This Beef and Broccoli recipe is easy and delicious! The perfect weeknight dinner that is ready to be enjoyed in under 30 minutes! Made in one skillet with big, bold flavors, this Beef and Broccoli stir fry is so much better than takeout!
Looking for more easy dinner recipes? Makes sure to check out my Chicken Stir Fry and Cashew Chicken!
Beef and Broccoli
If you are looking for quick and easy weeknight dinners, stir fry dinners are where it’s at. We make Chicken Stir Fry a couple times a month and this Beef and Broccoli Stir Fry is just as delicious. Loaded with amazing flavor! The beef is so tender and the stir fry sauce is incredibly delicious with big, bold flavors!
Why I Love This Recipe
One skillet recipe. I am a big fan of one skillet dinners and this Broccoli and Beef recipe is our on our top ten list for sure. I just love the easy clean-up!
Big, bold flavors. With just a few key ingredients, this simply stir fry recipe delivers big, bold flavors in every bite. It’s a meal the whole family will enjoy!
Quick and easy. I love how quickly this recipe comes together. After I’ve got the steak in the freezer to chill, I can quickly whisk together the stir fry sauce and get the broccoli prepped and then I’m off to the races.
Better than takeout. Not only does this recipe come together quickly, it’s better than takeout! My kids clean their plates every time I make this and always ask for seconds. It’s a winner!
The fresh veggies and simple, delicious sauce are what really sets this stir fry apart from others. If you have access to fresh vegetables, use ’em!
More Steak Recipes
Craving steak? Here are some of our steak and steak-inspired recipes:
What You’ll Need
You’ll likely have most, if not all, of these ingredients in your pantry. This Beef and Broccoli stir fry recipe is a weeknight go-to for us. It’s not only filling and delicious, but it comes together so quickly. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- flank steak – this cut of steak is well suited for this recipe but you can substitute a different cut if you prefer. However, you may not get the same results.Â
- light olive oil – vegetable oil can be used instead, if you prefer.
- broccoli florets –Â 1 large head of broccoli or 12 ounce bag of florets. Do not use frozen broccoli. You can buy pre-cut broccoli florets or use fresh broccoli and cut the stems off.
Stir Fry Sauce
Stir fry sauce can often be overlooked when making stir fry recipes. However, it really is what gives this easy beef and broccoli recipe so much flavor and pulls the entire meal together. The sauce I use for this broccoli and beef stir fry is what makes it the best!
- beef stock – beef broth can also be used in this recipe. Low sodium is a great option and what I use in this recipe.
- low-sodium soy sauce – I recommend using low sodium sauce to keep the salt level from being overwhelming. Coconut aminos is a great gluten-free alternative or alternative for those who are avoiding soy.
- brown sugar – this adds just a hint of sweetness to the sauce and can be omitted.
- cornstarch – creates a lovely thick stir fry sauce.
- toasted sesame oil – I use this in almost all of my stir fry recipes. It is perhaps my favorite ingredient in this recipe and really intensifies the
- hoisin sauce – I love the flavor found in this sauce! You can find it in the Asian food section at your grocery store. If you can’t find it, it can be omitted.
- rice vinegar – Shaoxing cooking wine (Chinese rice cooking wine) can be substituted for the rice vinegar.
- sriracha – optional. This ingredient gives the sauce an extra boost of flavor. However, if you are not a fan of sriracha, you can omit it or substitute with another hot sauce.Â
- minced garlic – you’ll need about 3 cloves.
- fresh ginger – you can use the paste or minced fresh ginger in this recipe. I love the flavor ginger adds so I use a full tablespoon, however, you can reduce to half a tablespoon if you like.
Garnish and Serving
- sesame seeds – optional
- green onions – sliced, optional
- red pepper flakes – optional
Serve with a side of your favorite rice (long grain, Jasmine, brown, etc.).
How To Make This Beef and Broccoli Recipe
Here’s a quick look at how to make this easy stir fry recipe. For the full recipe and instructions, see the recipe card at the end of this post:
- Cut the flank steak into strips.
- Mix the stir fry sauce ingredients together.
- Marinate the flank steak.
- Cook the broccoli, remove from skillet.
- Cook the steak, remove from skillet.
- Sauté ginger and garlic in olive oil.
- Add sauce to skillet and cook until thickened.
