Easy Beef and Broccoli
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The BEST beef and broccoli made in 15 min start to finish. Quicker, cheaper, healthier and tastier than take-out!!!
Featured Comment
I made this dish for dinner last night and my husband commented that the flavors are spot on! This makes plenty of sauce and so after we had eaten, he prepared more meat & broccoli and added it to the leftover sauce to take for lunch today. Thanks for a new favorite go-to recipe. It really was quick and easy!
reasons to make easy beef and broccoli
- Takeout favorite. Say goodbye to long delivery wait times and cold takeout. Everyone’s favorited homemade beef and broccoli tastes so much better than takeout, using fresh and better quality ingredients all around.
- Weeknight superhero. This is truly the easiest beef and broccoli recipe of all time. The slow cooker version is great too, perfect for when you work an 8 hr day, but this is on your dinner table in less than 30 minutes start to finish. But don’t be fooled by the easiness of the recipe – it’s packed with so much flavor and melt-in-your-mouth tender beef.
- Freezer-friendly. Who doesn’t love a good freezer meal? Beef and broccoli will keep in the freezer for up to 2 months! Save the leftovers for a rainy day, perfect for those super hectic weeknights (or lazy weekends) between soccer practice and helping with geometry homework.
how to make the easiest beef and broccoli
- Make the sauce, whisking everything together
- Sear and cook the steak, working quickly not to overcook the meat
- Stir in the broccoli + sauce at the very end until the broccoli is cooked through with saucy goodness
- Serve over rice and serve
tips and tricks for success
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear of the steak.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Slice against the grain. This will shorten muscle fibers, leaving you with more tender (less chewy) pieces of meat.
- Add the broccoli at the very end. To avoid soft, mushy broccoli, stir in the broccoli during the end of cooking time to maintain its crisp-tender texture. Bigger-sized broccoli florets will take longer to cook through.
- Serve with your favorite grain. White rice, brown rice, quinoa or farro are all great options. Want cauliflower fried rice? We have a recipe for that here.
- Freeze as needed. Beef and broccoli is freezer-friendly! Label, date and freeze up to 2 months.
pro tip
Add more veggies.
This easy beef and broccoli recipe is very flexible and forgiving. Add in carrots, bell peppers, spinach, cabbage, snow peas or baby corn along with the broccoli during the last few minutes of cook time for a more heartier, well-rounded meal.
what to serve with easy beef and broccoli
Tools For This Recipe
Large cast iron skillet
Easy Beef and Broccoli: Frequently Asked Questions
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is beef and broccoli freezer-friendly?
Yes! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Can I make beef and broccoli in the slow cooker?
Yes! We have a recipe for that here.
Easy Beef and Broccoli
The BEST beef and broccoli made in 15 min start to finish. Quicker, cheaper, healthier and tastier than take-out!!!
Ingredients
- ⅔ cup reduced sodium soy sauce
- ½ cup chicken stock
- ¼ 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
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
Equipment
Instructions
- 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 cast iron 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.
Video
Did you make this recipe?
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I have made lots of recipes from this site and every one of them are Damn Delicious! When I announced my intention to make this one hubby said don’t make the sauce – he would use jarred honey garlic?? I made him try the original recipe first; turns out he ate the whole pot. No leftovers tonite! Thanks for another one to add to the regular rotation. Stay safe in Cali!
This recipe was indeed easy and quick (although it took longer than 15 min). I had to add cornstarch (mixed w cold water then added some cooking juices) because it was not thickening. The result was fantastic! My whole family loved it…which is, in itself, a major feat! Lol
Okay this recipe was delicious! I don’t like the texture of flank steak so I replaced with eye of round steak. I didn’t have low sodium soy sauce, so I used regular and holy cow! It was SALTY. Luckily I like salty food so it was fine but I would definitely emphasize the LOW SODIUM soy sauce. Otherwise it was perfect.
I tried this for the first time and loved it. Thanks for sharing this amazing recipe with us. Just replaced beef with chicken
This is the best recipe I’ve ever made. I did the following ingredients (see below) , thank you for such a beautiful recipe!!
