Last Tuesday night, my son asked if we could order Chinese takeout, but I convinced him to let me try making beef and broccoli recipe at home instead. After one bite, he said, "Mom, this is way better than the restaurant!" That's when I knew I'd figured out this classic dish. From years of weeknight cooking and testing different techniques, I've learned how to get that tender beef and crisp broccoli with a sauce that coats everything without being thick or too salty.
Why You'll Love This Beef and Broccoli Stir Fry
From years of making this for busy weeknights and Sunday dinners, here's why it works so well for families. You can have dinner on the table in under 30 minutes, which saves me when everyone's hungry and tired. The beef comes out tender instead of chewy like it sometimes does at restaurants, and the broccoli stays bright green and crisp instead of turning into mush. My son loves it because the sauce isn't too strong or weird-tasting like some takeout places.
What makes this recipe work is how simple it really is once you get the hang of it. No long ingredient lists with things you can't pronounce, no special equipment you don't have. Just good beef, fresh broccoli, and a sauce made from stuff you probably already have in your pantry. Plus it's way cheaper than ordering out, and you can make as much or as little as you need. Even people who say they can't cook stir fry end up doing well with this one .
Ingredients for Beef and Broccoli
The Beef:
- Flank steak (sliced thin against the grain)
- Cornstarch for coating
- Soy sauce for marinating
- Vegetable oil for cooking
The Vegetables:
- Fresh broccoli florets
- Garlic cloves (minced)
- Fresh ginger (grated)
- Green onions for garnish
The Sauce:
- Low sodium soy sauce
- Oyster sauce
- Beef broth or chicken broth
- Brown sugar
- Sesame oil
- Cornstarch for thickening
Basic Tools:
- Small mixing bowls
- Large skillet or wok
- Sharp knife
- Cutting board
See recipe card for quantities.
How To Make Beef and Broccoli Step By Step
Prep Everything First:
- Slice beef thin against the grain
- Toss with cornstarch and soy sauce
- Cut broccoli into bite-sized pieces
- Mix sauce ingredients in small bowl
Cook the Beef:
- Heat oil in large skillet over high heat
- Add beef in single layer (don't crowd)
- Cook 2-3 minutes without stirring
- Flip and cook 1 more minute
Add Vegetables:
- Push beef to one side
- Add broccoli to empty side
- Cook 2-3 minutes until bright green
- Add garlic and ginger, stir 30 seconds
Finish with Sauce:
- Serve over rice immediately
- Pour sauce over everything
- Stir to coat evenly
- Cook until sauce thickens
Smart Swaps for Beef and Broccoli
Meat Changes:
- Flank steak → Sirloin or beef strips
- Fresh beef → Frozen stir fry beef (thawed)
- Beef → Chicken breast or thighs
- Regular → Ground beef (different cooking method)
Vegetable Options:
- Fresh broccoli → Frozen (thawed and drained)
- Broccoli only → Mixed stir fry vegetables
- Regular → Broccolini or baby broccoli
Sauce Swaps:
- Beef broth → Chicken broth
- Oyster sauce → Hoisin sauce
- Low sodium soy → Regular (use less)
- Brown sugar → Honey or maple syrup
Tasty Variations on Beef and Broccoli
Protein Twists:
- Chicken and broccoli (same method)
- Pork strips instead of beef
- Shrimp for seafood lovers
- Tofu for vegetarians
Veggie Additions:
- Bell peppers and snap peas
- Mushrooms and water chestnuts
- Baby corn and carrots
- Bok choy instead of broccoli
Sauce Changes:
- Teriyaki style with pineapple
- Spicy with chili garlic sauce
- Orange beef and broccoli
- Mongolian style with extra ginger
Serving Ideas:
- Over rice noodles instead of rice
- With quinoa for healthier option
- In lettuce wraps for low carb
- Over cauliflower rice
Equipment
- Large skillet or wok
- Sharp knife for slicing beef
- Cutting board
- Small mixing bowls for sauce
- Wooden spoon or spatula
Storing Your Beef and Broccoli
Fridge Storage (2-3 days):
- Cool completely first
- Store in airtight container
- Keep separate from rice if possible
- Reheat in skillet, not microwave
Freezing (not recommended):
- Broccoli gets mushy when frozen
- Sauce separates after thawing
- Better to make fresh each time
Reheating Tips:
- Serve immediately once heated
- Use a hot skillet with a splash of water
- Stir gently to avoid breaking up beef
- Add fresh vegetables if needed
The Dish My Grandmother Taught Me to Love
My grandmother never called it "beef and broccoli" - to her, it was just "the green vegetable dish" that she learned to make when she first moved to America in the 1960s. She'd grown up eating completely different foods, but when she started working at a small Chinese restaurant to help pay the bills, the cook there taught her this recipe during slow afternoons.
