This Easy Beef and Broccoli Recipe comes together faster than delivery and tastes better than anything you’d get out of a takeout container. Thin strips of flank steak get a quick soy sauce and cornstarch marinade before hitting a hot pan, and that little bit of cornstarch is what gives the beef its tender, almost velvety texture. Then everything gets tossed together with crisp-tender broccoli in a sauce loaded with garlic, ginger, shaoxing wine, and a hit of chilli oil. Delicious!
The whole thing comes together in one pan, start to finish. You steam the broccoli first, then dry the pan out completely before frying the beef. The dry pan matters, since any leftover moisture will keep the beef from browning properly. Once the beef has some colour on it, the sauce goes in and thickens up in a few minutes thanks to the cornstarch. Add the broccoli back in, give it a stir, and dinner’s on the table in well under 30 minutes. Want more dinners like this? Make my Chicken Chow Mein Recipe and Easy Orange Chicken Recipe.
😍 Why You’ll Love This Easy Beef and Broccoli Recipe
Faster and better than takeout: from start to finish, this comes together in under half an hour.
Restaurant-style texture: the cornstarch marinade tenderizes the beef so it’s soft and slightly crisp at the edges, not tough or chewy.
One pan, minimal cleanup: the broccoli steams and the beef fries in the same pan, so there’s less to wash after dinner.
Bold, balanced sauce: garlic, ginger, shaoxing wine, and chilli oil come together for a sauce with real depth.
🥩 Ingredients You’ll Need To Make This Easy Beef and Broccoli Recipe
For the beef marinade:
Flank or skirt steak: thinly sliced against the grain so it cooks quickly and stays tender.
Soy sauce (low sodium): the base of the marinade, adding salt and savoury depth without overpowering the beef.
Onion powder: a simple way to build extra flavour into the beef.
Cornstarch: coats the beef and locks in moisture, giving it that tender, slightly crisp texture you’d expect from a restaurant stir-fry.
Olive oil: this is held back and added to the pan later for frying the beef.
For the sauce:
Soy sauce (low sodium): the salty, savoury backbone of the sauce.
Shaoxing wine: adds warmth and depth that’s hard to replicate with anything else.
Olive oil: adds a bit of richness and helps everything come together into a glossy sauce.
Sesame oil: brings a toasty, nutty note.
Chilli oil (or hot sauce of choice): use more or less depending on your spice tolerance.
Water: thins the sauce out to the right consistency.
Honey: adds a touch of natural sweetness to balance the salt and heat.
Cornstarch: thickens the sauce as it simmers, so it clings to the beef instead of pooling in the pan.
Brown sugar: deepens the sweetness with a bit of a caramel note.
Garlic: adds a sharp, aromatic base to the sauce.
Fresh ginger: brings brightness and a little warmth.
Red pepper flakes: layers in extra heat alongside the chilli oil.
For the broccoli:
Broccoli: chopped into bite-sized florets and steamed until crisp-tender.
Water: used to steam the broccoli right in the pan.
Sesame seeds: an optional garnish for a bit of nutty crunch at the end.
✔ How To Make Easy Beef and Broccoli
Cut the steak into bite-size pieces and place it in a medium bowl. Add all of the marinade ingredients and toss until the beef is evenly coated. Set aside while you prepare the sauce. Note: Do not add the olive oil to the marinade—it is reserved for frying.
Combine all of your sauce ingredients in a small bowl and whisk well.
Add the chopped broccoli and water to a large frying pan. Cover and steam over medium heat for 2–4 minutes. Note: For crisp-tender broccoli, steam for about 2 minutes. Steam longer if you prefer it softer.
Remove the steamed broccoli from the frying pan and set aside. Carefully discard any remaining water, then thoroughly dry the pan before continuing.
Add your olive oil to the pan and set to medium high heat. Fry your beef on each side for one to two minutes, just until it begins to brown.
Add the sauce to the beef and stir until evenly coated. Simmer for 3–5 minutes, allowing the sauce to thicken.
Add your broccoli and give it one last mix.
Garnish with sesame seeds and serve with rice or your preferred side.
🗒 Variations
Swap the protein: chicken thighs or shrimp could work in place of the flank steak, using the same marinade.
Extra veggies: add sliced bell peppers, snap peas, or carrots along with the broccoli for more colour and crunch.
Milder version: skip the chilli oil and red pepper flakes for a sauce with no heat at all.
Extra saucy: increase the sauce ingredients by half again if you like more sauce to spoon over rice.
🗒 Substitutions
Steak: flank and skirt steak work the best, but sirloin or ribeye sliced thin against the grain are good substitutes too.
Shaoxing wine: dry sherry, or a splash of rice vinegar mixed with a little water, can stand in if you don’t have shaoxing wine on hand.
