Name: Beef and Broccoli Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1 lb broccoli florets (fresh or frozen); 2 tbsp vegetable or avocado oil (divided); 6 tbsp low-sodium soy sauce or Tamari (for gluten-free option); ½ cup water or beef broth; 3 tbsp light brown sugar; 1.5 tbsp cornstarch; 2 tbsp sesame oil; 2 tsp fresh garlic, grated; 1 tsp fresh ginger, grated; ¼ tsp black pepper; Sesame seeds (optional garnish); Chopped green onions (optional garnish)

I still remember the first time I made beef and broccoli at home — the sauce hit that perfect sweet-salty balance, the steak was tender, and the broccoli stayed bright and snappy. This stir-fry is a weekday workhorse: fast, family-friendly, and forgiving if you’re juggling dinner with homework or emails. It’s the kind of recipe that proves you don’t need takeout to get restaurant-quality results.

Why you’ll love this dish

This beef and broccoli recipe is quick, flexible, and reliably satisfying. It delivers tender, thinly sliced beef enveloped in a glossy, savory sauce, with broccoli that keeps some bite instead of going mushy. Make it for a hectic weeknight, a last-minute dinner with friends, or when you want a comforting plate of protein and veggies without a lot of fuss.

“Exactly what I needed on a busy night — fast, flavorful, and the sauce is perfect.” — home cook review

It’s also easy to adapt: swap Tamari for soy sauce to make it gluten-free, use frozen broccoli for convenience, or double the sauce for extra rice-sopping goodness. If you want a no-fuss slow-cooker option for busy days, check this slow-cooker version for inspiration.

Step-by-step overview

Before you start: this recipe moves quickly. You’ll marinate the beef briefly, sear it hot and fast, stir-fry the broccoli until bright, then bring everything together with a cornstarch-thickened sauce. Expect about 20–25 minutes total active time: short prep, high heat, and a fast finish.

Briefly marinate thinly sliced beef with a touch of soy and cornstarch.
Sear beef in a hot pan until browned but still tender; remove.
Quickly stir-fry broccoli until just tender.
Pour in the sauce; let it thicken.
Toss beef and broccoli in the sauce, heat through, and serve.

What you’ll need

1 lb flank steak or sirloin, thinly sliced against the grain
1 lb broccoli florets (fresh or frozen)
2 tbsp vegetable or avocado oil (divided)
6 tbsp low-sodium soy sauce or Tamari (for gluten-free)
½ cup water or beef broth
3 tbsp light brown sugar
1.5 tbsp cornstarch
2 tbsp sesame oil
2 tsp fresh garlic, grated
1 tsp fresh ginger, grated
¼ tsp black pepper
Sesame seeds (optional garnish)
Chopped green onions (optional garnish)

Notes and substitutions:

Tamari replaces soy sauce for gluten-free eaters.
Use avocado oil for a higher smoke point if your pan gets very hot.
For a lower-sugar version, substitute the brown sugar with a monk-fruit or erythritol blend (adjust to taste).
If you prefer a thicker sauce, increase cornstarch to 2 tbsp; for a thinner sauce, reduce to 1 tbsp.

Directions to follow

Prep the beef and broccoli: Slice steak very thin against the grain — easier if partially frozen. Toss the slices with 1 tsp soy sauce and 1 tsp cornstarch. Let sit 15 minutes. Cut broccoli into bite-sized florets. If using frozen broccoli, thaw and pat dry thoroughly.
Make the sauce: In a small bowl whisk together 6 tbsp soy sauce (or Tamari), ½ cup water or broth, 3 tbsp brown sugar, 1.5 tbsp cornstarch, 2 tbsp sesame oil, grated garlic, grated ginger, and ¼ tsp black pepper. Whisk until smooth.
Sear the beef: Heat 1 tbsp oil in a large skillet or wok over medium-high heat until shimmering. Add beef in a single layer. Do not stir for 1–2 minutes so it can brown. Toss and cook another 1–2 minutes until mostly cooked through. Remove beef to a plate.
Stir-fry the broccoli: Add the remaining 1 tbsp oil to the same pan. Add broccoli and stir-fry 2–3 minutes until bright green and just tender. Remove broccoli and set aside.
Thicken the sauce: Pour the prepared sauce into the hot pan. Stir constantly for 1–2 minutes until it thickens and becomes glossy. If the sauce separates, reduce heat and whisk briefly.
Combine and finish: Return beef and broccoli to the pan. Toss to coat evenly in the sauce and simmer for 1 minute to marry flavors. Remove from heat.
Serve: Garnish with sesame seeds and chopped green onions if you like. Serve hot over steamed rice, brown rice, or noodles.

