This easy Beef and Broccoli recipe pairs tender steak and crisp broccoli with a glossy garlic sauce. Ready in 30 minutes.

Easy Beef and Broccoli Recipe

The sauce turns glossy in the skillet, clinging to tender strips of beef and bright green broccoli while the garlic sizzles underneath. This Beef and Broccoli recipe brings that familiar takeout-style dinner to your kitchen in about 30 minutes, using simple ingredients and one large pan.

Serve it over hot white rice so every drop of the savory sauce has somewhere to land. It is quick, filling, and easy enough for a regular weeknight.

Why You’ll Love This Recipe

• Tender beef: Thinly slicing the steak against the grain keeps every bite easy to chew.
• A rich homemade sauce: Soy sauce, brown sugar, garlic, ginger, and sesame oil create a balanced sweet-and-savory flavor.
• Crisp-tender broccoli: A quick steam in the skillet cooks the florets without turning them soft or dull.
• Ready in 30 minutes: The cooking moves quickly once the ingredients are prepared.

Recipe Card Summary

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Recipe Style: Modern-Easy
• Cooking Method: Stovetop

Beef and Broccoli Recipe Ingredients

For the Beef

• 1½ pounds flank steak, sirloin steak, or skirt steak
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• ¼ teaspoon ground black pepper
• 2 tablespoons neutral cooking oil, divided

For the Sauce

• ½ cup low-sodium beef broth
• ⅓ cup low-sodium soy sauce
• 2 tablespoons packed light brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons toasted sesame oil
• 1 teaspoon rice vinegar
• 3 garlic cloves, finely minced
• 1 teaspoon freshly grated ginger
• ¼ teaspoon crushed red pepper flakes, optional

For the Broccoli

• 5 cups fresh broccoli florets
• ¼ cup water

For Serving

• 4 cups hot cooked white or brown rice
• 2 green onions, thinly sliced, optional
• 1 teaspoon sesame seeds, optional

How to Make Easy Beef and Broccoli

1. Slice the beef.
   Place the steak on a cutting board and look for the direction of the muscle fibers. Slice across those lines into thin strips about ¼ inch thick.Chilling the beef in the freezer for 20 minutes can make it firmer and easier to slice.
2. Marinate the beef briefly.
   Add the sliced beef to a medium bowl. Mix in 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and the black pepper.Toss until every strip is lightly coated. Set the beef aside for 10 minutes while you prepare the sauce and broccoli.
3. Mix the sauce.
   Whisk the beef broth, ⅓ cup soy sauce, brown sugar, cornstarch, sesame oil, rice vinegar, garlic, ginger, and optional red pepper flakes in a small bowl.Stir until the cornstarch has completely dissolved. Set the sauce near the stove, as the cooking will move quickly.
4. Steam the broccoli.
   Heat a large skillet or wok over medium-high heat. Add the broccoli and ¼ cup water.Cover and cook for 2 to 3 minutes, until the broccoli turns bright green and becomes slightly tender. It should still have a little bite.
5. Remove the broccoli.
   Transfer the broccoli to a clean plate. Carefully wipe any remaining water from the skillet.Removing the broccoli before cooking the beef prevents it from becoming overcooked.
6. Sear the first batch of beef.
   Add 1 tablespoon of cooking oil to the skillet and increase the heat to high. Arrange half of the beef in a single layer.Let it cook without moving for about 1 minute, then stir and cook for another minute. Transfer the browned beef to a plate.
7. Cook the remaining beef.
   Add the remaining tablespoon of oil and repeat with the rest of the steak.Cooking in two batches gives the meat space to brown. Crowding the pan can cause it to release moisture and steam.
8. Add the sauce.
   Return all the beef to the skillet. Whisk the prepared sauce once more, then pour it over the meat.Cook for 1 to 2 minutes, stirring constantly. The sauce will begin bubbling and thicken into a shiny glaze.
9. Return the broccoli.
   Add the steamed broccoli and toss gently until the florets are evenly coated.Cook for another 1 to 2 minutes, just until the broccoli is hot and the beef is cooked through.
10. Serve immediately.
    Spoon the beef, broccoli, and plenty of sauce over warm rice.Finish with sliced green onions and sesame seeds if desired.

Recipe Notes and Helpful Tips

Slice the beef against the grain

This is the most important step for tender beef. Cutting across the muscle fibers shortens them, making the steak easier to chew.

If the slices are thick, they will need longer to cook and may become firm.

Use a hot skillet

The skillet should be properly heated before the beef is added. A hot surface browns the meat quickly while keeping the inside tender.

If the beef releases a large amount of liquid, the pan may not be hot enough or may be overcrowded.

Keep the broccoli crisp

Steam the broccoli only until it turns bright green and begins to soften. It will cook a little more when it is returned to the sauce.

Frozen broccoli can be used, but it should be thawed and patted dry first.

Adjust the sauce

For a sweeter sauce, add another tablespoon of brown sugar. For more heat, increase the crushed red pepper or serve chili sauce at the table.

If the sauce becomes too thick, stir in a splash of beef broth or water.

Try other vegetables

Bell peppers, snow peas, sliced carrots, mushrooms, baby corn, or onions can be added. Cut firm vegetables thinly so they cook quickly.

Make it ahead

The sauce can be mixed up to three days in advance and refrigerated in a sealed container. The beef may be sliced and coated up to one day ahead.

Keep the beef refrigerated until you are ready to cook.

Store leftovers

Refrigerate leftovers in an airtight container for up to four days. Store the rice separately when possible so it does not absorb all the sauce.

Reheat gently in a skillet with a tablespoon of water or broth. Avoid prolonged cooking, which can make the beef tough and the broccoli soft.

Frequently Asked Questions

What cut of beef is best for beef and broccoli?

Flank steak is a dependable choice because it cooks quickly and absorbs the sauce well. Sirloin and skirt steak also work.

Whichever cut you choose, slice it thinly against the grain.

How do Chinese restaurants make beef so tender?

Many restaurants use a technique often called velveting, in which the beef is coated with cornstarch and seasonings before cooking. The light cornstarch coating helps protect the meat from intense heat and gives it a tender texture.

This recipe uses a simple version with soy sauce, cornstarch, and sesame oil.

Can I make beef and broccoli without cornstarch?

Arrowroot starch may be substituted in equal amounts. All-purpose flour can thicken the sauce, but it may not produce the same glossy finish.

Without any thickener, the sauce will remain thinner and will not cling as well.

Can I use frozen broccoli?

Yes. Thaw it first, drain away excess water, and pat it dry. Add it near the end of cooking because frozen broccoli is already partially cooked and can soften quickly.

A Weeknight Dinner Worth Keeping

Bring the skillet to the table while the broccoli is still bright and the sauce is bubbling around the beef. Spoon it over a fresh bowl of rice, catch a little garlic sauce in every bite, and dinner is done before takeout would have reached the door.

Print