Beef and broccoli Chinese dish
* 1/3 cup reduced sodium soy sauce
* 1/2 cup chicken stock
* 1/4 cup honey
* 2 tablespoons rice wine vinegar
* 2 tablespoons brown sugar
* 2 big cloves garlic or 3 little finely chopped
* 1 tablespoon cornstarch
* 1 teaspoon Sriracha
* 1 teaspoon ground ginger
* 1 pound steak, thinly sliced. I used 4 fillet steaks cut up into thin slices . We didn’t weigh the steak
* Broccoli (add how much you want)
* Onions (I did two small onions)
* Sesame oil
Directions:
* In a bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, cornstarch, Sriracha, ginger and set aside.
* Cook the onions in a frying pan with sesame oil then add the garlic and cook off. Then I put this in a bowl to one side.
* Cook the broccoli separately, then put to one side in the bowl of onion and garlic.
* Then had a bit of cornstarch to the steak (not in ingredient list) , just sprinkle some on . Pour a bit of the liquid you made in the first step into a frying pan, a dash of sesame oil and then fry the steak off. I left mine a bit red so it didn’t go tough.
* Then put it all together and just make sure everything is warmed up
* Serve with rice or noodles – we had with rice but I feel it would be better with noodles
We used low soy sauce because people complained on the recipe about it being to salty and halved their amount as suggested . But ours wasn’t too salty it was perf 🙂
Came our great! I was very happy, I happened to have tahini sauce instead of sesame oil and that worked great
This recipe is delicious and super easy!
Ok made this tonight had everything but fresh broccoli (used frozen added last 5 minutes of cooking) and sriracha which was no big deal for me. I omitted the water. After I sliced the beef I added 1/4 of sauce as a quick marinade (10 min) while I veggied it up. Adding sliced purple onion, carrots, celery, red peppers and mushrooms.
I sautéd all veggies first 5-7 minutes removed added beef in 3 batches I wanted it to brown not steam removed and added to veggies standing by. Poured sauce in pan to release all goodies stuck on bottom of pan then added frozen broccoli and all other goodies that were on standby. Cooked for 5 minutes poured over jasmine rice (spaghetti noodles for my 5 year old son) everyone ate it all. Great recipe!
Note: I agree it’s not 15 minutes. Start to finish including rice it took me 30. NOT A BIG DEAL! Also tons of people complaining about too thin. Cook it longer or add 1/8 cup cornstarch slurry it will thicken. Again. NOT A BIG DEAL!
Excellent! The best beef & beoccoli recipe I’ve ever tried.
Unbelievably delicious. Better than takeout!From start to finish about 20 minutes.
This was my first attempt at cooking something Chinese. I am so glad I came across the recipe. My family loves it and yours will too.
Fast, easy. I subs teriyaki sauce, 1/3 cup so as not to mess with honey, rice vinegar, brown sugar, sesame oil and cornstarch; and added the garlic, ginger, red pepper flakes. EVERYONE loved it. So, doing it again. Thanks you ever so much for the recipe!!!!
This was very easy and really tasty. We couldn’t get flank steak so I used striploin. I also added a red pepper I had sitting in the fridge, cut into long strips. My boyfriend and I loved it! We will definitely be making this again! Thanks so much for the easy recipe idea!!
Please don’t tell folks they can make this in 15 minutes. Unless unless you have a sue chef.
It takes time to find all the ingredients, chop up garlic, minced ginger, cut steak into slivers. Cut up broccoli.
Best I could do is probably 1/2 hour.
Otherwise, the dish was great
Quick simple and I already had most of the ingredients readily available at home! My entire family devoured it too with absolutely no leftovers!
It was delish! I didn’t have skirt steak so used stew meat, no sriracha, don’t care for it. Turned out yummy
This was my second time making this. The first time I omitted the flakes and it was FANTASTIC!
Today I kept the flakes and it was FANTASTIC! Everyone loved the extra kick this time and the receipe both times. This is a keeper
This is my go to meal!!! Made it for the 2nd time and delish. Took everyone advice and did 1/3 soy instead of the 2/3 in directions. Kids and everyone loves it.
SO in love with this flavor combination, looks like a great weekday dinner!
Well, I will be sure to read the comments first next time before choosing a recipe. This was WAY too salty.
The 1/4 cup of water is listed in the directions but not in the ingredients. When is it added? Is it added to the sauce as it is mixed or when?
Diane, please refer to step #1:
1. 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.
Amazing flavor, quick and easy