This Beef and Broccoli Recipe brings all the flavors of your favorite takeout right to your kitchen with tender beef, crisp broccoli, and a rich, savory sauce.
It is quick to make, budget-friendly, and perfect for busy nights.
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Holly’s Recipe Highlights: Beef and Broccoli
Versions of takeout like Easy Mongolian Beef and Cashew Chicken to a simple Beef Stir Fry are easy, budget friendly, and usually quicker than pick up or delivery!
Flavor: Savory, slightly sweet, and garlicky with tender beef, crisp broccoli, and a rich umami sauce with a little heat.
Why Make It: Made with simple ingredients, minimal dishes, and plenty of flavor for an easy weeknight dinner.
Serving Suggestions: Serve over oven-baked rice or noodles to catch every bit of sauce. It’s also great next to Steak Fried Rice or Sesame Ramen Noodles.
Total Time: 30 Mins Servings: 4 Cooking Method: Skillet
Ingredient Notes
- Steak: Use flank steak or sirloin and be sure to slice it thinly against the grain to keep it tender. Other options include flat iron or skirt steak.
Tip: For easier slicing, place the beef in the freezer for about 15 minutes before slicing. - Broccoli: Fresh is always best for that perfect crisp-tender bite, but thawed frozen broccoli can be used in place.
- Sauce: The sauce is a rich blend of brown sugar with garlic, ginger, soy, and a touch of sesame oil for that classic savory flavor. A little cornstarch thickens it up.
- Variations: Feel free to toss in sliced bell peppers, mushrooms, snap peas, or onions to load up on extra veggies. You can also swap the broccoli for broccolini for a slightly more tender bite, or use chicken or pork if that’s what you’ve got on hand. And if you’re cooking for little ones, just skip the chili flakes for a milder, kid-friendly version.
How to Make Beef and Broccoli
- Sear the beef in batches and whisk together the sauce ingredients.
- Cook the broccoli, then add the garlic, ginger, and onion.
- Pour in the sauce and simmer (full recipe below).
- Return the beef to the skillet, and toss to coat.
Storage and Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts until heated through.
Takeout at Home
Did you enjoy this Beef and Broccoli Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 pound flank steak or sirloin, flat iron, or skirt steak
- 1 tablespoon vegetable oil more as needed
- 4 to 6 cups broccoli florets bite-sized
- 3 cloves garlic minced
- 1½ teaspoons ginger paste or fresh minced ginger
- 2 green onions thinly sliced, whites and greens separated
- sesame seeds optional
For the Sauce
- ¾ cup water
- ½ cup less sodium soy sauce
- ⅓ cup brown sugar
- 2½ tablespoons cornstarch
- 2 teaspoons toasted sesame oil
- ¾ teaspoon chili flakes
Instructions
- Slice the steak very thinly across the grain.
- For the sauce, in a small bowl, whisk together water, soy sauce, brown sugar, cornstarch, sesame oil, and chili flakes. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add half of the beef and cook until browned on both sides. Transfer to a plate and repeat with remaining beef.
- Add the broccoli and cook for 3 to 4 minutes, stirring frequently, until it turns bright green.
- Stir in the garlic, ginger, and the white parts of the green onions. Cook until fragrant, about 1 minute.
- Whisk the sauce again and pour it into the skillet and stir well. Bring to a simmer and cook until slightly thickened and the broccoli is tender, about 3 to 4 minutes.
- Return the beef and any juices to the skillet. Stir until the beef and broccoli are evenly coated and heated through.
- Garnish with the green parts of the onions and sesame seeds, if using, and serve hot over rice.
Notes
- For easier slicing, place the steak in the freezer for 20 minutes before slicing.
- Cut the broccoli into bite-sized florets so it cooks quickly and holds the sauce nicely. Add a splash of water to the pan if the broccoli needs a little help softening.
- Cook the beef in batches so it browns instead of steams.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This recipe was updated on May 22, 2026, to improve consistency and results.
Ack! Did you just change the recipe? I loved the old one! Didn’t it called for marinating the beef prior in some hoisin and cornstarch?
Hi! We updated the recipe for improved consistency and results.
Here is the original recipe:
In a small bowl, combine sliced flank steak with 1 tablespoon hoisin sauce, 1 teaspoon sriracha sauce, and 2 teaspoons cornstarch. Let sit at room temperature for 15-30 minutes (or refrigerate for up to 4 hours).
