Beef and Broccoli
I’ve been making this simple beef and broccoli for years when I want a fast, comforting weeknight meal that tastes like takeout but comes together in one skillet. Tender strips of flank steak seared at high heat, bright steamed broccoli, and a glossy soy-brown-sugar sauce served over rice — it’s an easy, crowd-pleasing dinner that hits savory, slightly sweet, and umami notes in every bite. If you want a reliable version that’s quick and adaptable, this is it — and you can also check out a few variations and slow-cooker ideas if you want to change pace (try this handy guide: easy beef and broccoli).
Why you’ll love this dish
Beef and broccoli is one of those dishes that feels special without demanding a lot of time or fancy ingredients. It’s perfect for busy weeknights, feeding picky eaters, or meal-prepping portions for lunches. Using flank steak keeps the beef flavorful and lean; a quick cornstarch-thickened sauce gives that glossy finish you expect from restaurant versions.
“Simple, fast, and exactly like the takeout I crave — but fresher.” — a regular weeknight fan
This recipe is budget-friendly when you slice the steak thinly and bulk it out with broccoli. If you’d like a longer, low-temperature approach instead, there are slow-cooker versions too, such as this crockpot beef and broccoli, which changes the texture and timing if you prefer set-and-forget cooking.
The cooking process explained
Before you cook, here’s what to expect. You’ll slice the flank steak thin across the grain, sear it quickly over high heat, then steam the broccoli in the same pan to capture any browned bits. A simple sauce of soy sauce, brown sugar, and cornstarch is whisked with a little water, poured in to thicken, and then the beef returns to coat in that glossy sauce. Total active stove time is roughly 10–15 minutes; hands-on prep (slicing and mixing) takes another 10 minutes.
If you’re short on time, precook the rice and cut the broccoli into small florets. For a richer flavor, marinate the beef briefly in a splash of soy and a pinch of baking soda (10–20 minutes) to tenderize — more on that in the Pro chef tips.
What you’ll need
- Flank steak — thinly sliced across the grain (about 1 lb). Sub: skirt steak or sirloin flap.
- Broccoli — 1 large head or 12–16 oz florets. Sub: broccolini or a broccoli–snap pea mix.
- Soy sauce — 3–4 tablespoons (use low-sodium if preferred).
- Brown sugar — 1–2 tablespoons (adjust sweetness).
- Corn starch — 1 tablespoon (for thickening; use arrowroot for paleo).
- Rice — cooked, for serving (jasmine, basmati, or brown rice).
- Neutral oil for high-heat searing (canola, vegetable, or avocado oil).
Notes: You can add garlic, ginger, or a splash of sesame oil for extra aroma. If you want gluten-free, swap in tamari for soy sauce.
Step-by-step instructions
- Slice the flank steak thinly across the grain. Pat dry so it browns well.
- Heat a skillet or wok over high heat. Add a tablespoon of oil and let it shimmer.
- Stir-fry the beef in a single layer until browned but not overcooked, about 1–2 minutes per side. Remove and set aside.
- In the same pan, add the broccoli and a splash (1–2 tablespoons) of water. Cover and steam for 2–3 minutes until bright green and just tender.
- In a small bowl, whisk together 3–4 tablespoons soy sauce, 1–2 tablespoons brown sugar, 1 tablespoon cornstarch, and 2–3 tablespoons water until smooth.
- Pour the sauce into the pan with the broccoli. Bring to a simmer to thicken, stirring to dissolve the cornstarch.
- Return the beef to the pan. Stir everything together to coat in the glossy sauce and heat through for 30–60 seconds.
- Serve immediately over cooked rice.
What to serve it with
- Classic: Steamed jasmine or basmati rice to soak up the sauce.
- For more texture: Serve with sesame seeds and thinly sliced scallions on top.
- Veg-forward sides: A simple cucumber salad, quick pickled carrots, or roasted shiitake mushrooms pair nicely.
- For a heartier meal: Add fried rice or steamed dumplings on the side. If you want another make-ahead option, this slow-cooker version gives different timing and is great when you want to prep earlier.
Plate by piling rice in the center, spooning beef and broccoli over it, and finishing with a sprinkle of toasted sesame seeds or chili flakes if you like heat.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep rice and stir-fry together or in separate containers for best texture.
- Freeze: Freeze cooked beef and broccoli in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave covered in 30–45 second bursts until warmed through. Avoid overcooking the beef — heat just until hot.
- Food safety: Cool leftovers quickly and refrigerate within two hours of cooking to prevent bacterial growth.
