Name: Beef and Broccoli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound flank steak, thinly sliced; 3 tablespoons light olive oil, divided; 4 to 5 cups broccoli florets; ⅓ cup water; 1 cup beef stock; 5 tablespoons low-sodium soy sauce or coconut aminos; 3 tablespoons brown sugar; 2 tablespoons cornstarch; 1 tablespoon toasted sesame oil; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 to 2 teaspoons sriracha or red pepper flakes (optional); 1 tablespoon minced garlic; ½ – 1 tablespoon fresh ginger paste; 3 teaspoons sesame seeds; 3 green onions, sliced; Red pepper flakes; Cooked rice for serving

If you crave a dish that’s bursting with flavor, delivers on weeknight convenience, and makes you question whether you’ll ever order takeout again, Beef and Broccoli might just become your new obsession. The tender slices of beef soak up a savory-sweet sauce, while vibrant broccoli brings freshness and crunch. Best of all, this entire meal comes together in under 30 minutes, so you can satisfy your cravings without ever leaving your kitchen!

Ingredients You’ll Need

The beauty of Beef and Broccoli lies in its simplicity: just a few fresh ingredients, plus a tangy, flavorful sauce, come together to create absolute magic. Every component brings something special, whether that’s umami depth, crispy texture, or a pop of color to your plate.

Flank steak: Slicing against the grain is the secret to meltingly tender bites; freezing it for a bit makes this even easier!
Light olive oil: Helps sear the steak for a gorgeous crust and keeps everything moving in the pan.
Broccoli florets: A whole head or a bag of florets both work; they add color and crunch that make this dish so irresistible.
Water: Used for steaming the broccoli to vivid green perfection—just right for soaking up that sauce.
Beef stock: The hearty, savory backbone of the stir fry sauce; opt for low sodium if you prefer to control saltiness.
Low-sodium soy sauce or coconut aminos: Adds deep umami and saltiness while letting you adjust for dietary preferences.
Brown sugar: Brings gentle sweetness that balances out all the rich, salty elements in the sauce.
Cornstarch: Essential for thickening the sauce and giving it that glossy, restaurant-style finish.
Toasted sesame oil: Just a tablespoon perfumes the whole dish with an irresistible nutty aroma.
Hoisin sauce: A spoonful delivers a sweet-savory punch and ties all the flavors together.
Rice vinegar: Adds a subtle tang that wakes up the other ingredients.
Sriracha or red pepper flakes (optional): For a touch of heat—use as much or as little as you like.
Minced garlic: Freshly minced really pays off here, giving the stir fry warmth and depth.
Fresh ginger or ginger paste: Bright, snappy ginger brings zing and keeps flavors from getting too heavy.
Sesame seeds (optional): Sprinkle on top for a little crunch and instant curb-appeal.
Green onions (optional): Sliced thin, they’re a fresh, peppery counterpoint to the rich flavors.
Red pepper flakes: Another optional topper if you want to amp up the kick.
Cooked rice (optional): The classic bed for soaking up every last drop of that delicious sauce.

How to Make Beef and Broccoli

Step 1: Prep the Beef

If you have a handful of minutes to spare, pop the flank steak in the freezer for about 30 minutes. This trick isn’t absolutely required, but it makes slicing so much easier. Once chilled, slice your steak into thin, quarter-inch strips, always cutting against the grain. The result? Incredibly tender bites every time.

Step 2: Mix the Stir Fry Sauce

While the steak chills, whisk together the beef stock, soy sauce (or coconut aminos), brown sugar, cornstarch, sesame oil, hoisin, rice vinegar, sriracha (if you like heat), garlic, and ginger. This aromatic sauce packs a punch and gives Beef and Broccoli its signature glossy coating. Set it aside, you’ll use most of it soon, but reserve a small portion to marinate the beef strips.

Step 3: Marinate the Steak

Place the steak strips into a bowl or resealable bag and toss them with about 1/4 cup of your freshly mixed stir fry sauce. Let them sit and soak up those flavors—just while you prep the rest of your ingredients. Even this short marinade makes a noticeable difference in depth and tenderness.

Step 4: Cook the Broccoli

Heat a bit of olive oil in your largest skillet or wok over medium-high heat. Toss in all those beautiful broccoli florets and sauté for a few minutes until they begin to brighten up. Pour in a splash of water and cover with a lid to steam the florets until crisp-tender. Remove the broccoli to a plate so it doesn’t overcook—vivid green and slightly crunchy is the goal!

