If there's one dinner I can count on to get cheers at the table, it's beef and broccoli. This takeout classic comes together in less than 30 minutes, has a rich garlicky-ginger sauce, and tastes even better than the restaurant version. Plus, it's way more budget-friendly.
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I like to serve mine over fluffy white rice, but it's also delicious with noodles or even cauliflower rice if you're keeping things lighter. If you enjoy quick stir fry recipes, you should also check out chicken teriyaki stir fry - it's another weeknight favorite in our house.
What is beef and broccoli
beef and broccoli is a simple stir-fry dish that features thin slices of beef paired with crisp broccoli florets, all tossed in a savory soy-based sauce. The garlic and ginger give it that familiar takeout flavor, while sesame oil adds a nutty finish. It's quick, filling, and a meal all on its own.
Why you'll love this recipe
- Quick weeknight dinner - on the table in under 30 minutes.
- Better than takeout - homemade sauce with fresh ingredients.
- Balanced meal - lean beef for protein and broccoli for fiber and vitamins.
- Customizable - swap in snow peas, bell peppers, or even mushrooms.
Ingredients you'll need
For the beef and broccoli
- 1 lb flank steak, very thinly sliced against the grain
- 2 tablespoon olive oil (or vegetable oil), divided
- 1 lb fresh broccoli (about 6 cups of florets)
- 2 teaspoon sesame seeds, optional garnish
For the stir fry sauce
- 1 teaspoon fresh ginger, grated
- 2 teaspoon garlic, grated (from about 3 cloves)
- ½ cup hot water
- 6 tablespoon low sodium soy sauce (or gluten-free tamari)
- 3 tablespoon packed light brown sugar
- 1 ½ tablespoon corn starch
- ¼ teaspoon black pepper
- 2 tablespoon sesame oil
Step-by-step cooking instructions
Step 1: Prep the beef
Start cooking your rice before you begin the stir fry so everything's ready at the same time. To make slicing easier, pop your steak in the freezer for 30 minutes, then cut it into thin bite-sized strips against the grain. This makes the beef extra tender.
Step 2: Make the sauce
In a bowl, stir together soy sauce, water, brown sugar, garlic, ginger, cornstarch, black pepper, and sesame oil. Mix well until the sugar dissolves and the cornstarch is smooth. Set aside.
Step 3: Cook the broccoli
Heat 1 tablespoon of oil in a large skillet over medium heat. Add broccoli and sauté for 4-5 minutes, partially covered, until it's bright green and crisp-tender. If you prefer softer broccoli, add 2 tablespoon of water and cover the pan to let it steam. Remove broccoli and set aside.
Step 4: Cook the beef
Turn the heat up to high. Add the remaining oil to the skillet and spread the beef into a single layer. Cook for about 2 minutes per side, just until browned and cooked through. Test a piece for doneness.
Step 5: Finish the stir fry
Reduce the heat to medium-low and pour in the sauce. Stir and let it simmer for 3-4 minutes, until thickened. Add the broccoli back into the pan and toss everything together. If the sauce gets too thick, stir in 1-2 tablespoon of water to thin it out.
Serve immediately over hot rice, and sprinkle with sesame seeds if you like.
Tips for success
- Slice the beef thin and against the grain for maximum tenderness.
- Prep everything before turning on the stove - stir fries move fast.
- Don't overcrowd the pan when cooking the beef, or it will steam instead of sear.
Variations and substitutions
- Swap beef with chicken or shrimp if you prefer.
- Use frozen broccoli if that's what you have - just thaw before cooking.
- Make it spicy by adding chili flakes or a squeeze of sriracha.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce.
FAQ
Yes! Thinly sliced chicken breast or thighs work really well here.
Frozen broccoli works too, just thaw it first so you don't water down the stir fry.
Absolutely - just use tamari instead of soy sauce.
Freezing the steak for 30 minutes before slicing helps a lot, and always cut against the grain.
Conclusion
This beef and broccoli stir fry is a dinner you'll want on repeat. It's quick, fresh, and packed with flavor - the perfect answer to "what's for dinner?" on a busy night.
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📖 Recipe
Beef and Broccoli
If there’s one dinner I can count on to get cheers at the table, it’s beef and broccoli. This takeout classic comes together in less than 30 minutes, has a rich garlicky-ginger sauce, and tastes even better than the restaurant version.
Ingredients
- 1 lb flank steak, very thinly sliced against the grain
- 2 tablespoon olive oil (or vegetable oil), divided
- 1 lb fresh broccoli (about 6 cups of florets)
- 2 teaspoon sesame seeds, optional garnish
- 1 teaspoon fresh ginger, grated
- 2 teaspoon garlic, grated (from about 3 cloves)
- ½ cup hot water
- 6 tablespoon low sodium soy sauce (or gluten-free tamari)
- 3 tablespoon packed light brown sugar
- 1 ½ tablespoon corn starch
- ¼ teaspoon black pepper
- 2 tablespoon sesame oil
Instructions
- Start cooking your rice before you begin the stir fry so everything’s ready at the same time. To make slicing easier, pop your steak in the freezer for 30 minutes, then cut it into thin bite-sized strips against the grain.
- In a bowl, stir together soy sauce, water, brown sugar, garlic, ginger, cornstarch, black pepper, and sesame oil. Mix well until the sugar dissolves and the cornstarch is smooth. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add broccoli and sauté for 4–5 minutes, partially covered, until it’s bright green and crisp-tender. Remove broccoli and set aside.
- Turn the heat up to high. Add the remaining oil to the skillet and spread the beef into a single layer. Cook for about 2 minutes per side, just until browned and cooked through.
- Reduce the heat to medium-low and pour in the sauce. Stir and let it simmer for 3–4 minutes, until thickened. Add the broccoli back into the pan and toss everything together. If the sauce gets too thick, stir in 1–2 tablespoon of water to thin it out.
- Serve immediately over hot rice, and sprinkle with sesame seeds if you like.
Notes
Slice the beef thin and against the grain for maximum tenderness. Prep everything before turning on the stove — stir fries move fast. Don’t overcrowd the pan when cooking the beef, or it will steam instead of sear. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce.
Nutrition Information:
Yield:
1Serving Size:
1 servingAmount Per Serving: Calories: 1873Total Fat: 103gSaturated Fat: 25gUnsaturated Fat: 78gCholesterol: 354mgSodium: 5062mgCarbohydrates: 107gFiber: 18gSugar: 48gProtein: 147g
Stacy says
This was so good, I’m making it again this time with shrimp