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Close-up of beef and broccoli stir-fry in a dark sauce inside a skillet, showing tender beef slices and bright green broccoli coated in glossy sauce.
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Easy Beef and Broccoli

This takeout-style Easy Beef and Broccoli recipe comes together in just a little over 30 minutes and is 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 uses mostly pantry staple ingredients.
Course Main Course
Cuisine Chinese
Keyword beef, beefandbroccoli
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 905kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Steak

  • 1 lb. flank steak thinly sliced against the grain
  • 2 ½ Tbsp dark soy sauce
  • 1 Tbsp. cornstarch
  • 1/2 tsp. fine salt or 1 tsp kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. white pepper

For the Stir Fry

  • 1 lb. broccoli cut into small florets
  • 2-3 Tbsp. neutral oil vegetable, avocado, or canola
  • 1 Tbsp. sesame oil
  • 3-4 cloves garlic minced
  • 1 ½ tsp. fresh ginger grated
  • 16 oz. noodles ramen noodles of choice

For the Sauce

  • 1/2 cup beef broth
  • 1/4 cup soy sauce just a standard all purpose soy sauce. Not light or dark.
  • 1/4 cup brown sugar or honey
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. rice vinegar
  • 1 tbsp. Chinese cooking wine shaoxing, optional
  • 1 Tbsp. dark soy sauce
  • 2 Tbsp cornstarch
US Customary - Metric

Instructions

  • Marinate the Steak: Toss the sliced flank steak with soy sauce, cornstarch, salt, baking soda, and white pepper. Mix well so every piece gets coated. Let it sit while you prep the rest, ~10 minutes is perfect.
    1 lb. flank steak, 2 ½ Tbsp dark soy sauce, 1 Tbsp. cornstarch, 1/2 tsp. fine salt, 1/4 tsp. baking soda, 1/4 tsp. white pepper
    Two side-by-side images showing sliced flank steak in a green bowl before and after marinating with soy sauce, cornstarch, and seasonings.
  • Make the Sauce: In a measuring cup, whisk together the beef broth, soy sauce, brown sugar, oyster sauce, rice vinegar, dark soy, and cornstarch. Set it aside. This will thicken up beautifully when it hits the pan!
    1/2 cup beef broth, 1/4 cup soy sauce, 1/4 cup brown sugar or honey, 3 Tbsp. oyster sauce, 2 Tbsp. rice vinegar, 1 tbsp. Chinese cooking wine, 1 Tbsp. dark soy sauce, 2 Tbsp cornstarch
    Two side-by-side images showing the stir-fry sauce being mixed in a glass measuring cup — cornstarch added to liquids and then whisked into a glossy sauce.
  • Cook the Beef: Heat about 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat. Once hot, add the beef in a single layer (work in batches if needed). Let it sear, then stir-fry until browned (about 2–3 minutes). Transfer to a plate. You’ll add it back later.
    2-3 Tbsp. neutral oil
    Two side-by-side images of marinated beef cooking in a skillet — raw beef searing on the left, browned and caramelized on the right.
  • Cook the Broccoli and Aromatics: In the same pan, drizzle in sesame oil. Add the garlic and ginger and stir until fragrant (just 30 seconds or so because we don’t want to burn it). Toss in the broccoli florets. Stir-fry for a few minutes until bright green and just tender. If you like your broccoli softer, splash in a bit of water, cover the pan, and steam for 2-3 minutes.
    1 Tbsp. sesame oil, 3-4 cloves garlic, 1 ½ tsp. fresh ginger, 1 lb. broccoli
    Four-step collage showing minced garlic and ginger sautéing in oil, followed by broccoli florets being added and stir-fried in the skillet.
  • Add the Sauce: Add the steak back in. Give the sauce a quick whisk, then pour it into the pan with the broccoli. Toss until everything is glossy & thickened & coated in that rich sauce.
    Two side-by-side images showing cooked beef and broccoli in a skillet as the sauce is poured in and coats everything.
  • Serve: Spoon over rice or noodles, and enjoy immediately while it’s hot and saucy.
    16 oz. noodles

Notes

Storage: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The sauce will thicken slightly as it chills, so add a splash of water or beef broth when reheating to loosen it up.

Nutrition

Serving: 1serving | Calories: 905kcal | Carbohydrates: 104g | Protein: 43g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 4794mg | Potassium: 1069mg | Fiber: 6g | Sugar: 18g | Vitamin A: 720IU | Vitamin C: 102mg | Calcium: 139mg | Iron: 8mg