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Make restaurant quality (& better than takeout!) beef and broccoli stir-fry at home but healthier and even more delicious, in just 20 minutes. A quick, delicious lunch or dinner with rice or noodles!
My quick, simple, healthier, and cheaper homemade take on popular Chinese American beef and broccoli can be on your dinner table in 20 minutes and is packed with flavor. It combines super tender, juicy sliced beef with healthy tender-crisp broccoli. It’s all smothered in a rich, slightly sweet, savory brown stir-fry sauce. This is a simple stir-fry the entire family will love.
By making this dish at home, you can use minimal oil and adjust the sodium and sugar levels while still enjoying a delicious sweet, tangy, garlicky, savory stir-fry sauce. Best of all, this steak and broccoli stir-fry requires no long marinating, just one pan. It is also make-ahead and freezer friendly!
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Table of Contents
Beef and Broccoli Ingredients
This Chinese beef and broccoli stir fry is nutrient-packed and delicious with simple stir-fry sauce made from pantry staples and plenty of flexibility.
- Beef: Use lean, tender cuts like flank steak or skirt steak.
- Broccoli: It’s best to use fresh broccoli.
- Vegetable oil: Or another neutral, high-heat cooking oil like grapeseed or canola.
- Sesame seeds: To garnish (optionally with green onions). Cashew nuts or peanuts would also work (dry toast them for more flavor).
The Beef and Broccoli Sauce
- Brown sugar: Or a sugar-free brown sugar substitute. Alternatively, use honey, but add it to taste since it’s sweeter than brown sugar. Adjust the amount to preference.
- Dark soy sauce: Use low sodium soy sauce if preferred or tamari/coconut aminos for gluten-free steak and broccoli.
- Black pepper: For a subtle spicy flavor.
- Toasted sesame oil: For toasty depth.
- Aromatics: You’ll need ginger and garlic. Fresh is best, but puree/paste will work in a pinch, and powdered as a last resort.
- Cornstarch: This will help thicken the sauce for the beef with broccoli. Use arrowroot or tapioca starch for a corn-free, paleo, whole-30 version.
- Water: For more flavor, use low-sodium beef broth.
What Cut of Beef Do You Use for Stir Fry?
Stir-fries were initially made with cheaper, fattier cuts. But the best cut of beef for this stir-fry is tender and lean, like flank steak (my favorite option, especially when marinated), skirt steak, flat iron, or sirloin steak. These cuts cook quickly and soak up the flavors of the sauce wonderfully.
When using any tougher cut of beef (like chuck, brisket, round roast, etc.), it’s best to marinate the beef for 30-60 minutes in an acidic solution (lemon juice, lime juice, apple cider vinegar, or 4 Tbsp water combined with ¼ tsp baking soda) OR add ½ tsp baking soda to the sauce and marinade for 30 minutes.
The acids will break down the fibers and tenderize the meat.
What Else Could I Add To Broccoli Beef?
- Spice: Add either red pepper flakes or sriracha/Asian chili sauce.
- Tang: Add a tablespoon (or more) of rice wine or dry sherry for a bright, tangy flavor.
- Umami: Just a dash of hoisin and/or oyster sauce will bump up the savory, umami flavor.
- More veggies: Like thinly sliced bell peppers, shredded/thinly sliced carrots, sugar snap peas, baby corn, zucchini, or sliced mushrooms.
How to Make Beef and Broccoli
This one-pan homemade beef and broccoli recipe moves quickly. So it’s important to have everything ready to go and within reach.
First, transfer the beef to the freezer for 30 minutes. This makes it easier to cut.
If you want to serve the beef broccoli stir-fry with rice, start cooking that now.
Then, slice the meat against the grain into bite-sized pieces or ¼-inch strips. Separate the broccoli into small, even-sized broccoli florets (cut them if needed).
How To Make Beef and Broccoli Sauce
Mince or grate the garlic and ginger, combine the sauce ingredients in a small bowl, and whisk well.
Combine the cornstarch with a little water first before adding it so it doesn’t create lumps.
Heat half the oil in a large skillet or wok over medium heat. Once hot, sauté the broccoli, covered, for 4-5 minutes, then set it aside.
Increase the heat to high. Add the remaining oil and add the beef in a single layer (cook in batches if necessary). Sear the beef for 2-3 minutes per side until browned and “just” cooked through.
If you prefer, drain out any excess liquid from the beef as it cooks.
Add the sauce and reduce the heat to medium-low, then simmer for 3-4 minutes, stirring often, until the sauce thickens. Finally, add the broccoli back in and toss well to combine.
If it becomes too thick, add more water, one tablespoon at a time to your desired consistency.
Serve stir-fry garnished with sesame seeds. Enjoy!
Tips For The Best Beef and Broccoli
- Use the best beef: Use beef cuts that are lean and tender for the best texture.
