Easy Beef and Broccoli

The BEST and EASIEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out!

Easy Beef and Broccoli - The BEST beef and broccoli made in just 15 min. And yes, it's quicker, cheaper and healthier than take-out!

Ever since we moved to Hollywood, Jason and I have been ordering delivery several times a week. There are tons of fun restaurants we’re just dying to try out but once we get home, we’re just too tired to leave the house again. Plus, Butters makes it really difficult for us to leave.

Easy Beef and Broccoli - The BEST beef and broccoli made in just 15 min. And yes, it's quicker, cheaper and healthier than take-out!

Easy Beef and Broccoli - The BEST beef and broccoli made in just 15 min. And yes, it's quicker, cheaper and healthier than take-out!

But as convenient as delivery is, I just can’t keep waiting 60-90 mins for them to come! Plus, the food is always cold by the time it hits our table. So when I had a beef and broccoli craving the other day – a craving I have at least once a week – I just had to try Carrian’s easy version of this.

Easy Beef and Broccoli - The BEST beef and broccoli made in just 15 min. And yes, it's quicker, cheaper and healthier than take-out!

And yes, it really is the EASIEST beef and broccoli I have ever made! The slow cooker version of mine is great too, perfect for when you work an 8 hr day, but this – this is on your dinner table in 15 minutes, and this includes the prep time! But don’t be fooled by the easiness of the recipe – it’s just as flavorful and tasty, if not better, than take-out!

Easy Beef and Broccoli - The BEST beef and broccoli made in just 15 min. And yes, it's quicker, cheaper and healthier than take-out!

Easy Beef and Broccoli

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Yield 4 servings

Easy Beef and Broccoli

The BEST and EASIEST beef and broccoli made in 15 min from start to finish. And yes, it's quicker, cheaper and healthier than take-out!


  • 2/3 cup reduced sodium soy sauce
  • 1/2 cup chicken stock
  • 1/4 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha, or more, to taste
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 pound flank steak, thinly sliced across the grain
  • 1 head broccoli, cut into florets


  • In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
  • Serve immediately.


Adapted from Oh, Sweet Basil


Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 583.3 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 11.2g 56%
Trans Fat 0.8g
Cholesterol 81.3mg 27%
Sodium 1578mg 66%
Total Carbohydrate 39g 13%
Dietary Fiber 3.1g 12%
Sugars 27.1g
Protein 36.7g 73%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This is a great recipe for someone looking to bump up the level of iron in their blood. The beef is a good source of iron and the broccoli is a good source of vitamin C, which helps your body absorb the iron.

Here are some clues you might be low in iron: feeling unusually tired a lot, a foggy mind, ridges on your fingernails, and a pale complexion. If these symptoms sound familiar to you, get your doctor to check your iron – then go home and make this recipe!

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


      • Chungah says

        There is a PRINT button in the blue recipe box for you to print at your convenience. This function is compatible with browsers such as Google Chrome, Mozilla Firefox or Safari. It is not compatible with Internet Explorer.

          • says

            Rene – I use Internet Explorer, here is what I do to print a recipe: Select/highlight recipe text that you want to print. Select print (either via “File” then “Print”, or right click your mouse and select “Print”). When the Print box comes up, under “Page Range” select “Selection”, then “Print”. The recipe text you have selected/highlighted will then print.

          • Christine says

            I have the same problem. I copy and paste the recipe to Word. Cut the picture, or it will take forever to print! This way I always have a copy, in case I spill ingredients on the paper. Which, of course, never happens . . .

  1. Jessica says

    I often have a hard time trying to thinly slice flank steak since the steaks are usually pretty large. Do you have any tips or suggestions?

  2. Kimberly Johnson says

    I am anxious to try some of your Asian-inspired dishes, but I can’t seem to find rice wine vinegar anywhere! I have tried every large supermarket in our area… Does it have another name? Thanks!!

  3. marjorie hatch says

    Do you think I could do this with chicken instead of beef? I love these recipes, easy, good, not complicated, I actually cook more of your recipes than any other blogger I follow !!

  4. Christine says

    Chungah, I just want to thank you for all the incredible recipes. You are totally amazing! The recipes are quick, easy and taste wonderful. Keep ’em coming!

  5. estelle says

    hi that looks very delicious.
    Can you let me know if I use the normal soy sauce instead of reduced sodium one, do I still have to put 2/3 cup of it? I guess it should be too salty..

