Beef and Broccoli

Skip the takeout and make this easy Beef and Broccoli at home in just one pan. Tender strips of beef are cooked with fresh bite-sized broccoli florets and coated in a rich garlic sauce with just the right balance of savory and sweet. It’s quick and simple, coming together in under 30 minutes, making it perfect for busy nights when you want something better than ordering in.

I’ve always had a soft spot for Chinese food buffets. Whenever we go, I tell myself I’ll try a bit of everything, but I always end up going back for more beef and broccoli. There’s just something about those thin slices of beef and that savory sauce that I can’t resist. My plate usually ends up piled high with it, with barely any room left for anything else. This recipe brings that same flavor home, so I can make it anytime the craving hits without waiting for a buffet trip.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Flank steak or sirloin steak: Slice it thinly against the grain for the most tender bites.
• Soy sauce: Use low-sodium if you want more control over the saltiness, especially since it’s used in both the marinade and the sauce.
• Cornstarch: This helps tenderize the beef and gives the sauce that glossy, restaurant-style finish. Make sure to mix it well so there are no lumps.
• Vegetable oil: A neutral oil works best for stir-frying at higher heat without affecting the flavor.
• Broccoli florets: Cut into bite-sized florets so they cook evenly. Fresh is best, but frozen works in a pinch.
• Garlic: Fresh minced garlic gives the best flavor. Add it quickly and don’t let it burn, or it can turn bitter.
• Fresh ginger: A little goes a long way. Grate it finely so it blends right into the sauce.
• Beef broth: You can substitute with water if needed, but broth gives a richer flavor.
• Hoisin sauce: This is what brings that slightly sweet, savory flavor. If you like it sweeter, you can add a little extra. 
• Brown sugar: Adjust to taste depending on how sweet you like your sauce.
• Rice vinegar: Adds a subtle tang that keeps the sauce from tasting too heavy.
• Sesame oil: A small amount is all you need since it’s quite strong.
• Sesame seeds and green onions: Sprinkle on top for a little crunch and fresh flavor right before serving.

How to Make Beef and Broccoli

• Step One: In a bowl, combine sliced beef with 3 tbsp soy sauce and 2 tbsp cornstarch. Toss well and let sit for 10 minutes while you prep the other ingredients.

• Step Two: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 3 to 4 minutes until bright green and crisp-tender. Remove from the skillet and set aside.
• Step Three: Add the remaining 1 tbsp of oil to the skillet. Stir-fry beef in a single layer for 3 to 4 minutes, until just browned. Remove from the skillet and set aside.

• Step Four: In the same skillet, add garlic and ginger and cook for 30 seconds. Stir in beef broth, hoisin sauce, remaining 2 tbsp soy sauce, brown sugar, rice vinegar, sesame oil, and 1 tbsp cornstarch mixed with 2 tbsp water. Cook, stirring, until the sauce thickens, about 2 minutes.
• Step Five: Return the beef and broccoli to the skillet with the stir-fry sauce mixture. Toss everything together until coated in the sauce and heated through.
• Step Six: Garnish with sesame seeds and green onions. Serve hot over steamed rice or noodles.

Variations and Substitutions

• Swap the protein: Not in the mood for beef? Try chicken, shrimp, or even thinly sliced pork. Just adjust the cook time so it doesn’t overcook.
• Use a different cut of beef: Flank steak is the classic choice, but sirloin, skirt steak, top round, or even ribeye all work well. The key is slicing it thinly against the grain so it stays tender, no matter which cut you use.
• Add more veggies: Bulk it up with carrots, bell peppers, snap peas, mushrooms, or baby corn. It’s a great way to clean out the fridge.
• Make it spicy: Add red pepper flakes, chili garlic sauce, or a drizzle of sriracha to the sauce for some heat.
• Lower-sugar option: Reduce the brown sugar or swap it for honey or a sugar substitute, if you prefer.
• No hoisin sauce? Mix a little extra soy sauce with a touch of honey and a spoonful of peanut butter for a similar sweet-and-savory flavor. You can also use oyster sauce.
• Frozen broccoli shortcut: Use frozen broccoli to save time. Just thaw and pat it dry so it doesn’t water down the sauce.

Storage Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better as it sits.
• Reheat: Warm it in a skillet over medium heat until heated through. Add a splash of water or broth if the sauce has thickened too much. You can also microwave it in short intervals, stirring in between.
• Freezer: You can freeze it, but the broccoli may soften quite a bit once thawed. Store in a freezer-safe container for up to 2 months and thaw in the fridge overnight before reheating.
• Make-ahead: Slice the beef and prep the sauce a day in advance, then store them separately in the fridge. When you’re ready to cook, everything comes together quickly.

Recipe Tips and Tricks

• Don’t overcrowd the pan: Cook the beef in a single layer so it sears instead of steaming. Work in batches if needed.
• Use high heat: Stir-frying works best when the pan is nice and hot. This helps the beef brown quickly and keeps the broccoli from getting mushy.
• Have everything prepped first: This recipe moves fast, so chop and measure everything before you start cooking.
• Keep the sauce moving: Stir constantly once you add the sauce so it thickens evenly and doesn’t clump.
• Taste before serving: Give the sauce a quick taste at the end and adjust with a splash of soy sauce or a pinch of sugar if needed.
• Serve right away: This dish is best fresh, while the sauce is glossy and the broccoli still has a bit of bite.
• Serve it with your favorites: This is perfect over steamed white rice or noodles, and it pairs really well with sides like egg rolls or chicken fried rice for a full takeout-style meal at home.

Chinese Buffet Style Recipes

• Orange Chicken
• Slow Cooker Chicken Lo Mein
• Panda Express Mushroom Chicken

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