Why You’ll Love Beef and Broccoli Recipe

You’ll love this recipe because it delivers take‑out style flavor and texture with better ingredients and less fuss. The sauce is perfectly balanced between sweet, salty and sesame‑rich, the beef is thinly sliced so it cooks in minutes and stays wonderfully tender, and the broccoli remains bright and slightly crunchy for great contrast. It’s a one‑pan meal that comes together fast, making it ideal for a busy weeknight, and it also works well for meal prep or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef – flank steak (or other lean steak, thinly sliced)
Fresh broccoli florets (not frozen)
Olive oil or vegetable oil, divided
Sesame seeds (optional garnish)
Fresh ginger, grated
Garlic, grated
Hot water
Low‑sodium soy sauce (or gluten‑free tamari)
Light brown sugar
Corn starch
Black pepper
Sesame oil

Directions

Start cooking your rice (if serving with rice) so it’s ready when the stir‑fry is done. For the beef, place it in the freezer for ~30 minutes so it’s easier to thin‑slice, then cut against the grain into strips about ⅛″–¼″ thick.
In a small bowl, whisk together the stir‑fry sauce ingredients: grated ginger, garlic, hot water, soy sauce, brown sugar, corn starch, black pepper and sesame oil. Set aside.
Place a large skillet over medium heat, add 1 Tbsp oil, then add the broccoli florets. Sauté for 4‑5 minutes, partially covered with a lid, tossing several times, until the broccoli is bright green and crisp‑tender. If you prefer softer broccoli, add 2 Tbsp water before covering the lid to steam the broccoli. Remove broccoli from the pan and set aside.
Increase heat to high, add the remaining 1 Tbsp oil, then add the beef strips in a single layer. Sear for about 2 minutes per side (or just until cooked through).
Reduce heat to medium‑low, add the prepared sauce to the skillet and simmer for 3‑4 minutes until the sauce thickens. Return the broccoli to the pan and stir to combine. If the sauce is too thick, add 1‑2 Tbsp water to loosen it.
Serve immediately over steamed rice (or noodles if you prefer) and garnish with sesame seeds if using.

Servings and timing

Servings: 4 people
Prep Time: ~17 minutes
Cook Time: ~13 minutes
Total Time: ~30 minutes

Variations

Change the beef cut: Instead of flank steak, you can use top sirloin, top round, tri‑tip or even ribeye for extra richness.
Swap or add vegetables: Fresh vegetables such as snap peas, bell peppers, carrots or mushrooms work well. Avoid frozen broccoli for best texture.
Use noodles instead of rice: Turn it into a beef & broccoli noodle stir‑fry by tossing cooked noodles into the dish at the end.
Adjust sauce thickness: If you like more sauce, double the sauce ingredients; if you prefer a lighter coating, halve the corn starch.
Make it gluten‑free: Use tamari instead of soy sauce and ensure other ingredients are certified gluten‑free.

Storage/Reheating

Once cooked, allow the dish to cool to room temperature. Store in an airtight container in the refrigerator for 3‑4 days. Freezing is possible but not ideal because broccoli can become mushy when thawed. To reheat, place the portion in a skillet over medium heat, add a splash of water to loosen the sauce and stir until heated through.

FAQs

What cut of beef is best for beef and broccoli?

Flank steak is ideal because it’s lean, tender when sliced thinly and cooks quickly. Other good options include top sirloin, top round, tri‑tip or even ribeye if you want a richer taste.

Can I use frozen broccoli instead of fresh?

It’s not recommended. Frozen broccoli tends to release extra liquid as it thaws and cooks, which can dilute the sauce and lead to mushy texture. Fresh broccoli helps maintain crisp‑tender texture.

How thin should the beef be sliced?

Slice the beef against the grain, about ⅛″ to ¼″ thick. Freezing the steak for ~30 minutes beforehand helps make slicing easier and more uniform.

How can I make the sauce thicker or thinner?

The sauce thickness is controlled by the corn starch. If you want a thicker sauce, use the full amount of corn starch. For a thinner sauce, reduce the corn starch or add 1‑2 Tbsp of water after cooking to thin it out.

Is this recipe gluten‑free?

It can be. Use a gluten‑free tamari instead of soy sauce and ensure that all other ingredients (like sesame oil and corn starch) are certified gluten‑free.

Can I add other vegetables?

Yes. You can substitute or add vegetables such as snap peas, bell peppers, carrots or mushrooms. Just be sure they’re fresh and not frozen to maintain the best texture.

Can I make this ahead of time?

You can prep the beef (slice it), cut the vegetables and make the sauce ahead of time. Store them separately in the refrigerator and cook all together when ready to serve.

How do I reheat leftovers without losing quality?

Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce and avoid drying out the beef or broccoli. Avoid microwaving if possible to maintain texture.

Is this recipe suitable for meal prep?

Yes, it reheats well (see storage section), and you can portion it into containers for lunches or dinners later in the week. Just keep rice, sauce, beef and broccoli in one container and reheat as directed.

Can I use chicken or tofu instead of beef?

Absolutely. Swap beef for thinly sliced chicken breast or thigh, or use firm tofu (cut into strips) for a vegetarian version. Cook accordingly until each is cooked through, then proceed with the same sauce and broccoli.

Conclusion

This beef and broccoli stir‑fry is a flavorful, fast and satisfying dinner that rivals take‑out but is made with simple ingredients at home. With tender beef, vibrant broccoli and a perfectly balanced sauce, it’s a dish you’ll return to again and again—whether for a weeknight supper or meal‑prepped lunch. Enjoy making it your own with the variations, and savour how a one‑pan meal can deliver big flavour with little fuss.

Beef and Broccoli