Easy Beef and Broccoli Recipe is the perfect solution for busy weeknights when you crave something hearty, flavorful, and satisfying without spending hours in the kitchen. This classic Chinese-American stir-fry combines tender beef slices with vibrant broccoli florets, all coated in a savory, slightly sweet sauce. Ready in just 20 minutes, it’s ideal for home cooks looking to recreate their favorite takeout flavors with minimal effort and wholesome ingredients. Whether you’re a seasoned chef or a beginner, this dish will quickly become a family favorite that delivers bold taste and comforting texture.
Why You’ll Love This Easy Beef and Broccoli Recipe
This easy beef and broccoli recipe brings together the best of convenience and flavor. It uses simple pantry staples and lean cuts of beef that cook quickly, making it a go-to for last-minute dinners. The luscious sauce, infused with soy, sesame, and Chinese five spice, clings beautifully to the beef and broccoli. Plus, the dish is naturally high in protein and adaptable for various dietary needs. It’s the ultimate one-pan meal that’s both nutritious and comforting.
Ingredients
For the Sauce:
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry/cooking sake)
- 1/8 teaspoon Chinese five spice powder
- 1 teaspoon sesame oil (optional)
- 1/8 teaspoon black pepper
For the Stir Fry:
- 2 tablespoons cooking oil
- 12 oz (360g) beef fillet, flank, or rump steak
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 4 to 5 cups broccoli florets (approximately 1 head), pre-cooked
- 1 cup water
To Serve:
- Sesame seeds (optional, for garnish)
Step-by-Step: How to Make Easy Beef and Broccoli
- Prepare the Sauce: In a bowl, whisk together the cornstarch and water until smooth. Mix in the sugar, dark and light soy sauces, Shaoxing wine, Chinese five spice, sesame oil, and black pepper. Set aside.
- Marinate the Beef: Slice the beef thinly across the grain into 1/4-inch thick slices. Place the beef in a bowl and mix with 2 tablespoons of the sauce. Let it marinate briefly.
- Sear the Beef: Heat oil in a large skillet or wok over high heat. Once hot, add the marinated beef in a single layer and let it cook without stirring for 1 minute to get a good sear. Stir-fry for another 10 seconds.
- Add Aromatics: Toss in the garlic and ginger. Stir-fry for 30 seconds until fragrant and beef is just cooked through.
- Add Sauce and Broccoli: Pour the remaining sauce and 1 cup of water into the skillet. Stir to combine and bring to a simmer.
- Incorporate Broccoli: Add the pre-cooked broccoli florets, stir to coat them in the sauce, and simmer for 1 minute until the sauce thickens.
- Serve: Remove from heat and serve hot over rice or noodles. Garnish with sesame seeds if desired.
Helpful Tips
- Slice Against the Grain: Cutting beef against the grain makes it more tender.
- Use High Heat: Stir-frying over high heat ensures a good sear without overcooking.
- Pre-cook Broccoli: Blanching or steaming broccoli ahead of time keeps it vibrant and crisp-tender.
- Avoid Overcrowding: Cook in batches if needed to avoid steaming the meat.
- Sauce Thickness: Adjust cornstarch or water for desired sauce consistency.
Substitutions And Variations
- Beef Cuts: Try sirloin, ribeye, or scotch fillet for different textures.
- Vegetables: Substitute or add bell peppers, snap peas, or carrots.
- Gluten-Free: Use tamari instead of soy sauce.
- Low Sodium: Opt for low-sodium soy sauce or broth.
- No Alcohol: Replace cooking wine with low-sodium chicken broth.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until hot, adding a splash of water if needed to loosen the sauce. This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Per Serving (405g):
- Calories: 392
- Protein: 43.5g
- Carbohydrates: 16.7g
- Fat: 18.3g
- Saturated Fat: 3.8g
- Cholesterol: 89mg
- Sodium: 1101mg
- Potassium: 517mg
- Fiber: 4.1g
- Sugar: 4.1g
- Vitamin A: 950IU
- Vitamin C: 187.3mg
- Calcium: 100mg
- Iron: 3.1mg
Serving Suggestions
- Serve over steamed jasmine or brown rice for a classic pairing.
