4.80 from 15 reviews

Easy Beef and Broccoli

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beef and broccoli with noodles in a white bowl

We all need an easy beef and broccoli recipe up our sleeves. What’s not to love? It’s better than takeout, made in 30 minutes or less and is full of good for you nutrients.

This post has been sponsored by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff Program. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

You’ll love this recipe for many reasons but most of all because of the tender and nutritious beef.

I recommend using flank steak for this recipe and slicing it into very thin strips. It results in the most tender, flavorful, melt-in-your-mouth beef. But more on this later…

beef and broccoli with noodles in a white bowl

You guys know that I am all about no-fuss and realistic recipes and this recipe is just that. Perfect for beginners or even if you’re experienced in the kitchen too.

I’m taking you step by step on how to make this easy beef and broccoli recipe and I hope you love it!

If you’re wanting to add some other easy Asian-inspired meals to your dinner rotation, check out my Chicken Fried Rice, Cashew & Chicken Stir Fry, and Crock Pot Teriyaki Steak Bites as well!

Ingredients you need to make this easy beef and broccoli recipe:

(For the full recipe, scroll down to the recipe card below)

Flank Steak: You’ll want to cut the flank steak into thin strips, ~ ¼ inch thick. It’s lean and boneless with lots of intense beef flavor which is perfect for beef and broccoli.

It’s delicious when marinated but also perfect for slicing thinly for recipes like this and when stir-fried.

Other cuts of beef you can use for this easy beef and broccoli recipe would be a Flat Iron Steak or Skirt Steak.

Nutritionally speaking, a 3 oz. serving of Flank Steak is an excellent source of protein (23 grams), Niacin, Vitamin B6, VitaminB12, Zinc, Selenium and a good source of phosphorus and Choline – all in 160 calories.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.

Cornstarch: You will add cornstarch to both the beef and to the sauce to thicken the sauce to create the wonderful glazed sauce we all know and love that coats the beef and broccoli.

Soy sauce: A regular light soy sauce works perfectly fine for this beef and broccoli recipe but if you can get your hands on dark soy sauce I would recommend using it.

Dark soy sauce is more viscous than light soy sauce and adds a deeper flavor to the dish.

Ingredients for the sauce:

ingredients needed for an easy beef and broccoli recipe in small glass bowls

Beef Broth: The flavor of the beef broth works best in this recipe. However, if vegetable broth is all you have on hand that is an OK replacement.

Dark brown sugar: The dark brown sugar is a must-have ingredient to create the sweet yet savory dark brown sauce that coats the thin slices of tender beef and green jewels of perfectly steamed broccoli.

Soy sauce: A pantry staple ingredient most all of us have that is a delicious addition to this sauce. Once again if you have a dark soy sauce, that is best. If not, light soy sauce works just as well.

Cornstarch: Cornstarch is added to both the flank steak and to the sauce to thicken it.

Garlic: 3 large cloves of crushed garlic or a heaping teaspoon of jarred crushed garlic if you have it on hand.

Ginger: Fresh ginger brings a lot of flavor to this beef and broccoli party. One small knob is all that is needed or once again, 1 heaping teaspoon minced.

Toasted Sesame oil: Adds wonderful flavor and fragrance to the dish.

Rice vinegar: Rice vinegar is made by fermenting rice wine further to create vinegar which is why you might sometimes see the ingredient listed on the bottle as rice wine vinegar. So, either or works! This recipe uses unseasoned rice vinegar.

beef and broccoli in a pan

Other ingredients needed:

Vegetable oil: To coat the pan to cook the tender flank steak strips in.

Broccoli: One head of bite sized pieces of broccoli or ~2 cups.

Water: The water is used to pour into the pan to steam the broccoli after the flank steak cooks.

Rice or Chow Mein Noodles: Delicious options to serve with beef and broccoli.

Green onions: You will need 2 stalks of green onions. One stalk goes into the dish and the other for garnish.

How to make this Easy Beef & Broccoli

(For the full recipe, scroll down to the recipe card below)

step by step photos of how to make an easy beef and broccoli recipe

Slice the flank steak into 1/4 in. strips carefully on a cutting board using a sharp knife. Be sure to cut against the grain.

Cook the Flank Steak: Heat the vegetable oil in a wok or large frying pan over medium-high heat. Once nice and hot, add in the flank steak strips. Using tongs, flip occasionally to cook on both sides. This won’t take long since the pan is hot and the beef is thin, ~3 minutes. Transfer beef to a plate and set aside.

Steam the broccoli: To the same pan, add in the bite-sized broccoli and turn the heat down to medium. Pour in the water and cover pan with a lid to steam the broccoli. Allow to steam for 3-4 minutes or until broccoli is bright green and tender yet still has a slight crunch.

Meanwhile, whisk together all of the ingredients for the sauce in a 2 cup measuring cup or small bowl.

beef and broccoli in a large pan

Add the cooked beef back into the pan on top of the broccoli. Pour the sauce over the beef and broccoli and lastly add in the scallions. Toss this all together until the sauce thickens and coats the beef and broccoli ~1 minute.

Garnish with more green onions and sesame seeds if desired. Serve with rice or Chow Mein Noodles. Enjoy!