Chilli oil: swap in sriracha, sambal oelek, or your favourite hot sauce for similar heat.
Broccoli: broccolini, snap peas, or green beans can all be steamed and used in place of broccoli.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals until warmed through.
🤔 FAQ’S
Can I make this ahead of time?
The sauce can be whisked together and stored in the fridge up to 2 days ahead. The beef can also be sliced and marinated a day in advance. Just keep it covered in the fridge until you’re ready to cook. Steaming the broccoli and frying the beef are both quick enough that it’s best to do those fresh.
Can I freeze beef and broccoli?
Yes, though the broccoli will soften more than it would fresh. Let everything cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Why is my beef tough instead of tender?
This usually comes down to slicing with the grain instead of against it, or overcrowding the pan while frying. Give the beef space so it sears instead of steams, and don’t skip the cornstarch in the marinade.
Can I use frozen broccoli instead of fresh?
You can, but skip the steaming step and add it straight to the pan with the sauce, since frozen broccoli releases extra water as it cooks. It won’t be quite as crisp as fresh, but it’ll still work.
What should I serve this with?
Steamed white or brown rice is the classic pairing, but it’s also good over noodles or cauliflower rice for a lower-carb option.
👩🍳 Hungry For More?
If you loved this easy beef and broccoli recipe, then make sure to check out a few of my other recipes you may also love:
- Beef & Broccoli
- Beef and Broccoli Stir-Fry
- White Cheddar Broccoli Mac and Cheese
- Shrimp Fried Rice Recipe
- Chicken Chow Mein Recipe
- Easy Orange Chicken Recipe
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Easy Beef and Broccoli recipe (or any recipe of mine) don’t forget to leave a review.
Easy Sticky Beef and Broccoli Recipe
Ingredients
Beef Marinade
- 1 lb flank or skirt steak, thinly sliced
- 2 tbsp olive oil, for frying the beef
- 1 tbsp soy sauce, low sodium
- 1/2 tsp onion powder
- 1 tbsp cornstarch
Sauce
- 1/3 cup soy sauce, low sodium
- 1 tbsp shaoxing wine
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tbsp chilli oil or hot sauce of choice
- 3 tbsp water
- 1 tbsp honey
- 1 tbsp cornstarch
- 2 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/2 tsp red pepper flakes
Broccoli
- 3 cups broccoli, chopped
- 2 cups water, for steaming
- sesame seeds, optional to garnish
Instructions
- Cut the steak into bite-size pieces and place it in a medium bowl. Add all of the marinade ingredients and toss until the beef is evenly coated. Set aside while you prepare the sauce.Note: Do not add the olive oil to the marinade—it is reserved for frying.
- Combine all of your sauce ingredients in a small bowl and whisk well.
- Add the chopped broccoli and water to a large frying pan. Cover and steam over medium heat for 2–4 minutes.Note: For crisp-tender broccoli, steam for about 2 minutes. Steam longer if you prefer it softer.
- Remove the steamed broccoli from the frying pan and set aside. Carefully discard any remaining water, then thoroughly dry the pan before continuing.
- Add your olive oil to the pan and set to medium high heat. Fry your beef on each side for one to two minutes, just until it begins to brown.
- Add the sauce to the beef and stir until evenly coated. Simmer for 3–5 minutes, allowing the sauce to thicken.
- Add your broccoli and give it one last mix.
- Garnish with sesame seeds and serve with rice or your preferred side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So, so, so so good! I was really nervous cooking beef because I’ve never done that before and I wanted this recipe so I did and it turned out fantastic. The sauce was killer!
oh yay! I am soooo happy you enjoyed it Angelina!
Super good recipe!! Took longer than 20min if you factor in the prep but was super easy and came together beautifully! Super tasty too! Thanks so much!
Hi Sara, I am so happy you enjoyed this recipe and I really appreciate you taking the time to leave a review!
Really yummy! Definitely a keeper!
Hi Meghan, thank you so much!
Just made this tonight — so good! Definitely adding it to the weeknight rotation.
Absolutely delicious!!
Delicious!
This recipe is amazing and simple. I made the full recipe and planned to have leftovers for the week, but ended up finishing it all in a few days!
Thanks for sharing a review Jade! So glad you enjoyed it.
This was delicious and fast! Thank you!
Excellent beef and broccoli recipe! We have a go to easy recipe but decided to try yours. Hubby was going back for seconds. So dang delicious! Thank you so much! We will be adding this into the rotation for sure.
Hi Krystal, thanks so much for taking the time to leave a review. I am so happy you enjoyed the recipe! Don’t you love when you find a new staple to add to the mix? Cheers,
Sammy