I first made beef and broccoli on one of those nights where I almost ordered takeout. I was five minutes away from pressing “place order” when I looked at the flank steak in my fridge and thought, you know what, let’s pretend we’re efficient.
Twenty minutes later, I was eating something that tasted suspiciously like my favorite takeout spot. That was both exciting and slightly annoying because now I can’t justify ordering it as often.
It’s fast. It’s saucy. It makes you feel like you have your life together, even if you absolutely do not.
Why I Keep Making This Dish (The Real Reasons)
- Faster than delivery: And no delivery fee.
- Big flavor, short effort: My favorite combination.
- Sauce does everything: Sweet, salty, garlicky magic.
- Broccoli redemption arc: It’s actually exciting here.
- Weeknight hero: Done before you can overthink it.
- Feels balanced: Protein and greens in one pan.
- Leftovers are solid: Rare stir-fry win.
Tips I Learned the Hard Way
- Slice beef thin: Thick slices stay chewy and stubborn.
- Use low sodium soy sauce: Regular turns it into a salt bomb.
- Preheat the pan: Stir-fry means hot and ready.
- Don’t overcrowd the beef: It needs space to sear.
- Prep everything first: This cooks fast. No time for panic chopping.
- Boil the sauce: Cornstarch only thickens when it hits a boil.
- Blanch broccoli if you want it extra green: It really works.
- Stir constantly: This is not the moment to scroll your phone.
Variations You Can Mess Around With
- Spicy version: Add red pepper flakes or chili paste.
- Swap the protein: Chicken or shrimp works.
- Extra veggies: Snow peas, bell peppers, carrots.
- Low-carb plate: Serve over cauliflower rice.
- Noodle night: Toss with lo mein instead of rice.
- Extra garlic mood: Add another clove. I won’t stop you.
- Sesame finish: Sprinkle sesame seeds on top.
How To Make Easy Beef and Broccoli?
Ingredients
- 3 tablespoons cornstarch, divided
- 1 pound flank steak, cut into thin 1-inch pieces
- 1/2 cup low sodium soy sauce
- 3 tablespoons packed light brown sugar
- 1 tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- 2 tablespoons vegetable oil, divided
- 4 cups small broccoli florets
- 1/2 cup sliced white onions
Instructions
Step 1:
In a large bowl, whisk together 2 tablespoons of the cornstarch with 3 tablespoons of water. Add the sliced beef and toss to coat evenly.
Step 2:
In a separate small bowl, whisk together the remaining 1 tablespoon of cornstarch with the soy sauce, brown sugar, garlic, and ginger. Set aside.
Step 3:
Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of vegetable oil. Once hot, add the beef and cook, stirring constantly, until almost cooked through.
Step 4:
Use a slotted spoon to transfer the beef to a plate and set aside.
Step 5:
Add the remaining tablespoon of vegetable oil to the pan. Once hot, add the broccoli florets and sliced onions. Cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
Step 6:
Return the beef to the pan and pour in the prepared sauce. Bring everything to a boil and cook, stirring, for about 1 minute until the sauce thickens slightly.
Step 7:
Serve immediately with rice or noodles.
Beef and Broccoli Recipe
Ingredients
Method
- In a large bowl, whisk together 2 tablespoons of the cornstarch with 3 tablespoons of water. Add the sliced beef and toss to coat evenly.
- In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic, and ginger. Set aside.
- Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of vegetable oil. Once hot, add the beef and cook, stirring constantly, until almost cooked through.
- Use a slotted spoon to transfer the beef to a plate and set aside.
- Add the remaining tablespoon of vegetable oil to the pan. Once hot, add the broccoli florets and sliced onions. Cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
- Return the beef to the pan and pour in the prepared sauce. Bring everything to a boil and cook, stirring, for about 1 minute until the sauce thickens slightly.
- Serve immediately with rice or noodles.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 332 kcal |
| Carbohydrates | 25 gm |
| Fat | 13 gm |
| Protein | 28 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Classic style: Over a big bowl of white rice.
- With noodles: When I want extra comfort.
- Meal prep bowls: Rice on the bottom, beef on top.
- Family dinner: Big pan in the center of the table.
- Low-carb night: Over steamed veggies.
- Extra sauce mood: Spoon a little more on the rice.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 4 days.
- Reheat gently: Stovetop works better than microwave.
- Sauce thickens overnight: Add a splash of water if needed.
- Meal prep win: Holds flavor really well.
- Freezing: Possible, but broccoli softens.
- Next-day flavor: Somehow even deeper and better.
FAQs (Real Questions People Actually Ask)
Can I use a different cut of beef?
Yes, just slice it thin against the grain.
Why is my beef tough?
It was likely sliced too thick or overcooked.
Can I make it less sweet?
Reduce the brown sugar slightly.
Can I use frozen broccoli?
Yes, but thaw and dry it first.
Does the sauce really need to boil?
Yes. That’s how it thickens.
Is this spicy?
No, but you can make it spicy easily.
Can I double the recipe?
Yes, just cook the beef in batches.
