Beef and Broccoli Recipe

This delicious beef and broccoli recipe is better than takeout! This easy, flavorful dish is perfect for your next dinner.

We love Asian recipes in our home, and even more so when they are simple! This beef and broccoli recipe is perfect to serve with some Fried Rice and Egg Rolls.

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what’s For Dinner?

You may have noticed that our family loves any Asian recipe. Yes – we’re a little obsessed! We recently tried this simple beef and broccoli recipe for dinner and everyone loved it.

We’ve always been long-time fans of combining beef + broccoli and love the delicious Asian flavor made when adding the sauce and sesame seeds.

Why we love it:

• Easy. The recipe is also very simple which means this will be a go-to.
• Flavorful. This classic dish is full of flavor and rivals any takeout you can order.
• Make it a meal. Serve it over white rice, Cauliflower Rice, or Noodles and you’re set! And serve with these favorite sides: Egg Drop Soup, Cream Cheese Wontons and Lettuce Wraps.

Ingredients

• flank steak – we used flank steak, the original recipe used round roast. Other common cuts include sirloin steak, ribeye, and beef chuck roast.
• broccoli – For bright green broccoli, blanch it first, but it is not a necessary step in making the dish. See the tips for directions.
• cornstarch 
• water
• soy sauce
• rice vinegar
• brown sugar
• minced garlic
• sesame oil
• fresh ginger
• vegetable oil
• sesame seeds

How to Make Beef and Broccoli

1. BROCCOLI. Blanch broccoli by bringing a large pot of water to a boil. Once boiling, add the broccoli and cook for 1-2 minutes. Place in cold water, then drain and dry.
2. BEEF. While water is coming to a boil, whisk together 2 tablespoons cornstarch with 2 tablespoons water in a large bowl. Add beef and toss in the mixture.
3. SAUCE. In another bowl, whisk the remaining cornstarch (1 tablespoon) with soy sauce, rice vinegar, brown sugar, garlic, sesame oil, and ginger – set aside
4. COOK. Add 1 tablespoon vegetable oil to a large pan and cook on medium heat. Add meat and cook until heated through and pink is gone. Take out meat and set aside
5. SERVE. Once broccoli is blanched and done, add 1 tablespoon vegetable oil to the pan and cook broccoli for about 2 minutes. Add the beef and the sauce to the pan and bring to a boil. Cook for 1-2 minutes and serve over rice or noodles sprinkled with sesame seeds. 

Storing Tips

• Make a freezer meal. Mix up the sauce. Put the beef and 1 cup of the sauce into a Ziploc bag and place the remainder of the sauce in a separate Ziploc.
  • Put the blanched broccoli florets in a third Ziploc. Label each bag and keep them together in the freezer for up to 3-4 months. Thaw in the fridge overnight and cook according to the recipe instructions.
• STORE any leftover beef with broccoli recipe in an airtight container in the fridge for up to 3 days.
  • Use a microwave to reheat or a skillet. Heat a skillet, add a bit of olive oil, throw in the leftovers, and cook until warm.

For More Recipes, Try:

How to Make Orange Chicken

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Teriyaki Chicken

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Beef Lo Mein

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Sweet and Sour Chicken

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4.89 from 17 votes

Beef and Broccoli Recipe

By: Lil’ Luna

This delicious beef and broccoli recipe is better than takeout! This easy, flavorful dish is perfect for your next dinner.

Servings: 4

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 4 cups broccoli chopped
• ▢ 3 tablespoons cornstarch divided
• ▢ 3 tablespoons water
• ▢ 1 pound flank steak cut into strips
• ▢ ¼ cup soy sauce
• ▢ ¼ cup rice vinegar
• ▢ 3 tablespoons brown sugar
• ▢ 1 tablespoon minced garlic
• ▢ ½ tablespoon sesame oil
• ▢ ½ teaspoon fresh ginger
• ▢ 2 tablespoons vegetable oil divided
• ▢ sesame seeds

Instructions 

• Blanch broccoli by bringing a large pot of water to a boil. Once boiling, add the broccoli and cook for 1-2 minutes. Place in cold water, then drain and dry.
• While water is coming to a boil, whisk together 2 tbsp cornstarch with 2 tbsp water in a large bowl. Add beef and toss in the mixture.
• In another bowl, whisk the remaining cornstarch (1 tbsp) with soy sauce, rice vinegar, brown sugar, garlic, sesame oil, and ginger – set aside
• Add 1 tbsp vegetable oil to a large pan and cook on medium heat. Add meat and cook until heated through and pink is gone. Take out meat and set aside
• Once broccoli is blanched and done, add 1 tbsp vegetable oil to the pan and cook broccoli for about 2 minutes. Add the beef and the sauce to the pan and bring to a boil. Cook for 1-2 minutes and serve over rice or noodles sprinkled with sesame seeds. 

Notes

Make a freezer meal. Mix up the sauce. Put the beef and 1 cup of the sauce into a Ziploc bag and place the remainder of the sauce in a separate Ziploc.

Put the blanched broccoli florets in a third Ziploc. Label each bag and keep them together in the freezer for up to 3-4 months. Thaw in the fridge overnight and cook according to the recipe instructions.

STORE any leftover beef with broccoli recipe in an airtight container in the fridge for up to 3 days.

Use a microwave to reheat or a skillet. Heat a skillet, add a bit of olive oil, throw in the leftovers, and cook until warm.

Nutrition

Calories: 335kcal, Carbohydrates: 21g, Protein: 28g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 904mg, Potassium: 716mg, Fiber: 2g, Sugar: 10g, Vitamin A: 565IU, Vitamin C: 81.8mg, Calcium: 81mg, Iron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was first published in 2016 and was updated in 2024.