Easy Beef and Broccoli – An Asian inspired dish that comes together in under 20 minutes! Made with tender strips of beef and fresh broccoli florets, finished with a delicious sweet and savory soy sauce glaze. It’s an easy recipe that will make you forget all about takeout!
This easy beef and broccoli recipe is ideal for the nights that you crave Chinese, but your wallet can’t justify another night of takeout! Fresh, easy to find ingredients and a perfectly balanced homemade sauce make this dish better than any takeout you can find.
In under 20 minutes you can have your very own, homemade version of this classic on your dinner table. And did I mention it’s all cooked in one skillet? This is the easiest, tastiest recipe that will have you and your family begging for more! Perfect for picky eaters, this beef and broccoli will definitely be added to your weekly dinner rotation.
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Cornstarch – Used as a thickening agent.
- Beef – Choose flank steak, or sirloin steak and cut into thin 1-inch strips.
- Soy Sauce – I used low sodium to control the salt.
- Brown Sugar – Packed!
- Garlic – Fresh is best! Minced.
- Ginger – I used fresh ginger, minced. You can used dried if that’s what you have.
- Sesame Seeds – For garnish!
- Olive Oil – Substitute vegetable oil, sunflower oil, safflower oil, or avocado oil.
- Broccoli – Cut into small florets.
- Onion – Large, sliced.
- Sriracha – This is optional, but I like to add a little heat!
How to make beef and broccoli
- Coat the Beef – Whisk together 2 tbsp of the cornstarch with 3 tbsp of water in a large bowl. Add the sliced beef and toss it well, ensuring each piece is covered in the cornstarch slurry.
- Make the Sauce – In another bowl whisk together the remaining 1 tbsp of cornstarch with soy sauce, brown sugar, garlic, ginger and sriracha.
- Cook the Beef – Heat 1 tbsp of the olive oil in a large skillet or wok. Add the beef and cook until it’s almost cooked through, stirring it constantly. Transfer the beef to a plate using a slotted spoon.
- Cook the Broccoli – Heat the remaining 1 tbsp of olive oil in the same skillet, then add the broccoli and onion – cook, stirring occasionally, for about 4 minutes.
- Combine – Return the beef to the skillet and add the prepared sauce, toss everything together. Cook for another 1 or 2 minutes until the sauce thickens slightly.
- Serve – Serve over cooked rice or noodles.
Do I have to use flank steak?
Flank steak is my personal favorite because of how flavorful the cut is and how inexpensive it is compared to others! BUT, with that being said – you absolutely have options when it comes to the beef.
There are a few other steaks that will work great for this recipe. You can try some of these options:
- Skirt Steak
- Hanger Steak
- Sirloin Steak
All of these are great options when it comes to making an incredible beef and broccoli stir fry!
How to serve
Serve your beef and broccoli atop a bed of freshly cooked rice like my instant pot rice or coconut rice; even jasmine, basmati or brown rice would be excellent options! Another choice, noodles! Rice noodles, soba, udon, ramen, shanghai noodles, or chow mein are perfect options to soak up the extra sauce! If you’re comfortable with them, serve your beef and broccoli up with chopsticks because eating food like this is always more fun that way!
Storing leftover beef and broccoli
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Reheat in the microwave or back in a skillet or wok until heated through.
To further extend the shelf life of your leftover beef with broccoli, freeze it! Freeze in covered airtight containers or heavy-duty freezer bags for up to 3 months.
Did you like this easy recipe? Try these!
- Quick and Easy Beef Stir Fry
- Sweet and Sour Chicken
- Chinese Sizzling Beef
- Asian Style Pepper Steak
- Korean Bulgogi Pork
- Chicken Teriyaki
- Korean Beef Tacos
Craving More? Follow Along:
Beef and Broccoli
- 3 tablespoon cornstarch divided
- 1 pound flank steak or sirloin steak, cut into thin 1-inch strips
- 1/2 cup soy sauce low sodium
- 3 tablespoon brown sugar packed
- 3 cloves garlic minced
- 2 teaspoon fresh ginger minced
- sesame seeds for garnish
- 2 tablespoon olive oil
- 4 cups broccoli cut into small florets
- 1 large onion sliced
- 2 teaspoon Sriracha optional
- Whisk together 2 tbsp of the cornstarch with 3 tbsp of water in a large bowl. To it add the sliced beef and toss it well to combine, making sure each piece of beef is covered in the cornstarch slurry.
- In another bowl whisk together the remaining 1 tbsp of cornstarch with soy sauce, brown sugar, garlic, ginger and sriracha sauce.
- Heat 1 tbsp of the olive oil in a large skillet or wok. Add the beef and cook until it's almost cooked through, stirring it constantly, about 4 to 5 minutes. Transfer the beef to a plate using a slotted spoon.
- Heat the remaining 1 tbsp of olive oil in the same skillet then add the broccoli and onion and cook, stirring occassionaly, for about 4 minutes,
- Return the beef to the skillet and add the prepared sauce, toss everything together. Cook for another 1 or 2 minutes until the sauce thickens sligtly.
- Serve over cooked rice or noodles.
Tips & Notes:
- Nutritional information does not include rice or noodles.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat in the microwave or back in a skillet or wok until heated through.
- To further extend the shelf life of your leftover beef with broccoli, freeze it! Freeze in covered airtight containers or heavy-duty freezer bags for up to 3 months.