Beef and Broccoli Recipe

Holly’s Recipe Highlights: Beef and Broccoli
Ingredient Notes
Save it for Later
Takeout at Home

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.

close up of Beef and Broccoli Recipe in pan

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

chili flakes , oil , water , brown sugar , cornstarch , ginger paste , sesame seeds , broccoli , sesame oil , green onions , soy sauce , garlic , flank steak with labels to make Beef and Broccoli Recipe

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.

Slice the Beef Thinly: This gives the most tender texture.
Freeze the Steak: Do this for about 20 minutes before cutting for easier slicing.
Do Not Crowd: Crowding the beef will cause it to steam instead of brown.
Re-Whisk the Sauce: Whisk it again right before adding, as the cornstarch settles quickly.
Add a Splash of Water: Add water and cover briefly if the broccoli needs help softening.
For More Sauce: Double the sauce and simmer until slightly thickened

plated Beef and Broccoli Recipe with pan full in the back

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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.

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

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This recipe has been updated for improved consistency and results on May 22, 2026.