Do Share Recipe

Beef and Broccoli Recipe | Easy Takeout-Style Dinner

I have to admit, I’m a huge fan of classic Chinese takeout dishes, and making Beef and Broccoli Recipe at home has quickly become one of my favorite kitchen adventures. The first time I tried it, I was amazed at how tender the beef turned out and how the sauce clung perfectly to each broccoli floret.

It’s quick, satisfying, and tastes even better than delivery. After a few tries, I’ve mastered the balance of flavors that make this dish irresistible.You can easily enjoy it at home too — or try something equally hearty like this Ground Beef Philly Cheesesteak Bowl Recipe for another comforting, protein-packed meal idea.

Ingredients

To make this Beef and Broccoli, I stick to fresh, high-quality ingredients. Here’s what I use:

Beef – Flank steak is my go-to for stir fry because it’s lean, tender, and slices easily. Alternatives include Top Sirloin, Top Round, or Tri-Tip. Ribeye works too if you want extra richness.
Broccoli – Fresh broccoli florets work best. Frozen broccoli tends to get mushy and dilutes the sauce, making the dish less flavorful.
Garlic – Freshly minced garlic adds essential aroma and depth. Avoid pre-minced jars for maximum flavor.
Ginger – Fresh ginger is key for that authentic stir-fry zing; use sparingly to avoid overpowering.
Soy Sauce – Low sodium is best to control salt levels. Tamari is a great gluten-free alternative.
Brown Sugar – Adds the right hint of sweetness to balance the soy sauce and ginger.
Cornstarch – Thickens the sauce beautifully and gives it that glossy finish.
Sesame Oil – Adds authentic, nutty flavor.
Water – Helps soften broccoli and adjust sauce consistency.

Note: Serves 4

Variations

I like to experiment with small swaps or additions to this recipe:

Make it sugar-free by substituting coconut sugar or a sugar substitute.
Swap sesame oil for avocado or olive oil for a milder flavor.
Add extra veggies like snap peas, bell peppers, or mushrooms to boost nutrition.
Use coconut aminos instead of soy sauce for a paleo-friendly version.

If you love colorful, sizzling meals, you’ll also enjoy the bold flavors in this Steak Fajita Bowls Recipe — it’s packed with tender beef, vibrant veggies, and zesty spices.

Cooking Time

Here’s how long this recipe takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

I keep the tools simple but effective:

Skillet or Wok – For quick, even stir-frying of beef and broccoli.
Knife – For thinly slicing the beef against the grain.
Cutting Board – For prepping vegetables and beef.
Measuring Cups & Spoons – To ensure balanced sauce flavors.
Mixing Bowl – To combine the sauce ingredients before cooking.

How to Make Beef and Broccoli Recipe?

I love how straightforward this recipe is. Here’s my step-by-step approach:

Slice the Beef

First, I freeze the steak for about 30 minutes to make it easier to slice thinly against the grain. Thin strips, about 1/8″ to 1/4″, cook quickly and stay tender.

Prepare the Sauce

Mix soy sauce, brown sugar, minced garlic, ginger, sesame oil, water, and cornstarch. I simmer it for a few minutes to let the flavors meld and thicken slightly.

Cook the Broccoli

I sauté fresh broccoli in a hot skillet with a splash of water until bright green and tender-crisp, then remove it to avoid overcooking.

Cook the Beef

Next, I sear the beef strips in the same skillet on high heat. This locks in juices and flavor without steaming the meat.

Combine Everything

Finally, I return the broccoli to the pan, pour in the sauce, and stir everything until the sauce thickens and evenly coats the beef and broccoli.

Additional Tips for Making This Recipe Better

From my kitchen experience, these small tricks make a big difference:

I always slice beef thinly for tender, quick-cooking pieces.
Using fresh broccoli keeps the dish crisp and vibrant.
I make sure my pan is hot before adding beef to get a perfect sear.
Don’t overcrowd the skillet; it prevents proper browning.

How to Serve Beef and Broccoli Recipe?

Serving this dish is just as fun as making it:

I love plating it over a bed of steamed white rice or brown rice for a complete meal.
Garnish with sesame seeds or thinly sliced green onions for a pop of color.
For extra flair, I sometimes drizzle a bit of extra sauce on top before serving.

Nutritional Information

Here’s a quick overview of what you get in a serving:

Calories: 300-350 per serving, depending on beef cut
Protein: 25-30g
Carbohydrates: 15-20g
Fat: 12-15g

Make Ahead and Storage

I like to prep this dish in advance whenever possible:

Prep Ahead: Slice the beef, chop broccoli, and make the sauce ahead of time. Store separately in the fridge until ready to cook.
Storage: Once cooled, cover and refrigerate for 3-4 days. Ideal for meal prep.
Freezing: Freezing is possible, but broccoli texture may suffer. I recommend freezing only the beef and sauce.
Reheating: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.

Why You’ll Love This Recipe?

Here are the reasons I can’t stop making this Beef and Broccoli:

Easy and Quick: Perfect for weeknight dinners or last-minute meals.
Family-Friendly: My kids actually eat broccoli without complaint!
Flavorful: The balance of sweet and savory sauce is spot-on.
Versatile: You can swap veggies or make it gluten-free with simple adjustments.
Takeout Taste at Home: Satisfies cravings without the delivery.

Making Beef and Broccoli at home is easier than you think, and the results are always satisfying. With tender beef, crisp broccoli, and a rich stir-fry sauce, this recipe brings restaurant-quality flavor straight to your table.

Ben Carraoli