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    Home » Beef

    Beef and Broccoli (30 Minutes!)

    Published: Aug 16, 2022 / Updated: Dec 20, 2022 / 34 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This easy beef and broccoli recipe has an extremely addictive sauce that's super quick to make from scratch! It rivals even the best takeout, yet it's way more affordable.

    Try my Easy Teriyaki Chicken, Easy Beef Stir Fry, or Ground Pork Stir Fry for more Asian-inspired favorites at home.

    a bowl of beef and broccoli over rice

    Why you'll crave it

    If you're anything like me, you feel strongly that takeout is one of life's small joys. But you know what's even better? Making this simple beef and broccoli recipe in your own kitchen because it tastes so good that you'll forget all about takeout. It has thinly sliced tender beef ribbons smothered in a delicious savory and sweet sauce. I am so proud of myself for perfecting that totally irresistible sauce!

    My simple beef and broccoli is also a great budget friendly dinner option. It's healthier and fresher than takeout, and you get to control exactly what goes into it. We're not using any hard to find ingredients, it's ready in half an hour, and it's a surefire way to get the kids to eat broccoli.

    What goes into it

    For the stir fry

    • Steak - flank steak is what's typically used for beef and broccoli. It's a lean all-purpose cut of beef that's fairly inexpensive.
    • Broccoli - I prefer fresh broccoli for this recipe. Make sure to chop into fairly small similar size pieces for even cooking.
    • Olive oil - for sautéing

    For the sauce

    • Soy sauce - use the low sodium variety
    • Water - for the base of the sauce
    • Brown sugar - to add a hint of sweetness. It doesn't make it overly sweet and just balances everything out.
    • Vinegar - apple cider vinegar or rice vinegar for a touch of acidity and tang
    • Ginger - for that zesty quality. I always keep fresh ginger in the freezer, believe it or not, since it'll last longer and is actually way easier to grate when frozen! I use my trusty Microplane.
    • Garlic - I'm pretty generous, but feel free to use even more than suggested. I use this garlic press to mince it. You don't even need to peel the cloves beforehand.
    • Crushed red pepper flakes - we're only using enough to add a very gentle kick, but you're welcome to use more if you prefer spicy
    • Toasted sesame oil - make sure to get the kind labelled "toasted" or "pure" from the Asian foods aisle of the grocery store. It's darker in color than regular sesame oil.
    • Cornstarch - it's a thickening agent
    ingredients for beef and broccoli on a countertop

    Pro tips for flank steak

    • It's very important to cut against the grain with flank steak to ensure it stays tender. Doing it wrong can ruin a piece of meat and make it stringy. Fortunately, it's very easy to slice it right! Locate the parallel lines (muscle fiber) running along the steak, and cut in the direction they're not running, like skipping across train tracks. That's all it means.
    • To make slicing the steak easier, try freezing it for 30 minutes or so ahead of time to firm it up a little.

    How to make beef and broccoli

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    whisking sauce and sauteing broccoli in a skillet

    Prep all the ingredients before getting started. Slice the flank steak into thin bite-sized strips, and cut the broccoli into small florets. In a small bowl, combine the sauce ingredients with a whisk. In a skillet, heat the olive oil over a high heat. Cook the broccoli until tender-crisp, tossing often, and transfer it to a plate.

    cooking beef and broccoli in a cast iron skillet

    Add the remaining oil to the skillet. Place the beef in the pan in a uniform layer. Let it cook for a minute, then flip with kitchen tongs and continue to cook for another minute or so. Add the broccoli back in along with the brown sauce, and cook until the sauce has thickened up.

    Keys to this recipe

    • Have everything prepped in advance. The actual cooking part is very quick, so all the ingredients should be ready to go beforehand so that you can cook with confidence and ease!
    • You're going to want to cook it on a high heat to get that great sear. I recommend using a cast iron skillet if you can.
    • Don't overcook the steak. Since we're cutting it thinly, it really doesn't take long at all. Flank steak is quite lean, which means that it can be overcooked easily.

    Substitutions and variations

    • The flank steak can be substituted for sirloin or tenderloin if you prefer.
    • I recommend making the recipe as written the first time around. If after making it you'd prefer it sweeter or more tangy, for example, you can always make minor tweaks to sauce ingredient quantities the next time you make it.
    • If using frozen broccoli, I would thaw it first, and you may need to cook it for less time as it's already partially cooked.

    Troubleshooting tips

    • If your sauce thickens up more than you want, simply add a splash of water.
    • If it's not thickening up, the skillet probably isn't hot enough to activate the cornstarch.
    • This recipe uses low-sodium soy sauce but is still fairly salty. Be sure to taste it before adding any extra salt!
    closeup of a serving spoon with beef and broccoli

    What to serve with beef and broccoli

    • It's usually served over a bed of rice for all that tasty sauce. I prefer a long grain white rice like jasmine best.
    • Your favorite Chinese noodles would work great as well.
    • It's not necessary, but you can definitely garnish this dish with sesame seeds on top.

