A good beef and broccoli recipe solves two problems at once: you get a quick dinner that tastes like takeout while still using fresh, simple ingredients. I’ve made this dish many times on busy weeknights, and the mix of tender beef, crisp broccoli, and a rich sauce always hits the spot. If you want a meal that comes together fast and delivers bold flavor without fuss, this version gives you exactly that.
Table of Contents
Why You’ll Love This 30 Minute Beef and Broccoli
- The beef turns soft and juicy thanks to a quick freeze that helps you slice it thin with ease.
- The sauce blends sweet and savory flavors with a touch of sesame oil that gives it a bold finish.
- It keeps its texture and taste in the fridge, making it a strong choice for meal prep.
- It satisfies the craving for restaurant plates while using simple, fresh ingredients at home.
Ingredients Needed
For the beef and broccoli
• 1 lb flank steak, sliced very thin into small strips
• 2 Tbsp olive oil or vegetable oil, divided
• 1 lb fresh broccoli cut into small florets
• 2 tsp sesame seeds for garnish if desired
For the sauce
• 1 tsp grated fresh ginger, loosely packed
• 2 tsp grated garlic from about 3 cloves
• 1 half cup hot water
• 6 Tbsp low sodium soy sauce or gluten free tamari
• 3 Tbsp packed light brown sugar
• 1 and a half Tbsp cornstarch
• 1 quarter tsp black pepper
• 2 Tbsp sesame oil
Notes
• Thin slicing helps the beef cook fast and stay tender.
• Fresh broccoli gives the best crunch and color.
How to Make Beef and Broccoli
- Start by cooking your white rice so it is ready by the time the stir fry finishes. Place the steak in the freezer for about 30 minutes. This firms it slightly and helps you slice it thin. Cut the meat against the grain to keep each piece soft when cooked.
- Prepare the sauce in a small bowl. Mix the hot water, soy sauce, brown sugar, ginger, garlic, cornstarch, black pepper and sesame oil. Stir until the sugar melts and the mixture looks smooth. Set it aside.
- Heat a large skillet over medium heat and add 1 Tbsp oil. Add the broccoli and cook for around 4 to 5 minutes with the lid partially covering the pan. Stir a few times. The broccoli should turn bright green and feel crisp with a soft bite. If you like it softer, add 2 Tbsp water before placing the lid back on to steam it slightly. Remove the broccoli once it reaches the texture you want.
- Raise the heat to high and add the remaining oil. Add the sliced beef in a single layer. Cook about 2 minutes on each side until the meat looks browned and cooked through. Test a piece to check the texture.
- Reduce the heat to medium low and pour the sauce into the skillet. Let it simmer for 3 to 4 minutes. It will start to thicken and coat the spoon lightly.
- Add the cooked broccoli back into the pan and mix everything so the sauce covers each piece. If the sauce feels too thick, add 1 or 2 Tbsp water and stir again.
- Serve the dish over warm white rice for the best result.
Meal Prep, Serving Ideas, and Ingredient Swaps
How to Reheat Beef and Broccoli for Meal Prep
• Store leftovers in a sealed container in the fridge for three to four days.
• Warm the dish in a skillet over medium heat with a small splash of water to loosen the sauce.
• Freezing is possible, but the broccoli will lose its crisp bite and turn softer.
Serving Suggestions
• Serve with steamed white rice to soak up the sauce.
• Try a ramen twist by tossing the beef and broccoli with cooked noodles.
• For a low carb option, use cauliflower rice or quinoa.
Easy Beef and Broccoli Variations
• Swap the beef with top sirloin, top round, tri tip or ribeye.
• Add more vegetables such as snap peas, bell peppers, carrots or mushrooms.
• Keep all added vegetables fresh for the best texture.
Conclusion
This beef and broccoli recipe works well on busy days because it cooks fast, tastes rich and keeps its soft texture even after reheating. The thin slices of beef, crisp vegetables and smooth sauce give you a mix that feels satisfying without taking much effort. It is also easy to adjust with different cuts of meat or extra vegetables, so you can shape it to your own taste.