- For the best cuts: Freeze the meat for 30-60 minutes. Then use a sharp knife and cut thin slices against the grain. If you cut with the grain, you’ll be eating chewy, tough meat.
- For super tender beef: Marinate it for 30 minutes (method in Ingredients section).
- Make sure the skillet is HOT: To sear the meat quickly and seal in the juices.
- Don’t overcrowd the pan: Stir-fry the beef in a single layer, in batches if needed. Avoid adding too much, or the meat will steam rather than sear.
- Tweak flavors: You can adjust any of the ingredients in the sauce to your liking.
- To guarantee bright broccoli: Use small, even-sized pieces to cook quickly. Or blanch the broccoli in boiling water for 30-60 seconds before stir-frying it. Also, make sure not to overcook it.
- Adjust the sauce consistency: Add more cornstarch slurry for a thicker sauce or more water/broth for a thinner one.
What to Serve with Beef and Broccoli
Like most stir-fries, this Chinese steak and broccoli works particularly well when served with:
- Grains: White rice like jasmine rice or brown rice (or quinoa) is a classic pairing. Plus they are great for soaking up the stir-fried brown sauce.
- Noodles: Glass noodles, ribbon rice noodles, soba noodles, etc.
- Low carb: Cauliflower rice, sweet potato, zucchini noodles, or spaghetti squash.
- More vegetables: Bok choy, asparagus, Brussels sprouts, green beans, etc.
- Crispy rice paper dumplings.
Can I Make Beef and Broccoli Ahead?
This recipe stores, freezes, and reheats well, making it perfect for weekly meal prep.
Once cooked, allow it to cool. Then store it in an airtight container in the fridge for 3-4 days. Or store it for 3 months in the freezer (thaw overnight in the fridge before reheating).
Reheat the broccoli beef on the stove over low heat or in the microwave at 50% in 30-second increments, stirring between.
More Asian Dinner Recipes
If you try this beef and broccoli recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Beef and Broccoli
Ingredients
- 20 oz beef lean, tender cuts like flank steak or skirt steak; more info in notes
- 23 oz broccoli 2 small heads
- 2 Tbsp vegetable oil divided; OR another neutral, high-heat oil like grapeseed/canola
Sauce Ingredients
- 3/4-1 cup water add more for more sauce; for more flavor, use beef broth
- 1/3 cup soy sauce use tamari/coconut aminos if gluten-free
- 0.9 oz brown sugar 3 Tbsp; OR honey, added to taste
- 2 tsp ginger grated/minced
- 0.7 oz garlic 2 large cloves
- 2 Tbsp toasted sesame oil
- 2 Tbsp cornstarch use arrowroot or tapioca starch for a corn-free, paleo, whole-30 version
- 1/4 tsp black pepper
Garnish
- 1/2 Tbsp sesame seeds optional (plus green onions) for garnish; cashews or peanuts would also work
Instructions
- Transfer the beef to the freezer for 30 minutes. This makes it easier to cut.If you want to serve the beef broccoli stir-fry with rice, start cooking that now.
- Slice the meat against the grain into bite-sized pieces or ¼-inch strips and separate the broccoli into small, even-sized broccoli florets (cut them if needed).
- Mince or grate the garlic and ginger. Then combine all the sauce ingredients in a small bowl, and whisk well.Combine the cornstarch with a little water first before adding it so it doesn't create lumps.
- Heat half the oil in a large skillet or wok over medium heat. Once hot, sauté the broccoli, covered, for 4-5 minutes, then set it aside.
- Increase the heat to high, add the remaining oil, and add the beef in a single layer (cook in batches if necessary). Sear the beef for 2-3 minutes per side until browned and ‘just’ cooked through.
- If you prefer, drain out any excess liquid from the beef as it cooks.
- Add the sauce and reduce the heat to medium/low, then simmer for 3-4 minutes, stirring often, until the sauce thickens. Finally, add the broccoli back in and toss well to combine.If it becomes too thick, add more water, one tablespoon at a time.
- Serve the stir-fry garnished with sesame seeds. Enjoy!
Storage Information
- Once cooked, allow it to cool and store it in an airtight container in the fridge for 3-4 days or 3 months in the freezer (thaw overnight in the fridge before reheating).Reheat on the stove over low heat or in the microwave at 50% in 30-second increments, stirring between.
Notes
- For super tender beef: Marinate it for 30 minutes (method below).
- Ensure the skillet is HOT: To sear the meat quickly and seal in the juices.
- Don’t overcrowd the pan: Stir-fry the beef in a single layer, in batches if needed. Avoid adding too much, or the meat will steam rather than sear.
- Tweak flavors: You can adjust any of the sauce ingredients to your liking.
- To guarantee bright broccoli: Use small, even-sized pieces to cook quickly and/or blanch the broccoli in boiling water for 30-60 seconds before stir-frying it. Also, make sure not to overcook it.
- Adjust the sauce consistency: Add more cornstarch slurry for a thicker sauce or more water/broth for a thinner one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
