Name: Easy Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb beef (sirloin or flank steak), sliced thinly against the grain; 2 cups broccoli florets (Frozen florets will work in a pinch—thaw and drain first.); 3 cloves garlic, minced; 1/4 cup soy sauce (Use low-sodium if you’re watching salt.); 2 tablespoons brown sugar; 1 tablespoon cornstarch; 1 tablespoon sesame oil (Omit if necessary and finish with a drizzle of toasted sesame seeds instead.); 1 tablespoon vegetable oil (Use high-heat oil.); 1 teaspoon grated fresh ginger

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I grew up eating quick stir-fries, and this Easy Beef and Broccoli is the one I reach for when I want a fast, satisfying weeknight meal that still tastes restaurant-quality. Thin slices of sirloin or flank steak sear quickly, broccoli stays bright and crisp, and a simple soy-sesame sauce thickened with cornstarch ties everything together in under 20 minutes.

What makes this recipe special

This recipe shines because it balances speed and flavor. It’s a weeknight hero: minimal prep, pantry-friendly ingredients, and a sweet-savory sauce that kids and adults both love. The cornstarch gives a glossy, clingy sauce (no watery stir-fry here), and the sesame oil plus fresh ginger add depth without fuss.

“Quick, flavorful, and exactly what I want after a long day—tastes like takeout but better.” — home cook review

Whether you’re feeding picky eaters, meal-prepping for lunches, or craving a lighter takeout alternative, this dish checks the boxes. If you like swapping meals across the week, try pairing it with other quick mains like this balsamic chicken for variety: Balsamic Baked Chicken Breast.

Step-by-step overview

Before you start: this recipe is a quick sear, a fast stir-fry, and a quick saucing. Here’s the flow so you know what to expect:

Make the sauce by whisking soy sauce, brown sugar, cornstarch, sesame oil, and ginger.
Heat oil on high, then sear the thinly sliced beef until browned.
Add garlic and broccoli and stir-fry until the broccoli is bright and just tender.
Pour in the sauce and cook briefly until it thickens and coats everything.
Serve immediately over steamed rice.

What you’ll need

1 lb beef (sirloin or flank steak), sliced thinly against the grain (see note)
2 cups broccoli florets
3 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon vegetable oil (or other high-heat oil)
1 teaspoon grated fresh ginger

Ingredient notes and swaps:

Beef: flank or sirloin work best. For even faster prep, ask your butcher to slice it thin. You can use skirt steak or flat iron as alternatives.
Broccoli: frozen florets will work in a pinch—thaw and drain first.
Soy sauce: use low-sodium if you’re watching salt.
Sesame oil: adds nutty aroma; omit if necessary and finish with a drizzle of toasted sesame seeds instead.
For a heartier meal, toss in sliced bell pepper or mushrooms. If you want a pasta twist, this beef would also play well with a creamy bowtie pasta: Bowtie Pasta with Beef, Cream, Garlic, and Parmesan.

How to prepare it

Whisk the sauce: In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, and 1 teaspoon grated ginger. Stir until smooth.
Heat the pan: Place a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. Let it shimmer.
Sear the beef: Add the thinly sliced beef in a single layer (work in batches if needed). Cook undisturbed for 1–2 minutes to get a good sear, then stir and cook until mostly browned (about 2–3 minutes total).
Add aromatics and broccoli: Push the beef to the side, add the minced garlic, then the broccoli florets. Stir-fry for 3–4 minutes until broccoli is bright green and slightly tender but still crisp.
Finish with sauce: Pour the prepared sauce over the beef and broccoli. Stir constantly for 1–2 minutes as the sauce bubbles and thickens to a glossy glaze that coats everything.
Serve: Remove from heat and serve hot over steamed rice or your favorite grain.

Best ways to enjoy it

Classic: Serve over steamed jasmine or long-grain rice for a simple plate.
Low-carb: Swap rice for cauliflower rice or serve over sautéed greens.
Family-style: Spoon into a large bowl and garnish with sliced scallions and toasted sesame seeds.
For a dinner party: Plate on warm plates and finish with a drizzle of toasted sesame oil and a sprinkle of crushed red pepper.
Pair with a fresh cucumber salad or quick kimchi on the side for contrast.

How to store & freeze

Refrigerate: Cool leftovers quickly and store in an airtight container for up to 3–4 days.
Reheat: Gently reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave covered for 1–2 minutes, stirring halfway.
Freeze: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety tip: refrigerate within two hours of cooking and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Slice thin and across the grain: This makes the beef tender even with quick cooking.
High heat is your friend: A hot pan gives a quick sear and keeps broccoli crisp.
Don’t overcook broccoli: Aim for bright green and slightly crisp—carryover heat will continue to soften it.
Get the sauce right: Mix cornstarch thoroughly to avoid lumps. The sauce should go on slightly runny and thicken in the pan.
Make it ahead: Slice the beef and mix the sauce the night before to cut prep time in half. For more make-ahead meal ideas, try this easy casserole inspiration: Cheesy Turkey and Broccoli Casserole.

Creative twists

Spicy: Add 1 teaspoon chili paste or a pinch of red pepper flakes to the sauce.
Orange ginger: Replace half the soy with orange juice and add a bit of orange zest for a citrus lift.
Vegetarian: Swap beef for firm tofu or tempeh—press tofu well and pan-fry until golden.
Nutty crunch: Finish with roasted cashews or sliced almonds for texture.
Hoisin upgrade: Add 1 tablespoon hoisin for a richer, slightly sweeter sauce.

Your questions answered

Q: How long does this take from start to finish?
A: About 15–20 minutes if your ingredients are prepped. Slicing the beef thinly is the most time-consuming part.

Q: Can I use frozen broccoli?
A: Yes—thaw and drain first, and add a minute or two longer in the pan. Frozen broccoli releases more water, so cook a bit longer to evaporate excess moisture.

Q: What cut of beef is best?
A: Flank, skirt, sirloin, or flat iron are ideal. They’re lean enough to sear quickly and tender when sliced thinly against the grain.

Q: How do I thicken the sauce if it’s too thin?
A: Make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir into the simmering pan until thickened.

Q: Can I prep this ahead for meal prep lunches?
A: Yes—cook the full recipe, cool, and portion into containers with rice. Keep sauce mixed with the food to avoid sogginess; consume within 3–4 days.

Conclusion

If you want a dependable weeknight favorite, this recipe delivers fast, flavorful results—perfect for busy evenings or simple meal prep. For another quick takeout-style version, check out this highly-rated Quick Beef and Broccoli recipe: Quick Beef and Broccoli | 12 Tomatoes. For a slightly different spin with professional tips and timing, here’s another solid reference with helpful step photos: Easy Beef and Broccoli (20-Minute Recipe!).