Easy Beef And Broccoli

Close-up of beef and broccoli stir-fry in a dark sauce inside a skillet, showing tender beef slices and bright green broccoli coated in glossy sauce. - 2

We all need an easy beef and broccoli recipe up our sleeves. What’s not to love? It’s better than takeout, made just a little over 30 minutes and is full of good-for-you nutrients.

You’ll love this recipe for many reasons but most of all because of the tender and nutritious beef.

I recommend using flank steak for this recipe and slicing it into very thin strips. It results in the most tender, flavorful, melt-in-your-mouth beef. But more on this later…

Tight shot of chopsticks lifting noodles from a bowl of beef and broccoli, highlighting the glossy sauce, sesame seeds, and tender pieces of beef. - 3

blogger tawnie graham in a kitchen with an instant pot and several dishes of food - 4

Table Talk with Tawnie

Bowl of beef and broccoli over ramen noodles, garnished with sesame seeds and served with chopsticks resting on the rim. - 5

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead image of neatly arranged beef and broccoli stir-fry ingredients on a green surface, including labeled bowls of broccoli florets, flank steak, ramen noodles, oyster sauce, beef broth, honey, dark soy sauce, rice vinegar, sesame oil, neutral oil, garlic, ginger, cornstarch, baking soda, white pepper, and salt. - 6

For the Steak

Flank Steak: You’ll want to cut the flank steak against the grain into thin strips, ~ ¼ inch thick. It’s lean and boneless with lots of intense beef flavor which is perfect for beef and broccoli. It’s delicious when marinated but also perfect for slicing thinly for recipes like this and when stir-fried. Other cuts of beef you can use for this easy beef and broccoli recipe would be a Flat Iron Steak or Skirt Steak.
Dark soy sauce : Dark soy sauce is more viscous than light soy sauce and adds a deeper flavor to the dish.
Cornstarch: You will add cornstarch to both the beef and to the sauce to thicken the sauce to create the wonderful glazed sauce we all know and love that coats the beef and broccoli.
Baking soda : Serves as a tenderizing agent that allows you to “velvet the beef” which is a technique that helps ensure the meat stays tender, juicy, and silky, just like what you’d find in your favorite restaurant-style beef and broccoli!

For the Stir Fry

Broccoli: Chop the broccoli into small florets. One pound of raw broccoli florets is ~6 cups.
Neutral oil: Like vegetable, avocado, or canola oil. You’ll use this to coat the pan to cook the tender flank steak strips in.
Sesame Oil : Adds a rich, nutty aroma and depth of flavor that enhances the restaurant-style taste and ties the whole dish together.
Fresh Garlic & Ginger : These aromatics are essential for that bold, fragrant base you expect in a classic beef and broccoli dish. Freshly minced garlic and ginger add warmth, spice, and depth. I highly recommend opting for fresh (skip the jarred versions!) for the best flavor payoff.
Ramen Noodles : I love serving this Easy Beef and Broccoli over ramen noodles for a satisfying takeout-style meal at home. You can also use lo mein, rice noodles, or even steamed rice if you prefer. The delicious, glossy sauce clings perfectly to any of them.

for the sauce:

Beef Broth : The flavor of the beef broth works best in this recipe. However, if vegetable broth is all you have on hand that is an OK replacement.
Soy sauce: A pantry staple ingredient most all of us have that is a delicious addition to this sauce. Once again if you have a dark soy sauce , that is best. If not, light soy sauce works just as well.
Brown Sugar or Honey : Using brown sugar or honey is a must-have to create the sweet yet savory dark brown sauce that coats the thin slices of tender beef and green jewels of perfectly steamed broccoli.
Oyster Sauce : Adds a rich, savory, umami depth and slight sweetness that balances beautifully with the soy sauce and honey. It gives the sauce that glossy, restaurant-style finish and incredible flavor.
Rice vinegar : Rice vinegar is made by fermenting rice wine further to create vinegar which is why you might sometimes see the ingredient listed on the bottle as rice wine vinegar. So, either or works! This recipe uses unseasoned rice vinegar.
Chinese Cooking Wine (Shaoxing) : This is optional in this recipe, but if you have it, I definitely recommend using it! It adds subtle depth and authentic restaurant-style flavor to the sauce. If you don’t have it, you can substitute dry sherry or just leave it out (the sauce will still be delish without it!).

