Beef and Broccoli (30 Minutes!)

Why you’ll love it

If you’re anything like me, you feel strongly that takeout is one of life’s small joys. But you know what’s even better? Making this simple beef and broccoli recipe in your own kitchen because it tastes so good that you’ll forget all about takeout. It has thinly sliced tender beef ribbons smothered in a delicious savory and sweet sauce.

My simple beef and broccoli is also a great budget friendly dinner option. It’s healthier and fresher than takeout, and you get to control exactly what goes into it. We’re not using any hard to find ingredients, it’s ready in half an hour, and it’s a surefire way to get the kids to eat broccoli.

What you’ll need

For the stir fry

• Steak – flank steak is what’s typically used for beef and broccoli. It’s a lean all-purpose cut of beef that’s fairly inexpensive.
• Broccoli – I prefer fresh broccoli for this recipe. Make sure to chop into fairly small similar size pieces for even cooking.
• Olive oil – for sautéing

For the sauce

• Soy sauce – use the low-sodium variety
• Water – for the base of the sauce
• Brown sugar – to add a hint of sweetness. It doesn’t make it overly sweet and just balances everything out.
• Vinegar – apple cider vinegar or rice vinegar for a touch of acidity and tang
• Ginger – for that zesty quality. I always keep fresh ginger in the freezer, believe it or not, since it’ll last longer and is actually way easier to grate when frozen! I use my trusty Microplane.
• Garlic – I’m pretty generous, but feel free to use even more than suggested. I use this garlic press to mince it. You don’t even need to peel the cloves beforehand.
• Crushed red pepper flakes – we’re only using enough to add a very gentle kick, but you’re welcome to use more if you prefer spicy
• Toasted sesame oil – make sure to get the kind labelled “toasted” or “pure” from the Asian foods aisle of the grocery store. It’s darker in color than regular sesame oil.
• Cornstarch – it’s a thickening agent

How to make beef and broccoli

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Prep all the ingredients before getting started. Slice the flank steak into thin bite-sized strips, and cut the broccoli into small florets. In a small bowl, combine the sauce ingredients with a whisk. In a skillet, heat the olive oil over a high heat. Cook the broccoli until tender-crisp, tossing often, and transfer it to a plate.

Add the remaining oil to the skillet. Place the beef in the pan in a uniform layer. Let it cook for a minute, then flip with kitchen tongs and continue to cook for another minute or so. Add the broccoli back in along with the brown sauce, and cook until the sauce has thickened up.

Substitutions and variations

• The flank steak can be substituted for sirloin or tenderloin if you prefer.
• I recommend making the recipe as written the first time around. If after making it you’d prefer it sweeter or more tangy, for example, you can always make minor tweaks to sauce ingredient quantities the next time you make it.
• If using frozen broccoli, I would thaw it first, and you may need to cook it for less time as it’s already partially cooked.
• Looking for something even easier? Try my Ground Beef and Broccoli instead!