Step 5: Sear the Steak

Add another drizzle of oil to the skillet. When it’s nice and hot, add your steak slices in a single layer—work in batches if you need to. Let each side sear quickly, just until the beef loses its pink color (about 1 to 3 minutes per side). This keeps the steak juicy and ultra-tender. Transfer the beef to a plate while you finish the sauce.

Step 6: Build the Flavor

Time for the aromatics! With the heat still on, add a touch more oil, then toss in your minced garlic and ginger. Stir constantly—thirty seconds is all you need for them to become fragrant without burning.

Step 7: Finish the Stir Fry

Pour the reserved stir fry sauce into the skillet. Bring it to a gentle boil, then lower the heat and simmer, stirring frequently, until the sauce thickens to a silky, glossy consistency—about 2 to 4 minutes. Add the steak back in, toss to coat in all that rich sauce, then add the broccoli. Let everything heat together for another minute or two so the flavors meld and the broccoli is perfectly coated.

How to Serve Beef and Broccoli

Garnishes

A dish as beautiful as Beef and Broccoli deserves a few finishing touches. Sprinkle on toasted sesame seeds for a nutty crunch and a scattering of sliced green onions for fresh, peppery bite. A pinch of red pepper flakes can be added for color and subtle heat, making every plate pop with vibrancy and flavor.

Side Dishes

The most classic side for Beef and Broccoli is a bowl of fluffy cooked rice—it soaks up every drop of sauce and balances the richness of the beef. For a twist, serve it over cauliflower rice for a lighter option, or alongside steamed dumplings, crispy spring rolls, or a light Asian cucumber salad to round out your meal and make it extra special.

Creative Ways to Present

If you want to impress, try serving Beef and Broccoli in individual bowls, topped with extra garnishes for a restaurant-like presentation. For a fun dinner party, offer it as part of a build-your-own stir fry bar, with different veggies, rice options, and toppings. You can even stuff leftovers into lettuce wraps for a playful, hands-on bite the next day!

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Broccoli makes for a fantastic lunch the next day. Simply transfer any remaining stir fry (including the sauce!) into an airtight container and keep it in the refrigerator. It will stay fresh and tasty for up to four days, making meal prep a breeze.

Freezing

If you want to stash away some comfort for another busy weeknight, you can safely freeze Beef and Broccoli. Place cooled portions into freezer-friendly containers or zip-top bags and store for up to two months. The sauce helps everything reheat nicely, ensuring your veggies and steak don’t dry out.

Reheating

For best results, reheat Beef and Broccoli gently on the stovetop over medium-low heat, adding a splash of water or beef broth to loosen the sauce if it’s too thick. The microwave works in a pinch, too—just cover with a damp paper towel to keep things from drying out. Stir occasionally and heat until warmed through for a fresh-from-the-skillet vibe.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is classic for Beef and Broccoli thanks to its tenderness and quick cooking, you can use skirt steak, sirloin, or even thinly sliced ribeye if you prefer. Just make sure to cut against the grain and slice thinly for the best texture.

Is this recipe gluten-free?

With a couple easy swaps, it sure can be. Substitute coconut aminos for the soy sauce and double-check your hoisin sauce and beef stock to ensure they’re gluten-free. Cornstarch is naturally gluten-free, making this dish super adaptable for different dietary needs.

What’s the best way to make the broccoli crisp or soft?

If you love crisp-tender broccoli, sauté and steam just until it turns bright green and has a little snap. For even softer broccoli, add a few extra minutes to the steaming stage, or skip the steam and sauté for longer instead. It’s all about your personal texture preference!

Can I add other vegetables?

Definitely! While traditional Beef and Broccoli is stunning in its simplicity, you can add bell peppers, snap peas, carrots, or mushrooms for extra color and nutrition. Just chop your veggies into similar-sized pieces so they cook evenly.

How do I prevent the beef from getting tough?

The trick for tender beef is slicing it thinly against the grain, marinating briefly in the stir fry sauce, and cooking it quickly over high heat. Avoid overcooking to keep it juicy; if you need to cook multiple batches, don’t overcrowd the skillet.

Final Thoughts

Give this Beef and Broccoli a try the next time you’re longing for big, bold flavors without the fuss of takeout. It’s a go-to in my kitchen for good reason: quick, satisfying, and always a crowd-pleaser. Don’t be surprised if it becomes a permanent fixture in your weeknight dinner lineup!