What made her version special wasn't any fancy technique - it was how she'd add a tiny bit of sugar and a splash of the water she used to blanch the broccoli. "The vegetable water has flavor too," she'd tell me while stirring everything together in her old cast iron pan. She also cut her beef thinner than anyone else I knew, almost paper-thin, because she said it cooked faster and stayed more tender. When I make this beef and broccoli now, I still use her method of saving that broccoli water, and my son always asks why mine tastes different from other people's. Some family tricks are worth keeping, even if they seem small.
Top Tip
- The biggest mistake people make with beef and broccoli? Overcrowding the pan with cold beef. I learned this after making chewy, gray beef more times than I want to admit. When you dump all the beef in at once, especially if it's straight from the fridge, the pan temperature drops and the beef starts steaming instead of searing. You end up with tough, rubbery meat that tastes nothing like restaurant stir fry.
- My son actually figured out the solution by accident when he was "helping" me cook one night. He dropped half the beef on the floor (don't ask), so I had to cook the remaining portion in a smaller batch. That smaller amount seared beautifully and stayed tender. Now I always cook the beef in two batches if I'm making a big portion, and I let it sit out for 10-15 minutes before cooking so it's not ice cold. The beef gets that nice brown crust and stays juicy instead of turning into little leather pieces that nobody wants to eat.
What to Serve With Beef and Broccoli
From years of making this for weeknight dinners, here's what works well with this stir fry. Steamed white rice is the classic choice - it soaks up that sauce and makes the meal more filling. Brown rice works too if you want something healthier, and my son actually prefers it because he says it tastes nuttier. Fried rice is good when you want to make it feel more like a restaurant meal, but then you're basically doubling up on the work.
For something different, we'll sometimes serve this over rice noodles or even regular pasta when I'm out of rice. Lo mein noodles are great if you can find them, or just use spaghetti in a pinch. If you're trying to cut carbs, cauliflower rice works fine, though my son makes faces at it. For drinks, hot tea goes well with the soy sauce flavors, or just ice water with lemon. I keep it simple since the stir fry already has plenty going on with all those flavors mixed together.
FAQ
What is beef and broccoli sauce made of?
Beef and broccoli sauce is typically made with soy sauce, oyster sauce, beef or chicken broth, brown sugar, and cornstarch for thickening. Some versions add garlic, ginger, and sesame oil. The key is balancing salty, sweet, and savory flavors without making it too thick or gloppy.
Should I marinate beef for beef and broccoli?
A quick 15-minute marinade with soy sauce and cornstarch helps tenderize the beef and creates a better texture. You don't need hours - just long enough for the cornstarch to coat the meat and the soy sauce to penetrate. Longer marinades can make the beef mushy.
What cut of beef is used in beef and broccoli?
Flank steak is the most common choice because it's tender when sliced thin against the grain and cooks quickly. Sirloin, beef tenderloin, or pre-cut stir fry beef also work well. Avoid tough cuts like chuck roast that need long cooking times.
Do you have to cook broccoli before putting it in a stir fry?
No, fresh broccoli can go straight into the hot pan and will cook in 2-3 minutes until bright green and crisp-tender. If using frozen broccoli, thaw and drain it first to prevent excess water in your stir fry.
Time for Dinner!
Now you have all the secrets to making beef and broccoli that beats takeout - from slicing the beef right to my friend's restaurant tricks. This stir fry shows that some of the best weeknight dinners are the simplest ones when you know the right techniques.
Want more quick dinner ideas? Try our Easy Chicken Teriyaki Recipe that uses the same stir fry method but with different flavors. Our Pork and Vegetable Stir Fry Recipe is great when you want to use up whatever vegetables are in your fridge. Or make our Sesame Chicken Recipe for another Chinese takeout favorite you can make at home!
Share your beef and broccoli success! We love seeing your stir fry creations!
Rate this recipe and join our cooking community!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Beef and Broccoli
beef and broccoli recipe
Ingredients
Equipment
Method
- Prepare beef, broccoli, and sauce
- Sear beef quickly until browned
- Cook broccoli with garlic and ginger
- Add sauce and thicken until glossy
- Garnish and serve hot over rice
Leave a Reply