Beef and Broccoli is a delicious recipe based on the popular Chinese-American dish, made with tender marinated beef and crisp-tender broccoli in a savory sauce. Forget about ordering take-out; this recipe is both flavorful and quick! Serve it with rice or noodles for a delicious main course any night of the week. I also have a Slow Cooker Beef and Broccoli dish you will want to try!

Skillet of Beef and Broccoli on a wooden table from overhead.

Ingredients & Substitutions

Beef: Look for flank steak. Flank steak is a tougher cut of meat that comes from the abdominal muscles of the cow. But, the marinade soaks into the meat well, tenderizing it. Be sure to cut it against the grain. You could also use a skirt steak or sirloin. Adjust cooking times accordingly if using a different kind of steak.

Marinade: The marinade is made with soy sauce, cornstarch, fresh ginger, garlic, and baking soda. It gives the beef flavor and helps it stay tender during cooking.

Ginger: Fresh ginger is used in the marinade and when cooking broccoli. If you don’t have fresh ginger, you could use 1/4 to 1/2 teaspoon of ground ginger for each teaspoon of fresh ginger the recipe calls for.

Sauce: The rich sauce is made with beef broth, soy sauce, light brown sugar, oyster sauce, and sesame oil.

Broccoli: Fresh broccoli florets are cooked in beef broth until softened. Then, it is stir-fried until it has a crispy outside, but soft inside. If using frozen broccoli, first, let it thaw, then drain.

Spoon resting in a pan of Beef and Broccoli.

How To Cut Flank Steak Against The Grain

Flank steak is known for being a tougher cut of meat, so it’s crucial to cut it against the grain. This technique shortens the muscle fibers, making the meat more tender and easier to chew. Here is how to slice a flank steak to ensure tenderness:

  1. Ensure that the flank steak is properly thawed if frozen and brought to room temperature before slicing. This helps with even cooking.
  2. Look for the direction of the muscle fibers, which will be visible on the surface of the meat. These fibers will be running in one direction.
  3. Slice the meat across the grain perpendicular to the muscle fibers, breaking them up and making the meat tender. To ensure even cooking, maintain a consistent angle and thickness.
Plates of Beef and Broccoli on a wooden table from overhead.

How To Serve Beef and Broccoli

Here is how to serve beef and broccoli for a complete and enjoyable meal:

  • Serve over steamed white rice (like jasmine or basmati) or brown rice.
  • Toss lo mein or rice noodles with beef and broccoli.
  • Serve with egg rolls, spring rolls, pot stickers, or cream cheese wontons.
  • Offer side dishes like fried rice (or my air fryer fried rice) or a light soup.
  • Sprinkle sesame seeds over the top.
  • Thinly slice green onions to add a pop of color and mild onion flavor.
  • For added heat (or a little spice), add red pepper flakes or chili flakes.
Plate of Beef and Broccoli on a wooden table.

Can I Add Other Vegetables?

Yes, you can add additional vegetables to beef and broccoli. Some common choices are bell peppers, snap peas, or carrots.

Storing & Reheating Beef and Broccoli

To store beef and broccoli, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat beef and broccoli on the stovetop over medium heat. Or, reheat in the microwave, stirring in between intervals. You can also freeze the beef and broccoli in a freezer-safe container for up to 2-3 months. Let it thaw in the refrigerator overnight before reheating.

Skillet of Beef and Broccoli on a wooden table from overhead.
5 from 2 votes

Beef and Broccoli

Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Beef and Broccoli is a delicious recipe based on the popular Chinese-American dish, made with tender marinated beef and crisp-tender broccoli in a savory sauce. You will forget about the take-out when you see how flavorful and quick this recipe is! Serve it over rice or noodles for a delicious main course any night of the week.


  • 1 pound flank steak, thinly sliced against the grain


  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced
  • ½ teaspoon baking soda


  • 1 cup (240 g) beef broth
  • 3 tablespoons soy sauce
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil

Beef and Broccoli

  • ¼ cup (54.5 g) vegetable oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced
  • ¼ cup (60 g) beef broth
  • 1 pound fresh broccoli, cut into medium florets
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • green onions, chopped for garnish
  • sesame seeds, for garnish



  • To a medium bowl, add steak, soy sauce, cornstarch, ginger, garlic, and baking soda. Stir to combine. Cover and place in the refrigerator to let the steak marinate for 30 minutes, up to 1 hour.


  • In a small bowl, combine beef broth, soy sauce, brown sugar, oyster sauce, and sesame oil. Set aside.

Beef and Broccoli

  • To a large non-stick skillet over medium-high heat, add oil. Once the oil is hot, add the marinated steak in an even layer. Depending on the size of the skillet, you may have to work in batches. Cook for 2-3 minutes per side, or until crispy. Transfer the cooked steak to a plate and tent to keep warm. Reserve 2-3 tablespoons of oil in the skillet, discarding the rest.
  • Reduce heat to medium. Add garlic and ginger. Cook for 1 minute. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the skillet.
  • Add the broccoli to the skillet and stir. Cook for 1-2 minutes. Then cover the skillet and continue cooking until the broccoli turns bright green.
  • Add the sauce to the skillet. Bring it to a boil.
  • In a small bowl, whisk together water and cornstarch. Add the mixture to the sauce, stirring continuously until slightly thickened, about 1-2 minutes.
  • Return the cooked steak to the skillet, stirring to coat it in the sauce. Cook until the steak is heated through for about 1-2 minutes.
  • Garnish with green onions and sesame seeds. Serve warm.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


Skip the takeout! This was amazing! The sauce was delicious and the steak and broccoli were perfectly cooked.


Wow, this was really good! And, once the steak is marinated, the recipe can be on the table quickly, which is always a bonus! Great flavor with tender beef!


This dish is so flavorful! The beef and broccoli are both tender and delicious, perfect for any night of the week!


Jut how I want it! Slightly crisp broccoli and tender beef in a delicious sauce. Comes together quite quickly, too, for a weeknight dinner!

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Reader Comments

  1. 5 stars
    I love beef & broccoli and this couldn’t have been easier to make. It was delicious, we’ll be having this dish often.

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