Beef and broccoli is one of those takeout favorites that tastes even better when you make it at home. Tender sliced steak, crisp broccoli florets, and a thick savory ginger garlic sauce come together in just 30 minutes. The first time I made this for my family, the takeout order got cancelled for good.
My kids used to beg for Chinese takeout on busy weeknights, but once this beef and broccoli hit the table, that all changed. The sauce is what makes it. Sticky, savory, lightly sweet, and packed with fresh ginger and garlic in every single bite.
The best part is how fast it all comes together. One skillet, pantry staples, and dinner is done before anyone even starts complaining about being hungry.
Make this tonight!
Table of Contents
Ingredients for Beef and Broccoli
I always keep soy sauce, sesame oil, and fresh ginger stocked because this recipe gets requested so often in my house. Everything here is straightforward and easy to find at any grocery store. Here is what you need for four servings.
For the Sauce
- 1/4 cup plus 1 tbsp water
- 1/4 cup low sodium soy sauce – I recommend low sodium to keep the salt level in check
- 2 tbsp packed brown sugar
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil – my preference is toasted over plain for a deeper nuttier flavor
- 1 tbsp fresh ginger, minced – in my experience, fresh ginger makes a real difference over ground
- 4 cloves garlic, minced
- 1 1/2 tbsp cornstarch
- 1/4 tsp crushed red pepper flakes, optional
For the Stir Fry
- 2 tbsp olive oil or avocado oil, divided
- 1 lb broccoli, chopped into small bite-size florets (about 4 to 5 cups)
- 1.25 lbs flank steak, NY strip steak, sirloin or skirt steak, thinly sliced against the grain into bite-size strips – I usually go with NY strip for the most tender result
- 1/4 tsp ground black pepper
- 4 green onions, white and light green parts only, chopped
For Serving
- Cooked white or brown rice
- Sesame seeds, optional garnish
Step-by-Step Instructions
I recommend prepping every single ingredient before you turn on the stove. In my experience, this beef and broccoli stir fry moves fast once the heat is on and being ready from the start makes all the difference.
Step 1: Combine all sauce ingredients in a small bowl including the water, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, cornstarch and red pepper flakes. Whisk until smooth and fully combined. Set aside on the counter within reach.
Step 2: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and cook stirring often for 3 to 4 minutes until just crisp-tender. You want a little bite left in the broccoli since it will continue softening once the sauce goes in. Transfer to a clean bowl and set aside.
Step 3: Reduce heat to medium if the pan looks too hot. Add the remaining tablespoon of oil. Add the sliced beef in a single layer and sprinkle evenly with black pepper. Cook for 2 to 3 minutes, flipping and stirring occasionally, until browned on both sides. Avoid crowding the pan or the meat will steam instead of sear.
Step 4: Add the broccoli back to the pan. Give the sauce a quick whisk to recombine the cornstarch that may have settled, then pour it into the skillet. Stir everything together and cook for about 2 minutes until the sauce thickens and coats the beef and broccoli evenly.
Step 5: Stir in the green onions and remove from heat. Garnish with sesame seeds and serve immediately over cooked rice.
Best Sides to Serve with Beef and Broccoli
This stir fry pairs best with simple sides that let the bold sauce be the star of the plate.
Steamed White Rice: The go-to pairing that soaks up all that sticky ginger garlic sauce beautifully. Every bite of rice becomes as flavorful as the beef itself.
Brown Rice: A nuttier, more nutritious option that holds up well under the thick sauce and adds a satisfying chew to the meal.
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Broccoli and Mushroom Stir Fry: If you want a vegetable side that matches the Asian flavor profile of this dish, this stir fry is a natural and delicious companion on the table.
Garlic Butter Chicken and Broccoli: A great option when you want a second protein on the table. The buttery garlic flavor is a nice contrast to the soy-based beef sauce.
Cucumber Salad: A light, cool cucumber salad with a rice vinegar dressing adds a refreshing crunch that balances the warm, saucy stir fry without competing with the flavors.
More Asian-Inspired Dinners You Will Love
If you love this recipe, you have to try this Chinese Pepper Steak with Onions for another bold and satisfying beef skillet dinner. This Chicken with Mixed Vegetable Stir Fry uses the same quick stir fry method and is a great weeknight alternative. For a sweeter Asian-inspired option, this Chinese Style Mango Chicken Stir Fry is a family favorite that comes together just as fast. If you love beef over rice dinners, this Beef Pepper Rice Bowl and these Sticky Beef Noodles are both worth bookmarking for your next dinner plan. Fans of quick skillet dinners will also love this Easy Black Pepper Chicken and this Steak and Queso Rice for a completely different but equally satisfying twist.
How to Store and Reheat Beef and Broccoli
Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Keep it separate from the rice if possible so neither gets soggy.
To reheat, warm in a skillet over medium-low heat with a splash of water to loosen the sauce. Microwave reheating works too but stir halfway through to heat evenly. I recommend avoiding high heat when reheating since the broccoli can turn soft quickly.
Pro tip: this stir fry tastes best fresh off the stove. If you are meal prepping, store everything separately and reheat only what you plan to eat.
FAQs
What is the best cut of beef for beef and broccoli? NY strip steak gives the most tender and flavorful result. Flank steak, sirloin, and skirt steak are all solid options. Whatever you choose, slice thin and against the grain for the best texture.
Can I make this recipe gluten-free? Yes. Simply swap the soy sauce for gluten-free tamari, coconut aminos, or a certified gluten-free soy sauce. Everything else in the recipe stays the same.
Why is my sauce not thickening? Always whisk the sauce right before adding it to the pan since the cornstarch settles at the bottom. Keep the heat at medium to medium-high during this step. Too low a heat will prevent the cornstarch from activating and the sauce will stay thin.
Conclusion
This beef and broccoli is exactly the kind of 30-minute dinner that earns a permanent spot in your weeknight rotation. It is fast, flavorful, and so much better than anything from a takeout box. Try it once and you will see why this skillet meal keeps getting requested at the dinner table week after week.
Beef and Broccoli
Ingredients
Equipment
Method
- Combine all sauce ingredients in a small bowl including the water, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, cornstarch and red pepper flakes. Whisk until smooth and fully combined. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and cook stirring often for 3 to 4 minutes until just crisp-tender. Transfer to a clean bowl and set aside.
- Reduce heat to medium if the pan looks too hot. Add the remaining tablespoon of oil. Add the sliced beef in a single layer and sprinkle with black pepper. Cook for 2 to 3 minutes flipping occasionally until browned on both sides.
- Add the broccoli back to the pan. Whisk the sauce to recombine then pour into the skillet. Stir and cook for about 2 minutes until the sauce thickens and coats everything evenly.
- Stir in the green onions and remove from heat. Garnish with sesame seeds and serve immediately over cooked rice.
