This easy beef and broccoli recipe features an addictive sauce that’s quick to make from scratch. It rivals takeout for flavor but is fresher and more affordable.
Why you’ll love it
If you enjoy the convenience of takeout, you’ll love making this beef and broccoli at home. Thinly sliced, tender beef ribbons are coated in a savory-sweet sauce that’s full of flavor. It’s a family-friendly, budget-conscious dinner that’s ready in about 30 minutes, uses everyday ingredients, and tastes fresher than most restaurant versions.
This version is straightforward, avoids hard-to-find items, and gives you control over seasoning and sodium. It’s a reliable way to get a satisfying meal on the table quickly while sneaking in a good serving of broccoli.
What you’ll need
For the stir fry
- Steak – flank steak is traditional: lean, flavorful, and cost-effective.
- Broccoli – fresh florets are best; cut into similarly sized small pieces for even cooking.
- Olive oil – for sautéing.
For the sauce
- Soy sauce – low-sodium is recommended to control saltiness.
- Water – forms the base of the sauce.
- Brown sugar – adds balanced sweetness without overpowering the dish.
- Vinegar – apple cider or rice vinegar gives a subtle tang.
- Ginger – fresh grated ginger brightens the sauce.
- Garlic – minced garlic lends robust flavor.
- Crushed red pepper flakes – optional, for a gentle kick.
- Toasted sesame oil – a small amount adds a nutty aroma and depth.
- Cornstarch – thickens the sauce to a glossy coating.
Pro tips for flank steak
- Always slice against the grain. Look for the parallel muscle fibers and cut perpendicular to them—this keeps slices tender instead of stringy.
- Partially freezing the steak for 20–30 minutes firms it up and makes thin slicing easier and more uniform.
How to make beef and broccoli
This is an overview with photos. Full ingredient amounts and step-by-step instructions are in the recipe card below.
Prepare all ingredients before you start: trim and thinly slice the steak across the grain, and cut broccoli into small florets. Combine the sauce ingredients in a bowl and whisk until smooth. Heat a skillet over high heat with one tablespoon of oil and cook the broccoli until tender-crisp, tossing frequently. Transfer the broccoli to a plate.
Add the remaining oil and spread the beef in an even layer. Let it sear without stirring for about a minute, then flip or stir and cook briefly more—thin slices cook very fast and can become tough if overcooked. Return the broccoli to the pan, pour in the sauce, and toss until the sauce thickens and clings to the ingredients. Serve immediately over rice or noodles.
Keys to success
- Have everything prepped and within reach because the cooking stage moves quickly.
- Use high heat to get a good sear; a heavy skillet such as cast iron works well.
- Avoid overcooking the steak—thin slices should remain slightly pink when finished for the best texture.
Substitutions and variations
- Swap flank for sirloin or tenderloin if preferred.
- Make the recipe as written the first time, then adjust sweetness, tang, or heat to taste in future batches.
- If using frozen broccoli, thaw first and reduce cooking time as it is partially cooked already.
- For an easier twist, ground beef can be used in place of sliced steak for a different texture and simpler prep.
Troubleshooting tips
- If the sauce becomes too thick, thin it with a splash of water.
- If it won’t thicken, the pan may not be hot enough to activate the cornstarch—raise the heat slightly and stir until glossy.
- Because this recipe uses low-sodium soy sauce, taste before adding extra salt; the sauce can still be fairly salty depending on your soy sauce brand.
What to serve with beef and broccoli
- Serve over steamed rice to soak up the sauce; jasmine or another long-grain white rice works nicely.
- Chinese-style noodles are a good alternative if you prefer noodles to rice.
- Optional garnishes: toasted sesame seeds or a drizzle of additional sesame oil for aroma.
Leftovers and storage
- Store in an airtight container in the refrigerator for 3–4 days. Keep rice or noodles separate if possible so they stay fresher.
- Reheat on the stove in a covered pan for best texture; the microwave works too—add a splash of water if the sauce has thickened.
- You can freeze leftovers for a couple of months, though broccoli will soften after freezing and reheating.
Try these next
- Easy beef bowls
- Sesame ginger shrimp
- Simple fried rice
- Beef ramen-style stir fry
- Spicy ground chicken stir fry
I hope you enjoy making this restaurant-style beef and broccoli at home. If you try it, please leave a review so others can benefit from your experience.
Beef and Broccoli (30 Minutes!)
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil, divided
- 3–4 cups broccoli florets
Sauce ingredients:
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1/2 teaspoon toasted sesame oil
- 3 tablespoons cornstarch
- 1 teaspoon grated fresh ginger
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes, or more to taste
Instructions
- Prep everything ahead of time. Trim any fat from the steak and slice it very thinly across the grain. Whisk the sauce ingredients together in a bowl until smooth.
- Heat 1 tablespoon of olive oil in a large skillet over high heat until shimmering.
- Add the broccoli and cook 4–5 minutes, stirring often, until tender-crisp. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the beef in a single layer, let it sear for about a minute without moving it, then stir or flip and cook another minute or so. Thin slices cook quickly—avoid overcooking.
- Return the broccoli to the skillet and pour in the sauce. Stir and toss until everything is coated and the sauce has thickened, about 1–3 minutes. Remove from heat and serve right away.
Notes
- Cut broccoli into small florets so they cook quickly and evenly. One pound of whole broccoli typically yields about 3–4 cups of florets.
- To thin an overly thick sauce, add a splash of water and stir until smooth.
- Toasted sesame oil has a darker color and stronger flavor than regular sesame oil; use sparingly as a finishing flavor enhancer.
- Fresh ginger is easier to grate when slightly frozen—store peeled ginger in the freezer for convenience.
- Serve with rice or noodles; start the rice before the stir fry so it finishes at the same time.
Nutrition
Nutrition information is an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is appreciated; copying full recipes without authorization is prohibited.