Easy Beef and Broccoli

from 960 votes

Skip the takeout and whip up a fast and fresh recipe for Easy Beef and Broccoli in 20 minutes or less. This one-pan meal stars tender beef slices and crisp broccoli stir-fried in the best garlicky soy sauce. There’s plenty of sauce (a.k.a. the best part!) so whip up a batch of rice or noodles as a side and dinner is done.

A large skillet containing beef and broccoli coated in a garlicky soy sauce.

Why You’ll Love It

  • Fast, fresh and healthier than takeout.
  • Tastes even better than your favorite Chinese restaurant!
  • The most flavorful sauce. The combination of soy sauce, brown sugar, garlic and ginger creates a flavorful and well-balanced sauce.
  • Tender beef. Thinly sliced flank steak cooks quickly and remains tender. 
  • Made in a single pan so cleanup is a breeze.

Yes, you read that correctly … 20 minutes! As in, you are less than half an episode of Fixer Upper away from digging your chopsticks into a big ol’ bowl of the most flavorful, tender, saucy easy beef and broccoli.

The classic takeout dishes (think Orange Chicken, Pad Thai and Chicken Egg Rolls) were one of my many cravings during my second pregnancy so I decided a fast and fresh version of beef and broccoli was a must!

There are just two tablespoons of oil in this entire dish, and you better believe it’s still packed with all that sweet, tangy, garlicky soy sauce flavor. After all, isn’t the best part of beef and broccoli the gravy-like sauce?

It has to be thick enough to coat the tender slices of beef and the broccoli florets, without weighing down the entire dish. And most importantly, there has to be just enough sauce so that the accompanying rice also gets a chance to soak up all that glorious garlicky gravy.

Mouth watering yet? Grab your knife and get ready to slice and dice your way to the best beef and broccoli that’s guaranteed to kick those takeout menus to the curb.


Various sizes of clear bowls containing sliced white onions, minced ginger, pieces of flank steak, low-sodium soy sauce, broccoli florets, brown sugar, cornstarch, minced garlic and vegetable oil.
  • Cornstarch: Used both in the beef marinade and the sauce, cornstarch plays a crucial role in velveting the beef and thickening the sauce. 
  • Flank steak: Arguably the best cut of beef for stir-frying and my go-to cut for my Mongolian beef recipe, too. Slicing it thinly against the grain ensures tenderness, while its flat shape allows for quick and even cooking.
  • Low-sodium soy sauce: This savory condiment forms the base of the sauce. Just like my recipes for pork and broccoli and chicken and broccoli stir-fry, using low-sodium soy sauce is essential. 
  • Light brown sugar: The sweetness of brown sugar complements the savory soy sauce, creating a well-balanced flavor profile in the sauce.
  • Garlic: I use fresh but minced garlic from a jar works, too!
  • Ginger: Freshly grated ginger adds a zesty kick and depth of flavor. I like to keep my ginger root stashed in the freezer because it lasts longer and is easier to grate from frozen. While it won’t have the exact same taste, you can substitute ⅛ teaspoon dry ginger for every 1 tablespoon fresh. 
  • Vegetable oil: For stir-frying, it’s essential to use an oil with a high smoke point, such as vegetable oil. Soybean oil, peanut oil or canola oil are all suitable swaps.
  • Broccoli florets: Opt for small broccoli florets for quick and even cooking. I highly recommend blanching the broccoli ahead of time to reduce the amount of time they need to be stir-fried.
  • White onions: Add a hint of sweetness and mild onion flavor. Cut them into thin slices to ensure they cook evenly with the other ingredients.

See the recipe card for full information on ingredients and quantities.

The Best Cuts of Beef for Stir-Fry

  • Flank steak: Thin and flat, flank steak cooks quickly and remains tender when sliced thinly against the grain. And it’s budget-friendly, too.
  • Chuck steak: Not to be confused with chuck roast, is a more budget-friendly choice. Since chuck steak’s grain runs vertically, cut it into long chunks, identify the grain inside, and chop the beef against the grain into smaller, thinner strips.
  • Top sirloin: Intense flavor and tender texture make top sirloin steak a great choice for stir-frying.
  • Skirt steak: Very similar to flank steak. Opt for the outside skirt as its more tender than the inside skirt.
  • Beef tenderloin: This splurge-worthy cut is known for its juicy, tender texture. Despite being a leaner cut of beef, it’s guaranteed to add a melt-in-your-mouth quality, elevating any stir-fry.

Pro Tip for Effortless Slicing: To make slicing easier, place the steak in the freezer for approximately 15 to 30 minutes before cutting. This brief chilling period firms up the meat, making it easier to achieve thin, uniform slices.

How to Make Beef and Broccoli

Before you begin, make sure you have all your ingredients prepped and within reach. Chop your veggies, slice your meat and measure everything out. Stir-frying is a super-fast cooking method so being organized helps make cooking easier (and more fun!), so you can focus on making your beef and broccoli stir-fry taste amazing.

  1. Make the cornstarch mixture and marinate the beef. In a large bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water. Add the beef to the bowl and toss to combine.
  1. Make the stir-fry sauce. In a separate small bowl, whisk together the remaining 1 tablespoon of cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside. 
  2. Cook the beef. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once it’s hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
  3. Cook the broccoli and onions. Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. 
  1. Combine beef and veggies. Return the cooked beef to the skillet, mixing it with the vegetables.
  2. Add the sauce and thicken. Pour this sauce over the beef and vegetables in the skillet. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.

Video Tutorial

What I love most about this recipe, other than being fast and family-friendly, is that I know exactly what’s going into it. Tune in to watch how easy it is to whip up this recipe using just a handful of simple ingredients!

