Beef and Broccoli

This beef and broccoli has tender, velvety slices of beef and crisp broccoli coated in a glossy garlic ginger sauce, all made in one pan in about 25 minutes, and it is better than takeout.

Try my Steak Stir Fry Recipe or Flank Steak next for more easy beef dinners!

Why order takeout when you can make beef and broccoli at home in less time than delivery takes? The secret to restaurant style beef is slicing it thin, giving it a quick cornstarch coating, and searing it fast over high heat. The result is tender, juicy beef in a sauce that clings to every floret.

This beef and broccoli uses pantry ingredients and no rice wine, no oyster sauce, and no alcohol of any kind, so it is a great fit for any kitchen. It works the same with beef from your butcher.

Ingredients List

For this beef and broccoli you need 1 1/2 pounds of flank steak, fresh broccoli florets, garlic, ginger, and a little cornstarch. The sauce is low sodium soy sauce, beef broth, brown sugar, sesame oil, and more cornstarch to thicken it.

Flank steak is the classic choice because it is lean, flavorful, and stays tender when sliced thin against the grain. Sirloin and skirt steak also work. Freeze the beef for 20 minutes before slicing to make thin, even slices much easier. Check your soy sauce label, since some brands contain a small amount of alcohol from brewing, or use coconut aminos instead.

How to Make It

This is just the overview for this beef and broccoli. Scroll down to the recipe card for exact measurements and timing.

Slice the beef thin against the grain and toss it with soy sauce and cornstarch. Whisk together the sauce ingredients. Sear the beef in a very hot pan in batches until browned and set it aside. Cook the broccoli with a splash of water until bright green and crisp tender. Add the garlic and ginger, return the beef to the pan, pour in the sauce, and toss for 1 to 2 minutes until glossy and thick.

How Long to Cook Beef and Broccoli

This dish cooks fast, so have everything ready before you start. Use this chart as a guide. The beef is cooked through when it is browned and reaches 145°F, which happens in the pan and again as it simmers in the sauce.

Do not crowd the pan when searing, since steamed beef turns gray and tough. Work in two batches for the best browning.

Make Ahead Method

• Slice and coat the beef up to 12 hours ahead and keep it covered in the refrigerator.
• Mix the sauce up to 3 days ahead and store it in a sealed jar in the refrigerator. Shake it before using.
• Chop the broccoli ahead so dinner takes about 10 minutes from pan to plate.

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Beef and Broccoli

Recipe by TheMeatTable

0.0 from 0 votes

Course: BeefCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

380

kcal

Tender sliced beef and crisp broccoli in a glossy garlic ginger sauce, ready in about 25 minutes.

Ingredients

• 1 1/2 lbs flank steak, sliced thin against the grain

• 1 tbsp low sodium soy sauce

• 2 tbsp cornstarch, divided

• 3 tbsp avocado or vegetable oil, divided

• 1 lb broccoli florets (about 4 cups)

• 3 tbsp water

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1/3 cup low sodium soy sauce, for the sauce

• 1/3 cup beef broth

• 2 tbsp brown sugar

• 1 tbsp sesame oil

Directions

• Coat the beef. Toss the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of the cornstarch. Let it sit 15 minutes.
• Make the sauce. Whisk the 1/3 cup soy sauce, broth, brown sugar, sesame oil, and remaining 1 tablespoon of cornstarch in a bowl.
• Sear the beef. Heat 2 tablespoons of the oil in a large skillet or wok over high heat. Sear the beef in two batches for 1 to 2 minutes per side until browned. Move to a plate.
• Cook the broccoli. Add the remaining oil and the broccoli to the pan with the water. Cover and cook 3 to 4 minutes until bright green and crisp tender.
• Add the aromatics. Add the garlic and ginger and stir for 30 seconds until fragrant.
• Finish. Return the beef to the pan, pour in the sauce, and toss for 1 to 2 minutes until glossy and thick. Serve hot over rice.

Notes

Slice the beef thin against the grain, and freeze it 20 minutes first for easier slicing. Sear in two batches so the beef browns instead of steams. Use coconut aminos in place of soy sauce if you prefer. The USDA recommends beef reach 145F.

For food safety, beef should reach a minimum internal temperature of 145°F (USDA guidelines), so make sure the beef slices are browned and cooked through before serving.

Nutritional Information

Beef and broccoli is a high protein, balanced dinner. Each serving, based on 4 servings and not including rice, has about 380 calories and 34 grams of protein, plus iron, zinc, and vitamin C from the broccoli.

A serving also has about 22 grams of carbohydrates, 3 grams of fiber, and 17 grams of fat, with 4 grams of saturated fat. Sodium is about 780 milligrams per serving, mostly from the soy sauce.

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To make this beef and broccoli lighter, use low sodium soy sauce as listed and cut the brown sugar to 1 tablespoon. Serve it over cauliflower rice to cut the carbohydrates.

For even less sodium, swap the soy sauce for coconut aminos. You can also add more vegetables like sliced mushrooms, bell peppers, or snap peas to stretch the dish and boost the fiber.

Serving Suggestions

Serve the beef and broccoli over steamed jasmine rice, brown rice, or cauliflower rice to catch the extra sauce. Sesame seeds and sliced green onions on top add crunch and color.

For more beef dinners, try my Garlic Butter Steak Bites, Beef Shish Kebab, or Healthy Ground Beef Recipes.

Common Mistakes to Avoid

A few simple slips can leave beef chewy or the sauce thin. Avoid these when you make beef and broccoli.

• Slicing with the grain – This makes the beef chewy, so always cut across the grain.
• Crowding the pan – Too much beef at once steams it, so sear in two batches.
• Overcooking the broccoli – Cook it until bright green and crisp tender so it does not turn mushy.
• Skipping the cornstarch coating – It keeps the beef tender and helps the sauce stick.
• Using a cool pan – The pan must be very hot for a quick sear.

Storing Tips for the Recipe

Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth so the sauce loosens and the beef stays tender.

The dish keeps in the freezer for up to 2 months, though the broccoli will be softer. Thaw overnight in the refrigerator before reheating.

Conclusion

Beef and broccoli proves you can have your favorite takeout dinner at home in just a few minutes. With thin sliced beef, crisp broccoli, and a glossy garlic ginger sauce, this simple recipe will become a regular on your table.

FAQ

What cut of beef is best for beef and broccoli?

Flank steak is the classic choice because it is lean, flavorful, and tender when sliced thin. Sirloin and skirt steak also work well.

How do I make the beef tender?

Slice it thin against the grain, coat it in cornstarch, and sear it quickly over high heat without overcooking.

Can I make beef and broccoli without oyster sauce or rice wine?

Yes, this recipe uses soy sauce, beef broth, brown sugar, and sesame oil instead, so it has no alcohol and no oyster sauce.

How do I keep the broccoli bright green?

Cook it covered with a splash of water for 3 to 4 minutes, then stop as soon as it turns bright green and crisp tender.

Can I use frozen broccoli?

Yes, add it straight from frozen and cook it a minute or two longer, since frozen broccoli releases extra water.

Can I make the sauce ahead of time?

Yes, whisk the sauce and store it in a sealed jar in the refrigerator for up to 3 days.

Try These Next

• Steak Stir Fry Recipe
• Flank Steak
• Healthy Ground Beef Recipes
• Garlic Butter Steak Bites
• Beef Shish Kebab