This Beef and Broccoli tastes like your favorite Chinese takeout, but it's ready in just 20 minutes right in your own kitchen. Tender strips of flank steak, crisp green broccoli, and a glossy garlic-ginger sauce that clings to everything it's the kind of dinner that makes you wonder why you ever ordered delivery.
It's simple enough for beginners but tastes restaurant-quality, which is exactly what you want when you're craving comfort food but don't have hours to spend cooking. If you love easy weeknight meals like this, you'll also want to try my Easy Chicken Noodle Soup Recipe for cozy nights or my Easy Creamy Potato Soup Recipe when you need something warm and filling.
Why You will Love This Beef and Broccoli !
You probably already have most of these ingredients in your pantry. Flank steak, broccoli, soy sauce, and a few basic seasonings are all you need for this healthy beef stir fry that doesn't taste healthy at all. It tastes indulgent and rich, like you spent way more time on it than you actually did.
The cornstarch does double duty here. It tenderizes the beef and thickens the sauce, so you get that glossy, restaurant-style coating without any complicated techniques. Just a quick toss, a hot pan, and you're golden.
This is one of those quick stir fry dinner recipes that actually lives up to the "quick" promise. No marinating overnight, no special equipment, no stress. Just dinner on the table in 20 minutes flat.
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Beef and Broccoli Ingredients
Here's everything you need to make this tender beef stir fry at home.
See Recipe Card Below This Post For Ingredient Quantities
Cornstarch (divided): This is what makes the beef so tender and gives the sauce its thick, glossy texture. You'll use part of it to coat the beef and the rest goes into the sauce.
Flank steak: Cut into thin 1-inch pieces for the most tender bites. Flank steak has great flavor and cooks quickly when sliced thin against the grain.
Low-sodium soy sauce: Brings that savory, umami-rich flavor to the sauce. Low-sodium is important here because regular soy sauce will make the dish way too salty.
Light brown sugar: Balances the saltiness of the soy sauce with a touch of sweetness and adds depth to the flavor.
Minced garlic: Fresh garlic brings a pungent, aromatic kick that makes the whole dish smell amazing while it cooks.
Fresh ginger: Grated ginger adds warmth and a slight spicy note that's essential to Chinese beef and broccoli flavor.
Vegetable oil (divided): A neutral oil with a high smoke point, perfect for stir-frying over high heat without burning.
Broccoli florets: Small florets cook evenly and quickly. They stay crisp-tender and add color and nutrition to the dish.
White onions: Sliced onions add a mild sweetness and another layer of flavor to round out the stir fry.
HOW TO MAKE Beef and Broccoli
Get everything prepped before you start cooking because this moves fast once you turn on the heat.
- Coat the beef: In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water until smooth. Add the sliced beef and toss everything together until each piece is coated. This creates a protective coating that keeps the beef tender.
- Make the sauce: In a small bowl, whisk the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves. Set this aside where you can grab it quickly.
- Cook the beef: Heat a large nonstick sauté pan over medium heat and add 1 tablespoon of vegetable oil. Once the oil shimmers, add the coated beef in a single layer. Cook, stirring constantly, for about 3 to 4 minutes until the beef is almost cooked through with just a touch of pink remaining. Use a slotted spoon to transfer the beef to a plate.
- Cook the vegetables: Add the remaining tablespoon of oil to the same pan. Toss in the broccoli florets and sliced onions. Cook, stirring occasionally, for about 4 minutes until the broccoli turns bright green and becomes tender but still has a bit of crunch.
- Combine and thicken: Return the beef to the pan with the vegetables. Pour in the prepared sauce and turn the heat up slightly. Bring everything to a boil, stirring constantly. Cook for about 1 minute you'll see the sauce thicken and turn glossy as it coats the beef and broccoli.
- Serve: Spoon the beef and vegetable stir fry over steamed white rice or noodles while it's hot. The sauce will pool at the bottom and soak into the rice, which is the best part.
Ingredient Substitutions
Different cuts of beef: If you can't find flank steak, sirloin or skirt steak work great too. Just make sure to slice them thin against the grain.
Tamari for gluten-free: Swap the soy sauce for tamari if you need this to be gluten-free. The flavor is nearly identical.
Coconut aminos: For a soy-free version, coconut aminos work but the flavor will be slightly sweeter and less salty. You might want to add a pinch of salt.
Honey instead of brown sugar: Use the same amount of honey for a different kind of sweetness. It makes the sauce a little thinner but still delicious.
Other vegetables: Add bell peppers, snap peas, or mushrooms along with the broccoli. Just keep the total veggie amount around 4 to 5 cups so the sauce ratio stays balanced.
Garlic and ginger paste: If you're short on time, use 1 tablespoon of jarred minced garlic and 1 teaspoon of ginger paste. Fresh tastes better, but these work in a pinch.iet.
