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Beef and Broccoli Stir Fry is easy, healthy, and ready in under an hour. With fresh broccoli and tender strips of flank steak, this copycat recipe is way better than takeout!
Learn to make your favorite Asian takeout recipes, like this beef and broccoli stir fry, at home! Fresh is always better, and this beef and broccoli recipe is no different. Serve with steamed rice, Pan Fried Noodles, or Egg Fried Rice.
Table of Contents
Why I Love This Beef and Broccoli Stir Fry
- Super flavorful. Tender beef and crunchy broccoli, cooked fast and tossed in a deliciously salty brown sauce.
- Cooks in 20 minutes. Homemade beef and broccoli is shockingly quick and easy to throw together.
- Easy take-out at home. Skip the drive or delivery and make your favorite takeout at home for the freshest flavor.
- Beef – The best cut of beef for stir fry is tender and lean flank steak or sirloin steak. Slice it into thin strips, cutting against the grain.
- Stir-Fry Sauce – Sesame oil, beef broth, cornstarch, soy sauce (low sodium), brown sugar.
- Garlic and Ginger – Use fresh if you can, it will add a ton of flavor.
- Olive oil – For browning the beef.
- Broccoli – To save time, you can usually find broccoli florets already trimmed and packaged.
- Onion – Thinly sliced. I use yellow but feel free to use white or red.
- Garnish – Sesame seeds and thinly sliced green onions. Always optional, but makes for a prettier presentation.
How To Make Beef and Broccoli Stir Fry
- Whisk the sauce ingredients together in a small bowl, then set aside.
- Heat oil in a wok or large, deep skillet over medium-high heat; cook onions and broccoli until tender-crisp. Add garlic and ginger and saute a little longer before transferring to a plate.
- Use paper towels to wipe out the skillet, then add oil and turn the heat up to high. Add more oil and stir-fry the beef until just cooked through. Do not overcrowd the pan – to keep the slices of beef from touching you may need to do this in batches.
- Pour the sauce into the skillet and lower the heat so the sauce can simmer and thicken. Stir in the broccoli and onions and serve over steamed rice.
Slicing the beef very thinly against the grain will make it nice and tender. Also, be very careful not to overcook it – you can pull a piece out of the pan to quickly test the doneness.
Brown sauce is a salty, savory sauce used in Asian cooking. My recipe uses sesame oil, beef broth, soy sauce, brown sugar, and some cornstarch for thickening.
The cornstarch will thicken the sauce as it simmers. Be sure to whisk it really well so it dissolves completely, otherwise you’ll have lumps in your sauce.
Absolutely! Try adding some matchstick carrots, sliced mushrooms or bell peppers. Keep in mind that different veggies need different cook times so you’ll need to adjust accordingly.
- Freeze the beef. If you can, freeze the steak for 20-30 minutes before slicing. It won’t be frozen solid, but it will make slicing much easier.
- Use a sharp knife. To get nice thin cuts, make sure your knife is sharp.
- Don’t overcrowd the pan. When you the beef to the pan, make sure to not overcrowd the meat. The beef should be added in a single layer, not overlapping, or the meat will steam and won’t cook evenly. If needed, cook in batches.
- Use water to thin the sauce if needed. Add 1-2 tablespoons of water at a time if your sauce gets too thick.
- Chicken broth instead of beef broth. If you don’t have beef broth on hand, chicken stock will work in a pinch. It won’t have the same flavor, but when combined with the soy sauce, sesame oil and other flavors it will be fine.
- Increase the heat level. This dish is not spicy, but if you want to make it so, add a half teaspoon or more of red pepper flakes.
More Asian Take Out Recipes
- Korean Short Ribs
- Crockpot Orange Chicken
- Shrimp Fried Rice
- Egg Fried Rice Recipe
- Teriyaki Chicken Bowl
- Kung Pao Shrimp
Beef and Broccoli Stir Fry
- 2 teaspoons sesame oil
- 1/3 cup beef broth or water
- 2 tablespoons cornstarch
- 1/2 cup low sodium soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons olive oil divided
- 2 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 pound flank steak, thinly sliced
- 1 pound broccoli florets
- 3/4 cup thinly sliced yellow onion
- Optional garnish: Sesame seeds and thinly sliced green onions
- White rice, for serving (optional)
- In a bowl, briskly whisk together sesame oil, broth, cornstarch, soy sauce and brown sugar until sugar and cornstarch are fully dissolved. Set aside.
- Heat oil in a wok or large, deep skillet over medium heat. Add onions and broccoli and cook for 3-4 minutes or until crisp-tender.
- Add the minced garlic and ginger to the pan and saute for an additional minute, then transfer vegetables to a plate and cover to keep warm.
- Wipe out the skillet with paper towels and turn the heat to high. Add another tablespoon of olive oil, then add the sliced beef to the skillet and season lightly with salt and pepper. Cook for 1-2 minutes per side or just until cooked through. You may need to do this in batches.
- Add sauce to the skillet and simmer over medium-low heat for 2-3 minutes or until thickened. Add the broccoli and onions back to the skillet and stir to combine.
- Serve over steamed rice and garnish with sesame seeds and thinly sliced green onions, if desired.
- Wrap steak in plastic wrap or place in a ziploc bag and freeze for 20-30 minutes for easier slicing.
- If the sauce is too thick, add 1-2 tablespoons of water or beef broth to thin it out.
- Flank steak is preferred but you can also use top sirloin.