This Easy Beef and Broccoli Recipe brings all the bold, savory-sweet flavor of your favorite takeout dish—without the MSG, added sugar, or long prep time. Tender slices of beef are seared to perfection, then tossed with crisp-tender broccoli in a silky, umami-packed garlic sauce that clings to every bite. The best part? It’s ready in under 30 minutes and uses pantry staples you likely already have.
A popular Chinese-American dish that originated in the early 20th century, beef and broccoli is now a weeknight favorite for its quick cook time and crowd-pleasing flavor. This homemade version skips the deep-frying and artificial thickeners found in some restaurant recipes, keeping things wholesome, fast, and incredibly satisfying.
Serve it over steamed rice, cauliflower rice, or noodles—this stir-fry fits effortlessly into any dinner routine.
Ingredients Overview
Here’s a closer look at the key ingredients in this recipe and why they matter:
1. Flank Steak or Sirloin
Flank steak is the traditional cut for beef and broccoli thanks to its bold flavor and tender texture when sliced thin. You can also use sirloin or skirt steak. Slicing against the grain and marinating briefly ensures maximum tenderness.
2. Broccoli Florets
Fresh or frozen broccoli works here. Flash cooking keeps the broccoli vibrant and crisp-tender, adding contrast to the savory beef.
3. Soy Sauce (or Tamari)
Soy sauce forms the base of the savory stir-fry sauce. For gluten-free versions, use tamari or coconut aminos.
4. Garlic and Ginger
Fresh garlic and ginger bring heat and aroma—signature flavors in Chinese-inspired cuisine.
5. Cornstarch or Arrowroot
Used to tenderize the beef and thicken the sauce. Cornstarch gives that glossy, silky finish typical of restaurant-style stir-fries.
6. Brown Sugar or Honey
Adds just enough sweetness to balance the salty soy sauce and the natural bitterness of broccoli.
7. Oyster Sauce (Optional but Recommended)
Oyster sauce adds depth, richness, and that “restaurant flavor.” It’s thick, sweet, and salty—just a tablespoon elevates the entire dish.
8. Sesame Oil
Just a splash adds toasty depth at the end. Don’t use it for high-heat cooking—it’s best added at the finish.
Step-by-Step Instructions
This recipe comes together quickly, so have all your ingredients prepped before you start cooking.
1. Prep the Beef
Slice 1 lb flank steak thinly across the grain into 2-inch strips. In a bowl, toss with:
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1 tbsp soy sauce
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1 tsp cornstarch
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½ tsp baking soda (optional for extra tenderness)
Let sit while prepping other ingredients (5–10 minutes).
2. Blanch or Steam the Broccoli
In a pot of boiling water, cook 3 cups broccoli florets for 1–2 minutes until bright green and just tender. Drain and set aside.
Shortcut: Use frozen broccoli—just thaw and pat dry.
3. Make the Sauce
In a small bowl, whisk together:
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¼ cup low-sodium soy sauce
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2 tbsp oyster sauce
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1 tbsp brown sugar or honey
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2 tsp cornstarch
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¼ cup beef broth or water
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2 cloves garlic, minced
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1 tsp grated ginger
Set aside.
4. Sear the Beef
Heat 1 tbsp high-heat oil (avocado, canola, or peanut) in a large skillet or wok over medium-high heat.
Add beef in a single layer (in batches if needed) and sear for 1–2 minutes per side until browned but not overcooked. Remove to a plate.
5. Add the Sauce & Broccoli
Reduce heat to medium. Add the sauce to the skillet and bring to a simmer, stirring constantly until it thickens (about 1–2 minutes).
Add the cooked broccoli and beef back to the pan. Toss everything to coat evenly in the sauce.
6. Finish & Serve
Turn off the heat. Drizzle with ½ tsp sesame oil and toss once more.
Serve over:
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Steamed jasmine or basmati rice
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Brown rice or quinoa for extra fiber
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Cauliflower rice for a low-carb option
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Noodles or rice noodles for a takeout feel
Tips, Variations, and Substitutions
Tips for Success
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Slice the beef thin: This ensures quick cooking and tender bites.
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Don’t crowd the pan: Sear beef in batches to avoid steaming.
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Add sauce last: This keeps the sauce glossy and prevents over-reduction.
Flavor Variations
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Spicy: Add 1 tsp chili garlic sauce or sriracha to the sauce.
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Citrus: Add 1 tsp orange zest or a splash of orange juice for a sweet twist.
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Extra Veggies: Add mushrooms, red bell peppers, or snap peas.
Substitutions
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Gluten-Free: Use tamari or coconut aminos.
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Sugar-Free: Replace sugar with stevia or monk fruit syrup.
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No Cornstarch? Use arrowroot or tapioca starch instead.
Serving Ideas & Occasions
This beef and broccoli recipe is perfect for:
Weeknight Dinners
Fast, flavorful, and satisfying without requiring special ingredients or equipment.
Meal Prep
Make ahead and divide into containers with rice or veggies for balanced weekday lunches.
Healthy Takeout Night
Skip the delivery and enjoy a homemade version with cleaner ingredients and less sodium.
Family-Style Serving
Double the batch and serve in a large wok or platter for guests or family dinners.
Nutritional & Health Notes
This homemade beef and broccoli is more balanced than most restaurant versions.
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High Protein: Lean beef delivers ~25g of protein per serving.
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Balanced Fats: Minimal oil used, with the option for leaner cuts of beef.
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Lower Sodium: Using low-sodium soy sauce and controlling the amount avoids salt overload.
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Vegetable-Rich: Broccoli adds fiber, vitamin C, and antioxidants.
For an even lighter version, serve over cauliflower rice and reduce the oil to ½ tbsp.
FAQ
1. Can I make beef and broccoli ahead of time?
Yes! Store in the fridge for up to 4 days. Reheat gently in a skillet or microwave. Sauce may thicken in the fridge—add a splash of water when reheating.
2. Can I use chicken instead of beef?
Absolutely. Chicken breast or thigh both work. Just slice thin and reduce cooking time slightly.
3. What cut of beef is best?
Flank steak, skirt steak, or sirloin are ideal. Make sure to slice against the grain for tenderness.
4. How do I get that glossy, thick sauce like restaurants?
Cornstarch is key. It thickens the sauce when heated. Mix it with cold liquids to avoid clumps.
5. Can I freeze this dish?
Beef freezes well, but broccoli can get mushy. If freezing, undercook the broccoli slightly and thaw overnight before reheating.
6. Is this dish keto-friendly?
Yes—with minor tweaks: use coconut aminos, skip the sugar (or use a keto-friendly sweetener), and serve with cauliflower rice.
7. How do I avoid overcooked beef?
Sear quickly over high heat and remove from the pan immediately when browned. Avoid simmering the beef in the sauce for too long.