Beef and Broccoli is one of my favorite quick dinners when I want something savory, saucy, and satisfying without ordering takeout. I make it with thin slices of flank steak, crisp-tender broccoli, and a glossy homemade sauce that comes together in one skillet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb flank steak, very thinly sliced into bite-sized strips
2 Tbsp olive oil or vegetable oil, divided
1 lb fresh broccoli, cut into 6 cups florets
2 tsp sesame seeds, optional garnish
1 tsp fresh ginger, grated
2 tsp garlic, grated
1/2 cup hot water
6 Tbsp low-sodium soy sauce
3 Tbsp packed light brown sugar
1 1/2 Tbsp cornstarch
1/4 tsp black pepper
2 Tbsp sesame oil
Directions
I start by cooking the white rice first so it is ready when the stir-fry is finished. For easier slicing, I place the steak in the freezer for about 30 minutes, then slice it thinly against the grain.
In a bowl, I combine the ginger, garlic, hot water, soy sauce, brown sugar, cornstarch, black pepper, and sesame oil. I stir everything well until the sugar dissolves and the sauce is smooth.
I heat a large skillet over medium heat and add 1 tablespoon of oil. I add the broccoli and sauté it for 4 to 5 minutes, partially covered, stirring several times until it turns bright green and crisp-tender. Then I remove it from the pan.
I increase the heat to high and add the remaining 1 tablespoon of oil. I add the beef in a single layer and cook it for about 2 minutes per side, just until it is cooked through.
Next, I pour in the sauce, reduce the heat to medium-low, and simmer for 3 to 4 minutes until the sauce thickens.
Finally, I return the broccoli to the skillet and toss everything together until coated. I add 1 to 2 tablespoons of water when I want a thinner sauce, then garnish with sesame seeds and serve over white rice.
Servings and Timing
This recipe makes 4 servings.
Prep time: 17 minutes
Cooking time: 13 minutes
Total time: 30 minutes
Calories: 385 kcal per serving
Variations
I sometimes swap flank steak with sirloin, skirt steak, or thinly sliced chicken. For extra vegetables, I like adding sliced carrots, bell peppers, mushrooms, or snap peas.
When I want more heat, I add red pepper flakes or a small spoonful of chili garlic sauce. For a lower-carb meal, I serve it over cauliflower rice instead of white rice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. I like keeping the rice separate so the sauce does not soak in too much.
To reheat, I warm the beef and broccoli in a skillet over medium-low heat with a splash of water to loosen the sauce. I can also microwave it in short intervals, stirring between each one, until heated through.
FAQs
Can I use frozen broccoli?
Yes, I can use frozen broccoli, but I prefer thawing and draining it first so the stir-fry does not become watery.
What is the best beef for Beef and Broccoli?
I like flank steak because it cooks quickly and becomes tender when sliced thinly against the grain. Sirloin or skirt steak also works well.
Can I make the sauce ahead of time?
Yes, I can mix the sauce ahead and store it in the refrigerator for up to 2 days. I stir it again before adding it to the skillet because the cornstarch may settle.
How do I keep the beef tender?
I slice the beef very thinly against the grain and avoid overcooking it. Freezing it for about 30 minutes first makes it easier to slice.
What can I serve with Beef and Broccoli?
I usually serve it over white rice, but it also tastes great with brown rice, noodles, fried rice, or cauliflower rice.
Conclusion
Beef and Broccoli is a fast, flavorful dinner that gives me tender beef, fresh broccoli, and a rich homemade sauce in just 30 minutes. I love making it when I want a comforting meal that tastes like takeout but feels fresher and better at home.
📖 Recipe:
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Beef and Broccoli
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A quick and flavorful beef and broccoli stir-fry with tender slices of steak, crisp broccoli, and a rich, glossy homemade sauce. Perfect for a satisfying weeknight dinner in just 30 minutes.
Ingredients
1 lb flank steak, very thinly sliced into bite-sized strips
2 Tbsp olive oil or vegetable oil, divided
1 lb fresh broccoli, cut into 6 cups florets
2 tsp sesame seeds (optional garnish)
1 tsp fresh ginger, grated
2 tsp garlic, grated
1/2 cup hot water
6 Tbsp low-sodium soy sauce
3 Tbsp packed light brown sugar
1 1/2 Tbsp cornstarch
1/4 tsp black pepper
2 Tbsp sesame oil
Instructions
- Cook white rice according to package instructions so it is ready when the stir-fry is done.
- Place the steak in the freezer for about 30 minutes to firm up, then slice thinly against the grain.
- In a bowl, mix ginger, garlic, hot water, soy sauce, brown sugar, cornstarch, black pepper, and sesame oil until smooth and sugar dissolves.
- Heat a large skillet over medium heat and add 1 tablespoon oil. Add broccoli and sauté for 4 to 5 minutes, partially covered, stirring occasionally until bright green and crisp-tender. Remove and set aside.
- Increase heat to high and add remaining oil. Add beef in a single layer and cook about 2 minutes per side until just cooked through.
- Pour in the sauce, reduce heat to medium-low, and simmer for 3 to 4 minutes until thickened.
- Return broccoli to the skillet and toss to coat. Add 1 to 2 tablespoons of water if a thinner sauce is desired.
- Garnish with sesame seeds and serve over cooked rice.
Notes
Swap flank steak with sirloin, skirt steak, or chicken if desired.
Add vegetables like carrots, bell peppers, mushrooms, or snap peas for variation.
For heat, include red pepper flakes or chili garlic sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet with a splash of water or microwave in short intervals.
Thaw and drain frozen broccoli before using to prevent excess moisture.
Slice beef thinly against the grain to keep it tender.
- Prep Time: 17 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