Tips for Stir-Frying Beef

  • Slice Against the Grain: Cutting against the grain shortens the muscle fibers, resulting in more tender pieces of meat. The grain refers to the pattern in which muscle fibers run within the meat. 
  • Thin Slices: Aim for thin slices to ensure quick and even cooking.
  • Velveting: One key to mastering Chinese food at home is a technique called velveting. This method involves marinating the meat in a mixture of egg white, cornstarch and sherry, creating a protective coating that locks in moisture and creates a tender, velvety texture. While traditional velveting may involve a longer marination process, this recipe includes an abridged version to streamline the cooking process without compromising on flavor or tenderness.
  • High Heat: Stir-frying is done at high heat for a short duration. This quick cooking method helps to maintain the meat’s juiciness and tenderness.

More Tips for Recipe Success

  • DON’T use regular soy sauce. Regular soy sauce will make this dish way too salty. 
  • DO prep everything in advance. Stir-frying is a fast-paced cooking method, so make your life easier by prepping all your ingredients before you start.
  • DO blanch your broccoli. This added step ensures your broccoli florets remain bright green.
  • EMBRACE the high heat. Stir-frying is all about quick cooking over high heat. Ensure your pan is properly preheated before adding ingredients to maintain the crispiness of the broccoli and achieve a perfect sear on the beef.
  • BOIL the sauce to activate the cornstarch; it’s crucial for the thickening agent to work effectively.

What to Serve with Beef and Broccoli

Common Questions

Can I use frozen broccoli?

Absolutely! My number 1 tip for using frozen veggies in stir-fry is to ensure you account for the extra water they release if you don’t thaw them ahead of time. As the frozen veggies cook, they’ll release water, and as long as your pan is not covered and you’re using medium-high heat, that water should evaporate quickly.

Can this be made ahead?

To prepare beef and broccoli ahead, chop the vegetables, slice the beef and make the sauce in advance, storing them separately in airtight containers in the refrigerator for up to 24 hours. 

How to store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use a pan or microwave, being cautious not to overcook to maintain the dish’s texture. Reheating in short intervals and stirring intermittently can help evenly distribute heat.

Stir-fried beef and broccoli over a bed of rice on a white plate with chopsticks.

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Main Course

Easy Beef and Broccoli

Skip the takeout and whip up a fast and fresh recipe for Easy Beef and Broccoli in 20 minutes or less.
Author: Kelly Senyei
4.87 from 960 votes
A large skillet containing beef and broccoli coated in a garlicky soy sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 3 Tablespoons cornstarch, divided
  • 1 pound flank steak, cut into thin 1-inch pieces
  • 1/2 cup low sodium soy sauce
  • 3 Tablespoons packed light brown sugar
  • 1 Tablespoon minced garlic
  • 2 teaspoons grated fresh ginger
  • 2 Tablespoons vegetable oil, divided
  • 4 cups small broccoli florets
  • 1/2 cup sliced white onions


  • In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
  • In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside. 
  • Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
  • Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. (See Kelly’s Notes.) 
  • Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles. 

Kelly’s Notes

  • DON’T use regular soy sauce. Regular soy sauce will make this dish way too salty.
  • Stir-frying is a fast-paced cooking method, so make your life easier by prepping all your ingredients before you start.
  • To guarantee bright green broccoli, blanch the florets in boiling water then drain and dry it very well before adding it to the pan. If you opt for this additional blanching step, reduce the cooking time of the broccoli to 2 minutes. 
  • Stir-frying is all about quick cooking over high heat. Ensure your pan is properly preheated before adding ingredients to maintain the crispiness of the broccoli and achieve a perfect sear on the beef.
  • The sauce must come to a boil in order for the cornstarch to work as a thickening agent. 
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 332kcal, Carbohydrates: 25g, Protein: 28g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 68mg, Sodium: 1156mg, Potassium: 772mg, Fiber: 2g, Sugar: 11g, Vitamin A: 565IU, Vitamin C: 83.2mg, Calcium: 88mg, Iron: 3.1mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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4.87 from 960 votes (45 ratings without comment)

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Recipe Rating


  1. 5 stars
    for a second i lost this recipe and miraculously found it on the internet again i’m printing out at least ten copies and putting one in my safe it’s THAT GOOD! going to try and make it with broccolini instead!

  2. 5 stars
    Very good! I will definitely make again. My only complaint is the grass fed beef I used was still a little tough. I’m wondering if it would be better to put dry cornstarch on the beef and not dilute it with water.
    I used coconut aminos, which I believe gives it a slightly sweeter taste, and the fresh ginger was definitely noticeable in a good way. I cooked this in a cast iron skillet. I did not take the extra step of blanching the broccoli, but I did have to add some water to the skillet and cover for a couple minutes so the broccoli would steam. I also added mushrooms to this. One more note, I have no idea how anyone could prep all of these items in 10 minutes unless you have a crew to help you. It took me at least 10 min just to wrangle the meat out of the sealed package, cut it, and make the cornstarch slurry to cover it. Look at how many steps you have to do, and you will see that it will take more than 10 minutes of prep.

  3. 5 stars
    Great recipe, I loved it! This is better than my local chinese restaurant. I steamed my broccoli for 4 minutes. Added 1.5 teaspoons each of seasame oil and Oyster sauce to the sauce. Served over angel hair pasta! Awesome and amazing. Thank you for a quick and easy recipe. Will keep this and cook again.

  4. 5 stars
    This was amazing to try for my first time meal prepping. I can only use a shared kitchen right now so the simplicity in ingredients was great. I used bottled teriyaki sauce rather than soy and brown sugar which worked well. I still added the garlic and ginger. Used 2 tsp flour in the first step to sub for 2 tbs starch since flour has a stronger flavor. If you use chuck or another large chunk of meat, make sure you have a sharp knife. I used two huge bunches of broccoli and a whole onion, so I skipped blanching and increased the sauté time to about 15 min. This worked nicely for a large volume since the vegetables will steam themselves. Hope these tips help!

  5. 5 stars
    This was a really good recipe, one of the best I’ve tried for Beef with Broccoli. My husband said to SAVE this recipe. It really was restaurant quality.