Tips to make the best beef and broccoli

Have all of your ingredients prepped, chopped and ready to go before you start. Beef and broccoli comes together quickly so you want to make sure you have everything you need when it is time to add it in.

Don’t skip out on the cornstarch, it thickens the sauce to coat the beef and broccoli.

Cut against the grain on the flank steak: The grain that is often referred to when cutting meat is the direction that the muscle fibers are aligned.

It’s easy to identify in Flank Steak. So, find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender.

beef and broccoli with noodles in a white bowl

Which do you like more when it comes to Asian-inspired dishes: noodles or rice?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

beef and broccoli in a large pan
4.80 from 15 reviews

Easy Beef and Broccoli

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people
This takeout style easy beef and broccoli recipe comes together in just 30 minutes, loaded with tender slices of flank steak and vibrant green broccoli all coated in the most perfect, sweet and savory ginger-garlic sauce. It’s quick, easy to make and made with mostly pantry staple ingredients.

Ingredients

  • 1 lb. beef Flank Steak, thinly sliced
  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce

For the sauce

  • 1/2 cup beef broth
  • 2 1/2 Tbsp. dark brown sugar
  • 2 Tbsp. soy sauce
  • 2 Tbsp. cornstarch
  • 3 cloves garlic, crushed
  • 1 small knob ginger, minced, ~1 tsp.
  • 2 tsp. sesame oil
  • 1 tsp. unseasoned rice vinegar

Other ingredients needed

  • 3 tsp. Vegetable Oil
  • 1/2 cup water
  • 1 head broccoli, chopped ~1 1/2 cups
  • White rice or Chow Mein Noodles
  • 2 stalks green onions
  • 1 tsp. sesame seeds (optional)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Slice the flank steak into 1/4 in. strips carefully on a cutting board using a sharp knife. Be sure to cut against the grain.
  • In a large bowl, toss the Flank Steak with the cornstarch and 1 Tbsp. soy sauce.
    1 lb. beef Flank Steak, thinly sliced, 1 Tbsp. soy sauce, 1 Tbsp. cornstarch
  • Cook the Flank Steak: Heat the vegetable oil in a wok or large frying pan over medium-high heat. Once nice and hot, add in the flank steak strips. Using tongs, flip occasionally to cook on both sides. This won’t take long since the pan is hot and the beef is thin, ~3 minutes. Transfer beef to a plate and set aside.
    3 tsp. Vegetable Oil
  • Steam the broccoli: To the same pan, add in the bite-sized broccoli and turn the heat down to medium. Pour in the water and cover pan with a lid to steam the broccoli. Allow to steam for 3-4 minutes or until broccoli is bright green and tender yet still has a slight crunch.
    1 head broccoli, chopped ~1 1/2 cups, 1/2 cup water
  • Meanwhile, whisk together all of the ingredients for the sauce in a 2 cup measuring cup or small bowl.
    1/2 cup beef broth, 2 1/2 Tbsp. dark brown sugar, 2 Tbsp. soy sauce, 2 Tbsp. cornstarch, 3 cloves garlic, crushed, 1 small knob ginger, minced, ~1 tsp., 2 tsp. sesame oil, 1 tsp. unseasoned rice vinegar
  • Add the cooked beef back into the pan on top of the broccoli. Pour the sauce over the beef and broccoli and lastly add in the scallions. Toss this all together until the sauce thickens and coats the beef and broccoli ~1 minute.
  • Garnish with more green onions and sesame seeds if desired. Serve with rice or Chow Mein Noodles. Enjoy!
    White rice or Chow Mein Noodles, 2 stalks green onions, 1 tsp. sesame seeds (optional)

Nutrition Information

Calories: 349kcal (17%), Carbohydrates: 30g (10%), Protein: 30g (60%), Fat: 12g (18%), Saturated Fat: 6g (38%), Cholesterol: 68mg (23%), Sodium: 847mg (37%), Potassium: 928mg (27%), Fiber: 4g (17%), Sugar: 12g (13%), Vitamin A: 1007IU (20%), Vitamin C: 137mg (166%), Calcium: 107mg (11%), Iron: 3mg (17%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny โ€œkornerโ€ on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, donโ€™t tell anyone). I am so glad youโ€™re here! Follow along for hassle free, realistic and approachable recipes.

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4.80 from 15 votes (9 ratings without comment)
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Debbie

Does the nutritional facts include the rice or noodles? I guess not, but wanted to make sure.

Nancy

Tawnie, this was delicious!! Totally going to become a family favorite!! Thank you!

Tammy Moser

So goodโ—๏ธI was missing some of the ingredients- no fresh ginger but improvised with ginger sauce. Thank-you. Weโ€™ll be making this one again.

Cathleen

Hi Tawnie,

Could you replace the soy sauce with coconut aminos?

Erika

This looks so mouthwatering. Definitely on my list to make next time I go to the store!

Jacqueline Meldrum

I never think of cooking something like this with noodles. I am not totally craving noodles and they are not on the menu for tonight ๐Ÿ™

Noelle

This was delicious! Love the flavors and it was so easy to make!! Saving to make again ๐Ÿ™‚

Angela

My family loved this recipe. I love that it all comes together in 30 minutes.

Jenn

I love making take-out Chinese classics at home – they’re so much tastier and better for me and my family. This recipe is a keeper! So delicious! And thanks to your tips, it’ turns out great!