Beef and Broccoli

This easy Beef and Broccoli recipe is loaded with flavor and has the best silky sauce you’ll ever find. It’s better than take-out and ready in less than 30 min.

We love easy dinner recipes like our General Tso’s Chicken and Honey Garlic Shrimp, so this recipe is a winner because it is just as easy!

Beef and Broccoli is one of the most popular take-out dishes and is so easy and fast to make at home! My family loves stir-fry dishes, so this recipe is a winner because it makes the best silky, flavorful sauce, tender meat, and perfectly cooked broccoli.

Ingredient Notes

Here is an overview of the ingredients you’ll need for this recipe.

Sauce

• Oyster sauce – This sauce gives this stir-fry its authentic flavor!
• Hoisin sauce – If you don’t have this sauce on hand, you can use more Oyster Sauce
• Beef broth – I like to use Better than Bouillon, but any beef broth will work!
• Soy sauce – Opt for low sodium to control the sodium level in your cooking
• Rice vinegar – To balance the flavor of the sauce! It has a delicate and sweet taste, so a good substitute would be apple cider vinegar.

Stir Fry

• Peanut oil – Substitute with any vegetable oil with a high smoke point, e.g., avocado oil.
• Broccoli florets – Instead of fresh broccoli, you can also use frozen broccoli and cook it in the microwave according to package instruction (skip step 2).
• Flank steak – This lean cut works best and is affordable.
• Cornstarch – This is going to thicken our sauce!

How to make this Recipe

1. Combine ingredients: In a small bowl, combine all the ingredients for the sauce and set aside.
2. Prep the beef: Season the beef with salt and pepper.
3. Cook the broccoli: Heat oil in a large enough pan, add broccoli florets and 1/4 cup water to the pan. Cover and let simmer, for 3–4 minutes, until the water has evaporated, and the broccoli is almost tender and bright green. Remove the broccoli from the pan and set aside.
4. Cook the beef: Add oil to the pan and spread out steak pieces in it. Fry for 2 minutes, then flip and fry for another minute. Add minced ginger and garlic, cook 30 seconds more.
5. Add sauce: Pour in the sauce and toss to coat, bring to a simmer, and cook for 2 minutes.
6. Thicken and finish: Remove from heat, stir in the cornstarch slurry, put back on the heat, and bring to a simmer. Add the broccoli back in and stir until the sauce has thickened.
7. Serve: Serve over rice, sprinkled with sesame seeds.

Expert Tips

• Use low sodium broth and low sodium soy sauce if you are sensitive to salt
• The brown sugar can be replaced with honey
• If you have the time, you can freeze the flank steak for about 30 minutes to make it easier to slice
• Slice the flank steak thinly against the grain
• Use an oil with a high smoke point like avocado or peanut oil, don’t use olive oil
• Make sure the pan is hot before you add the beef
• Use a large pan so you can spread out the beef in a single layer
• If you don’t have hoisin sauce, increase the oyster sauce to 1/3 cup and add 2 Tbsp of sugar instead of what the recipe calls for
• Adding the corn starch separate from the sauce lets YOU decide how thick you want the sauce
• You can also use chicken breasts instead of beef

Recipe FAQs

Leftovers

Leftover beef and broccoli will keep for about 3 days in the fridge when stored in an airtight container.

Reheating

You can reheat leftovers in the microwave or covered in a pan over medium heat.

Freezing

If you want to keep leftovers longer, you can put them into an airtight container and freeze them for 3–4 months. Thaw overnight in the fridge and reheat.

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