This Beef and Broccoli recipe delivers the satisfying flavors of Chinese takeout with less oil and sugar than many restaurant versions. It’s a quick, family-friendly stir-fry that highlights tender beef, crisp-tender broccoli, and a savory-slightly sweet sauce. You can serve it over white or brown rice, or for a lighter option, try cauliflower rice. The recipe is adapted to be a bit lighter while keeping bold, comforting flavors.
Beef and Broccoli Recipe
Beef and Broccoli is a classic Chinese-style stir-fry that’s perfect for weeknights. Cooking it at home lets you control the quality of the beef and keep the dish lighter by reducing oil and sugar. This version is quick to prepare and focuses on bright ginger and garlic, a savory low-sodium soy base, and toasted sesame oil for depth. Below you’ll find the ingredients, easy variations, step-by-step instructions, and tips for best results.
Why You Need To Make This Broccoli Beef!
If you’re craving takeout, this beef and broccoli stir-fry will definitely hit the spot. It’s fast to make, feeds a family, and stores well for leftovers. I like serving it over rice to soak up the sauce, or over cauliflower rice when I want to lower carbs. The recipe was adapted from a trusted cookbook and modified to cut back on sugar and oil without sacrificing flavor. Simple swaps—like low-sodium soy sauce and a controlled amount of sesame oil—help keep it lighter while still rich and delicious.
- Easy to make
- Quick cook time
- Family-friendly and adaptable
If you make this recipe, feel free to share photos—it’s a great dish to show off.
What You’ll Need
Below are the ingredients for this easy Beef and Broccoli stir-fry. Exact measurements are listed in the Ingredients section that follows.
- Flank steak, thinly sliced (or flat iron/sirloin)
- Ground white pepper
- Low-sodium soy sauce or gluten-free tamari
- Water or beef broth to loosen the sauce
- Brown sugar to balance savory flavors
- Fresh garlic and grated ginger
- Cornstarch (optional, for thickening)
- Sesame oil for toasty flavor
- Yellow onion, sliced
- Broccoli florets, blanched
- Cauliflower rice or white/brown rice for serving (optional)
- Toasted sesame seeds and sliced scallions for garnish
Beef and Broccoli Variations
- Use flat iron or sirloin in place of flank steak.
- Swap beef for chicken, or use extra-firm tofu for a vegetarian version.
- Add extra vegetables such as carrots, snow peas, or mushrooms.
- Serve over brown rice, white rice, or cauliflower rice depending on your preferences.
- For heat, add red pepper flakes or a splash of chili oil.
Ingredients (Serves 4)
- 1 pound flank steak, cut into thin strips
- 1/2 teaspoon ground white pepper
- 1/3 cup low-sodium soy sauce or gluten-free tamari
- 1/3 cup water (or beef broth)
- 1 tablespoon brown sugar
- 5 cloves garlic, minced
- 1 one-inch piece fresh ginger, peeled and grated
- 1 tablespoon cornstarch (optional)
- 1 tablespoon sesame oil, divided
- 1/2 yellow onion, sliced
- 1 large head broccoli, cut into florets and blanched
- Cauliflower rice or white rice, for serving (optional)
- 1 tablespoon toasted sesame seeds, for garnish
- 3 scallions, sliced on the bias, for garnish
How To Make Beef and Broccoli (Step-by-Step)
- Season the beef strips with ground white pepper and set aside.
- In a small bowl, whisk together soy sauce, water (or broth), brown sugar, minced garlic, grated ginger, and cornstarch if using. Set the sauce aside.
- Heat a large nonstick skillet or wok over high heat. Add 1/2 tablespoon sesame oil and heat until just smoking. Add the beef and stir-fry, tossing occasionally, until the meat is just about cooked through. Transfer the beef to a plate.
- Add the remaining 1/2 tablespoon sesame oil to the pan, then add the sliced onion. Cook, stirring, until the onion is softened and beginning to brown, about 6–8 minutes.
- Add the blanched and drained broccoli florets to the skillet and cook for 1 minute to combine flavors. Pour in the reserved sauce and stir to coat the vegetables.
- Return the beef to the skillet and continue cooking until the beef is cooked through and the sauce has reduced and thickened slightly, about 2–3 minutes more. Taste and adjust seasoning if needed.
- Serve immediately over rice or cauliflower rice. Sprinkle with toasted sesame seeds and sliced scallions.
Prep and Cook Time
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 30 minutes
- Yield: 4 servings (about 3/4 cup per serving)
What Cut of Meat Is Best?
Flank steak is commonly used for beef and broccoli because it’s flavorful, relatively affordable, and slices thinly for quick stir-frying. Flat iron or sirloin are also excellent alternatives if you prefer a different texture or cut.
How to Blanch Broccoli
Blanching cooks broccoli quickly while preserving bright color and a crisp-tender texture. Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 2–3 minutes until bright green and just tender. Drain immediately and plunge the florets into an ice bath (a bowl of ice water) to stop the cooking. Drain well before adding to the stir-fry so the sauce doesn’t dilute.
Nutrition (Approximate per serving)
- Calories: 315 kcal
- Protein: 32 g
- Carbohydrates: 24.5 g
- Fat: 12.5 g
- Fiber: 6 g
- Sugar: 10.5 g
- Sodium: approx. 696 mg (varies with soy sauce choice)
Tips and Final Notes
- Slice the beef thin across the grain to keep it tender.
- Pat the beef dry before searing—this helps develop a good sear.
- Adjust the brown sugar to taste if you prefer less sweetness.
- If you want a thicker sauce, add the cornstarch or simmer a little longer until it reduces to your desired consistency.
- Leftovers store well in an airtight container for 2–3 days and reheat quickly in a skillet.
More Stir-Fry Ideas
- Ground Beef and Broccoli
- Honey Garlic Shrimp
- Chicken and Zucchini Stir Fry
- Soba Noodle Veggie Stir Fry
- General Tso’s Chicken