    Also pls let me know if I can skip the Sriracha sauce… thanks!

    • Chungah says

      Estelle, I recommend reducing the amount of soy sauce. You can start with 1/2 cup and go from there. And yes, the Sriracha can be omitted.

  6. says

    Made this for dinner last night – delicious!!!! Love the sauce, really kicked up with the Sriracha!! This will be my go to recipe for Beef and Broccoli from this day forward!!!

  7. Beth says

    Usually I never leave a comment one way or another. I just try recipes and save some and discard the others. But I have to tell you EVERY ONE of your recipes are DAMN DELICIOUS. The pictures are great, Your directions are easy to follow. You are truly gifted. Keep up the great job and my husband and I will keeping on eating from your library of recipes. .

  8. Jeanah says

    Made this tonight-awesome recipe as always! I get nervous with red meat because I don’t eat it that often but this was so easy. I even used bison (oddly, the grocery store had no beef flank steak) and it was delicious! Just the right amount of spice, sweetness and salty. Thanks and keep the awesome and easy recipes coming!

  9. Terri says

    I made this tonight and doubled it for more eaters. It was delicious but I would pass on that I only increased the liquid items by 50% and there was plenty off sauce. Better than take absolutely!!!!

  10. elissa chung says

    should i steam the broccoli before i add it to the pan? i’m afraid it won’t finish cooking without doing so. thx!

    • Chungah says

      There is no need to steam the broccoli beforehand. You can always increase cooking time to ensure that the broccoli is completely cooked through.

  11. Nancy says

    Made this tonight! Used Flat Iron Steak. Prepared the sauce, put the meat in the sauce until ready to cook. Then, cooked meat, added broccoli (used frozen baby florets) and the sauce. This is delicious! Made a side salad of baby spinach, chopped green apples and romaine with the magnificent balsamic vinaigrette recipe which was also a hit. But! The desert was awesome…Somoa donuts…OMyMy….A dinner/supper can’t get much better….

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

  12. Holly S. says

    You did it again! Knocked it out of the park! DDDDDDDDlish! I love you and your site! lol
    It made tons of sauce btw (and I am not complaining). I had 1.25 lb. flat iron steak, and a bag of chopped fresh broccoli. The only thing I would add is some peapods, we love them, and some eggrolls on the side. Love it love it love it. Don’t ever stop blogging, Chungah!

  13. Rachel says

    JUST made this!! total hit! I live with a 4 boys and they all raved about it. Definite winner. I made it with rice noodles and made it like a stir fry…was great! Thank for you the quick and easy recipe!!!

  14. Elizabeth says

    Recipe sounds tasty; I would also add red and orange peppers for colour and crunch, and baby corn for fun for my grandchildren.
    This is a great example of “cook once, serve twice”
    Thank you for the recipes, please keep them coming.

  15. Elyse says

    Made this for dinner tonight and although the flavor was awesome, I do have one complaint. The sauce did not thicken at all for me. It was super watery and looking back I actually forgot to even add the 1/4 cup of water to the sauce mixture. This might be a stupid question but would the water have helped to thicken things up? All I can think is that adding that would have only made the sauce that much thinner! But again, loved the flavor!

    • Chungah says

      The cornstarch is actually your thickening agent. Did you use it as directed in the recipe? You can also add in more cornstarch as needed (mixed with water) to thicken it up to your desire preferences.

  16. says

    I cannot even begin to say how much I love this recipe. I make it at least once a week now. My boyfriend and I LOVE it – especially with seaweed salad.

  17. nelsis says

    Hi I’m planning on making this recipe tomorrow but I couldn’t find rice wine vinegar only rice vinegar. I was wondering if I can use that instead?

  18. Melville says

    Oh, this was so good! I couldn’t find my usual recipe and this one came up first on google. Totally pinning this one as my new recipe. The kids liked it and I did too. Great mix of flavors and I had everything I needed on hand already. Definitely will try more of your recipes. Thanks for the winner-dinner!

  19. Michelle says

    I was googling beef and broccoli recipes and your site popped up. All I can say is – Wow!! This recipe was super easy (that says a lot coming from a non-cook) and delicious!! This beats restaurant take out any day. Can’t wait to try your other recipes!!