    Leftovers and storage

    • Beef and broccoli will keep for 3-4 days in the fridge in an airtight container. I like to store it separately and make fresh rice or noodles later.
    • Reheat on the stove in a covered saucepan for best results, but the microwave will work too. You may need to add a splash more water if the sauce becomes a bit too thick.
    • You can freeze leftovers for a few months, but keep in mind the broccoli will become softer over time.

    Try these next

    • Easy Beef Bowls
    • Pineapple Chicken (Asian Style)
    • Sesame Ginger Shrimp
    • Beef Ramen Noodles (Stir Fry)
    • Spicy Ground Chicken Stir Fry
    a cast iron skillet with beef and broccoli

    I hope you'll enjoy this restaurant-style beef and broccoli from scratch! Let me know if you have any questions, or leave me a review below. You can always tag me #saltandlavender on Instagram if you made this or any of my recipes.

    a bowl of beef and broccoli over rice

    Beef and Broccoli (30 Minutes!)

    This easy beef and broccoli recipe has an extremely addictive sauce that's super quick to make from scratch! It rivals even the best takeout, yet it's way more affordable.
    5 from 9 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 343 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 pound flank steak sliced thin against the grain
    • 3-4 cups broccoli florets see note
    • 2 tablespoons olive oil divided, for sautéing

    Sauce ingredients:

    • 1/2 cup low-sodium soy sauce
    • 1/2 cup water
    • 1/4 cup (packed) brown sugar
    • 1/2 teaspoon apple cider vinegar or rice vinegar
    • 1 teaspoon fresh ginger grated
    • 4 cloves garlic minced
    • 1/4 teaspoon crushed red pepper flakes or more, to taste
    • 1/2 teaspoon toasted sesame oil see note
    • 3 tablespoons cornstarch

    Instructions
     

    • If making rice or noodles to serve with it, get that started. For the beef & broccoli, prep everything ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
    • Add one tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
    • Add the broccoli and cook for 4-5 minutes, tossing/stirring often (it'll be tender-crisp). Transfer it to a plate.
    • Add the remaining tablespoon of olive oil to the skillet. Add the beef in a single layer (just sort of "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it (cooking tongs are helpful) and cook it for another minute or so (it cooks fast and will easily overcook and become tough. Leaving it a bit rare at this stage is ideal.).
    • Add the broccoli back to the pan and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately over rice or noodles.

    Notes

    • See blog post for more flank steak tips and step-by-step photos if you need more info.
    • Cut the broccoli into fairly small florets so they cook fast and more evenly. A small-to-medium head of broccoli will easily yield 3-4 cups once cut into florets, and you don't need to be too precise with this.
    • You will find toasted sesame oil in the Asian foods aisle of the grocery store (I sometimes I see it labeled as "pure" sesame oil). It's darker in color and tastes different than regular sesame oil. It's a flavor enhancer and has quite a strong taste. 
    • Fresh ginger is way easier to grate when frozen! I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 343kcalCarbohydrates: 26gProtein: 29gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 68mgSodium: 1239mgPotassium: 750mgFiber: 2gSugar: 15gVitamin A: 463IUVitamin C: 62mgCalcium: 84mgIron: 3mg
    Keyword beef and broccoli recipe
    Author Natasha Bull
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    1. Melanie says

      January 25, 2023 at 6:02 PM

      5 stars
      Wonderful recipe! Easy to make and very tasty!
      Thank you!

      Reply
      • Natasha says

        January 26, 2023 at 10:18 AM

        Thank you so much! I appreciate your review, Melanie!

        Reply
    2. Jaime says

      January 6, 2023 at 5:56 PM

      5 stars
      Very easy and good. I made it the first time as is, second time I doubled the sauce and added mushrooms and water chestnuts. The sauce seems like it would work well with anything.

      Reply
      • Miranda @ Salt & Lavender says

        January 6, 2023 at 7:08 PM

        So pleased you enjoyed it, Jaime!

        Reply
    3. Kim says

      January 1, 2023 at 9:44 PM

      Is the sauce sweet or does the brown sugar balance the soy sauce?

      Reply
      • Miranda @ Salt & Lavender says

        January 1, 2023 at 10:11 PM

        Hi Kim! Check out the "What you'll need" section of the blog post since we address that there. Hope you enjoy the recipe!

        Reply
    4. Kellie Polak says

      December 18, 2022 at 5:03 PM

      5 stars
      So delicious!! So easy! This recipe tastes like restaurant quality if not better! We will definitely make this again!!

      Reply
      • Natasha says

        December 18, 2022 at 5:40 PM

        Fantastic!! 🙂 Thanks for your review, Kellie!

        Reply
    5. Tara Clouse says

      December 15, 2022 at 7:37 AM

      I made this last night and it was so delicious! Only question is how do you keep the sauce dark? Mine turned grey when I added the cornstarch so it didn’t look nearly as appetizing as yours! 😅

      Reply
      • Natasha says

        December 15, 2022 at 8:49 AM

        I'm so happy you enjoyed it! Hmm... that is a strange one. I honestly have no idea. The soy sauce is very dark and it just seems to stay that color for me I guess?