For the sauce mix together:
2 tablespoons rice wine (NOT rice vinegar)
6 tablespoons beef broth (low sodium is best)
7 tablespoons oyster sauce
6-7 tablespoons light brown sugar
2 teaspoons sesame oil
2 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon sriracha sauce
1 teaspoon hoisin sauce
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Cook the beef and set aside. Cook the broccoli. Add 1 tablespoon of oil, cook 1 ½ tablespoons garlic minced and 1 tablespoon fresh ginger minced. Cook until fragrant, add beef and broccoli. Add sauce and cook until thickened.
could you substitute chicken for beef?
I haven’t tried it so I can’t say for sure but that should work just fine! The timing of the cook will change.
Hi Holly: This Stir Fry looks delicious and easy.
Do you think that I could substitute one pound of lean ground beef for the steak?
Thanks, Karen
I haven’t tried it so I can’t say for sure Karen, but it should work just fine. If you try it I would love to hear how it turns out!
Hi Holly,
Just wondering why people are asking about the “rice wine” in this recipe of Beef and Broccoli. I don’t see any ingredients that calls for rice wine. I want to make the recipe but am I missing something or not reading the recipe correctly?
Thanks.
The recipe has been updated for ease and flavor.
Planning to make this. I noticed someone asked if you knew a good alternative to the rice wine. I’ve wondered that too. I’m going to try a white wine & see how that does. It’s just 2 Tbs. Unless you know something better.
Sherry is a good substitute for rice wine too, Sarah!
This is EXCELLENT!!!!
Quick question Holly – how long would the sauce last in the refrigerator? I made a double batch of the sauce & only used half so I could make it later with chicken but I don’t know how long it will last. Thank you
Hello Darla. I am glad that you enjoyed the recipe. This sauce will last for 1 week in the refrigerator.
Great! Thank you Holly! All your recipes are amazing!
Very good Easy to make just added sliced carrots and onion. Otherwise followed recipe.
Got everything read before starting as stated.
Followed recipe to a T….it was amazing!!! And my husband loved it too!
So happy to hear that, Amber!
What can I use if I can`t find rice wine ?
Sherry is a good substitute for rice wine.
NOT cooking sherry!!!
This is the best beef and broccoli recipe out there and much better than take-out. I can’t find oyster sauce in my area (bummer), but I found online that soy sauce can be used as a substitute so that’s what I did. I made it last Tuesday; we’ve not stopped thinking about it so it’s what’s for dinner on this lovely Sunday evening. Initially, it’s pricey to get all the ingredients but we’ll use this recipe over and over. I’ll make it saucier this time around, it will be easy to play with. Thanks so much for this great recipe!
This has got to be the best beef and broccoli I ever made. It’s even better than the restaurants. Thank you for sharing. I love your site!
Glad you enjoyed it Amy!
IS your nutrition panel for all of recipe or serving? I don’t see serving size.
Hi Regina, for all recipes it is per serving, and this recipe is broken into 4 servings. Actual serving size may vary dependent on the ingredients you use so we do recommend running it through a nutrition app like MyFitnessPal using your own ingredient brands and quantities.
I made Beef & Broccoli last night. It was fabulous! Husband still talking about it! Thank you.
Looks good. However, how many people (other than Oriental people) have a bottle of rice wine hanging around. To go buy one for 2 tablespoons seems silly. What can I substitute.
Hi Shirley, you can substitute it for regular oil but will lose the delicious sesame flavor it provides in this recipe. When it comes to sesame oil there are so many delicious recipes you can make with it, it is definitely a staple in my cupboard!
Hi! I’m assuming the rice wine you used here is the Chinese shao xing cooking wine and not the Japanese Mirin sweet rice wine, right?
For this recipe, we use a standard cooking rice wine Joahna. I hope that helps :)
Perfect restaurant style Beef and broccoli, so easy to make and delicious!
Thank you Michelle! We love it too!
Always looking for great recipes.
A.M.A.Z.I.N.G… Holly!
These recipes are so tasty and delicious!
Thank you for sharing them with us!
Thank you so much Kim! I am so glad you enjoyed the recipe!
Good recipe! Recommendations after my first attempt at making is to cut the light brown sugar amount. There are a lot of flarovable ingredients going into this sauce, and using 6 T. of sugar overwhelmed them. If you like sweeter sauces, follow the recipe, but if you like a more savory, salty sauce, cut the sugar to one or two tablespoons — just my humble opinion. And stay true to the instructions on steaming the broccoli — I added a couple more minutes of steaming, but then in the end, the florets were softer than ideal — still good! Hubby loved this recipe!
Thank you for sharing Lori Jo! Glad your hubby enjoyed it!
Made this for dinner last night and we absolutely loved it! It’s earned a regular spot in our menu rotation.
I’m so glad you loved it Lynne!! <3