Beef and Broccoli

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Beef and Broccoli takes about 30 minutes, right in your own kitchen! Tender strips of beef and broccoli florets are tossed in a simple homemade sauce for the perfect weeknight meal inspired by a take out favorite. 

There’s something so ridiculously fabulous about the combination of sweet, savory and spicy in this easy beef and broccoli recipe!

Beef and broccoli in wooden bowl

When you order takeout from your favorite Chinese restaurant, do you have a favorite dish?  For me, it’s a toss-up between cashew chickenfried rice and beef and broccoli.

What Cut of Beef Is Best for Stir Fry?

I’m a big fan of using flank steak for homemade takeout-style meals like this beef broccoli recipe or my almost famous and Easy Mongolian Beef.  Once it’s cut properly, flank steak becomes so melt in your mouth tender!

To properly slice flank steak, you’ll need to examine the meat first.  You’ll see lines running along the length of the beef.  That’s called the grain, and it looks very similar to the grain on a piece of wood.  If you cut alongside those lines (or WITH the grain), the steak becomes very tough and chewy.  So instead, you’re going to cut across the lines (AGAINST the grain), which breaks down the connective fibers and gives you super tender pieces of meat.

Helpful Tip:  It’s MUCH easier to slice flank steak thinly when the beef is partially frozen, so pop them in the freezer for 30-45 minutes before slicing!

To Tenderize Beef

In this recipe the beef is tenderized 2 ways.

  • Marinating: adds great flavor and breaks down some of the tough proteins in the beef.
  • Slicing: cut the beef very thin, cut across the grain

Beef and broccoli in skillet with bowl of rice

How to Make Beef and Broccoli

It is easy to learn how to cook beef broccoli inspired by a favorite Chinese take out dish. Flank steak is cut against the grain, then marinated in three simple ingredients at room temperature. This helps to tenderize and flavor the beef.

  1. Prep Beef: Thinly slice and add to the marinade
  2. Prepare Sauce: While the meat is marinating, a homemade beef and broccoli sauce is prepared. This sauce is super flavorful, making this beef and broccoli recipe tasty as can be!
  3. Stir Fry Beef & Broccoli: Cook the beef, cook the broccoli and cook the garlic and ginger. Then the magic happens, when everything is added together in this easy beef and broccoli dish. It’s that simple!

This can be made in a wok if you have one or just a regular skillet. Keep in mind, a non-stick pan won’t give a good sear.

Bowl of beef and broccoli with rice

To Serve

The rice is optional in this recipe, but I find it goes so well with the dish. You could also serve it on cauliflower rice or easy fried rice.

More Homemade Favorites

Bowl of beef and broccoli with rice
4.95 from 18 votes
Review Recipe

Beef and Broccoli

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Author Amanda Batcher
Perfect Chinese takeout-style beef and broccoli, made in about 30 minutes, right in your own kitchen!  


  • 1 tablespoon hoisin sauce
  • 1 teaspoon sriracha sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons rice wine (NOT rice vinegar)
  • 6 tablespoons beef broth (low sodium is best)
  • 7 tablespoons oyster sauce
  • 6-7 tablespoons light brown sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon sriracha sauce
  • 1 teaspoon hoisin sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 pound flank steak sliced thinly across the grain
  • 2 tablespoons vegetable oil divided use
  • 3 - 4 cups broccoli florets
  • 1 ½ tablespoons garlic minced
  • 1 tablespoon fresh ginger minced
  • cup water
  • sliced green onions (for garnish)
  • sesame seeds (for garnish)