Equipment FOR Beef and Broccoli
You don't need fancy tools for this quick weeknight stir fry. Just the basics.
Large bowl: For coating the beef in the cornstarch mixture.
Small bowl: To whisk together your sauce ingredients before cooking.
Large nonstick sauté pan or wok: A 12-inch pan works perfectly. Nonstick makes cleanup easier and prevents the beef from sticking. If you have a wok, even better the high sides make tossing everything together simple.
Whisk: For mixing the cornstarch slurries smoothly without lumps.
Slotted spoon: Helps you remove the beef while leaving the oil behind for cooking the vegetables.
Sharp knife and cutting board: Essential for slicing the beef thin and cutting the broccoli into small florets.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The beef stays tender and the flavors actually deepen overnight, making leftovers almost better than the original meal.
Freezer: This freezes surprisingly well for up to 2 months. Let it cool completely, then pack it into freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too, but the stovetop keeps the broccoli from getting too soft. Heat in 1-minute intervals, stirring between each one.
Meal prep: You can prep the beef and sauce ahead of time. Coat the beef and store it covered in the fridge for up to 4 hours. Mix the sauce and keep it refrigerated until you're ready to cook. The actual cooking still needs to happen right before serving for the best texture.
Serving Suggestions
Over steamed rice: This is the classic way. White jasmine rice or brown rice both soak up that glossy sauce perfectly. Make extra rice because you'll want to scrape up every drop of sauce.
With noodles: Lo mein noodles, rice noodles, or even spaghetti work great. Toss the noodles right into the pan with the beef and broccoli so they get coated in the sauce.
Cauliflower rice for low-carb: If you're watching carbs, cauliflower rice is a solid base. It won't absorb the sauce quite like regular rice, but it still tastes delicious.
Family-style with sides: Serve this alongside egg rolls, crab rangoon, or some Easy Chicken salad recipe to make it feel like a full Chinese takeout feast at home.
Expert Tips
Slice beef against the grain: Look at the direction of the muscle fibers in your flank steak and cut perpendicular to them. This shortens the fibers and makes each bite incredibly tender.
Don't skip the cornstarch coating: That initial toss in cornstarch and water is what keeps the beef from getting tough. It creates a barrier that locks in moisture while the outside gets a nice sear.
Preheat your pan: Make sure your pan is hot before adding the oil and beef. A cold pan will cause the beef to steam instead of sear, and you'll lose that nice texture. You should hear a sizzle the moment the beef hits the pan.
Work in batches if needed: If your pan isn't big enough, cook the beef in two batches. Crowding the pan drops the temperature and leads to steaming instead of stir-frying.
Blanch for brighter broccoli: If you want that vibrant restaurant-style green color, blanch the broccoli florets in boiling water for 1 minute, then drain and pat them completely dry. Add them to the pan and reduce the cooking time to just 2 minutes. This extra step isn't necessary, but it makes the broccoli look incredible.
FAQ
The secret is coating the beef in cornstarch before cooking. This technique, called velveting, keeps the beef incredibly tender even when cooked at high heat. The other secret? Don't overcook the beef pull it from the pan when it's almost done, and it'll finish cooking when you add it back with the sauce.
The sauce is a simple mixture of low-sodium soy sauce, brown sugar, garlic, ginger, and cornstarch. That's it. The cornstarch thickens everything into that glossy coating you see at Chinese restaurants, and the brown sugar balances the saltiness perfectly. My mom always said the best sauces are the simplest ones, and she was right.
Absolutely. Broccoli and beef are a classic pairing because the mild, slightly sweet flavor of broccoli doesn't compete with the savory beef. Plus, the broccoli florets catch and hold onto the sauce in all their little crevices, which makes every bite flavorful. Just make sure to cut your florets small so they cook evenly with the beef.
Chinese restaurants use a technique called velveting, which is exactly what this recipe does. You coat thin slices of beef in a cornstarch mixture, which creates a protective barrier around the meat. This keeps the moisture locked in and prevents the proteins from tightening up and getting tough when they hit the hot pan. Some restaurants also partially cook the beef in oil first, but the cornstarch coating alone makes a huge difference.
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Pairing
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Beef and Broccoli
Ingredients
Method
- In a large bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water. Add the beef to the bowl and toss to coat evenly.
- In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with soy sauce, brown sugar, garlic, and ginger. Set the sauce aside.
- Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon vegetable oil and once hot, add the beef. Cook, stirring constantly, until the beef is almost cooked through. Transfer the beef to a plate and set it aside.
- Add the remaining 1 tablespoon vegetable oil to the pan. Once heated, add the broccoli florets and sliced onions. Stir occasionally and cook until the broccoli is tender, about 4 minutes.
- Return the beef to the pan, then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve immediately with rice or noodles.
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