        Reply
    6. Anne says

      December 14, 2022 at 3:53 PM

      Could we do it in reverse and cook the beef first, remove it from the pan, then add the broccoli and put the beef back into the pan? I feel as if the broccoli would then soak up the flavors from the caramelized beef...What do you think?

      Reply
      • Natasha says

        December 14, 2022 at 9:47 PM

        You could try that if you prefer.

        Reply
    7. Laurie says

      December 14, 2022 at 10:21 AM

      This looks so good! Can it be prepped ahead and frozen? Thank you

      Reply
      • Natasha says

        December 14, 2022 at 10:53 AM

        Hi Laurie! In the "leftovers & storage" section it says: "You can freeze leftovers for a few months, but keep in mind the broccoli will become softer over time." Hope you enjoy the recipe!

        Reply
    8. C Klassen says

      November 22, 2022 at 6:34 PM

      5 stars
      The sauce is absolutely amazing. I used PURE SESAME OIL and sirloin steak and it was so good. In fact I went for "seconds" and there was none left 🙁
      Follow recipe and don't overcook meat. Leave a little pink as directions state.

      Reply
      • Natasha says

        November 22, 2022 at 7:43 PM

        Thank you so much!! I'm so glad it was a hit!! 🙂

        Reply
    9. Jessica says

      November 7, 2022 at 6:39 PM

      5 stars
      This was delicious! I will be making it again! I used flank steak as my protein and served it over basmati rice, yum!

      Reply
      • Miranda @ Salt & Lavender says

        November 7, 2022 at 6:49 PM

        That's wonderful to hear!! Thanks for your review, Jessica. 🙂

        Reply
    10. Dan says

      October 25, 2022 at 8:45 AM

      This is a yummy meal, but the oil-splatter is a MESS! Any tips on managing the splatter?

      Reply
      • Natasha says

        October 25, 2022 at 10:43 AM

        Hi Dan! I would invest in an inexpensive splatter guard (I got mine from Amazon). Some recipes unfortunately do create splatter, though. It means you got the pan hot enough, so that's not a bad thing. 😀

        Reply
    11. DM says

      October 24, 2022 at 4:28 PM

      Hello!! I wanted to know if this recipe allows for a sesame oil substitute. Thank you!

      Reply
      • Natasha says

        October 24, 2022 at 5:51 PM

        Hi! It's got a very distinct flavor that doesn't really lend itself to substitutions. It's just in there for flavor and definitely makes a difference in how the overall recipe tastes. I'd just leave it out if you have to.

        Reply
    12. Claire says

      September 26, 2022 at 2:27 AM

      Hi there, just wondering is it light or dark soy sauce you use for this recipe please. Thanks 🙂

      Reply
      • Natasha says

        September 26, 2022 at 10:20 AM

        I would look for one that's labeled as low-sodium. Light soy sauce tends to taste saltier, so I'd probably skip that one. Hope you enjoy the recipe! 🙂

        Reply
    13. Sabrina says

      September 18, 2022 at 12:31 PM

      5 stars
      Can I use all purpose flour to sub the cornstarch?

      Reply
      • Natasha says

        September 18, 2022 at 1:36 PM

        I wouldn't. It'll likely end up lumpy and not thicken properly.

        Reply
        • Sabrina says

          September 18, 2022 at 6:25 PM

          5 stars
          I splurged the $1 for cornstarch. Haha!
          Recipe was so easy and amazing! My husband said it was better than the restaurant style.

          Reply
          • Miranda @ Salt & Lavender says

            September 18, 2022 at 11:44 PM

            Hahaha we're glad you did 🙂 Thank you for coming back to leave a review! So glad you both enjoyed it!!

            Reply
    14. Christine says

      September 9, 2022 at 7:00 PM

      5 stars
      Easy and flavorful! Prepared as written except for adding extra garlic. Delicious served with rice and also good as a leftover.

      Reply
      • Natasha says

        September 9, 2022 at 8:44 PM

        Awesome! Glad you enjoyed it, Christine! I appreciate your comment. 🙂

        Reply
    15. Tiffani says

      August 30, 2022 at 9:58 AM

      Question for you - do you think I can slice the steak and marinate it in the sauce for a couple of days? Trying to meal prep to make some dinners even quicker to throw together.

      Making your sausage tortellini skillet tonight. 🙂

      Reply
      • Natasha says

        August 30, 2022 at 10:35 AM

        Hi! I think you could definitely try that. Let me know how it goes!

        Reply
    16. Kayce says

      August 29, 2022 at 6:11 AM

      5 stars
      Great recipe!

      Reply
      • Natasha says

        August 29, 2022 at 11:22 AM

        Thank you so much!! 😀 Glad you liked it!

        Reply

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