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Beef and Broccoli Recipe is a quick and easy stir fry made with tender flank steak, fresh broccoli, and a bold homemade sauce that tastes even better than takeout. This easy weeknight dinner comes together in about 25 minutes and is perfect served over jasmine rice or noodles.
Table of Contents
- Kellie’s Note Better Beef and Broccoli
- Why This Beef and Broccoli Works
- Best Beef for Beef and Broccoli
- How to Slice Beef for Stir Fry
- How to Make Beef and Broccoli Stir Fry
- Sauce Tips for the Best Flavor
- Kellie’s Tips for the Best Beef and Broccoli
- Easy Substitutions and Variations
- What to Serve With Beef and Broccoli
- Storage, Reheating, and Make-Ahead Tips
- Beef and Broccoli Stir Fry Recipe
- Check out more of my favorite Take Out dinners!
Kellie’s Note
Better Beef and Broccoli
I’ve ordered and made beef and broccoli more times than I can count, and the biggest difference between an average version and a really great one always comes down to the sauce and the beef. This version has the sweet-savory balance I want, plenty of savory sauce for the rice, and simple ingredients that make it easy to pull off at home.
Bold ingredients like soy sauce, chili paste, honey and more come together to create a perfectly balanced sauce that’s savory, just a little salty, and has a note of sweetness that really seals the deal. It’s so much better than the store-bought stuff in terms of both flavor and consistency. We use it in many of our favorite recipes like our Chicken Stir Fry.
Why This Beef and Broccoli Works
- Honey, rice vinegar, and chili paste build restaurant-style flavor. Together, they create a sauce that tastes rich, balanced, and better than takeout.
- The homemade sauce is the star. It has the perfect balance of savory, slightly sweet, tangy, and spicy flavors.
- It coats every bite beautifully. The sauce thickens just enough to cling to the steak and broccoli without turning heavy or gloopy.
- The ingredient list stays simple. You get big flavor without needing a long list of specialty ingredients.
- Fresh garlic and ginger add bold flavor. They give the sauce a brighter, more layered taste.
- Low-sodium soy sauce keeps it balanced. It adds savory depth without making the stir fry overly salty.
Best Beef for Beef and Broccoli
Flank steak is one of the best cuts for beef and broccoli because it cooks quickly and stays tender when sliced thinly against the grain. It also absorbs the sauce really well, which makes every bite more flavorful.
If you don’t have flank steak, sirloin is a good substitute. Just make sure whatever cut you use is sliced thinly so it cooks fast and stays tender in the pan.
How to Slice Beef for Stir Fry
For tender beef, always slice the steak against the grain into thin strips. This shortens the muscle fibers and helps keep the beef from turning chewy.
If the steak feels hard to slice thinly, pop it in the freezer for about 20 to 30 minutes first. A slightly chilled steak is much easier to cut into even pieces.
How to Make Beef and Broccoli Stir Fry
This beef and broccoli comes together fast, so it helps to prep everything before you start cooking. Slice the beef, chop the broccoli, mince the garlic and ginger, and whisk the sauce together first so the stir fry moves smoothly once the pan is hot.
- Cook the steak. Heat the oil in a wok or large skillet over medium-high heat. Add the steak and cook until browned, working in batches if needed so the beef sears instead of steaming.
- Cook the broccoli. Move the beef to the sides of the pan and add the broccoli. Cook until it turns bright green and just tender-crisp.
- Add the aromatics. Add a little more oil to the center of the pan, then stir in the garlic and ginger. Cook just until fragrant, about 30 seconds to 1 minute.
- Add the sauce. Pour in the sauce and stir everything together until the beef and broccoli are evenly coated.
- Finish the stir fry. Let the sauce bubble for 2 to 3 minutes, or until it thickens enough to coat the back of a spoon. Serve hot over rice if desired.
Sauce Tips for the Best Flavor
The stir-fry sauce is the real star here, so a few small details make a big difference:
- Use low-sodium soy sauce so the stir fry stays balanced and not overly salty.
- Use fresh garlic and ginger for the boldest flavor.
- Let the sauce simmer for a couple of minutes so it thickens and turns glossy.
- If the sauce gets too thick, stir in a splash of water right before serving.