- Pair with garlic noodles or lo mein for a change.
- Add a side of spring rolls or dumplings for a complete Chinese takeout experience.
- Garnish with chopped scallions or a drizzle of chili oil for extra flavor.
Frequently Asked Questions About Easy Beef and Broccoli
Can I use frozen broccoli? Yes, just thaw and drain it well before adding it to the stir fry to avoid excess water.
What cut of beef is best for this recipe? Flank steak, rump steak, or sirloin work best because they cook quickly and remain tender when sliced thin.
Can I make this vegetarian? Absolutely. Substitute beef with tofu or tempeh, and use vegetable broth in place of meat-based ingredients.
Is the Chinese cooking wine necessary? It adds authentic flavor, but you can substitute with dry sherry, sake, or broth if avoiding alcohol.
How do I avoid overcooking the beef? Slice it thin and cook it quickly over high heat. Don’t overcrowd the pan.
Conclusion
Thank you for stopping by to explore this Easy Beef and Broccoli Recipe. It’s one of those dishes that brings comfort and joy with every bite, thanks to its tender beef, crisp broccoli, and deeply flavorful sauce. I personally love how effortlessly it comes together, making it perfect for busy days or whenever the craving for takeout hits. Whether you’re sharing it with family or enjoying leftovers the next day, this dish never disappoints. Happy cooking, and thank you for being a part of our food-loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Easy Beef and Broccoli Recipe
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
Description
Easy Beef and Broccoli Recipe made in 20 minutes with tender beef, crisp broccoli, and savory sauce. Perfect for a quick, flavorful dinner at home. Try it tonight!
Ingredients
Sauce:
2 tbsp cornstarch
1/4 cup water
1 tsp sugar
1 tbsp dark soy sauce
1 1/2 tbsp light soy sauce
1 tbsp Shaoxing wine
1/8 tsp Chinese five spice powder
1 tsp sesame oil (optional)
1/8 tsp black pepper
Stir Fry:
2 tbsp oil
12 oz beef flank, rump, or fillet, thinly sliced
1 garlic clove, minced
1 tsp fresh ginger, minced
4–5 cups cooked broccoli florets
1 cup water
To Serve:
Sesame seeds (optional)
Instructions
- Prepare the Sauce: In a bowl, whisk together the cornstarch and water until smooth. Mix in the sugar, dark and light soy sauces, Shaoxing wine, Chinese five spice, sesame oil, and black pepper. Set aside.
- Marinate the Beef: Slice the beef thinly across the grain into 1/4-inch thick slices. Place the beef in a bowl and mix with 2 tablespoons of the sauce. Let it marinate briefly.
- Sear the Beef: Heat oil in a large skillet or wok over high heat. Once hot, add the marinated beef in a single layer and let it cook without stirring for 1 minute to get a good sear. Stir-fry for another 10 seconds.
- Add Aromatics: Toss in the garlic and ginger. Stir-fry for 30 seconds until fragrant and beef is just cooked through.
- Add Sauce and Broccoli: Pour the remaining sauce and 1 cup of water into the skillet. Stir to combine and bring to a simmer.
- Incorporate Broccoli: Add the pre-cooked broccoli florets, stir to coat them in the sauce, and simmer for 1 minute until the sauce thickens.
- Serve: Remove from heat and serve hot over rice or noodles. Garnish with sesame seeds if desired.
Notes
Cut beef against the grain for tenderness.
Blanch or steam broccoli ahead for the best texture.
Replace Shaoxing wine with broth if avoiding alcohol.
Use tamari for a gluten-free version.
Don’t overcrowd the pan to maintain a good sear.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 405g
- Calories: 392
- Sugar: 4.1g
- Carbohydrates: 16.7g
- Protein: 43.5g