This easy Beef and Broccoli recipe is made on the stovetop and is done in under 25 minutes. Your family will love this simple and easy recipe.
I don’t know if I can think about broccoli at all – for the rest of time – without remembering the time I convinced my daughter (age two at the time) to think of her broccoli as zebras running for their lives from a lion.
She was the lion.
She literally started growling at her broccoli and devoured every last piece.
Now she eats broccoli without morphing into a predator. And she absolutely loves this Beef and Broccoli Stir Fry.
This easy skillet dinner is going to become a huge win in your house, too. My favorite part about it is that it is done in just under 25 minutes. That’s faster than going to get takeout! It will make you feel like no matter how busy your life is, you can create a warm home-cooked meal for the family.
I have made this a couple or more times. It’s easy & quick to prepare. I like this for a quick meal. It will be my go to recipe.
Ingredients
- Steak: Flank steak or sirloin are great options for this recipe — they’re flavorful, tender, and easy to slice thinly against the grain (which helps them cook quickly and stay tender).
- Broccoli: Fresh broccoli florets are best for this recipe since they hold their shape and color when cooked. You can use frozen broccoli in a pinch — just thaw it first and pat it dry to avoid adding extra water to the pan.
- Soy sauce: This is the base of your stir-fry sauce and brings that classic salty, umami flavor. I recommend using low-sodium soy sauce to better control the saltiness. If you don’t have low-sodium soy sauce on hand, use 1/3 cup soy sauce and the rest water to make 1/2 cup total liquid.
- Cornstarch: Thickens the sauce.
- Seasonings: A mix of garlic, freshly grated ginger, brown sugar and chili paste gives the dish its signature flavor. You can also add a dash of red pepper flakes for a little heat.
How to Make Beef and Broccoli
Cook the Beef
Heat the oil in the skillet and then add the thinly cut flat iron steak. Just stir it occasionally and cook it until it is no longer pink, about two to three minutes.
Make the Sauce
I like to whisk together the sauce for this recipe while the beef is cooking. It cuts a little of the prep time on this recipe.
Cook the Broccoli
Remove the beef from the skillet. Add in the cut fresh broccoli florets. You may need to add a little more oil to the skillet if the broccoli starts to brown too quickly.
Combine Everything
After the broccoli is tender, about four minutes, add the beef back in and then add in the sauce. You are going to cook just until the sauce thickens up, about two to three minutes. I like to serve this over white rice with a garnish of sesame seeds and green onions.
Which Cut of Beef to Use for Beef and Broccoli Stir Fry
We are using flat iron steak because of how tender and well-marbled it is. This allows us to skip marinating it, cutting down on the time necessary for this recipe. This cut of meat is best when it is sliced into thin strips against the grain and cooked to medium.
If you are unable to find flat iron steak, sirloin steak would be a great replacement. As a last resort, you could also use skirt steak or flank steak. In that case, you will want to marinate the beef for at least six hours. Duplicate the sauce for this recipe and use that as a marinade. Remove the beef before cooking and discard the marinade.
A Note About Soy Sauce
Salt is that great ingredient that can pull an entire recipe together. But overdo it and you have something you can’t even eat. The same thing goes for soy sauce, the base of the beef and broccoli sauce. Because of that, you want to use a low-sodium soy sauce.
If that is not something you have on hand, no need to worry; just replace some of the regular soy sauce with water. Replace the 1/2 cup of low-sodium sauce with 1/3 cup regular soy sauce + 2 2/3 tablespoons water. In other words, fill up a 1 cup class measuring cup with soy sauce to the 1/3 mark and then fill it up to 1/2 cup mark with water.
Storing and Reheating Leftovers
Leftovers should be stored in an airtight container in the refrigerator for up to four days. I recommend keeping the beef and broccoli separate from any leftover rice. As with all recipes, use your best discretion when it comes to leftovers.
To reheat, take out the portion that you want to eat, and reheat on the stove top over low heat until warmed through. Alternatively, place in a microwave-safe container, covered, and heat on half power for two to four minutes.