If you try this recipe, leave a comment and a star rating to share how it turned out for you. Feel free to post your plate on Pinterest or Facebook to help others find it too. What changes did you make? Tell us below and inspire the next reader.
Beef and Broccoli Recipe Tender and Rich Stir Fry
Ingredients
For the beef and broccoli
- 1 lb flank steak sliced very thin into small strips
- 2 Tbsp olive oil or vegetable oil divided
- 1 lb fresh broccoli cut into small florets
- 2 tsp sesame seeds for garnish if desired
For the sauce
- 1 tsp grated fresh ginger loosely packed
- 2 tsp grated garlic from about 3 cloves
- 0.5 cup hot water
- 6 Tbsp low sodium soy sauce or gluten free tamari
- 3 Tbsp packed light brown sugar
- 1.5 Tbsp cornstarch
- 0.25 tsp black pepper
- 2 Tbsp sesame oil
Instructions
- Start by cooking your white rice so it is ready by the time the stir fry finishes. Place the steak in the freezer for about 30 minutes. This firms it slightly and helps you slice it thin. Cut the meat against the grain to keep each piece soft when cooked.
- Prepare the sauce in a small bowl. Mix the hot water, soy sauce, brown sugar, ginger, garlic, cornstarch, black pepper and sesame oil. Stir until the sugar melts and the mixture looks smooth. Set it aside.
- Heat a large skillet over medium heat and add 1 Tbsp oil. Add the broccoli and cook for around 4 to 5 minutes with the lid partially covering the pan. Stir a few times. The broccoli should turn bright green and feel crisp with a soft bite. If you like it softer, add 2 Tbsp water before placing the lid back on to steam it slightly. Remove the broccoli once it reaches the texture you want.
- Raise the heat to high and add the remaining oil. Add the sliced beef in a single layer. Cook about 2 minutes on each side until the meat looks browned and cooked through. Test a piece to check the texture.
- Reduce the heat to medium low and pour the sauce into the skillet. Let it simmer for 3 to 4 minutes. It will start to thicken and coat the spoon lightly.
- Add the cooked broccoli back into the pan and mix everything so the sauce covers each piece. If the sauce feels too thick, add 1 or 2 Tbsp water and stir again.
- Serve the dish over warm white rice for the best result.
Notes
Nutrition Facts per Serving
Calories 320Fat 14 g
Saturated Fat 3 g
Protein 28 g
Carbs 22 g
Fiber 3 g
Sugar 7 g
Sodium 640 mg
FAQs
What is beef and broccoli sauce made of?
It is usually made with soy sauce, brown sugar, garlic, ginger, cornstarch, a bit of water and a small amount of sesame oil. These ingredients create a smooth mix that coats the meat and broccoli.
How do Chinese get beef so tender?
They slice the meat thin and cut it against the grain. Some cooks chill the meat briefly to help with slicing. Others use a light baking soda mix that softens the fibers before cooking.
What is the best kind of meat to use for beef and broccoli?
Flank steak and sirloin work very well because they cook quickly and stay soft when sliced thin. Other cuts like top round or ribeye can also be used.
Do I cook broccoli before putting it in a stir fry?
Yes, it helps to soften it slightly first. A quick saute or a short steam makes the florets bright and crisp with a soft bite so they finish evenly with the beef.
What is the secret to restaurant style flavor?
A mix of fresh garlic, ginger, sesame oil and a touch of soy sauce adds strong flavor. Thin slices of meat cooked fast at high heat also help mimic the taste you get in many restaurants.
How do I thicken beef and broccoli sauce?
Cornstarch is the most common thickener. Mix it with the liquid before heating. As the sauce simmers, it will thicken until it coats a spoon lightly. If it gets too thick, add a small splash of water and stir again.