Craving take-out? Skip it and make this amazing 30-minute meal at home! Beef and Broccoli has the best sauce, loaded with fresh broccoli, and will be a hit with the entire family. Make this quick and easy dinner recipe tonight!
Toss those take-out menus because I have got the best beef and broccoli recipe for you today! This is one of my family’s favorite dishes to order when we eat at our favorite Chinese restaurant, but it’s really easy to make at home!
Why This Recipe Works
- Beef and broccoli is a stir fry dish that is ready in about 30 minutes!
- It’s made with flank steak, fresh broccoli, and a super savory stir fry sauce that is made with mostly pantry ingredients.
- In the time it takes to wait for take-out delivery, you can have this easy recipe prepped, cooked, and ready to serve.
- And, bonus! The leftovers are always great – you might want to double the batch!
I love to serve it with rice and some store-bought eggrolls. It’s always a hit with the family!
- Flank steak – this is a great cut for beef and broccoli because you can slice it thin, cook it fast, and it’s very tender. I also have other recommendations in the FAQ section!
- Olive oil or vegetable oil – you can also use canola oil.
- Broccoli florets – fresh broccoli is best for this dish.
- Sesame seeds – these are optional but sprinkling them on before you serve it adds a nice crunchy texture.
- Cooked rice – white rice, brown rice, or you can use cauliflower rice for serving.
- Fresh grated ginger – or you can use the same amount of ginger paste if you don’t want to grate your own.
- Minced garlic
- Hot water
- Low-sodium soy sauce – a low-salt option is best so the sauce is not too salty
- Light brown sugar – this adds a touch of sweetness to the sauce.
- Cornstarch – this important for thickening the sauce and giving it a velvety smooth texture.
- Black pepper
- Sesame oil
How to Prep the Flank Steak
The first thing to do is prep the steak. I like to place it in the freezer for 30 minutes first. It makes it easier to slice it when it’s very cold.
Once it’s chilled, slice it very thinly against the grain. The grain is the individual threads that run lengthwise through the meat. Slice across them so the steak is very tender once you cook it.
Prep the Rest of the Ingredients
Beef and broccoli cooks very fast so it’s a good idea to have all of the ingredients prepped and ready to go before you start cooking.
- If you are serving it with rice, cook it first and then keep it warm in a covered container.
- Prepare the beef and broccoli sauce by mixing the ginger, garlic, hot water, soy sauce, brown sugar, cornstarch, pepper, and sesame oil in a bowl.
How to Cook Beef and Broccoli
Heat the oil in a large skillet over medium heat. Cook the broccoli florets for four to five minutes. Stir them frequently until they are bright green and crisp-tender. Remove the florets from the pan.
Adjust the heat to high and add the rest of the oil to the pan. Place the sliced beef in a single layer and cook it for a couple of minutes or until it’s just cooked through.
Pour the sauce into the skillet and lower the heat to low. Simmer the sauce three to four minutes or until it’s thickened. Add the cooked broccoli, toss to coat it in the sauce, and it’s ready to serve!
Pile it on cooked rice and then sprinkle the sesame seeds over the top, if using.
A tender cut that cooks fast is best. I like flank steak because you can slice it very thin and it cooks fast. You can also use skirt steak, sirloin, ribeye, or tenderloin.
You can, but it won’t be as good. Fresh broccoli cooks quickly and stays crisp-tender. Frozen broccoli has a tendency to turn a little soft and mushy.
Yes, you can make it ahead. It keeps well in the refrigerator for three to four days and can be reheated in the microwave.
You can add some red pepper flakes to the sauce before you cook it. Or, you can add some sriracha.
Add the ingredients for this easy beef and broccoli to you shopping list so you can make it this week! Don’t forget the fortune cookies, too!
More Copycat Take-Out Recipes
- Learn out to make the best Spring Rolls! They are light and flavorful with a peanut dipping sauce on the side.
- Skip the drive-through and make homemade Orange Chicken!
- Chow Mein is an easy noodle stir-fry with a savory sauce and veggies.
- Sweet and Sour Chicken is a take-out classic and my recipe is so easy o make.
Try it and love it? Rate it, please! Seriously though, a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dinner!!
- 1 lb flank steak cut into very thinly sliced into bite sized strips
- 2 Tbsp olive oil or vegetable oil, divided
- 6 c. broccoli florets about 1 lb
- 2 tsp sesame seeds optional, garnish
- Prepared White Rice for serving optional
Stir Fry Sauce
- 1 tsp fresh ginger grated and loosely packed
- 1 Tbsp minced garlic
- ½ c. hot water
- 6 Tbsp low sodium soy sauce
- 3 Tbsp light brown sugar packed
- 1 ½ Tbsp cornstarch
- ½ tsp black pepper
- 2 Tbsp sesame oil
- Start by placing the steak in a freezer for 30 minutes. Cold steak slices are easier to thinly cut. Then prepare the white rice if you want to serve it with your stir fry.
- In a small bowl combine all the stir fry ingredients, whisk until sugar is dissolved, set aside.
- Remove beef from the freezer and slice thinly into bite sized pieces.
- Place 1 Tbsp oil in a large skillet over medium heat. Add broccoli florets and saute for 4-5 minutes, stirring or tossing several times until the broccoli is bright green and crisp tender. Remove broccoli from the pan and set aside.
- Increase the heat to high and add the remaining 1 Tbsp oil to the pan. Add beef in a single layer and saute 2 minutes per side or until just cooked through.
- Add the sauce to the skillet, reduce heat to low and simmer 3-4 minutes or until thickened. Then add reserved broccoli and toss to combine.
- Serve over whtie rice and garnish with sesame seeds if desired.