There are nights when I crave Chinese takeout so badly I can practically taste the sauce before the menu even opens. You know the feeling. Sticky fingers, fluffy rice, and that glossy, savory beef and broccoli that somehow disappears way too fast.

This Easy Beef and Broccoli recipe was born out of one of those nights, except I wanted something faster, fresher, and honestly, something I could feel good about making at home. Twenty minutes later, the takeout menu stayed closed, and dinner was already on the table.

What makes this version special isn’t just the speed, though that helps. It’s the balance. Tender beef that doesn’t fight back, broccoli that’s still bright and crisp, and a sauce that coats everything just enough without drowning the dish.

I’ve made this recipe more times than I can count, tweaking little things along the way. A touch more garlic here, slightly thinner beef there. This is the version I keep coming back to, the one that feels just right.

If you’re looking for a dependable weeknight dinner that tastes like a treat but behaves like a responsible adult meal, this is it. One pan, minimal cleanup, and a sauce you’ll want to spoon over everything.

Why This Recipe Works So Well

First, it respects your time. From prep to plate, this Easy Beef and Broccoli comes together in about twenty minutes, which is less time than it takes to argue over what to order.

Second, the sauce is the star, as it should be. It’s garlicky, slightly sweet, deeply savory, and thick enough to cling to every bite without turning gloopy.

And finally, it’s flexible. Serve it over rice, spoon it onto noodles, or eat it straight from the pan if you’re standing in the kitchen and no one’s judging.

Ingredients Needed for the Recipe

• Cornstarch – Used to tenderize the beef and thicken the sauce so it turns glossy and coats everything.
• Flank steak – Thinly sliced for quick cooking and that classic tender stir-fry texture.
• Low-sodium soy sauce – The savory base of the sauce without overwhelming saltiness.
• Light brown sugar – Adds gentle sweetness to balance the soy and garlic.
• Garlic – Brings bold flavor and that unmistakable stir-fry aroma.
• Fresh ginger – Adds warmth and depth with a subtle zing.
• Vegetable oil – Handles high heat and keeps everything moving smoothly in the pan.
• Broccoli florets – The crisp, green contrast that makes the dish feel complete.
• White onions – Add mild sweetness and soften beautifully as they cook.

Choosing the Right Beef Matters

Flank steak is my go-to for this recipe, and for good reason. It cooks quickly, slices easily, and stays tender when handled the right way.

The key is slicing it thin and against the grain. That one small step makes the difference between beef that melts in your mouth and beef that makes you chew longer than you’d like.

If flank steak isn’t available, you still have options. Top sirloin, skirt steak, or even chuck steak can work, as long as you pay attention to how you slice it.

How to make Easy Beef and Broccoli?

Step 1 – Marinate the Beef

Start by whisking together cornstarch and water in a large bowl until smooth. This simple mixture is doing more work than it looks like.

Add the sliced beef and toss until every piece is lightly coated. This step helps lock in moisture and gives the beef that tender, velvety texture.

Step 2 – Mix the Sauce

In a separate bowl, combine the remaining cornstarch with soy sauce, brown sugar, garlic, and ginger. Whisk until everything is fully blended.

Set the sauce aside within arm’s reach. Stir-frying moves fast, and once you start, there’s no time to hunt for bowls.

Step 3 – Sear the Beef

Heat a large skillet or wok over medium-high heat and add half of the oil. Once it’s hot, add the beef in a single layer.

Stir constantly and cook just until the beef is nearly done. Transfer it to a plate so it doesn’t overcook while the vegetables go in.

Step 4 – Cook the Vegetables

Add the remaining oil to the same pan and toss in the broccoli and onions. Stir occasionally and let them cook until the broccoli is tender but still bright.

This usually takes about four minutes. You want color, not mush, and a little bite left in the broccoli is perfect.

Step 5 – Bring It All Together

Return the beef to the pan with the vegetables and give everything a quick toss. Then pour the sauce over the top.

Bring the mixture to a boil and stir for about a minute, just until the sauce thickens and turns glossy. Serve immediately while it’s at its best.