Kellie’s Tips for the Best Beef and Broccoli
Make sure your beef and broccoli turns out perfectly every time with these easy tips:
- Thin the sauce if needed. If it thickens too much, add a tablespoon or two of water before serving.
- Use fresh garlic and ginger. They add much more flavor than dried ginger or pre-minced garlic.
- Use fresh broccoli if possible. It stays crisp-tender and gives the dish the best texture.
- Cook over fairly high heat. A hot pan helps the beef sear quickly and keeps the broccoli from getting soggy.
- Don’t overcrowd the pan. If needed, cook the beef in batches so it browns instead of steaming.
- Slice the beef thinly against the grain. This is one of the best ways to keep it tender.
- Use low-sodium soy sauce. It gives you better control over the final flavor.
Easy Substitutions and Variations
This recipe is easy to adjust depending on what you have in your kitchen.
- Swap the beef: Sirloin works well if you don’t have flank steak.
- Swap the soy sauce: Tamari or coconut aminos can work in place of low-sodium soy sauce.
- Add more vegetables: Bell peppers, snap peas, carrots, or mushrooms all work well in this stir fry.
- Adjust the heat: Use less chili paste for a milder version, or add more if you like it spicy.
- Serve it differently: Spoon it over jasmine rice, white rice, brown rice, or noodles.
What to Serve With Beef and Broccoli
This saucy stir fry is especially good served with something that can soak up all of that extra sauce.
My favorite option is fluffy jasmine rice, but white rice, brown rice, or even noodles all work really well. If you want to round out the meal, try serving it with egg rolls, fried rice, or another simple Easy Edamame Salad.
Storage, Reheating, and Make-Ahead Tips
If you have leftovers, you’re in luck. Beef and broccoli reheats really well, which makes it a great option for meal prep or lunch the next day.
- To freeze: You can freeze it, but keep in mind the broccoli will soften once thawed and reheated.
- To store: Let the beef and broccoli cool, then transfer it to an airtight container and refrigerate for 2 to 3 days.
- To reheat: Warm it in a skillet over medium heat or in the microwave until hot. If the sauce has thickened too much, add a splash of water to loosen it up.
- To make ahead: You can slice the beef, chop the broccoli, and mix the sauce ahead of time so dinner comes together even faster.
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Beef and Broccoli Stir Fry Recipe
Equipment
- 1 wok
- spatula or wooden spoon
- cutting board
- chef's knife
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- salt and pepper
- 3 tablespoons canola oil
- 3 cups chopped fresh broccoli
- 3 garlic cloves, minced
- 3 tablespoons minced ginger
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 4 tablespoons chili paste
- 1 teaspoon toasted sesame oil
- jasmine rice or noodles for serving, optional
Instructions
- In a large bowl, toss the steak with the cornstarch to coat and season lightly with salt and pepper.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, chili paste and sesame oil. Set aside.
- Heat 2 tablespoons of oil in a large wok, stir-fry pan or skillet over medium-high heat and add the steak to the pan. Working in batches if necessary, cook the steak until brown and no longer pink.
- Move the steak to the sides of the pan and add the broccoli. Cook the broccoli until bright green and then move to the sides of the pan with the steak.
- Add the remaining tablespoon of oil to the pan and add the ginger and garlic, cooking for 1 minute.
- Add the sauce mixture and stir to combine thoroughly.
- Continue cooking for 2-3 minutes and then serve immediately over rice, if desired.
Notes
- For the most tender beef, slice the steak thinly against the grain.
- Fresh broccoli works best for the best texture and flavor.
- Low-sodium soy sauce keeps the sauce from turning overly salty.
- If the sauce gets too thick, stir in a splash of water before serving.
- Beef and broccoli reheats well in the microwave or in a wok or skillet over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Check out more of my favorite Take Out dinners!
You can, but fresh broccoli gives the best texture. Frozen broccoli tends to soften quickly and can make the sauce a little thinner.
Flank steak is one of the best choices because it cooks quickly and stays tender when sliced thinly against the grain. Sirloin is another good option.
Yes. You can prep the beef, broccoli, and sauce ahead of time and store them separately until you’re ready to cook.
Use low-sodium soy sauce and taste before adding any extra salt.
Stir in a splash of water at the end until it reaches the consistency you like.
This sounds amazing. Thanks for posting this recipe up. Simon
Quinoa is one of my favorite grains! It’s chock full of protein too.