Best ways to enjoy it

Serve this with steamed jasmine rice, brown rice, or toss with noodles for a hearty bowl. For a low-carb plate, swap rice for cauliflower rice or serve over wilted greens. For a bright contrast, squeeze a little lime over the finished dish or add a few thinly sliced red chilies for heat.

If you want a hands-off, make-ahead approach, here’s a crock-pot take that keeps the spirit of the dish while freeing up your stove: crock-pot beef and broccoli.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container within two hours of cooking. Keeps 3–4 days in the fridge.
Freeze: Spread in a shallow container, freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium heat with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between intervals. Reheat until the internal temperature reaches 165°F (74°C).
Safety: Do not leave cooked beef at room temperature for more than two hours. Always cool rapidly and refrigerate.

Helpful cooking tips

Slice the steak cold and thin against the grain to maximize tenderness.
Pat both beef and broccoli dry — moisture cools the pan and causes steaming instead of searing.
Use a very hot pan and don’t crowd it. Cook in batches if necessary to get a good sear.
Cornstarch needs to be mixed into the sauce completely before it hits the pan to avoid lumps.
If your sauce is too thin, mix ½ tsp cornstarch with 1 tsp water and stir into the simmering sauce; if too thick, loosen with a tablespoon of water or broth.
For extra gloss and flavor, finish with a teaspoon more sesame oil off the heat.

Creative twists

Add vegetables: bell peppers, snap peas, or sliced mushrooms.
Swap proteins: chicken breast, pork tenderloin, or tofu (press tofu first).
Make it spicy: add chili-garlic sauce or sliced fresh chiles.
Make it Cantonese-style: stir in a splash of oyster sauce or hoisin for deeper umami.
Low-carb: replace light brown sugar with a keto sweetener and serve over cauliflower rice.

Conclusion

If you want other well-tested takes on this classic, see this detailed version from Beef and Broccoli Stir Fry – Dinner at the Zoo and Natasha’s popular home-style guide at Beef and Broccoli (with VIDEO) – NatashasKitchen.com. Both are great for comparing techniques and flavor tweaks to find the exact balance you prefer.

Helpful answers

Q: How long does this take from start to finish?
A: About 25–30 minutes total. Prep (slicing, sauce) takes 10–15 minutes and cooking is roughly 10–12 minutes.

Q: Can I use frozen broccoli?
A: Yes. Thaw and pat it dry well to avoid steaming in the pan. Frozen broccoli is a convenient shortcut.

Q: What cut of beef is best?
A: Flank steak and sirloin are both great. Slice very thin against the grain for the most tender results. Skirt steak also works if sliced thin.

Q: How can I make this gluten-free?
A: Use Tamari in place of soy sauce and check any added sauces (like oyster sauce) for gluten.

Q: Can I make the sauce ahead?
A: Yes — mix the sauce and keep it refrigerated up to one day. If the cornstarch settles, whisk again before adding to the pan.

Q: Why did my sauce separate or get grainy?
A: Too-high heat after adding cornstarch or not mixing the cornstarch well can cause separation. Reduce heat and whisk; add a small cornstarch slurry if needed.

If you want variations, troubleshooting, or a vegetarian swap, tell me which direction you’d like and I’ll tailor the recipe tips.