Tips

• Always use low-sodium soy sauce to avoid an overly salty dish.
• Prep all ingredients before turning on the heat since stir-frying moves quickly.
• Slice beef thinly and against the grain for maximum tenderness.
• Blanch broccoli briefly if you want an extra-bright green color.
• Let the sauce come to a boil so the cornstarch can properly thicken it.
• Keep the heat high to prevent steaming instead of stir-frying.

What to Serve With Beef and Broccoli

Steamed white rice is the classic choice, and honestly, it’s hard to beat. It soaks up the sauce and lets the beef and broccoli shine.

Noodles are another great option, especially lo mein-style noodles or even simple egg noodles. They turn this dish into a hearty, slurp-worthy meal.

If you want to add another vegetable, something light like garlic green beans or sautéed bok choy fits right in without stealing the spotlight.

Storage, Leftovers, and Make-Ahead Tips

If you have leftovers, they keep well in the fridge for up to three days. Store everything in an airtight container to protect the sauce.

When reheating, go gently. A quick warm-up in a pan or short bursts in the microwave work best to avoid overcooking the beef.

You can also prep parts of this dish ahead of time. Slice the beef, chop the vegetables, and mix the sauce up to a day in advance.

Common Questions People Ask

Yes, frozen broccoli can work in a pinch. Just be aware it releases more water, so keep the pan uncovered and the heat high.

If your sauce feels too thick, a splash of water or broth loosens it right up. Too thin, and another quick boil usually does the trick.

This recipe is easy to scale up, too. Just make sure you don’t overcrowd the pan, or cook in batches if needed.

Easy Beef and Broccoli has earned its place in my regular dinner rotation, and I suspect it will in yours too. It’s comforting, reliable, and just indulgent enough to feel special.

Once you make it, that takeout menu starts to lose its power. And honestly, that feels pretty good.

Print Recipe

Easy Beef and Broccoli Recipe

Author: katie Smith Cooking Method: Stir Frying Cuisine: American, Chinese Courses: Main Course Recipe Keys: High Protein M meal prep Q quick recipe W weeknight dinner

Difficulty: easy Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4 Estimated Cost: $ moderate Calories: 320

Best Season: Spring, Summer, Fall, Winter

Description

Skip the takeout and whip up a fast and fresh recipe for Easy Beef and Broccoli in 20 minutes or less. This one-pan meal stars tender beef slices and crisp broccoli stir-fried in the best garlicky soy sauce. There’s plenty of sauce (a.k.a. the best part!) so whip up a batch of rice or noodles as a side and dinner is done.

ingredients

Servings

• 3 Tablespoons cornstarch (divided)
• 1 pound flank steak (cut into thin 1-inch pieces)
• ½ cup low sodium soy sauce
• 3 Tablespoons packed light brown sugar
• 1 Tablespoon minced garlic
• 2 teaspoons grated fresh ginger
• 2 Tablespoons vegetable oil (divided)
• 4 cups small broccoli florets
• ½ cup sliced white onions

Instructions

1. In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
   Mark as complete
2. In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
   Mark as complete
3. Heat a large nonstick sauté pan over medium-high heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
   Mark as complete
4. Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
   Mark as complete
5. Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 13gg20%

Saturated Fat 4gg20%

Trans Fat 0gg

Cholesterol 65mgmg22%

Sodium 890mgmg38%

Potassium 620mgmg18%

Total Carbohydrate 22gg8%

Dietary Fiber 3gg12%

Sugars 12gg

Protein 28gg57%

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Calcium 6 mg

Iron 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• DON’T use regular soy sauce. Regular soy sauce will make this dish way too salty.
• Prep everything in advance. Stir-frying is fast-paced—have all ingredients measured and ready before heating the pan.
• Blanch your broccoli for vibrant color: Boil florets for 15–30 seconds, drain well, and reduce stir-fry time to 2 minutes.
• Use high heat to maintain crispness and achieve a perfect sear on the beef.
• Boil the sauce to activate the cornstarch; it’s crucial for proper thickening.

Keywords: beef and broccoli, easy stir fry, quick dinner, Chinese takeout copycat, flank steak recipe