Let’s be honest, the craving for a hot bowl of Beef and Broccoli usually hits when you’re too tired to wait on delivery. I remember the first time I tried making it at home after another disappointing takeout night. The sauce never quite hit the way I wanted it to. So I started experimenting, testing dozens of versions until I found the perfect balance of tender beef, crisp broccoli, and that glossy, savory sauce that clings to every bite.
This beef and broccoli recipe is the one I go back to again and again. It’s fast, it’s fresh, and it feels like a win every single time you toss it together in under 30 minutes. If you’ve ever wanted that restaurant-quality flavor without the greasy guilt, this might just become your new weeknight favorite.
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Why You’ll Love This Recipe
- Fast Weeknight Hero: From start to finish, this dish takes just 30 minutes. It’s faster than delivery and way more satisfying.
- Better Than Takeout Flavor: The homemade stir-fry sauce hits every note — sweet, savory, garlicky and just the right amount of zing from fresh ginger.
- Family-Approved: Even picky eaters devour the broccoli when it’s coated in this glossy, flavorful sauce. No bribing required.
- One Pan, Less Mess: Everything cooks in a single skillet. Fewer dishes means more time to relax after dinner.
- Meal Prep Friendly: This reheats like a dream, making it perfect for lunches or prepping ahead for the week.
- Customizable Ingredients: Swap in your favorite veggies or protein. It’s flexible without sacrificing flavor.
Ingredients You'll Need
For the Stir Fry
- 1 lb flank steak – Thinly sliced against the grain. You can also use top sirloin or ribeye for a richer flavor.
- 1 lb fresh broccoli florets – Cut into bite-sized pieces. Avoid frozen if possible to keep the texture crisp.
- 2 tablespoons olive oil or vegetable oil – For high-heat cooking.
- 2 teaspoons sesame seeds – Optional, but great for garnish and a nutty crunch.
For the Sauce
- 1 teaspoon fresh ginger – Grated. Adds warm spice and depth.
- 2 teaspoons garlic – From about 3 cloves. Grated or finely minced.
- ½ cup hot water – Helps dissolve sugar and thins the sauce.
- 6 tablespoons low-sodium soy sauce – You can use tamari for a gluten-free option.
- 3 tablespoons packed light brown sugar – Balances out the saltiness.
- 1 and ½ tablespoons cornstarch – Thickens the sauce until it coats every bite.
- ¼ teaspoon black pepper – For a subtle kick.
- 2 tablespoons sesame oil – A must for authentic stir-fry flavor.
How to Make Beef and Broccoli
Step 1: Prep the Beef
Place your steak in the freezer for about 30 minutes before slicing. This makes it easier to cut thin, even strips. Slice against the grain for the most tender bite.
Step 2: Make the Sauce
In a small bowl, whisk together hot water, soy sauce, brown sugar, garlic, ginger, cornstarch, pepper, and sesame oil. Stir until smooth and set aside. The cornstarch will thicken the sauce once it hits the heat.
Step 3: Cook the Broccoli
Heat one tablespoon of oil in a large skillet over medium heat. Add the broccoli and cook for about 4 to 5 minutes until bright green and slightly tender. For softer broccoli, add a splash of water and cover the pan for one minute. Remove and set aside.
Step 4: Cook the Beef
Turn the heat to high and add the remaining oil. Lay the beef strips in a single layer and sear for about 2 minutes per side until browned and just cooked through.
Step 5: Add the Sauce and Combine
Reduce the heat to medium. Pour in the sauce and stir until it begins to thicken, about 2 to 3 minutes. Add the cooked broccoli back into the pan and toss until everything is coated and glossy. If the sauce feels too thick, add a tablespoon or two of water.
Step 6: Serve and Enjoy
Spoon it over warm white rice or noodles, sprinkle with sesame seeds, and serve immediately while it’s hot and fragrant.
Pro Tips from My Kitchen
✓ Freeze Before Slicing – Pop your steak in the freezer for 30 minutes before slicing. It firms up the meat just enough to help you cut thin, even strips without struggling.
✓ Slice Against the Grain – Always cut the beef across the grain to keep it tender. Cutting with the grain can make it chewy, even if you cook it perfectly.
✓ Use Fresh Broccoli – Frozen broccoli tends to release water and turns mushy. Fresh florets stay crisp and soak up the sauce better.
✓ Hot Pan is Key – Make sure your pan is fully heated before adding the beef. A hot pan sears the meat quickly and locks in the juices.
✓ Don’t Crowd the Pan – If your skillet is small, cook the beef in two batches. Overcrowding lowers the heat and steams the meat instead of searing it.
✓ Adjust Sauce Thickness – If the sauce thickens too much, just splash in a little warm water and stir. If it's too thin, simmer it a minute longer.
Frequently Asked Questions about Beef and Broccoli
Yes, flank steak is ideal because it's lean and cooks quickly, but you can also use top sirloin, tri-tip or even ribeye for extra richness. Just be sure to slice it thin and against the grain.
You can, but it's not recommended. Frozen broccoli tends to release too much water, which can water down the sauce and leave the texture soft instead of crisp.
It can be. Just swap the soy sauce for gluten-free tamari and double-check your other ingredients to avoid hidden gluten.
Absolutely. You can prep the meat, broccoli and sauce separately and store them in the fridge for up to one day before cooking. Once cooked, it keeps well for 3 to 4 days in the refrigerator.
Add a splash of water to the pan and warm over medium heat. This loosens up the sauce and keeps the beef from getting too dry.
Yes, feel free to mix in bell peppers, carrots, snow peas or mushrooms. Just make sure they’re cut thin so they cook quickly.
Beef and Broccoli Recipe
Ingredients
For Beef and Broccoli
- 1 lb flank steak very thinly sliced into bite-sized strips
- 2 tablespoon olive oil or vegetable oil, divided
- 1 lb fresh broccoli cut into 6 cups of florets
- 2 teaspoon sesame seeds optional garnish
For Stir Fry Sauce
- 1 teaspoon fresh ginger grated, loosely packed
- 2 teaspoon garlic grated, from 3 cloves
- ½ cup hot water
- 6 tablespoon low sodium soy sauce or GF Tamari
- 3 tablespoon light brown sugar packed
- 1 ½ tablespoon corn starch
- ¼ teaspoon black pepper
- 2 tablespoon sesame oil
Instructions
- Prep the BeefFreeze steak for 30 minutes to make slicing easier. Slice thinly against the grain for tenderness.
- Make the SauceWhisk together hot water, soy sauce, brown sugar, garlic, ginger, cornstarch, black pepper, and sesame oil in a bowl until smooth. Set aside.
- Cook the BroccoliHeat 1 tablespoon oil in a skillet over medium heat. Add broccoli and cook 4–5 minutes until bright green. For softer broccoli, add a splash of water and cover for 1 minute. Remove and set aside.
- Cook the BeefIncrease heat to high. Add remaining oil and sear beef strips in a single layer, about 2 minutes per side until browned.
- Add Sauce and CombineReduce heat to medium. Add the sauce to the skillet and stir until it thickens, about 2–3 minutes. Return broccoli to the pan and toss to coat.
- ServeServe hot over rice or noodles, topped with sesame seeds if desired.
Notes
- Freeze the beef for easier slicing and always cut against the grain for tenderness.
- Use fresh broccoli for better texture.
- If sauce thickens too much, add a bit of water.
- Don’t crowd the pan when searing beef.
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