Make restaurant-style beef and broccoli at home with tender slices of flank steak, crisp sautéed broccoli, and a rich, glossy dark sauce.
Best Beef and Broccoli Recipe
Beef and broccoli is one of the most satisfying Chinese-American takeout classics. This homemade version brings together tender, thinly sliced flank steak, bright green broccoli, and a savory-sweet sauce made from beef broth and soy sauce. A touch of honey, fresh garlic, and grated ginger round out the flavor, while cornstarch gives the sauce a glossy finish.
What does beef and broccoli taste like?
Expect a savory, umami-forward dish with prominent soy and garlic notes, bright ginger, and a balanced hint of sweetness. The sauce coats the beef and broccoli without overpowering their natural textures.
Why you’ll love it!
Simple to prepare
Ready in about 30–45 minutes
High in protein
A generous serving of vegetables
What is in beef and broccoli?
- Beef: Thin slices of beef—this recipe uses flank steak for its flavor and ability to become tender when properly prepared.
- Broccoli: Fresh broccoli florets keep their color and crunch; avoid overcooking to prevent a mushy result.
- Sauce: A combination of beef broth and soy sauce forms the base, with honey, chili garlic sauce, garlic, and fresh ginger for depth and balance. Cornstarch thickens the sauce to the right consistency.
What kind of beef should you use?
Flank steak is recommended because it’s economical and responds well to pounding and thin slicing. Other good options include skirt steak or sirloin—choose a cut that can be sliced thinly across the grain to maximize tenderness.
What is the sauce made of?
The sauce is primarily beef broth and soy sauce, enhanced with fresh grated ginger, minced garlic, honey for sweetness, a spoonful of chili garlic sauce for mild heat, water, and cornstarch to thicken. These simple pantry staples create a flavorful, glossy sauce that clings to both beef and broccoli.
How to thicken the sauce
Use cornstarch to thicken the sauce. Dissolve the cornstarch fully into the liquid before adding it to the pan, or prepare a small cornstarch slurry with cold water and stir it in near the end of cooking. The sauce will thicken quickly as it heats.
How do you make the beef tender?
Tenderize the flank steak by lightly pounding it with a meat mallet until it’s about 1/2 inch thick. This breaks down tougher fibers and makes the slices easier to chew. After pounding, slice the meat thinly against the grain and let it rest briefly before cooking.
Is beef and broccoli healthy?
This dish provides a solid portion of protein and a generous serving of vegetables. To make a lighter version, choose leaner cuts and sweeten the sauce with natural sweeteners like honey or maple syrup instead of refined sugar. Serving over whole grains or with added vegetables can boost fiber and nutrients.
Add-ins
Customize the recipe by adding vegetables for more color, texture, and nutrition. Consider:
- Bell peppers
- Onions
- Mushrooms
- Cauliflower
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Great Jones
Cast Iron Pan
The Great Jones King Sear is a favorite cast iron pan for searing and stir-frying. A heavy pan helps build a good sear on the beef and distributes heat evenly.
Serving Suggestions
- Chicken Fried Rice
- Sticky Rice
- PF Chang’s‑style Lettuce Wraps
- Egg Roll in a Bowl
Storage
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for 3–5 days.
To reheat: Microwave for 60–90 seconds or reheat gently on the stove until warmed through.
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Beef and Broccoli
Ingredients
- 1 lb. flank steak
- 2 teaspoons kosher salt, divided
- 3 tablespoons sesame oil, divided
- 6 cups chopped broccoli (~12 oz)
Sauce
- ½ cup beef broth
- ½ cup water
- ⅓ cup soy sauce
- 2 tablespoons fresh grated ginger
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 2 tablespoons cornstarch
Garnish
- 3 teaspoons white sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Place the flank steak on a cutting board and rub with 1½ teaspoons of the salt. Cover with parchment and use a meat mallet to pound the steak until it is about 1/2 inch thick. This helps break down tough fibers and tenderize the meat.
- Slice the steak in half lengthwise, then cut each half into thin strips across the grain. Let the meat rest for at least 15 minutes.
- While the steak rests, heat a large skillet or Dutch oven over medium heat and add 2 tablespoons of sesame oil. When the oil is hot, add the broccoli and season with ½ teaspoon salt. Sauté for 3–4 minutes, leaving the broccoli slightly crisp. Remove and set aside.
- In a bowl, whisk together the beef broth, water, soy sauce, grated ginger, minced garlic, honey, chili garlic sauce, and cornstarch until the cornstarch is fully dissolved.
- Heat the remaining tablespoon of sesame oil in the same pan. Add all the sliced flank steak and sear for 1–2 minutes until browned. Pour the prepared sauce over the meat and toss to combine.
- The sauce will thicken quickly. Continue cooking for 2–3 minutes until the beef is cooked through and the sauce is glossy.
- Return the broccoli to the pan, toss to coat in the sauce, and cook another 2–3 minutes until the broccoli is heated through. Remove from heat.
- Serve topped with sesame seeds and chopped green onions. Enjoy over rice or with noodles.
Tips & Notes
- This version makes a noticeably saucy beef and broccoli. If you prefer less sauce, add extra broccoli or reduce the liquids slightly.
- Slice the beef thinly and against the grain to keep each bite tender.
- To maintain broccoli color and texture, avoid overcooking—aim for bright green florets with a slight bite.
Nutrition
Calories: 376 kcal, Carbohydrates: 25 g, Protein: 31 g, Fat: 18 g, Fiber: 4 g, Sugar: 12 g.
Nutrition information is an approximation and should be used as a general guide.
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Photography: Photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.