  6. Good recipe but blanching the broccoli is not a good idea for new cooks or those new to this recipe and probably why some are complaining it got mushy. Fresh brocolli florets should be sauted with some olive oil and steam cooked with the lid slighty open for 4-6 min. That way it keeps it’s firm texture but cooks and still turns bright green and gets a nice roast. Then at the end when you put it all together, it cooks even more.

  7. 5 stars
    This is a great recipe! I’ve never cooked with cornstarch, what a game changer! The meat and sauce were amazing! Thank you!

  8. 5 stars
    Really tasty and easy! While not ‘traditional’ I like to add a few small mushrooms, and before eating I put a few sesame seeds on top.

    1. 5 stars
      This was amazing. We loved it. Easy and simple, kiddo helped make it. Might even make more sauce it was that good! Looking forward to having it again in a few weeks! Thank you!!

  9. 5 stars
    I have made this for years now – my son likes me to triple the sauce (he likes is super saucey) but this recipe is the BOMB! LOVE IT

    1. Thanks for your note, Matt! I’ve made this many times with fresh broccoli and they didn’t get mushy so either fresh or frozen works well, in my experience!

  10. 5 stars
    I use frozen broccoli. And since I am allergic to soy I use coconut aminos. Even with the changes, the recipe is easy and delicious.

  11. Hi Kelly. This looks deelish and I would love to cook it. And eat it. But it has sugar in it and I am diabetic. Is there any alternative to brown sugar? This is a problem I find with many recipes. Many thanks, Phil.

      1. Use 1 tablespoon brown sugar Splenda. Our family is diabetic and I always use Spleda or Truvia
        Be aware to use less of the sugar request. If it says 4 Tablespoons of regular sugar I use 1 teaspoon of splenda & taste test it. Use table measurement on back of Splenda package.

    1. There are some really good alternatives to sugar. I like using honey, or monkfruit granules. For this recipe I used monkfruit and only used 1/2 tbs and it tastes perfect

  12. 5 stars
    This is fantastic! I used regular soy sauce and cut it with water, worked great! Great recipe- my husband loved it!

      1. This dish is amazing! The only thing I didn’t have on hand was the low sodium soy sauce so I took the advice of someone else and cut mine with water. It turned great. Very tasty. I’ll definitely make it again. Thanks for sharing it.

  13. 5 stars
    Love this recipe! I did have to use Soy Sauce that I had on hand and it was too salty. But my husband ate seconds, so I count this a huge success since he is very picky about anything other than meat and potatoes!

    Thanks for sharing this with us, Kelly!!

  14. 5 stars
    LOVE THIS DISH!! What an easy recipe with WOW results! I didn’t have any cornstarch, so I mixed up some Cajun spices and rosemary garlic with a couple of Tbsp of flour and tossed the meat with that prior to frying up. It made for great brown chunks in the cast iron frying pan that melded with the sauce (also substituted flour for cornstarch and it was perfect!). I used less VH soya sauce LITE than what was called for (1/3 c) and it was perfect, IMO! I used konjac vegetable noodles, sauteed in garlic butter first, to put the beef and broccoli onto. Made 4 good servings!

      1. 5 stars
        I made it! Yay! You’d be so proud of me!! taste so yummy, thank you for sharing with me.

  15. 5 stars
    This was perfect!! Simple and delicious. Well become one of our staples. I used a strip loin steak and broccoli from my garden.

  16. 5 stars
    clearly a inspirational home cook – very delicious

    made it using venison and substituted fresh ginger for dried and used a squirt of honey to just try and keep it local

    very delicious well done

  17. Just made this tonight and normally I’m too busy or just don’t think of leaving a comment but wow this recipe was so so good! I ended up using a frozen bag of green beans instead of broccoli because that’s what I had on hand and I loved the crunch that gave the dish. Such a flavorful sauce. Wonderful! Will be cooking again for sure!

  18. 5 stars
    This was delicious! The sauce was really exceptional. Next time I will add mushrooms or red pepper just to up the veggie content, but the recipe is perfect as is!

    1. 5 stars
      I didn’t have fresh ginger so I used a teaspoon of ginger powdered and it was perfect. Just a hint of ginger flavor although I will try the fresh ginger next. Also, I had regular soy sauce rather than low sodium and I definitely felt it would be better with less salt. So I’ve added low sodium soy sauce to the grocery list also. I didn’t have flank steak but cube steak worked perfectly. My teen girls devoured it, and my dad said only thing wrong with it is that I didn’t make enough.

  19. 5 stars
    I didn’t have near enough corn starch for what this recipe called for so I only put what I had in the sauce. It was soooo yummy! Fresh ginger and garlic were a game changer. I have a large family and made a 4x batch. We ended up having it for lunch the next day for the ones that were home. It may have been even better the second day!

  20. 5 stars
    I halved the recipe for two (but kept the same amount of ingredients for the sauce. Yum. Will make it again for sure.

  21. 5 stars
    Oh my jeez!!! This recipe was so delicious!! By far my favorite broccoli beef recipe I have tried to make at home. It did not disappoint. Not even one tiny bit. Thank you so much for sharing this phenomenal recipe with the world! I now have a new favorite. (And so does my super picky 11 year old nephew.) In my family of 10, everyone enjoyed it. Will definitely be making this one again and again.

  22. 5 stars
    Made your Beef and Broccoli tonight it was a Hugh hit. Very easy to make and quick. I give it a definite 5!!! It is now our # 1 go to. Thank you!!!❤️❤️❤️

  23. I made this crockpot style-I doubled and combined all sauce ingredients plus the cornstarch, put the sliced flank steak into the sauce raw and marinated for minimum 1 hr. Took crock with above ingredients and
    cooked on high stirring every 30 minutes for 2hrs-turned to low for another 3hrs still stirring every 30 minutes-par cooked veggies and Raman noodles and added-stirred to combine and maintained on warm until serving time

  24. 5 stars
    We made this recipe using stew meat instead of flank steak (because that is what we had in the freezer). Everyone loved it!! Will definitely be making this again.

  25. 5 stars
    Made the beef and broccoli. Didn’t have fresh ginger but it didn’t matter. So delicious. Ty. Making this again for sure

  26. It was amazing. Depending on the cut of beef used you may have to do a velveting beforehand but so worth it when it’s melt in your mouth tender. Not too crazy about ginger so I’ll use less next time. Other than that my son inhaled it! Served it with Chinese noodles.

  27. 5 stars
    Absolutely fabulous!! Hubby ate until it was gone!! I served with jasmine rice… Absolutely PERFECT!! I left as it was. I had a little more than a pound of meat, so I had to adjust in the fly. Will tweak it a bit next time, maybe add some more ginger and soy sauce. I like it like it is though!

  28. Delicious, the only adjustment I made was 1 less tablespoon of brown sugar, one of my kids doesn’t like it too sweet.

  29. I made it and tasted a little sauce and it was good. I added a can of cooked mushrooms. I added extra broccoli, so I doubled the sauce recipe. Also, I cooked the broccoli first because my husband doesn’t like it crisp tender ( like at Chinese restaurants), but wanted it well cooked. I cooked it too long. Internet said steam for 6 minutes for large florets, but I did maybe 10 or more. So next time, I will get it out when it turns bright green and then cook 2 minutes with the onions and beef when they get the sauce over them. Thanks for this recipe. The meat cost about $6.00 ( $5.93 to be exact). Broccoli was about $3.00. I already had the onions and can of mushrooms and everything else, so it didn’t cost me much and it made a lot.

  30. 5 stars
    I made this tonight my family loved it! I just added 1/2 cup of beef broth just for extra liquid. It turned out perfect. Quick meal also thank you.

  31. 5 stars
    Was easy to prepare and cook. Quick meal and it was simple enough I was able to include my 4 yo daughter to help me prep the sauce. Fun family bonding time in the kitchen. Thank you for the recipe.

  32. 5 stars
    Great Recipe. Simple and tasty. I have better things to do than watch videos on how to cook Beef and Broccoli. Its not that complex, as this recipe demonstrates.

  33. 5 stars
    Thanks so much for sharing this recipe! I have made this many many times and I am always happy with it. Way back I used to buy the packages of broccoli beef mix and always had to make extra sauce and every time I thought I really just want to know how to make this myself. And now I do!

  34. This was delicious and so easy to do! It’s definitely being added to the mix. Thank you for sharing your recipes with us!

  35. 5 stars
    I didn’t have cornstarch, so I used flour instead. The results were amazing. Thank you for sharing this recipe. I will try others in the near future.

    1. 5 stars
      The recipe is delicious, easy just a few steps. I think I use too much soy sauce, cup over filled. But we love the meal. What can I do if I use to much soy sauce again?

      1. Hi there! The best way to cut saltiness is to add an acidic component, so lime juice would be a great addition.

  36. 5 stars
    This is absolutely so simple and so tasteful! Thank you so much for the recipe. Can’t wait do make this for my entire family. We love beef and broccoli and now can be done at home. Some recipes have hard to find ingredients in my small town. This was just perfect!

    1. Hi Regina – Unfortunately I don’t know the exact ounce per serving as the nutritional info is just an estimation based on the ingredient quantities divided by the number of servings.

  37. 5 stars
    i had the taste for Chinese food and so i went to Google to find a easy beef and broccoli recipe.Your recipe is so easy and look yummy I will be serving it over noodles.

  38. 5 stars
    The recipe was a hit with my son! Unfortunately, I personally can not rate this recipe on taste, I am a vegetarian. However, I will state that this recipe is very easy to make and I do make it twice a month. I cook, divide into servings size freezer bags and freeze. It comes out perfect! Only thing I add to the original recipe is some water chestnuts and bamboo sprouts. That’s because it is requested and my son loves this very tasty dish. Also, I used your tip on blanching the broccoli and that I can eat! Came out delicious.

    1. Hi Rita…
      I use Butler’s Soy Curls instead of the beef. It’s fabulous! You can find it on Amazon.

  39. 5 stars
    This is so delicious and has become a new staple in our house! So many layers of flavor despite so few ingredients.

  40. I made it and doubled the recipe for a family of 6. Made sure I made enough for my kids to have some to take to work the following day.
    It’s delicious!

  41. 5 stars
    Have had this recipe in my “to try” folder for a long time and finally made it last night. Oh my gosh, this is so good!! Very easy to make with few ingredients. I will be making this often! Thank you!

    1. 5 stars
      I’m positive this recipe would’ve come out perfect had it not been for my usual lack of sense in the kitchen. I had angus beef tips and regular soy sauce. I’m sure you already know what this concluded to. Long story short, it came out very hard and salty. I was just looking for a quick recipe to use these day old defrosted beef tips with and went with this one. Next time I will definitely cook this recipe again with the right ingredients.

  42. 5 stars
    I’ve made this a few times and it always comes out great, I appreciate how simple it is. I’m a vegetarian so I don’t eat it, but my family loves it and even I have to admit it smells really good as it’s cooking!

  43. 5 stars
    Really good!!! I would add more onions next time and less ginger. I did double the sauce and used powdered ginger instead of fresh. I put it over rice. I will definitely make this again.

      1. This turned out really well. So easy, and tasty! I used ginger paste instead of fresh,as it’s what I had, and it worked well. Thank you for this recipe!

    1. 5 stars
      OMG!! I am plant based and I have made this dish many times. I use soy curls to replace the beef. My family absolutely loves this dish. Take out has never tasted so good!!! Thanks for sharing this recipe.

      1. Love reading this, Tanya! I’m thrilled you and your family have been enjoying the recipe!

  44. 5 stars
    Raised with a Asian mother and American dad, this is my most missed meal! Thank you for bringing back child hood memories, but much easier recipe!! Keep up the great work ☆

      1. 5 stars
        Raised with a Asian mother and American dad, this is my most missed meal! Thank you for bringing back child hood memories, but much easier recipe!! Keep up the great work ☆

  45. 5 stars
    This was easy and I had all ingredients on hand.
    I did double the sauce bc hubby likes extra. I also added maybe half a teaspoon of sesame oil and red pepper flakes and used ground ginger. Served over rice. Will make again!

  46. 5 stars
    Love it. I’m gonna try to fix it so I can fix meat ahead of time in the crockpot so it will be tender and just add broccoli, carrots, bamboo shoots, later and cook until tender. We will see?‍♀️

  47. Thank you for this it is quick and cheap and that is what we need out here right now. I always run across recipes with a hundred ingredients and it isn’t even affordable for one meal and this isn’t like that so thank you.

  48. 5 stars
    very delicious and easy to make. First time ever making this and this recipe is fool proof! Thank you for helping me make a delicious meal that everyone wished there was seconds of!

  49. 4 stars
    I didn’t have low sodium soy sauce. First night was great! The leftovers were so salty I didn’t finish them. Maybe diluting regular soy sauce would help. What would you recommend?

    1. Absolutely! Just cut it the same thickness as indicated in the recipe or you’ll have to tweak the cooking time.

  50. 4 stars
    I made this tonight and we enjoyed it. The only thing keeping it from being 5 stars was the amount of sauce. I had to double the sauce mixture so it wouldn’t be too dry to serve over the rice. I also added red pepper flakes and used a combo of olive oil and sesame oil just out of personal preference. Definitely a good solid recipe and I will definitely make it again.

  51. Made this tonight, loved it. Discovered AFTER I’d started cooking that I had no ginger, so with help from Google I decided to sub 1/4 tsp cinnamon and a pinch of nutmeg. (Also added some red pepper flakes because I love my stir-fry spicy). I wasn’t sure how the cinnamon/nutmeg was gonna turn out, but it was delicious.

    1. Hi Rosy – Yes! My number 1 tip for using frozen veggies in a stir-fry is to ensure you account for the extra water they release if you don’t thaw them ahead of time. As the frozen veggies cook, they’ll release water, and as long as your pan is not covered and you’re using medium-high heat, that water should evaporate quickly.

  52. 5 stars
    Husband says it taste just like take out! Thanks for the recipe. Will make over and over again. flavor is great!

  53. 4 stars
    Really enjoyed this recipe. I adjusted it for a smaller portion and added green onions along with the yellow onions. Quick, easy and delicious

  54. 5 stars
    I’m super excited to make this recipe tonight!!! I only have one question before I make it… Do you have to rinse off the meat after it has soaked in the corn starch flurry before you cook it? Thank you for such an easy recipe to follow!

  55. 5 stars
    So easy and tasty! I have high blood pressure so I used half the soy sauce and added Worcestershire to make up the rest. I also added sesame seeds. We will definitely be having this again!

  56. 5 stars
    So good and very easy to make! My hubby and kids loved it! We added a little bit of chili garlic oil to the sauce, but that’s because we like things spicy.

  57. 5 stars
    Fantastic, just like my Chinese gran used to make for our lunch when we came home from school at noon. Used left over rump roast and just added at the end with the 4 minute broccoli which had the perfect crunch and texture. Could not nave been better. Thanks, like a kiss from gran, I so miss her and her cooking. We were raised on British basics and Chinese vegetables. Thank you.

      1. Great recipe! The kids love it and it’s very easy to make, so naturally it’s on our ‘family meal rotation’. I don’t comment on recipes however with the amount of times I’ve made this I feel like I owe one.

      2. Thank you so much for taking the time to comment, Adam! I’m thrilled your family has been enjoying the recipe!

  58. 5 stars
    College student approved! Super easy recipe to follow that doesn’t take too long! There were no leftovers, and it was rated by other students as a “must cook again”!

  59. 4 stars
    I followed the recipe to a T the first time I made it and it was…okay. Not bad, but not anything I’d recommend.
    A few changes that are pretty necessary if you’re aiming for anything resembling authentic:
    1. To get the beef really tender like in a Chinese place, you have to velvet the beef. Just setting it in corn starch for a couple minutes while you prepare other items won’t cut it. Let it sit for 30+ minutes.
    2. Not sure why the recipe mentions that cooking the broccoli until softened will be approximately 4 minutes, because it takes close to 10 minutes. I really am not sure what the author of this recipe uses that softens the broccoli in just 4 minutes, but I’m guessing you’ll need more.

    Other than that, pretty nice and simple recipe for broccoli beef!

    1. 5 stars
      Made this last night with rib eye and it was delish! Just a bit salty for me, so I’ll use less soysauce and add stock, but other than that, a huge hit. Thank you!

    2. 5 stars
      Agreed! Can’t cook broccoli that quickly on my stove either! I also use less soy sauce and sugar to make it a bit healthier. Still keep coming back to this recipe. Must have made it over twenty times by now. It’s great!

  60. 4 stars
    It was good but I was hoping for a technique to brown the beef so the edges are crispy. This method just cooks the beef in a sauce. I did enjoy the dish though

    1. First time making this and it was really good! I used sirloin steak. I added carrots and sautéed the onions. I only used 1 teaspoon of powdered ginger since I didn’t have fresh! Next time I’ll add the water chestnuts. Really good and easy to follow recipe.

  61. 5 stars
    I don’t usually follow recipes but I have not been able to cook broccoli beef very well so I decided to try this one. I love it. I did add sesame oil and exchange white onion for green ones and used olive oil to cook with. Thank you so much!

  62. 5 stars
    This is great – I added a cup of button mushrooms and a bit more soya sauce as the first batch was quite thick. This is also great reheated the next day!

  63. 5 stars
    I’ve made this recipe several times and my family loves it! Comes together easily and is a great weeknight dinner.

    1. 5 stars
      I love this recipe I’ve been making it for the past couple years and it’s my favorite way to have beef and broccoli and anyone I make it for loves it too!

  64. 5 stars
    I’ve never tried any other recipes, but this one has never failed me! I have made it many times and the family loves it! I like adding shredded carrots, water chestnuts, and bamboo chutes.

  65. 5 stars
    Really great I’m a young mom who is trying to get my toddler to experience lots of new foods and this was a recipe I will be adding to our kitchen for years to come he loved it and was asking for seconds! Thank you Kelly!

  66. 5 stars
    I have made this as written and also without meat. It always gets good reviews from friends and family. I have also used chili flakes from time to time. I fry them for 30 seconds before adding the veggies. It gives the dish a pop. Great recipe!

    1. 5 stars
      This was good. Added some sesame oil & red pepper flakes and it took the flavor up another notch. Thank you for sharing this recipe!

  67. 5 stars
    I love you your recipe, sometimes I replace the broccoli with asparagus no other substitution it is awesome.
    Thank You D. N. Cali

      1. Love this, it is now in my “I have no idea what to make” fallback recipe book, I usually add a bit of red pepper flakes to the sauce but I do like heat

  68. 5 stars
    Made this tonight exactly as written and it was very tasty! I love that this tastes even better than our favorite takeout place plus I know I used quality ingredients. Thanks for another quick and easy dinner option! My son devoured this so no leftovers.

  69. 5 stars
    I never leave reviews. For this recipe I had to. It was delicious! I was looking for a way to use up leftover steak from the grill. This popped up and I ran with it. I did not have low sodium soy sauce so I used half the recommended soy sauce and half beef broth. Otherwise I followed the recipe as is. Turned out great! Will definitely make this again.

  70. 5 stars
    I never review recipes but this was delicious! The only change I made was to use the baking soda beef tenderizing method which I found elsewhere online. I did rinse the beef and pat dry to reduce the saltiness imparted by the baking soda.

    1. Thanks so much for taking the time to leave a review, Julia! I’m thrilled you enjoyed the recipe!

  71. 5 stars
    Love this recipe. I make for myself at least twice a week. Better than the store bought packages of beef and broccoli mix. Better than some of my local Chinese places that I frequent and I always have left overs for another time. Thanks for the recipe.

      1. Silly question- when you say minced garlic is that from the jar or fresh cloves?

      1. 5 stars
        Family loved this dinner. 13, 11 & 2 year old. Speaking no words as they shovel thier face. Super compliments from the husband. We will definitely be making again.

  72. This super delicious and easy. The lil toddler I watched loved it. Could u tell me that nutrients per serving???

    1. Hi Raquel! I’m so glad you enjoyed the recipe! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

    2. I tried this recipe for friends in the Philippines. It was awesome! They couldn’t believe I made it. To this day, they believe, I brought it from a restaurant.

      Thank You!

  73. 5 stars
    I made this recipe and switched out the beef, replacing it with soy curls, as we’re a vegan/omni family. Everyone loved it. EVERYONE, even our pickiest non-vegan eater. I’m printing this one off, for future rotation in our menus.

    1. 5 stars
      We love this recipe! We add carrots & mushrooms & use coconut aminos but keep everything else the same. My daughter wants this once a week!! Thank you

      1. Love reading this, Allison! I’m thrilled your family has been enjoying the recipe!

      2. 1 star
        SALTY!!!!! I wanted to love this but I don’t see how everyone isn’t put off by how salty this is. And we used the low sodium soy sauce. Yikes. I even added water to try to counter all the salt but it didn’t help. :(

      3. Hi Charlie – I’m so sorry you didn’t enjoy the recipe. I’ve never experienced this being salty when using low sodium soy sauce. What brand did you use?

  74. I love asian food and want to try your asian dishes but because of health concerns I need to use substitutes for soy, brown sugar and cornstarch. Any suggestions. thank you.

    1. Hi Val! You can try using coconut aminos and arrowroot. For the sugar, it depends on your health concerns as to what would be best!

    1. Are you also starting to wonder if the cost of take out is worth leaving the house?? After all if our own cookin’ tastes this good…

  75. 5 stars
    This was delicious, I had already marinated my beef in lime and soy sauce and I added some thinly sliced celery as well. Love how the sauce thickened up.

      1. 5 stars
        I am a travel nurse and we haven’t found a Chinese restaurant we really love so far. I saw your video yesterday and decided to make it for dinner tonight, my husband loved it!

      2. Woohoo! I’m so thrilled you and your husband enjoyed the recipe, Tracy!

  76. 4 stars
    Very tasty! I added button mushrooms, and more onion. I didn’t have fresh ginger, so I used 2teaspoons of powdered ginger. Next time I will add a bit of hot sauce.

  77. 5 stars
    It is very yummy! Thanks for the recipe. We added broccoli, cauliflower, carrots and mushrooms and it was great.

  78. 5 stars
    really good and easy to follow, thanks! I used strips that were specifically cut for stir-fry recipes. You saved my supper of chinese food…always wanted to know how to make beef and brocoli…thanks again! Super easy to follow and super easy to make. By the way…I love the tutorial, you don’t talk down to people; really refreshing.

  79. 5 stars
    Quick, easy and delicious! I used filet mignon because that’s what I had in fridge, sliced rectangles – sooo good, only cooked a couple minutes. Added sauteed onions and pre-cooked broccoli made the night before (we prefer softer broccoli), and hubby likes heat so next time I’ll add red pepper flakes, but honestly I’m glad I ran out of my packaged Beef & Broccoli mix because it was so easy and so good! Will definitely make often. Next recipe of yours I’m trying is the Orange Chicken. :)

  80. 4 stars
    Nice simple recipe to follow, I tweaked mines a bit instead of slicing the onions thinly I cut them kinda into 2” pieces, to mirror the consistency of the broccoli and beef. I toasted sesame seeds 375 degrees in oven and added to sauce mixture. Fried some noodles crispy as a topper

  81. 5 stars
    I’ve made this recipe twice now for my family of 6. I double it so everyone gets a hearty portion and leftovers. Even my super picky 7 year old took a few bites and gave it a thumbs up. This recipe is going into our regular rotation.

  82. This was such an easy recipe to follow & it was a hit with both my 4 & 6 year olds. It’s now on our menu at least once/month. We added carrots but next time will add mushrooms & red peppers, too!
    Thank you for a great week night meal!!

  83. 5 stars
    I found this recipe and since then is a family favorite ,is like my 10 time making it.Well 11 because I’m doing it right now.Thank you

      1. I made this and it came out tasting like too much salt. What did I do wrong?

  84. 5 stars
    Love it!!!! Third time making it. I had carrots and use a little sesame seed oil and red peppers and a few other things I guess but it is a awesome base!!

  85. 5 stars
    Beef broccoli just like the Chinese food restaurant and it was easy…

  86. 5 stars
    Fabulous!! My hubby who does not like change asked how soon I could make it again. Thanks for sharing recipe! I added mushrooms and water chestnuts.

  87. 5 stars
    I made this recipe last week. This was WAY better than takeout. I never write reviews for recipes I found from websites, but this was simple & spectacular. My boyfriend & I ate this so quick, we didn’t even speak during dinner! Super simple, flavorful & last us 2 days. Thank you.

    PS: Can I freeze prior to cooking? How long do you think it’d last? I would make broccoli fresh. Thank you!

    1. So glad you enjoyed the recipe, Mindy! I haven’t tried freezing it prior to cooking so I can’t say with certainty what the consistency would be. Do you mean freeze the sauce separately?

  88. 5 stars
    My first time making and it tastes delicious! My husband ask for seconds! It tastes so fresh too!

  89. 5 stars
    Great start for my recipe. I added carrots, red bell pepper, and cremini mushrooms and it turned out great.

  90. 5 stars
    I love this dish. I like spicy, I added some crushed red pepper flakes and green onions. My new go to meal.

  91. 5 stars
    I LOVE this recipe! It’s one of my favorite, go to dinners. Has anyone adapted this or tried it as is in the instant pot?

  92. I’m making it for lunch today. I googled for beef recipes and came across your page. Opted for green capsicum instead of broccoli. The aroma itself tells you it’s a delicious recipe! Thank you

    1. 5 stars
      I’ve made this recipe a half dozen times since I found it maybe a year ago and I’m making it again tonight. My kids LOVE it. I stretch how far it goes by serving it over some basmati rice but you could totally indulge and eat it by itself!

  93. 5 stars
    This dish is better than any beef and broccoli I’ve ever ordered/purchased from any restaurant/takeout. Absolutely delicious. Planning on making it this week again

  94. 5 stars
    Holy smokes!! We just finished eating this, and it is SO-O-O yummy!! It was a breeze to make, so this is now a definite addition to our dinner list for at home. It tastes better than takeout!!

  95. I just made a plant based version. I used Farm Boy Beef-Less Tenders, and switched out coloured peppers for brocolli and maple syrup instead of brown sugar.
    (These are what I had on hand)

  96. Awesome beef broccoli. I just made for lunch in the recipe I used 1 TB of brown sugar and add 1 1/2 T of Splenda
    Thank for this delicious recipe, it’s my go to when I’m too lazy to go get take out lol
    Do you have a recipe for orange chicken

  97. 5 stars
    Just finished making this and am eating it as I type. It is SO DELICIOUS, and ridiculously easy! The blanching of the broccoli was an excellent idea; I did make two minor changes– 1) I used temari for the soy sauce (temari is the original soy sauce, made entirely of soy; most non-temari is made with added wheat or barley to speed up fermentation, but temari (not a brand-name, just a classification) is pure soy and completely gluten-free if that matters to you. It’s also slightly less salty) and 2) I cooked the onions for a bit before adding the broccoli– can’t stand crunchy onions, it’s a personal thing. The flank steak was amazingly tender, and adding the cornstarch/water coating was new to me; interesting what a difference it made! Thank you for this, I’ll use it many times over.

  98. FYI – at the top of the recipe there is are buttons if you’d like to double or triple the recipe. Be aware that it will automatically adjust the ingredients on the list but not in the directions.

    1. Just finished making it and starting to eat. Delicious! I did not have low sodium soy sauce so I used regular… and I can see why you use low sodium! Too salty, don’t do like I did. Delicious anyway.

      1. Thanks for your note, Glenda – low-sodium soy sauce is essential. I’m so glad you enjoyed the recipe! :)

  99. 5 stars
    I have made this recipe MANY times! It is one of my family’s favorite meals! Works great with venison as well.

  100. I work for a residential facility for elderlies and the ladies live this so much, i served it with white rice and shrimp tempura and breaded eggplant. It was a great hit!!! Thank you.

    1. I’m thrilled you enjoyed the recipe, Dolores! And thank you so much for taking the time to leave a comment!

  101. 5 stars
    Made this for dinner tonight. It was really easy and delicious. This will definitely become a regular meal at my house.

  102. 5 stars
    Very easy & tasteful. I used venison instead of beef and arrow root in place of corn starch. Both worked perfectly. It was a tad sweet for me as I dont use sugar at all.

    My finicky husband even enjoyed it!

  103. 5 stars
    yes i made this dish it was easy and delicious. i had it with stir-fry noodles. my kids and i enjoyed this meal. thank you

  104. 5 stars
    Just finished a bowl of this with basmati rice. It was an easy recipe, and I had just about everything on hand, with the exception of brown sugar. I substituted about the same amount of teriyaki sauce and a half-handful of regular sugar. I didn’t have the ginger and forgot the onion, but this was the best non-takeout beef and brocolli I’ve cooked!

    I’ll add that I brined my top sirloin beforehand because I knew I wanted it tender, and that was water, sugar, kosher salt and sambal chili paste. I just like how brining the thinly-sliced meat makes it more tender.

  105. I have not made this mouthwatering recipe yet. I am a diabetic and I cannot use soy sauce plus I have gouty arthritis which salt is a no-no. Can you reccommend a substitute for soy sauce. Thank You.

    1. Hi Candice! I’m not a nutritionist so I recommend doing your own research to find a substitute that is both diabetic friendly and low in sodium.

  106. 5 stars
    Excellent! I add a little crushed red pepper flake to the soy sauce mixture, but other than that it is exactly as written and always turns out perfect.

  107. 4 stars
    Really tasty and easy to make. Straight forward directions; Thank you. I will definately be adding this to the rotation!

  108. 4 stars
    Very good flavor. I used leftover ribeye steak and it was delicious. I did not add water to the corn starch and bee but rather put the beef and corn starch in a bag and coated with a few shakes. Added a little more water at the end. Came out great.

  109. 5 stars
    This recipe ruined restaurant beef & broccoli for us, it’s THAT good! It’s so easy to throw together for a week night meal. I typically cook it with frozen broccoli florets and it still tastes great. I tinkered with it a bit by only using 1/3 cup la choy soy sauce and 2 tbsp brown sugar, and I add 1/2 tsp red pepper flakes. Fantastic!

      1. Hi Brooke! My number 1 tip for using frozen veggies in stir-fry is to ensure you account for the extra water they release if you don’t thaw them ahead of time. As the frozen veggies cook, they’ll release water, and as long as your pan is not covered and you’re using medium-high heat, that water should evaporate quickly.

  110. 5 stars
    We are munching on the Easy Beef and Broccoli right now.
    Only complaint is from wifey, who thinks it is too hot ;-)

    It is definitely a keeper this recipe

  111. 3 stars
    This is a good basic beginner beef & broccoli recipe – Liked it sauce was a bit too salty for us so on my second attempt at the recipe I reduced the soya sauce to 1/4 cup & added beef stock unsalted. Was much better. You might consider adding a few drops to 1/2 tsp of sesame seed oil i found it gave the whole dish a bit more in depth flavour. Work well for GF folks –

      1. No I used low sodium on my you first try & Tamara sauce on the second try to keep it GF. Even at that it was too salty. Perhaps we are now sensitive to salt in our diet. Other than that the basic recipe was good, I would encourage folks to add the sesame oil to round out the flavour. Make sure you serve this with a good quality brown rice for extra nutrition.

  112. 5 stars
    I know it’s good when I start going around bragging about it.
    Even more so when my wife loves it right then and there I really appreciate that recipe.

    1. 3 stars
      I’ve tried several different beef broccoli stir fry recipes, and this one is definitely the tastiest and simplest to prepare. But, in what universe does this take only 10 minutes to prepare? For crying out loud, it takes a majority of the 10 minutes just to peel and mince the garlic and peel and grate the ginger. Forget about peeling and slicing the onion, chopping and washing the broccoli, and preparing the meat and sauce. Maybe if you’re Bobby Flay you can prepare this in 10 minutes, but the average person, if they’re being honest with themselves, cannot. Now, lots of recipes grossly understate the realistic preparation time, I just felt like calling out this one. I give this recipe 5 stars for taste, and 1 star for fantastically misleading the consumer on preparation time.

  113. 5 stars
    My family loves this recipe. We tried it with a dark soya sauce, and I don’t recommend.. Came out almost black!

  114. 5 stars
    I made this tonight for my husband’s birthday dinner. I’ve never made beef and broccoli before but I am so glad I found this recipe. I followed the recipe exactly (except I had to use a little more oil because of the type of pan I had available). It was a huge hit. I made a double batch, I look forward to having some for lunch tomorrow.

  115. 5 stars
    Absolutely delicious recipe! Thanks so much! I doubled the sauce and added 2 more tablespoons of brown sugar, the juice of one orange , and about 2-3tablespoons of honey it was perfect ! Also I was in a serious crunch so I used 90sec jasmine rice and steam in a bag broccoli and everything turned out better than the restaurant ❤️

  116. 4 stars
    I didn’t pay attention and used regular soy sauce and the result was terrible. I couldn’t eat the broccoli because it absorved too much salt. To help, I made some rice without salt and I could eat the meat with it just fine, but it wasn’t a pleasant experience.

    I’m giving it four stars because I didn’t like the texture when I put the meat with cornstarch in the pan. It was disgusting, really. Maybe it wasn’t even necessary.

  117. 5 stars
    I love how easy this meal is to track (and low sugar is a bonus) and is still so delicious! I can’t believe how quick and easy it is to make! Thank you! This is my new go to sauce recipe!

  118. I made this, used shaved beef from Kroger thinking it would work. It didn’t. Good flavor, terrible texture and consistency.

  119. 5 stars
    We always buy our Chinese food. Tonight I tried your recipe. My husband and 19 yr old grandson had multiple servings and said it was better than take out.
    It took less time than I thought and was so easy to do. Thank you for sharing.

  120. 5 stars
    I had sirloin steak on hand so I thinly sliced that instead of flank and it was perfect. I added some carrots for extra crunch. This recipe is truly better than takeout. It’s now a house favorite and I’ll have to keep it on rotation!

  121. 5 stars
    Omg this recipe was sooo easy to make and it was really good too. I made it and there was no left overs. I even doubled the recipe for a house of 5 people. This is a recipe I will be using every time! Ty so much for the tips too.

  122. 4 stars
    Just did this on the Blackstone and it was very good. I did use regular soy sauce and would definitely use low sodium. Also will probably add a little more ginger and some red pepper flakes or something else for a little spice. Whole family liked it, thank you for the recipe.

      1. 4 stars
        Definitely as good as or better than takeout! And healthy besides! Who da’ thought?? Thank you!

  123. 4 stars
    This recipe is great. I have found that it has very little sauce, so if you like sauce to put on the rice as well I’ve found it better to to double (or triple) the sauce.

  124. 5 stars
    Overall it was delicious. Not something I’d eat often, but definitely a nice meal to make if I’m craving Chinese food. I didn’t use low-sodium soy sauce, but will definitely opt for low-sodium next time. The soy sauce I used made the dish very salty but with white rice it helped tone it down. Thank you for the recipe!

  125. 4 stars
    This is a quick and easy recipe. I used a sliced precooked pot roast that I bought at Costco instead of flank steak. Coated the meat as directed. Quickly cooked for 3 minutes on medium heat as to not dry out the meat. Followed the remaining directions.