Side view of beef and broccoli noodles in a green bowl with chopsticks, showing glossy sauce and sesame seed garnish. - 7

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Two side-by-side images showing sliced flank steak in a green bowl before and after marinating with soy sauce, cornstarch, and seasonings. - 8

Marinate the Steak

Combine the thinly-sliced flank steak with soy sauce, cornstarch, salt, baking soda, and white pepper. Mix well so every piece gets coated. Let it sit while you prep the rest. This is also known as “velveting the beef”!

Two side-by-side images showing the stir-fry sauce being mixed in a glass measuring cup — cornstarch added to liquids and then whisked into a glossy sauce. - 9

Make the Sauce

Whisk together the beef broth, soy sauce, brown sugar, oyster sauce, rice vinegar, dark soy, and cornstarch. Set aside. (This will thicken up in later steps.)

Two side-by-side images of marinated beef cooking in a skillet — raw beef searing on the left, browned and caramelized on the right. - 10

Cook the Beef

Heat neutral oil in a large wok or skillet over medium-high heat. Once hot, add the beef in a single layer. Let it sear, then stir-fry until browned (about 2–3 minutes), and transfer to a plate.

Four-step collage showing minced garlic and ginger sautéing in oil, followed by broccoli florets being added and stir-fried in the skillet. - 11

Cook Aromatics & Broccoli

In the same pan, drizzle in sesame oil. Add the garlic and ginger and stir until fragrant. Toss in the broccoli florets. Stir-fry for a few minutes until bright green and just tender.

Side-by-side images showing the final steps of beef and broccoli stir-fry: on the left, sauce being poured over tender beef and bright green broccoli in a skillet; on the right, the finished dish served over noodles in a green bowl, garnished with sesame seeds and ready to eat. - 12

Add the Sauce & Serve!

Add the steak back in. Give the sauce a whisk, pour it into the pan with the broccoli, and toss until everything is glossy & coated in the sauce. Spoon over rice or noodles, and enjoy immediately while it’s hot and saucy.

Expert Tips

Slice beef thinly against the grain: “The grain” that is often referred to when cutting meat is the direction that the muscle fibers are aligned. It’s easy to identify in flank steak, so find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender.
Don’t skip the marinade: That quick “velveting” step (with the cornstarch and baking soda) helps tenderize the beef and lock in moisture. Even a short 15–20 minute marinade makes a big difference in texture and flavor.
Prep all ingredients before cooking: Have all of your ingredients prepped, chopped, and ready to go before you start. This recipe comes together quickly so you want to make sure you have everything you need when it is time to add it in.
Cook in batches if needed: Avoid overcrowding the pan, which can cause the beef to steam instead of sear. Cooking in batches helps the beef brown beautifully.
Watch your heat: Medium-high heat gives the beef a nice sear without burning the sauce. Adjust the heat as needed to maintain control.
Meat thermometer : Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160° F) doneness. To determine the perfect doneness, consider using a meat thermometer.
Adjust the sauce consistency: If it’s too thick, whisk in a little beef broth or water. If it’s too thin, let it simmer briefly to reduce and thicken.
Serve immediately: The sauce thickens as it cools, so serve right away for the best glossy texture and flavor.

Close-up of beef and broccoli noodles with chopsticks lifting a bite of noodles coated in savory sauce. - 13

Storage

Storage Tips: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days . The sauce will thicken slightly as it chills, so add a splash of water or beef broth when reheating to loosen it up.
Reheating Tips: Warm in a skillet over medium heat until heated through, stirring occasionally. You can also reheat in the microwave in short bursts, stirring between intervals to avoid overcooking the beef.
Freezing Tips: You can freeze Beef and Broccoli, but it’s not ideal if you want to preserve the texture of the broccoli. The beef holds up well, but the broccoli can become soft and watery once thawed. Your best option if you plan to freeze, is to cook and freeze the beef and sauce only, then add freshly steamed broccoli when reheating (for the best texture and flavor).

Top-down view of two green bowls filled with beef and broccoli over noodles, sprinkled with sesame seeds, surrounded by small dishes and napkins. - 14

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Wok (non-stick!)

Classic 8″ Chef’s Knife

My favorite cutting board

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This recipe was originally posted in June 2020. It was updated with a slightly new recipe, new photos and additional tips and tricks in October 2025.

📸 Photography by Creating Kaitlin