What to Serve with Beef and Broccoli Stir Fry
Round out your meal with some of these great recipes:
If you like this easy beef and broccoli recipe, please leave me a comment and let me know!
Easy Beef and Broccoli
Ingredients
- 1 tablespoon olive oil
- 1 pound flat iron steak sliced thin, read here why we use flat iron. See note 1 (453.6 grams)
- 1/2 cup low-sodium soy sauce see note 2 (118.3 ml)
- 1/3 cup water
- 1 tablespoon cornstarch
- 1/2 teaspoon brown sugar
- 2 cloves garlic minced
- 1/2 tablespoon minced fresh ginger
- 1 – 2 teaspoons chili paste (we normally buy this) see note 3
- 1/4 teaspoon red pepper flakes optional
- 1 head of broccoli cut into florets approximately 4 cups
Instructions
- Heat oil in a large skillet over medium heat. Add the beef and cook until no longer pink, about 6 minutes. Remove it from the pan.1 tablespoon olive oil, 1 pound flat iron steak
- While the beef is cooking, whisk together the soy sauce, water, corn starch, brown sugar, ginger, garlic, chili paste, and red pepper flakes.1/2 cup low-sodium soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon brown sugar, 2 cloves garlic, 1/2 tablespoon minced fresh ginger, 1 – 2 teaspoons chili paste, 1/4 teaspoon red pepper flakes, 1/3 cup water
- Add the broccoli and sauté until tender, about 4 minutes. Add more oil as needed so the broccoli does not burn.1 head of broccoli cut into florets
- Return the meat to the pan, and stir in the sauce. Cook until the sauce has thickened, about three minutes. Serve with rice or cauliflower rice for a low carb option.
Recipe Video
Notes
- If you are unable to find flat iron steak, sirloin steak would be a great replacement. As a last resort, you could also use skirt steak or flank steak.
- If you don’t have low sodium soy sauce on hand, use 1/3 cup soy sauce and the rest water to make 1/2 cup total liquid.
- If you like your dishes spicy, make sure to add two teaspoons of chili paste. Just 1 teaspoon will give it just a small, nice little kick.
- Please note that the nutritional information does not include the rice.
LuAnn says
Can this be made with chicken instead? If so, how much? Shredded? Chopped?! It does look super delicious and can’t wait me to try it. Thanks for sharing,.
Yes! Just be sure not to overcook the chicken. I would slice chicken breasts thin and sauté them just as you would the beef, but again, make sure not to cook them too long.
Deb says
I love that brand of chili paste as too and use it in many of my recipes but it hasn’t been available for a while. I’ve tried a few different ones and it’s just not the same. Have you found a good substitute for that chili paste? T
No! We’ve had the same problem. I’m on the hunt for a new brand to love.
Mona says
This dish sounds like one my family will enjoy for Chinese cuisine at home.
Would using a IP for this work? Thanks!
Yes! You can find that version here: Instant Pot Beef and Broccoli.
tamela says
carbs what is the serving size for diabetic?
One quarter of the final dish contains 12 grams of carbs. This does not include rice.
Vannor says
The easy beef and broccoli stir fry tastes so good. I’m sure I’ll be craving it again soon. I’ve never used a chili paste before, but I bought O’Food Gochujang Korean Red Pepper Paste. I have nothing to compare that brand to, but my stir fry was delicious. Thanks for an easy, no fuss, great tasting recipe!
I’m so glad that you liked it!
Suzannah says
Lisa, I don’t like broccoli when it’s cooked or steamed, only raw. Do you think celery or bell peppers would work well as a sustitute?
I think bell peppers would be really good in this.
Tim says
Very easy and very delicious!
I’m glad you liked it!
Penelope says
Hi
I am on a GLP1 medication, but the reciepes are Boring. What canI use as thickener instead of cornstarch?
You could theoretically leave it out. It doesn’t change the taste, it just thickens the sauce. I don’t have a great substitute. I did a little research and it looks like arrow root is a good option that doesn’t raise blood sugar.