Quick & Flavor-Packed Beef and Broccoli Stir Fry
Some weeknights, I’m all about quick wins in the kitchen, and this beef and broccoli stir fry is one of my best tricks. In just about 30 minutes, you get tender strips of beef, crisp-tender broccoli, and a glossy, savory sauce that could easily fool anyone into thinking you ordered from your favorite takeout place.
I started making my own version years ago when I realized I could control the flavors, skip the extra oil, and load up on more broccoli than the restaurant portions. It’s become such a regular in my rotation that I can almost make it without measuring now. And every time, it delivers—especially when the craving for something saucy and satisfying hits.
Why This Dish Always Gets Rave Reviews
- Better than takeout – The sauce is a perfect balance of savory, slightly sweet, garlicky, and gingery.
- Family-approved – Even the “not-so-broccoli-loving” folks at my table have been known to go back for seconds.
- One pan, no stress – Everything cooks in a single skillet, making clean-up quick.
- Versatile – You can add other veggies like snap peas, bell peppers, or mushrooms to switch it up.
Ingredients That Make It Work
- Beef – Flank steak is my go-to because it’s lean, tender, and slices beautifully. If I have extra time, I pop it in the freezer for 30 minutes before slicing—it makes super thin cuts much easier. Sirloin or ribeye are great swaps.
- Broccoli – Always fresh. It keeps that bright green color and doesn’t water down the sauce like frozen broccoli can.
- Sauce – A mix of soy sauce, brown sugar, garlic, ginger, sesame oil, and a touch of cornstarch for that silky texture.
- Extra flavor – Fresh ginger adds a fragrant kick, and sesame oil gives the whole dish that signature stir-fry aroma.
How I Make It
- Prep ahead – Slice beef thinly against the grain, chop broccoli into bite-sized florets, and whisk together the sauce.
- Cook the broccoli – A quick stir-fry, then a splash of water to steam it slightly. Remove from the pan to keep it crisp.
- Sear the beef – High heat, quick cooking—just a couple minutes so it stays tender.
- Add the sauce – Pour in and let it bubble until thickened.
- Combine and serve – Toss broccoli back in, coat everything evenly, and serve hot over rice or noodles.
Tips for Success
- Get your pan really hot before adding the beef. That quick sear keeps the meat juicy.
- Don’t crowd the skillet—work in batches if you’re making a large amount.
- If you like extra sauce for rice or noodles, double the sauce ingredients.
Variations to Try
- Ramen twist – Toss everything with cooked ramen noodles for a one-pan noodle stir fry.
- Spicy kick – Add a teaspoon of chili paste or sriracha to the sauce.
- More veggies – Snap peas, baby corn, or sliced carrots all fit right in.
Beef and Broccoli
This takeout favorite is surprisingly quick to make at home — tender strips of beef, crisp-tender broccoli, and a savory-sweet stir fry sauce that clings to every bite. It’s a satisfying weeknight dinner that comes together in just 30 minutes, perfect served over a bowl of fluffy white rice.
Ingredients
For the Beef & Broccoli
- 1 lb flank steak, thinly sliced into bite-sized strips (see note for alternatives)
- 1 lb fresh broccoli, cut into florets (about 6 cups)
- 2 tbsp olive oil or vegetable oil, divided
- 2 tsp sesame seeds, for garnish (optional)
For the Sauce
- ½ cup hot water
- 6 tbsp low sodium soy sauce (or gluten-free tamari)
- 3 tbsp packed light brown sugar
- 1½ tbsp cornstarch
- 2 tbsp sesame oil
- 2 tsp grated garlic (about 3 cloves)
- 1 tsp freshly grated ginger
- ¼ tsp black pepper
Instructions
- If you’re serving this with rice, start cooking it first so it’s ready when the stir fry is done. For easier slicing, place the steak in the freezer for about 30 minutes, then cut it into thin strips across the grain.
- In a small bowl, whisk together the hot water, soy sauce, brown sugar, cornstarch, sesame oil, garlic, ginger, and black pepper until smooth. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the broccoli and cook, stirring occasionally, for 4–5 minutes until bright green and crisp-tender. For softer broccoli, splash in 2 tablespoons of water and cover briefly to steam. Transfer to a plate.
- Increase the heat to high, add the remaining oil, and spread the beef out in a single layer. Sear for about 2 minutes on each side, just until cooked through.
- Pour in the sauce and reduce the heat to medium-low. Let it simmer for 3–4 minutes, stirring occasionally, until it thickens. Return the broccoli to the pan and toss to coat everything evenly. If the sauce is too thick, stir in 1–2 tablespoons of water to loosen it.
- Serve hot over steamed white rice, with a sprinkle of sesame seeds if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 473Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 90mgSodium 881mgCarbohydrates 21gFiber 4gSugar 10gProtein 36g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Make Ahead & Storage
- Prep ahead – Beef, broccoli, and sauce can be prepped a day in advance and stored separately.
- Fridge – Keeps well for 3–4 days in an airtight container.
- Reheat – Warm gently in a skillet with a splash of water to loosen the sauce.
- Freezer – Not my first choice because broccoli softens after thawing, but it works if you need it.
Try Other Broccoli Recipes:
