This Beef and Broccoli Recipe brings all the flavors of your favorite takeout right to your kitchen with tender beef, crisp broccoli, and a rich, savory sauce. It is quick to make, budget-friendly, and perfect for busy nights.
Holly’s Recipe Highlights: Beef and Broccoli
Flavor: Savory, slightly sweet, and garlicky with tender beef, crisp broccoli, and a rich umami sauce with a little heat.
Why Make It: Made with simple ingredients, minimal dishes, and plenty of flavor for an easy weeknight dinner.
Serving Suggestions: Serve over oven-baked rice or noodles to catch every bit of sauce.
Total Time: 30 Mins Servings: 4 Cooking Method: Skillet
Ingredient Notes
- Steak: Flank steak or sirloin is my go-to here, just be sure to slice it thinly against the grain so every bite stays tender and easy to chew. Flat iron or skirt steak works just as well. If you pop the beef in the freezer for a bit first, you’ll get those nice, clean slices every time.
- Broccoli: Fresh is always best for that perfect crisp-tender bite, but thawed frozen broccoli will still do the trick when you’re in a pinch.
- Sauce: The sauce is a rich blend of brown sugar with garlic, ginger, soy, and a touch of sesame oil for that classic savory flavor. A little cornstarch thickens it up.
- Variations: Feel free to toss in sliced bell peppers, mushrooms, snap peas, or onions if you want to load up on extra veggies. You can also swap the broccoli for broccolini for a slightly more tender bite, or use chicken or pork if that’s what you’ve got on hand. And if you’re cooking for little ones, just skip the chili flakes for a milder, kid-friendly version.
Save it for Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts until heated through.
Takeout at Home
Did you enjoy this Beef and Broccoli Recipe? Leave a comment and rating below.
-
Slice the steak very thinly across the grain.
-
For the sauce, in a small bowl, whisk together water, soy sauce, brown sugar, cornstarch, sesame oil, and chili flakes. Set aside.
-
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add half of the beef and cook until browned on both sides. Transfer to a plate and repeat with remaining beef.
-
Add the broccoli and cook for 3 to 4 minutes, stirring frequently, until it turns bright green.
-
Stir in the garlic, ginger, and the white parts of the green onions. Cook until fragrant, about 1 minute.
-
Whisk the sauce again and pour it into the skillet and stir well. Bring to a simmer and cook until slightly thickened and the broccoli is tender, about 3 to 4 minutes.
-
Return the beef and any juices to the skillet. Stir until the beef and broccoli are evenly coated and heated through.
-
Garnish with the green parts of the onions and sesame seeds, if using, and serve hot over rice.
- For easier slicing, place the steak in the freezer for 20 minutes before slicing.
- Cut the broccoli into bite-sized florets so it cooks quickly and holds the sauce nicely. Add a splash of water to the pan if the broccoli needs a little help softening.
- Cook the beef in batches so it browns instead of steams.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.
Calories: 356 | Carbohydrates: 27g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1562mg | Potassium: 484mg | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 2.5mg | Calcium: 54mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This recipe has been updated for improved consistency and results on May 22, 2026.
