Beef and Broccoli is a take out favorite made right at home! This easy stir fry recipe is ready in about 30 minutes, this dish is perfect when that Chinese food craving hits but you don’t want to leave the house.

beef and broccoli on a spoon

Beef & Broccoli Recipe

Beef and Broccoli is a classic and it’s actually pretty easy to whip up in your own kitchen. Made with marinated flank steak, packed with fresh broccoli, and an amazing custom stir fry sauce that’s just the right amount of salty and sweet, this will satisfy all those take out cravings in the best way. You can even add your own spin and include carrots, mushrooms, water chestnuts, or bell peppers! Add some sriracha for spice and top with some sesame seeds for that restaurant quality look and taste. I love to serve this over white rice but lo mein or fried rice is great too! It also heats up well as leftovers for lunch the next day. This one pot meal is perfect for an easy weeknight win or a weekend movie marathon!

Stir up some more amazing recipes like my Chicken Stir Fry or Easy Lo Mein and put that wok in the back of your cabinet to good use!

What is Beef and Broccoli Sauce Made of?

This recipe calls for a simple mixture of broth (beef or chicken works) along with low sodium soy sauce and hoisin sauce. We also use ginger and garlic to add even more flavor!

What is the Best Cut of Beef for Beef and Broccoli?

Really anything that is going to be able to be thinly sliced and stay tender when cooked. I use flank steak in this recipe and I think that cut is the easiest to slice and is the most affordable. Just be sure to cut it against the grain. However, you could also use sirloin or tri tip steak. You want cuts that are lean so you don’t have to trim away a bunch of fat. 

How To Make Beef & Broccoli

  • Marinate. Combine the flank steak with the sugar and let it marinate for about 10 minutes as you prep the rest of the ingredients. 
  • Create the sauce. In a medium sized mixing bowl pour in the chicken broth soy sauce, hoisin sauce, cornstarch, and baking soda. Mix until combined and set it aside.
  • Sauté. Heat the vegetable oil over medium heat (if you’ve got a wok, this is a great time to pull it out!) saute the garlic and ginger until fragrant. 
  • Cook. Add the marinated beef to the wok or skillet and stir fry until cooked through. Add the broccoli and cook just until it starts to get tender. 
  • Add the sauce. Pour in the sauce and bring the whole thing to a simmer. Cook for about  minutes. The broccoli should be tender and the sauce should thicken enough to coat the back of a spoon. 
  • Serve. Serve the beef and broccoli over a bed of white rice (or lo mein) and garnish with sliced green onions. Enjoy!
photo collage how to make beef and broccoli

Storing Beef & Broccoli

You can store any leftover beef and broccoli in an airtight container in the fridge for up to 3 days! Just reheat in the microwave until warmed through for amazing leftovers. Alternately, you can make the recipe, let it cool and freeze in an airtight container for up to 3 months. I recommend thawing in the fridge overnight before sautéing everything together.

Beef & Broccoli Recipe Notes:

  • Chicken broth – You can use low sodium or regular depending on how much salt you like in the dish. You can also substitute this for beef broth or vegetable broth if you have either on hand already. 
  • Soy sauce – Again, I like the low sodium version, and recommend it so that the dish isn’t too salty but you can adapt to your preference.
  • Flank steak – Be sure to cut this into about 1 inch strips and make sure the thickness is even as well to ensure even cooking. 
  • Ginger – This can be grated or minced.
  • Broccoli – Whether you use prepackaged, or are cutting a head of broccoli, you’ll need 3 cups total. And don’t forget to wash the broccoli before cooking! 
beef and broccoli in a bowl with rice



5 from 1 vote

Beef and Broccoli

Beef and Broccoli is a take out favorite made right at home! This easy stir fry recipe is ready in about 30 minutes, this dish is perfect when that Chinese food craving hits but you don’t want to leave the house.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 4


  • 1 1/2 Pounds Flank Steak cut into 1-inch strips
  • 2 Tablespoons Sugar
  • 1 1/2 Cups Chicken or Beef Broth
  • 1/4 Cup Low-Sodium Soy Sauce
  • 2 Tablespoons Hoisin Sauce
  • 2 Tablespoons Cornstarch
  • 1/2 teaspoon Baking Soda
  • 2 Tablespoons Vegetable Oil
  • 2 Cloves Garlic finely minced
  • 1- inch Thumb Ginger grated or finely minced
  • 3 Cups Broccoli Florets
  • White or Brown Rice and Green Onions for Serving


  • In a bowl, combine the steak with sugar, mix well, and let it marinate for about 10 minutes.
  • In a medium size bowl, mix the chicken broth, soy sauce, hoisin sauce, cornstarch, and baking soda until well combined, then set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat, sauté the garlic and ginger for 30 seconds, until fragrant.
  • Add the beef and stir-fry until it is browned and cooked through. Stir in the broccoli and cook for 1 minute, just to start getting it a little tender.
  • Pour in the prepared sauce, bring to a simmer, and cook for 2 minutes or until the sauce has thickened enough to coat the back of a spoon.
  • Serve over white rice and garnish with sliced green onions if desired.



NOTE ON STEAK:  Flank steak, skirt steak, or sirloin all work fine for this recipe!


Calories: 287kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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