Beef and Broccoli Recipe
Beef and Broccoli is a weeknight hero—quick, flavorful, and satisfying with every bite. This Beef and Broccoli recipe delivers bold flavor in just 30 minutes.
Tender beef, crisp-tender broccoli, and a glossy stir fry sauce create an irresistible meal. Perfect over fluffy white rice for comfort food that feels fresh.
What You’ll Need for This Beef and Broccoli Recipe
- Flank steak – The star protein, sliced thin for fast cooking and maximum tenderness in every bite.
- Broccoli florets – Crisp, green, and vibrant, they balance the richness of the beef and soak up the sauce beautifully.
- Low-sodium soy sauce – Deep umami flavor without overpowering saltiness, forming the backbone of the stir fry sauce.
- Brown sugar – A touch of sweetness that balances the savory and brings depth to the sauce.
- Sesame oil – Nutty and aromatic, it rounds out the sauce with a warm finish.
- Fresh garlic and ginger – Bright and zesty aromatics that elevate the overall flavor profile.
- Cornstarch – Helps thicken the sauce until it clings perfectly to the beef and broccoli.
How to Make Beef and Broccoli in One Pan
Start by cooking your rice so it’s ready when the stir fry is done. Prep your beef—slicing is easier if it’s partially frozen.
Whisk together the stir fry sauce ingredients until smooth, making sure the sugar is fully dissolved. Set aside.
Sauté broccoli in hot oil until it’s bright green and just tender. Remove it from the skillet and set aside.
Increase the heat and add the thinly sliced beef in a single layer. Sear quickly, just a couple of minutes per side.
Pour in the stir fry sauce and simmer until it thickens to a silky glaze. Add the broccoli back in and toss to coat.
Serve over rice, garnished with sesame seeds if you like a little extra crunch and visual flair.
Pro Tips & Flavor Variations for Beef and Broccoli
For extra-tender beef, always slice against the grain and aim for uniform thin strips. Freezing the steak briefly makes clean slicing easier and more precise.
Don’t skip fresh garlic and ginger—they’re key to the signature flavor of this dish. You can also spice things up by adding a pinch of red pepper flakes or a splash of chili oil.
Swap the broccoli for snap peas, bok choy, or even bell peppers for variety. For a gluten-free version, use tamari instead of soy sauce, and double-check your cornstarch brand.
A splash of rice vinegar or lime juice at the end brightens the dish with a fresh pop of acidity.
Keeping It Fresh: Storing Leftovers the Smart Way
Leftover Beef and Broccoli can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
To freeze, cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat until warm throughout—still great over fresh steamed rice.
Beef and Broccoli Recipe
Ingredients
Stir Fry Sauce:
- 2 Tbsp sesame oil
- 3 Tbsp packed light brown sugar
- 1 tsp fresh ginger grated (loosely packed)
- 2 tsp garlic grated (from 3 cloves)
- 6 Tbsp low sodium soy sauce or gluten-free Tamari
- 1/4 tsp black pepper
- 1 1/2 Tbsp corn starch
- 1/2 cup hot water
Beef and Broccoli:
- 1 lb broccoli cut into approximately 6 cups of florets
- 2 Tbsp olive oil or vegetable oil, divided
- 1 lb flank steak sliced thinly into bite-sized strips
- 2 tsp sesame seeds for optional garnish
Instructions
- Begin by preparing the white rice so it will be ready alongside the stir-fry. For ease of slicing, place the steak in the freezer for 30 minutes before cutting. In a mixing bowl, thoroughly combine the sauce ingredients, ensuring the sugar is fully dissolved, and set aside. Heat a large skillet over medium and pour in 1 tablespoon of oil. Add the broccoli florets and sauté for 4 to 5 minutes, keeping the lid partially on and stirring intermittently, until the broccoli turns bright green and reaches a crisp-tender texture. Remove from the pan. For softer broccoli, splash in 2 tablespoons of water before covering to allow steam cooking. Turn the heat to high and add the remaining tablespoon of oil. Spread the beef in a single layer and cook undisturbed for 2 minutes per side or until fully cooked, testing a piece for doneness. Pour the prepared sauce into the skillet, then lower the heat to medium-low and allow it to simmer for 3 to 4 minutes, or until thickened. Return the broccoli to the pan and stir well to incorporate. If the sauce appears too thick, dilute with 1 to 2 tablespoons of water. Serve the stir-fry hot over steamed white rice.
