Beef and Broccoli
A quick and satisfying beef and broccoli stir-fry featuring tender flank steak and a glossy soy-brown sugar sauce served over rice.
I’ve been making this version of beef and broccoli for years when I want a fast, satisfying weeknight dinner that still feels a little special. Thinly sliced flank steak cooks in minutes and the glossy soy-brown sugar sauce clings to crisp-tender broccoli — served over steamed rice it hits that comforting savory-sweet spot. If you want a quick sheet-pan spin on the dish, try this 15-minute sheet pan beef and broccoli for an easy alternative.
Why you’ll love this dish
There’s a reason beef and broccoli is a go-to takeout order — it’s fast, familiar, and crowd-pleasing. This recipe uses flank steak, which is lean, flavorful, and easy to slice thin against the grain so every bite is tender. The sauce is a simple mix of soy sauce and brown sugar thickened with cornstarch, giving that classic glossy coating without complicated ingredients.
When to make it: weeknight dinners, quick family meals, or when you want a healthier homemade takeout. It’s budget-friendly (one cut of beef, one head of broccoli), kid-friendly, and scales well for leftovers.
The cooking process explained
Overview: This recipe is a quick stir-fry. You slice the flank steak thinly against the grain, sear it in a hot skillet or wok until browned, then add broccoli and stir-fry until bright and tender-crisp. Meanwhile, whisk together soy sauce, brown sugar, cornstarch, and a splash of water to make a slurry. Pour the sauce over the hot pan, stir until it thickens and coats everything, then serve over rice.
Timing expectations: active cook time is about 10–12 minutes once the steak is sliced and the pan is hot. Prep (slicing steak, cutting broccoli, mixing sauce) takes another 10–15 minutes depending on knife skills. For a different stir-fry technique and seasoning ideas, see this beef and broccoli stir-fry guide.
What you’ll need
- Flank steak (about 1 to 1.5 lb) — slice thinly against the grain. Skirt or flank work best; sirloin can be used but is slightly less tender.
- Broccoli — 1–2 heads, cut into florets (or use frozen florets for convenience).
- Soy sauce — low-sodium if you’re watching salt.
- Brown sugar — light or dark both work; balances the soy.
- Cornstarch — for thickening; can be swapped for arrowroot 1:1.
- Rice — steamed white, jasmine, or brown rice.
- Neutral oil — vegetable, canola, or peanut oil for high-heat searing.
Optional extras: garlic, ginger, sesame oil, sliced scallions, or red pepper flakes for heat.
Notes: If you prefer less sugar, reduce the brown sugar by a tablespoon and taste before serving. For gluten-free, use tamari or a gluten-free soy sauce.
Step-by-step instructions
- Prep the steak: Trim any excess fat and slice the flank steak very thin against the grain. Thinner slices = more tender bites.
- Preheat the pan: Heat a large skillet or wok over high heat and add a tablespoon of neutral oil until shimmering.
- Sear the beef: Add the beef in a single layer (work in batches if needed) and sear for about 1–2 minutes per side until browned but not fully cooked through. Remove to a plate.
- Cook the broccoli: Add a splash more oil if needed, then toss in the broccoli. Stir-fry for 2–4 minutes until bright green and just tender; add a couple tablespoons of water and cover briefly for quicker steaming if you like it softer.
- Make the sauce: In a small bowl whisk together 1/3 cup soy sauce, 2–3 tablespoons brown sugar, 1–2 teaspoons cornstarch, and 2–4 tablespoons water until smooth. Adjust sweetness to taste.
- Combine: Return the beef (and any accumulated juices) to the pan. Pour the sauce over everything and stir constantly until the sauce thickens and evenly coats the beef and broccoli, about 1 minute. Finish with a drizzle of sesame oil if using.
- Serve: Spoon over hot cooked rice and garnish with sliced scallions or sesame seeds if desired.
01Ingredients
Main Ingredients
Optional Extras
02Method
- Preparation
- Cooking
- Serving
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0 OF 7 DONE03Recipe notes
- 01If you prefer less sugar, reduce the brown sugar by a tablespoon. For gluten-free, use tamari or a gluten-free soy sauce.
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Best ways to enjoy it
Serve hot over fluffy jasmine rice for a classic meal. For extra texture, sprinkle toasted sesame seeds or serve with a side of pickled cucumbers to cut the richness. Other pairing ideas:
- Noodles: Toss with udon or lo mein for a noodle bowl.
- Greens: Add baby bok choy or snap peas in step 4 for more vegetables.
- Heat: Add red pepper flakes or a drizzle of chili oil for spice.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Separate rice and beef/broccoli if possible to keep textures better.
Reheat: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, stirring until warmed through. Microwaving works; add a teaspoon of water and cover to keep moisture.
Freeze: Freeze cooked beef and broccoli in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: broccoli texture softens after freezing but the dish is still tasty.
Food safety: Don’t leave cooked beef at room temperature for more than 2 hours. Reheat to 165°F (74°C) for safety.
Creative twists
- Ginger-scallion: Add minced ginger and sliced scallions to the pan for more aromatic depth.
- Orange beef twist: Swap half the water for orange juice and add a little zest for a citrus-kissed sauce.
- Vegetarian swap: Replace beef with firm tofu or seitan; press and marinate tofu, then pan-fry until golden.
- Low-sugar: Use a sugar substitute suitable for cooking or reduce brown sugar and add more garlic and ginger for flavor balance.
FAQ
How long does this recipe take?
From start to finish expect about 20–30 minutes. Slicing takes time if you’re not used to it; partially freezing the flank steak (20 minutes) makes slicing thin pieces easier.
Can I use a different cut of beef?
Yes. Flank and skirt steak are best for thin slicing. Sirloin or ribeye can be used; ribeye is more tender and richer, but pricier. Avoid very tough cuts unless you marinate and slice extra thin.
Can I make this gluten-free?
Yes — swap regular soy sauce for tamari or another certified gluten-free soy sauce.
Will the broccoli get too soggy if I freeze leftovers?
Freezing and thawing does soften broccoli. It’s fine to freeze for convenience, but fresh-cooked broccoli has a better texture. If texture matters, freeze only the beef and sauce.
What’s the best way to thicken the sauce if it’s too thin?
Make a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), stir it in and cook a minute until thickened. Avoid adding dry cornstarch directly; it will clump.
Conclusion
If you want a dependable weeknight favorite that’s quick to make and full of flavor, this beef and broccoli recipe fits the bill perfectly. For more ideas, check out Natasha’s Kitchen beef and broccoli (with VIDEO) and my Tender Crock Pot Beef and Broccoli.
Crockpot & Slow Cooker
Dinner Bowls
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