This post may contain affiliate links. Read my full disclosure policy.
This beef with broccoli recipe delivers all the savory, saucy flavor you love from takeout—and it’s easy enough to whip up any night of the week!
Beef and broccoli is one of those takeout favorites that’s surprisingly easy to make at home. It features tender steak, crisp broccoli, and a rich, savory brown sauce that comes together in no time. While most restaurants (and beef with broccoli recipes) use marinated flank steak, I go with flat iron steak—it’s naturally tender, budget-friendly, easy to find, and great for quick cooking.
Most of the work is in the prep, so once you turn on the stove, dinner moves along quickly. I like to get the rice going first, then slice the steak and gather everything by the stove. By the time the beef and broccoli is ready, there’s not much left to do but fill the bowls.
“My family and I loved this! The sauce is tasty and flavorful, probably the best beef and broccoli recipe I have ever made.”
What You’ll Need to Make Beef and Broccoli
- Flat iron steak: My go-to cut of beef for this dish—it’s tender, flavorful, and cooks quickly. Plus, it soaks up the marinade nicely. Feel free to substitute flank steak if you prefer.
- Soy sauce + Shaoxing wine or dry sherry: These add that deep, savory flavor you expect in restaurant-style beef and broccoli. They season both the beef and the sauce.
- Cornstarch: Thickens the sauce just enough to coat the beef and broccoli without making it heavy or gloppy.
- Oyster sauce: Adds a rich, savory-sweet depth that really brings everything together.
- Low-sodium chicken broth: Creates a light, savory base for the sauce without making it too salty or heavy.
- Sugar: Just a touch to balance out the salty and savory notes.
- Toasted sesame oil: Adds a nutty, aromatic finish. Make sure it’s the dark, toasted (Asian) kind—not the light, untoasted version.
- Scallions: Keep the whites and greens separate—the whites cook with the garlic and ginger, while the greens get stirred in at the end.
- Garlic and fresh ginger: Can’t skip these! They add warmth, spice, and that unmistakable stir-fry aroma.
- Vegetable oil: Great for stir-fries and high heat cooking—helps everything cook quickly and evenly without sticking.
- Broccoli florets: Bright, tender-crisp, and the perfect fresh contrast to the rich beef and sauce.
- Jump to the printable recipe for precise measurements
How To Make Beef and Broccoli
Slice and marinate the beef: Slice the beef into ¼-inch strips and toss with 1 tablespoon each of soy sauce and rice wine (or dry sherry). Let it marinate while you chop the scallions, garlic, and ginger. This dish comes together quickly, so have all your ingredients ready to go before you start cooking.
Make the sauce: For the sauce, mix the remaining 3 tablespoons of soy sauce with the cornstarch until dissolved. Stir in the remaining rice wine, oyster sauce, chicken broth, sugar, and sesame oil. Set it aside.
Cook the broccoli: Heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Stir-fry the broccoli for 30 seconds, then add the water. Cover and steam over medium heat for about 2 minutes until tender-crisp. Transfer to a paper towel-lined plate.
Cook the beef: Sear the beef in two batches, making sure not to crowd the pan. Transfer the first batch to a plate, then cook the second batch, leaving it in the pan for the next step. Don’t worry if the beef is still a little pink in spots—it will finish cooking with the sauce.
Add the aromatics and finish: Add the garlic, ginger, and scallion whites to the beef in the pan and cook briefly, stirring constantly. Return the first batch of beef and the broccoli, then stir the sauce again and add it along with the scallion greens. Toss until everything is coated and the sauce turns glossy and lightly thickened.
Make-Ahead & Reheating
Beef and broccoli is best right after cooking, but getting the prep done ahead makes it an especially easy dinner to pull together.
- Prep ahead: Cut the broccoli and mix the sauce up to a day ahead. Store them separately, covered, in the fridge. Give the sauce a good stir before using, and marinate the beef according to the recipe when you’re ready to cook.
- Store leftovers: Refrigerate in an airtight container for up to 3 to 4 days. The broccoli will soften a bit, but leftovers still make a good meal.
- Reheat: Warm in a skillet over medium-low heat, stirring gently and adding a splash of water if the sauce needs loosening. Heat until hot throughout, reaching 165°F, without cooking longer than necessary.
Video Tutorial
Beef and Broccoli
Ingredients
- 1 lb flat iron steak, cut into ¼-in (6-mm) thick strips (flank steak, skirt steak, or hanger steak may be substituted, but won't be as tender)
- ¼ cup soy sauce
- ¼ cup Shaoxing wine (Chinese rice wine) or dry sherry
- 2 teaspoons cornstarch
- ¼ cup oyster sauce
- ⅓ cup low-sodium chicken broth
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 4 scallions, whites finely sliced, greens cut into ½-in (13-mm) segments on the diagonal, reserved separately
- 3 cloves garlic, minced
- 1 tablespoon finely minced fresh ginger
- 3 tablespoons vegetable oil
- 1 pound bite-size broccoli florets, from about 1½ lb (680 g) broccoli crowns
- ⅓ cup water
- Rice for serving
Instructions
- Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
- Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved.
- Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.
- Combine the scallion whites, garlic and ginger in a bowl and set aside.
- When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water.
- Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate.
- Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1½ minutes.
- Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
- Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1½ minutes.
- Add the scallion whites, garlic, and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds.
- Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens. Bring to boil and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What To Serve With Beef and Broccoli
White rice is the natural choice here—you’ll want something to catch all that sauce. If you’re putting together a bigger spread, fried rice is another good option. With beef and vegetables already in the pan, you really don’t need much else.
More Asian Recipes You May Like
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jenn you have the best beef and broccoli out there and I’ve been making it for years whenever i have leftover steak. Thank you!
I’m having trouble finding flat iron steak, which I use to be able to find easily. Where are you buying it locally these days?
Hi Heidi, I usually find mine at Giant.