Pro chef tips
- Slice across the grain: This shortens muscle fibers and makes flank steak more tender. Freeze the steak for 20–30 minutes first for easier thin slicing.
- High heat for flavor: Searing over very high heat creates fond (browned bits) that add depth. Don’t crowd the pan — work in batches if needed.
- Cornstarch slurry: Mix cornstarch with cold water before adding to the hot pan to avoid lumps. Let it bubble for 30–60 seconds until glossy.
- Quick tenderize: For an even more tender result, toss the sliced beef with 1 teaspoon baking soda and rinse after 15 minutes, or marinate briefly in a little soy and rice wine.
- Keep broccoli bright: Steam covered for only a few minutes so it stays crisp-tender and vivid green.
Creative twists
- Spicy sesame: Add 1 tablespoon chili-garlic sauce and a drizzle of toasted sesame oil for heat and nuttiness.
- Ginger-garlic boost: Sauté 1 tablespoon minced ginger and 2 cloves garlic before adding broccoli to deepen flavor.
- Orange beef and broccoli: Replace part of the water with fresh orange juice and add zest for citrus notes.
- Vegetarian swap: Use tofu or seitan instead of beef and boost the sauce with mushroom powder for umami.
- Noodle bowl: Serve over udon or lo mein noodles instead of rice for a different texture and presentation.
- If you prefer a hands-off, slow approach, explore a crockpot recipe for tender, fall-apart beef: crockpot beef and broccoli.
Your questions answered
Q: How long does this take from start to finish?
A: Plan on about 20–30 minutes total: 10–15 minutes prep (slicing and sauce) and 10–15 minutes cooking, plus rice time if making fresh.
Q: Can I use a different cut of beef?
A: Yes. Skirt, sirloin flap, or thinly sliced top round work well. Aim for cuts you can slice thin across the grain. Marinating helps tougher cuts.
Q: Can I make this gluten-free?
A: Definitely — swap soy sauce for tamari or coconut aminos, and use arrowroot in place of cornstarch if needed.
Q: Why did my sauce get grainy or separate?
A: That usually happens if cornstarch wasn’t fully dissolved or the sauce wasn’t heated enough to activate the starch. Whisk cornstarch with cold water before adding and simmer briefly until glossy.
Q: Is it okay to cook everything together in one pan?
A: Yes. Searing the beef first and removing it preserves texture. Cooking broccoli next in the same pan captures flavor and reduces dishes.
Conclusion
If you want a reliable, fast weeknight favorite that tastes like takeout, this beef and broccoli hits the mark: quick sear, bright steamed greens, and a glossy, savory sauce. For visual step-by-step inspiration, see this excellent video-guided version at Beef and Broccoli (with VIDEO) – NatashasKitchen.com. If you’re aiming for a 30-minute dinner with slightly different timing and tips, this version is helpful: Beef and Broccoli (30 Minutes!) • Salt & Lavender.
Enjoy experimenting — and if you try a twist (spicy, citrus, or slow-cooker), come back and tweak the method to make it your go-to recipe.
Beef and Broccoli
Ingredients
Main Ingredients
- 1 lb Flank steak, thinly sliced across the grain Substitutes: skirt steak or sirloin flap
- 1 large head Broccoli Substitutes: broccolini or a broccoli-snap pea mix
- 3-4 tablespoons Soy sauce Use low-sodium if preferred
- 1-2 tablespoons Brown sugar Adjust sweetness to taste
- 1 tablespoon Cornstarch Use arrowroot for paleo
- 2-3 tablespoons Water For sauce mixing
- Cooked for serving Rice Options: jasmine, basmati, or brown rice
- 1 tablespoon Neutral oil For high-heat searing (canola, vegetable, or avocado oil)
Optional Additions
- Garlic For extra aroma
- Ginger For extra aroma
- Sesame oil For extra aroma
Instructions
Preparation
- Slice the flank steak thinly across the grain and pat dry.
- Prepare the cooking surface by heating a skillet or wok over high heat.
Cooking
- Add a tablespoon of oil to the pan and let it shimmer.
- Stir-fry the beef in a single layer until browned, about 1-2 minutes per side. Remove and set aside.
- Add broccoli and a splash (1-2 tablespoons) of water to the same pan. Cover and steam for 2-3 minutes until bright green and just tender.
- In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and water until smooth.
- Pour the sauce into the pan with the broccoli. Bring it to a simmer to thicken, stirring to dissolve the cornstarch.
- Return the beef to the pan and stir everything to coat in the glossy sauce, heating through for 30-60 seconds.
- Serve immediately over cooked rice.