- Add steak and broccoli back to the skillet and toss to combine.
- Serve hot garnished with sesame seeds, sliced green onions and/or red pepper flakes.
Tip: Place the flank steak in the freezer for 30 minutes to make it easier to cut.
Beef and Broccoli Recipe FAQsÂ
While this recipe is traditionally made with just broccoli, you can add any other vegetables you like to this stir fry recipe such as carrots, peppers snow peas, green beans, mushroom, onions, sugar snap peas, and green onions. Check out my Chicken Stir Fry for even more ideas!
We like flank steak the best because It’s very tender and relatively inexpensive and widely available. Skirt steak works well in this recipe as does a pounded out flat iron steak. Other cuts can be used as well but make sure to tenderize them first and then cut against the grain.
Yes. To freeze any leftovers, first, cool them completely and then transfer to freezer-safe containers. The beef and broccoli recipe will stay fresh in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop, in the microwave or oven until warmed through.
With two teenagers in the house, l’m finding that doubling this recipe is a necessity, especially if I want leftovers for lunch the next day. Just make sure your skillet is large enough to accommodate the ingredients and you’re good to go.
Storage Information
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: You can freeze any leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating on the stovetop.
Trish’s Tips and Tricks
- Marinate the steak for an hour for even better flavor!
- Add in some of your favorite veggies to mix it up!
- Save time with a bag of broccoli florets.
More Stir Fry Recipes
Favorite Dinner Recipes
How To Make Beef and Broccoli
Beef and Broccoli
Ingredients
- 1 pound flank steak
- 3 tablespoons light olive oil divided
- 4 to 5 cups broccoli florets 1 head of broccoli or 12 ounce bag of florets.
- â…“ cup water
Stir Fry Sauce
- 1 cup beef stock 236 mL
- 5 tablespoons low-sodium soy sauce or coconut aminos 118 grams
- 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 about 3 cloves
- ½ – 1 tablespoon fresh ginger paste or minced
Garnish and Serving
- 3 teaspoons sesame seeds optional
- 3 green onions sliced, optional
- red pepper flakes
- cooked rice for serving optional
Instructions
- If you have time, place the steak in the freezer for 30 minutes. *This step isn’t necessary but it does make the steak easier to slice.1 pound flank steak
Stir Fry Sauce
- While the steak is chilling, mix together the sauce.
- In a mixing bowl, whisk together the beef stock, low sodium soy sauce or coconut aminos, brown sugar, cornstarch, toasted sesame oil, hoisin sauce, rice vinegar and sriracha (if using) until well-combined. Set aside.1 cup beef stock, 5 tablespoons low-sodium soy sauce, 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
- Remove the steak from the freezer or fridge and slice into ¼ inch strips making sure to cut against the grain. Place steak strips into a ziploc bag or bowl and toss with ¼ cup of the stir fry sauce. Set aside.1 pound flank steak
- In a large skillet or wok, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot, add in the broccoli florets and sauté for 2 to 3minutes. Add ⅓ cup water and place lid on skillet. Steam broccoli until crisp tender or as tender as you want. Remove the broccoli to a plate and set aside. Wipe the skillet clean.3 tablespoons light olive oil, 4 to 5 cups broccoli florets, ⅓ cup water
- Heat 1 tablespoon of olive oil in the skillet or wok. When the oil is hot, add in the sliced steak and cook until no longer pink, about 1 to 3 minutes per side. Transfer the steak to a plate and set aside. *Cook the steak in 2 batches for more even cooking.
- Heat the remaining 1 tablespoon of olive oil in the skillet and add the minced garlic and ginger. Cook for 30 seconds, stirring continuously to keep the garlic from burning.3 tablespoons light olive oil, 1 tablespoon minced garlic, ½ – 1 tablespoon fresh ginger
- Add the stir fry sauce to the skillet and bring to a boil. Reduce the heat to medium-low and cook, stirring often, until the sauce thickens, about 2 to 4 minutes.
- Add the steak to the skillet and toss to combine with the sauce. Stir in the broccoli and heat another 1 to 2 minutes to warm the broccoli. Sprinkle with sesame seeds, green onions, red pepper flakes (all optional) and serve over rice.3 teaspoons sesame seeds, 3 green onions, red pepper flakes, cooked rice for serving
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