to the meat. Make sure to cut the beef against the grain into very thin slices and also make sure the pan is very hot before adding the beef. If you have a smaller pan or more beef, you’ll need to cook in batches since crowding the pan results in a quick drop in temperature and steam cooked beef. I hope that helps for next time.
WOW!! We had this for dinner tonight and it was delicious!! It really came together nicely after all the chopping and measuring was done. I actually doubled the recipe except for the broccoli and sugar in the sauce. Thank you!!
Thanks for sharing, I’m so happy that you loved it!
This was so good! When I told my husband what I was making for dinner he really didn’t want it. Once eating it he kept saying how good it was and asked if we could have it again the next night!
I’m so glad you both loved it, Rhonda! Thank you for sharing that with me.
Delicious! Thank you for sharing your recipes 😊