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  • In a small bowl, combine sliced flank steak with all marinade ingredients (1 tablespoon hoisin sauce, 1 teaspoon sriracha sauce, and 2 teaspoons cornstarch).  Let sit at room temperature for 15-30 minutes (or refrigerate for up to 4 hours).
  • Whisk together sauce ingredients in a mixing bowl and set aside.  Gather all stir fry ingredients and set aside.  The key to a great stir fry is preparation!
  • Heat 1 tablespoon vegetable oil in large skillet over MED-HIGH heat.  Cook beef in a single layer, 1-2 minutes, turning halfway through.  If you need to, cook the beef in batches to avoid overcrowding the pan.  Transfer cooked beef to a plate.
  • Add 1 tablespoon vegetable oil to same skillet and add broccoli florets.  Cook broccoli 1 minute, then add water and cover the skillet to steam the broccoli for approximately 2-3 minutes.  Remove broccoli to a plate.
  • If needed, add a small drizzle of vegetable oil to the same skillet, then add garlic and ginger.  Cook 30 seconds, being careful not to burn the garlic.  Add cooked beef and broccoli to the skillet and stir to combine.
  • Whisk sauce ingredients again to make sure they're combined, then add them to the skillet.  Cook everything 1-2 minutes, stirring nearly constantly, until sauce is thickened to your liking, and all beef and broccoli is coated.
  • Remove from heat and sprinkle with green onions and sesame seeds if desired and serve.  Can be served as is, or over white rice.

Nutrition Information

Calories: 356, Carbohydrates: 27g, Protein: 25g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 68mg, Sodium: 1562mg, Potassium: 484mg, Sugar: 18g, Vitamin A: 35IU, Vitamin C: 2.5mg, Calcium: 54mg, Iron: 2.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword beef and broccoli
Course Main Course
Cuisine Asian
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Beef and broccoli with rice in a wooden bowl with writing“/>
Beef and broccoli in a pan and in a wooden bowl with rice with a title“/>
About the author


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Amanda is the creator behind the food blog The Chunky Chef, where she shares comforting family meals, and the healthy food blog Smart Skinny Recipes, where she shares delicious family recipes that are on the lighter side. She firmly believes life is all about balance; eat a salad, but enjoy some bacon along with it! When she’s not in the kitchen, you’ll find her behind a camera, reading, and spending quality time with her husband and 2 children! You can visit her at The Chunky Chef and Smart Skinny Recipes!

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Recipe Rating


  1. This is the best beef and broccoli recipe out there and much better than take-out. I can’t find oyster sauce in my area (bummer), but I found online that soy sauce can be used as a substitute so that’s what I did. I made it last Tuesday; we’ve not stopped thinking about it so it’s what’s for dinner on this lovely Sunday evening. Initially, it’s pricey to get all the ingredients but we’ll use this recipe over and over. I’ll make it saucier this time around, it will be easy to play with. Thanks so much for this great recipe!5 stars

  2. This has got to be the best beef and broccoli I ever made. It’s even better than the restaurants. Thank you for sharing. I love your site!5 stars

    1. Hi Regina, for all recipes it is per serving, and this recipe is broken into 4 servings. Actual serving size may vary dependent on the ingredients you use so we do recommend running it through a nutrition app like MyFitnessPal using your own ingredient brands and quantities.

  3. Looks good. However, how many people (other than Oriental people) have a bottle of rice wine hanging around. To go buy one for 2 tablespoons seems silly. What can I substitute.5 stars

    1. Hi Shirley, you can substitute it for regular oil but will lose the delicious sesame flavor it provides in this recipe. When it comes to sesame oil there are so many delicious recipes you can make with it, it is definitely a staple in my cupboard!

      1. Hi! I’m assuming the rice wine you used here is the Chinese shao xing cooking wine and not the Japanese Mirin sweet rice wine, right?

      2. For this recipe, we use a standard cooking rice wine Joahna. I hope that helps :)

  4. Good recipe! Recommendations after my first attempt at making is to cut the light brown sugar amount. There are a lot of flarovable ingredients going into this sauce, and using 6 T. of sugar overwhelmed them. If you like sweeter sauces, follow the recipe, but if you like a more savory, salty sauce, cut the sugar to one or two tablespoons — just my humble opinion. And stay true to the instructions on steaming the broccoli — I added a couple more minutes of steaming, but then in the end, the florets were softer than ideal — still good! Hubby loved this recipe!4 stars

  5. Made this for dinner last night and we absolutely loved it! It’s earned a regular spot in our menu rotation.5 stars