    • Chungah says

      The recipe calls for ground ginger, but you can easily substitute fresh ginger. But please note the ratio for dry to fresh spices is 1:3.

  20. Monique Steele says

    This was very good, my family loved the recipe! I substituted Tofu for myself and used flank steak for the guys. A huge hit! Thank you!!!

    • Chungah says

      Karina, you can certainly try substituting sugar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

      • John says

        Karina, I have been using organic Agave syrup as a sub. for honey in cooking. You might want to try it. It costs less and pours or measures out much easier. Honey, when I buy it, is reserved for final applications where the unique flavor can be enjoyed; that delicate flavor is lost in most cooking applications.

  21. says


    I absolutely loved this recipe and I just realized that it is the 3rd recipe from you that I have made in the last couple of months! We love your Garlic Parm Knots and your Honey Brown Sugar Chicken too! I will be sharing your recipe on my blog this week so others can enjoy it too! Thank you so much for sharing!


    • Chungah says

      You can certainly try substituting something else for the chicken stock but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  22. Brady says

    Does your list of nutrition facts for this recipe include the white rice you serve it over in the photos?

  23. Edith says

    Hi, Could you tell me what kind of honey should I use? does it have to be an specific kind or just the regular I find at any supermarket? thanks!

  24. Mita says

    Just made this and it is delish ! The sauce turned out pretty dark, much darker than the picture though, I am thinking of adding less next time.
    Loving your blog so much and you are so sweet that you respond to your comments with helpful advise and tips. I cannot wait to try more recipes !

  25. Mia says

    I am TERRIBLE at cooking, and I made this recipe successfully! It was easy, cheap, and delicious, thank you so much!

  26. Ashley says

    Wow. Just made for dinner with my husband. It…was…AMAZING. I Doubled the recipe and still had no leftovers.

  27. Ange says

    Hi! Seeing that there is sriracha and red pepper flakes, is this dish spicy at all or does it just contribute to the flavor? I have very young kids who don’t like spicy food so I don’t wanna ruin the whole batch! Thanks :)

  28. Jennifer says

    I tried this out this evening and–wow–delicious. My kids, who are very picky eaters, loved it too. This recipe is going in our dinner rotation. I definitely recommend it. Yum!

  29. Rachel says

    This was really good, although I’ll need to use more cornstarch next time. Does anyone have any ideas of reheating this so I can add more broccoli? My one head of broccoli only gave me a few pitiful florets. :)

    • Chungah says

      Rachel, if you have enough sauce, you can steam some fresh broccoli and throw it right into your leftovers.

  30. says

    This looks delicious. So pleased to find I can make my favorite take out meal in a crock pot. Haven’t been able to find the Rice Wine Vinegar at the grocery store, so I will buy it online. Does the listed calorie count include the rice or is that for the Beef and Broccoli only? Thank you!

  31. Anne says

    Oh my, this is SO good! When we eat Chinese out, it’s hubby’s favorite dish, so we were excited to try this at home – and without anything prepackaged. We all loved it and wished we would have doubled the recipe! I didn’t have sesame oil and store was out, so I used grapeseed oil and luckily it didn’t seem to make a difference. I also can’t do the hot stuff at night, so left out the red peppers and Sriracha. A really quick and easy dinner to pull together and tastes fabulous!

  32. Kayla says

    Me and my husband just made this using your recipe and I have to say it is better than any beef and broccoli takeout I’ve ever had! Thank you for sharing this!

    • Chungah says

      Anna, this is very difficult for me to answer as I am not in the kitchen with you. Did you follow the recipe exactly as written without any substitutions?

        • Chungah says

          I’m not entirely sure – using 1 TBS cornstarch should have been more than sufficient to have the sauce thicken, but you can always add more cornstarch as needed (1 tsp at a time) until the desired consistency is reached.

  33. Taryn says

    I made this tonight for dinner and I gotta say, I will not be ordering takeout anymore!! This will absolutely delicious and made a good amount of food! Big thumbs up for me, and I will be adding this to my weekly rotation!

  34. Barbara says

    I made this last night and found out one very important thing. DO NOT use regular soy sauce. I didn’t have low sodium and used regular – it was way to salty. However, the recipe is still excellent. I also had to much liquid and did not add the water. I think next time I will keep everything the same except use 1/3 cup low sodium soy sauce. Mine didn’t thicken either but it didn’t bother me. The recipe is a keeper. Thank you

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