Beef and Broccoli Recipe

This Beef and Broccoli Recipe is a quick and easy 30-minute Chinese stir fry made with thinly sliced flank steak and tender broccoli florets smothered in the most flavorful stir fry sauce. Better than take-out, serve it over hot rice for an easy, delicious weeknight dinner.

My introduction to Chinese food was a takeaway box filled with beef and broccoli. Only in my first decade of life, I was already hooked on the sauce-soaked broccoli florets and tender beef.

Years later, over my fear of cooking my favorite Chinese recipes and stir-fries, I started making my beef and broccoli at home.

This easy recipe is perfect for anyone new to cooking. The ingredients are simple, the prep and cooking times are fast, and the result is delicious. You can even add additional veggies or double the sauce!

Table of Contents

Beef & Broccoli Recipe Ingredients

Beef: My preferred cut of beef for beef and broccoli stir fry is flank steak, skirt steak, or sirloin steak. For tougher cuts of meat like brisket, chuck, or round roast, I highly recommend marinating the sliced beef with a couple of tablespoons of soy sauce mixed with 1/2 teaspoon of baking soda (not baking powder). Allow it to marinate for about 30 minutes to help tenderize and soften the meat.

Broccoli: Fresh Broccoli (not frozen) will give you the best results, although frozen broccoli will work in a pinch.

Oil: It’s best to use an oil with a high smoke point, such as canola oil or peanut oil. Olive oil is not recommended.

Sauce ingredients: Soy sauce, brown sugar, cornstarch, sesame oil, and Shaoxing wine (or dry sherry).

Optional Additions

Add a teaspoon of fresh ginger and garlic, a pinch of red pepper flakes, or a couple of teaspoons of Sriracha to the sauce. Add additional veggies such as mushrooms, zucchini, or bok choy.

How to Make Beef and Broccoli?

Slice the beef against the grain into thin ¼-inch thick slices—season with salt and pepper and set aside.
Meanwhile, bring a large pot of salted water to a boil (this will be for the broccoli), then whisk together the ingredients for the sauce in a small bowl (soy sauce, brown sugar, cornstarch, sesame oil, and the Shaoxing wine or dry sherry). If you love extra sauce, feel free to double the sauce ingredients.
Add the vegetable oil to a large skillet or wok set over high heat. Wait until the pan is good and hot to add the steak in a single layer. Sear for 1-2 minutes or until the bottom side is browned, then flip to cook the other side for an additional minute. The thinly sliced steak will cook quickly, so take care not to overcook the meat.
As the steak is cooking, blanch the broccoli in the pot of boiling water for 1-2 minutes or until it turns bright green and tender-crisp. Immediately drain the broccoli into a large colander and rinse with cold water.

Note: If you prefer, cook the broccoli in a tablespoon of oil over medium heat using the same skillet used to cook the beef. Add a tablespoon or two of water to the pan and cover it with a lid to help speed up the cooking process. Once the broccoli is cooked, please remove it from the skillet to a clean plate, then proceed with cooking the beef.

5. Give the stir-fry sauce a good stir to dissolve any settled cornstarch, then add it to the skillet with the steak. Add the blanched broccoli.

6. Reduce the heat to medium. Cook and stir everything together until the sauce thickens and everything is coated. If the sauce becomes too thick, add hot water, one tablespoon at a time, until desired consistency is reached.

7. Garnish with sesame seeds and sliced green onions, if desired.

Important Recipe Tips

Freezing the beef for about 30 minutes makes it easier to slice it into thin strips.
Slice the beef against the grain.
Avoid overcrowding the skillet by cooking the beef in batches.
If you love extra saucy beef and broccoli, definitely double the sauce.
Thicken the sauce with additional cornstarch. Start with one tablespoon of cornstarch mixed with one tablespoon of cold water.
Thin the sauce by adding additional water, beef broth, or chicken broth, 1-2 tablespoons, until desired consistency is reached.

Storage and Reheating

Keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat leftover beef and broccoli, I recommend doing so in the microwave for individual servings or in a small skillet on the stovetop for larger portions. You may need to add a couple of tablespoons of water, beef broth, or chicken broth to thin the sauce, as it will have thickened as it cooled.

What to Serve with Easy Beef and Broccoli Stir Fry?

Serve this easy weeknight dinner with a side of cooked white rice or noodles like ramen, soba, or spaghetti. For a low-carb option, cauliflower rice is a great alternative to regular rice.

If you try making this Beef and Broccoli Stir Fry Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Beef and Broccoli Recipe

Quick Overview

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Beef, Dinner, Main Course
Cuisine: American, Chinese
Calories: 504 kcal

INGREDIENTS

For the Stir Fry

½ teaspoon salt
½ teaspoon black pepper
4 cups broccoli florets
2 pounds flank steak – sliced against the grain into thin ¼ inch thick slices
2 tablespoons vegetable oil – such as canola oil or peanut oil

For the Sauce

½ cup low-sodium soy sauce
¼ cup brown sugar-packed
2 tablespoon cornstarch
½ tablespoon sesame oil
2 tablespoon Shaoxing wine (or dry sherry)
hot water as needed to thin the sauce

Cooking Steps & Instructions

Prepare everything first before cooking. Slice the beef against the grain into ¼-inch thick slices. Season with salt and pepper and set aside.
Meanwhile, bring a large pot of salted water to a boil (this will be for the broccoli), and finally, whisk together the ingredients for the sauce in a small bowl (soy sauce, brown sugar, cornstarch, sesame oil, Shaoxing wine or dry sherry).
Add the vegetable oil to a large skillet set over high heat. Add the steak in a single layer and cook for 1-2 minutes or until the bottom side is browned. Flip to cook the other side for an additional minute or so. Keep in mind that flank steak cooks quickly.
As the steak is cooking, add the broccoli florets to the pot filled with boiling water. Blanch the broccoli for 1-2 minutes or until it turns bright green and tender-crisp. Immediately drain the broccoli into a large colander and rinse with cold water.
Meanwhile, stir the stir-fry sauce to dissolve the cornstarch and add it to the skillet with the steak. Add the drained broccoli and reduce the heat to medium.
Cook and stir everything together until the sauce thickens and everything is coated. If the sauce becomes too thick, add hot water, one tablespoon at a time, until desired consistency is reached.
Serve with rice, sesame seeds, and green onions if desired.

Key Notes

Shaoxing wine is a popular Chinese rice wine used for cooking and drinking. However, here in the states, it can be hard to find outside of specialty Asian supermarkets. A good substitute is a dry sherry.
Cooking the broccoli – I like to blanch it before adding it to stir-fries. If you prefer, cook the broccoli in a tablespoon of oil over medium heat using the same skillet used to cook the beef. I recommend adding a tablespoon or two of water to the pan and covering it with a lid to help speed up the cooking process. Once the broccoli is cooked, please remove it from the skillet to a clean plate, then proceed with cooking the beef.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

NUTRITIONAL INFORMATION

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Beef and Broccoli Recipe