Description
Quick Beef & Broccoli is the fastest way to get that classic takeout-style stir-fry at home: tender beef, crisp-tender broccoli, and a glossy garlic-ginger soy sauce that clings to every bite.
This weeknight-friendly recipe uses simple pantry staples and cooks in about 10 minutes once everything is prepped, making it perfect for busy nights and meal prep lunches.
Pinterest-friendly tip: If you’re saving easy dinners, pin this Quick Beef & Broccoli for later—it’s a simple beef stir-fry with broccoli, soy sauce, garlic, and ginger that tastes like your favorite Chinese takeout but cooks in one pan.
Ingredients
Scale
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets (about 1 large head)
- 2 tbsp neutral oil (avocado/canola/vegetable), divided
- 3 tbsp low-sodium soy sauce, divided
- 1 tbsp cornstarch (for the beef)
- 1/2 cup water or beef broth
- 1 1/2 tbsp cornstarch (for the sauce)
- 2 tbsp brown sugar (packed) or 1 1/2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil (finish)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 green onions, sliced (optional)
- 1 tsp sesame seeds (optional)
- Cooked jasmine rice or noodles, for serving
Instructions
- 1. Place beef in the freezer for 10 minutes to firm up, then slice very thinly against the grain
- 2. Toss sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch until lightly coated
- 3. Whisk sauce in a bowl: 2 tablespoons soy sauce, water or broth, 1 1/2 tablespoons cornstarch, brown sugar, garlic, ginger, black pepper and red pepper flakes if using
- 4. Par-cook broccoli by boiling or steaming for 2 minutes, then drain well (or microwave covered with a splash of water for 2–3 minutes and drain)
- 5. Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon oil and swirl to coat
- 6. Add half the beef in a single layer and sear 30–45 seconds before stirring, then cook just until mostly done and remove to a plate
- 7. Repeat with remaining beef, adding the remaining 1 tablespoon oil if needed, then remove beef to the plate
- 8. Reduce heat to medium-high, add garlic and ginger only if you want extra fragrance, and stir 15–20 seconds until aromatic
- 9. Add broccoli to the pan, return beef and any juices, then pour in the sauce and toss constantly as it bubbles and thickens
- 10. Cook 30–60 seconds until the sauce is glossy and clings to beef and broccoli, then turn off heat
- 11. Drizzle with sesame oil, taste and adjust (more soy for salt, a pinch of sugar for sweetness, a splash of water to loosen)
- 12. Serve immediately over rice or noodles and top with green onions and sesame seeds if desired
Notes
- Slice beef as thinly as possible and always against the grain for tenderness
- Cook beef in batches so it sears instead of steaming; a crowded pan makes it chewy
- Par-cooking broccoli keeps the stir-fry fast and prevents overcooking the beef
- Whisk the sauce again right before adding it—cornstarch settles quickly
- If sauce gets too thick, add water or broth 1 tablespoon at a time until silky
- If sauce is too thin, let it bubble another 30–60 seconds, tossing constantly
- Frozen broccoli works, but thaw and drain well to avoid watery sauce
- For extra saucy bowls, double the sauce ingredients and keep the beef amount the same
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 410
- Sugar: 12 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 85 mg
Keywords: Quick Beef & Broccoli, beef and broccoli stir fry, easy weeknight dinner, takeout style stir fry, garlic ginger soy sauce