Easy Beef and Broccoli combines thin slices of tender beef with crisp-tender broccoli in a savory garlic and ginger sauce. The sauce has a mild sweetness and thickens quickly enough to coat the beef and vegetables without becoming heavy.
This Chinese-American stir-fry takes about 30 minutes and works especially well for weeknight dinners. Prepare the sauce and vegetables before heating the skillet because the cooking process moves quickly.
Why You’ll Love This Recipe
- Ready in approximately 30 minutes.
- Uses one skillet and a small bowl for the sauce.
- Includes a homemade sauce with adjustable sweetness.
- Works with flank steak, sirloin, or skirt steak.
- Pairs easily with rice or noodles.
- Can be customized with additional vegetables.
Ingredients
For the Beef and Broccoli
- 1 1/4 pounds flank steak
- 2 tablespoons cornstarch, divided
- 2 tablespoons neutral cooking oil, divided
- 4 cups broccoli florets
- 1/4 cup water
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, for serving
For the Stir-Fry Sauce
- 1/3 cup low-sodium soy sauce
- 1/2 cup low-sodium beef broth
- 2 tablespoons packed light brown sugar
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 3 garlic cloves, minced
- 2 teaspoons finely grated fresh ginger
Flank steak is lean and flavorful but should be sliced thinly across the grain. Cornstarch lightly coats the beef and also thickens the sauce.
Ingredient Substitutions
- Flank steak: Use sirloin, skirt steak, flat iron steak, or thinly sliced chuck steak.
- Fresh broccoli: Frozen broccoli can be used, but it should be thawed and dried first.
- Low-sodium soy sauce: Use tamari for a gluten-free option or coconut aminos for a slightly sweeter flavor.
- Beef broth: Substitute chicken or vegetable broth.
- Oyster sauce: Use hoisin sauce, although it will make the finished sauce sweeter.
- Brown sugar: Replace it with honey or maple syrup.
- Fresh ginger: Use 1/2 teaspoon ground ginger.
- Sesame oil: Omit it if unavailable; do not replace it with regular cooking oil for flavor.
How to Make Beef and Broccoli
- Slice the beef.
Cut the flank steak across the grain into strips approximately 1/4 inch thick. If the steak is difficult to slice, place it in the freezer for 15 to 20 minutes to firm it slightly. - Coat the beef.
Place the beef in a medium bowl and add 1 tablespoon cornstarch. Toss until the slices have a light, even coating. - Prepare the sauce.
In a small bowl, whisk the remaining tablespoon of cornstarch with the soy sauce and beef broth. Add the brown sugar, oyster sauce, sesame oil, garlic, and ginger. Whisk until smooth. - Heat the skillet.
Heat 1 tablespoon cooking oil in a large skillet or wok over high heat. The oil should shimmer before the beef is added. - Cook the first batch of beef.
Add half of the beef in a single layer. Cook without moving it for approximately 1 minute, then stir-fry for another 1 to 2 minutes. Transfer it to a plate. - Cook the remaining beef.
Add the remaining tablespoon of oil and repeat with the second batch. The beef should be browned but does not need to be completely cooked at this stage. - Steam the broccoli.
Reduce the heat to medium-high. Add the broccoli and water to the skillet, then cover immediately. Steam for 2 to 3 minutes. - Finish cooking the broccoli.
Remove the cover and stir-fry for another 1 to 2 minutes. The broccoli should be bright green and crisp-tender, and most of the water should have evaporated. - Add the sauce.
Whisk the sauce again because the cornstarch may have settled. Pour it into the skillet and stir continuously for 1 to 2 minutes, until it begins to thicken. - Return the beef.
Add the beef and any accumulated juices to the skillet. Toss everything together for another 1 to 2 minutes, until the beef is cooked and the sauce coats the ingredients evenly. - Garnish and serve.
Remove the skillet from the heat. Sprinkle with green onions and sesame seeds, then serve immediately.
Tips for the Best Easy Beef and Broccoli
- Slice the beef across the grain for a more tender texture.
- Keep the slices thin and similar in size.
- Prepare the sauce before heating the skillet.
- Cook the beef in batches to prevent steaming.
- Use high heat for quick browning.
- Whisk the sauce again immediately before adding it.
- Cook the broccoli only until crisp-tender.
Common Mistakes to Avoid
Slicing With the Grain
Long muscle fibers make the beef chewy. Identify the direction of the grain and cut across it.
Crowding the Skillet
Too much beef lowers the skillet’s temperature and releases moisture. Cook it in two batches for better browning.
Overcooking the Broccoli
Broccoli continues cooking briefly in the sauce. Stop steaming while it is still bright green and slightly firm.
Forgetting to Rewhisk the Sauce
Cornstarch settles quickly at the bottom of the bowl. Whisk immediately before pouring the sauce into the skillet.
Cooking the Sauce Too Long
Cornstarch sauce thickens rapidly. Remove the skillet from the heat once the sauce evenly coats the beef and broccoli.
Variations
Spicy Beef and Broccoli
Add 1/4 to 1/2 teaspoon crushed red pepper flakes or 1 tablespoon sriracha to the sauce.
Mushroom Beef and Broccoli
Add 8 ounces of sliced mushrooms after cooking the beef. Brown them before steaming the broccoli.
Beef and Mixed Vegetables
Replace 2 cups of broccoli with sliced bell peppers, snow peas, or carrots. Cut firm vegetables thinly so they cook quickly.
Chicken and Broccoli
Replace the beef with thinly sliced boneless chicken breast or thighs. Cook the chicken completely before removing it from the skillet.
Lower-Sugar Beef and Broccoli
Reduce the brown sugar to 1 tablespoon. The sauce will be more savory but will still thicken properly.
What to Serve With Easy Beef and Broccoli
- Steamed white or brown rice
- Fried rice
- Lo mein or rice noodles
- Cauliflower rice
- Cucumber salad
- Steamed edamame
How to Store
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.
Beef and Broccoli can be frozen for up to 2 months, although the broccoli will become softer after thawing. Thaw it overnight in the refrigerator.
Reheat leftovers in a skillet over medium-low heat. Add 1 or 2 tablespoons of water or beef broth if the sauce has become too thick. Stir gently until heated through.
Frequently Asked Questions
What cut of beef is best for Beef and Broccoli?
Flank steak, sirloin, skirt steak, and flat iron steak all work. Slice the meat thinly across the grain.
How do I keep the beef tender?
Cut it against the grain, coat it lightly with cornstarch, and cook it quickly over high heat without overcrowding the skillet.
Why didn’t my sauce thicken?
The sauce may not have reached a simmer, or the cornstarch may have remained at the bottom of the bowl. Rewhisk it thoroughly before adding it.
How can I thin a sauce that is too thick?
Stir in water or beef broth 1 tablespoon at a time until the sauce reaches the desired consistency.
Can I use frozen broccoli?
Yes. Thaw and dry it first, then reduce or omit the steaming water because frozen broccoli already contains additional moisture.
Can I prepare the ingredients ahead of time?
Yes. Slice the beef and vegetables and mix the sauce several hours ahead. Store everything separately in the refrigerator until cooking.
How can I make this recipe gluten-free?
Use gluten-free tamari instead of soy sauce and choose an oyster sauce labeled gluten-free. Cornstarch is naturally gluten-free, but check the package if cross-contact is a concern.
Final Thoughts
Easy Beef and Broccoli comes together quickly once the beef, vegetables, and sauce are prepared. Thin slicing, high heat, and short cooking times help keep the beef tender and the broccoli crisp.