Why You’ll Love This Recipe
My husband’s go-to Asian takeout dish is always beef and broccoli, and I can sauté up this homemade version in less time than it takes to order from our favorite Chinese restaurant.
- This dish is quick and easy and comes together in about 30 minutes, so it’s perfect for busy weeknights.
- It’s better than takeout! This version has all the bold flavors you’d expect from favorite takeout, but with fresher ingredients and no mystery additives.
- It reheats beautifully, making it ideal for meal-prep, leftovers or lunch the next day.
- Customize it by swapping in other veggies, using pork instead of beef, adjusting the spice level.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Beef & Broccoli w/Homemade Stir-Fry Sauce
If you're craving Asian takeout but want something homemade, this easy beef and broccoli stir-fry is the answer. Made with sliced flank steak, crisp broccoli, and a savory-sweet garlic ginger sauce, this is a quick weeknight dinner that’s family-approved.
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Servings: 4
Calories: 348kcal
Ingredients
- 5 tablespoons soy sauce
- 3 tablespoons brown sugar packed
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- 1/2 cup hot water
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- Pinch red pepper flakes
- 2 tablespoons vegetable oil divided
- 5 cups broccoli florets
- 1 lb. flank steak thinly sliced
- 2 teaspoons sesame seeds optional
Instructions
- In a small bowl, whisk together the 5 tablespoons soy sauce, 3 tablespoons brown sugar, 1 tablespoon corn starch, 1 tablespoon sesame oil, 1/2 cup hot water, 1 teaspoon fresh ginger, 1 clove garlic, and one Pinch red pepper flakes. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over medium heat. Add 5 cups broccoli florets and sauté for about 5 minutes, or until broccoli is just tender but still crisp. Remove to a plate.
- Increase heat to medium high and add remaining 1 tablespoon oil. Add 1 lb. flank steak and sauté for 2-3 minutes, or until just cooked through.
- Reduce heat to medium low and add the sauce mixture to the pan. Simmer for 3-4 minutes, or until sauce thickens. Return the broccoli to the pan and stir to combine.
- Garnish with 2 teaspoons sesame seeds, if desired. Serve over hot cooked rice.
Nutrition
Calories: 348kcal | Carbohydrates: 20g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 1357mg | Potassium: 816mg | Fiber: 3g | Sugar: 11g | Vitamin A: 709IU | Vitamin C: 102mg | Calcium: 100mg | Iron: 3mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes and Substitutions
- Flank Steak Substitutes: Skirt steak and sirloin are both great alternatives. Use whatever is on sale at the grocery store! Just be sure to slice it thinly, against the grain, for the most tender results.
- Fresh or frozen broccoli? I prefer to make this dish with fresh broccoli because it has a nice, crisp texture. Frozen broccoli can be used in a pinch–just be sure to thaw and pat it dry before cooking.
- Gluten-free: For a gluten-free dish, try tamari in place of the soy sauce. Arrowroot powder or tapioca starch are good gluten-free alternatives to cornstarch.
- Sesame Oil Substitutes: I love the authentic flavor this adds to Asian-inspired dishes, but you can leave it out if you don’t have it available. Toasted peanut oil is also a good alternative.
Recipe Tips
- Slice the steak thin! Cutting the flank steak into very thin strips against the grain is the key to getting that tender, restaurant-style texture. Try putting the steak in the freezer for 15–20 minutes before slicing to make it easier to cut.
- Stir-fries comes together quickly, so make sure to have all your ingredients are chopped, measured, and ready to go before turning on the stove.
- Give the sauce on last stir before adding it to the pan, just in case the cornstarch has settled to the bottom.
Storing and Reheating Leftovers
Cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish as the broccoli may become soft and mushy. Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between, until heated through.
Make it a New Meal
- Beef & Broccoli Fried Rice: Chop up the beef and broccoli into bite-sized pieces and toss them into a hot skillet with cold, day-old rice, a scrambled egg, and a splash of soy sauce and any other veggies you can find in the refrigerator!
- Beef and Broccoli Wraps: Wrap the reheated beef and broccoli in a large tortilla with a drizzle of hoisin sauce. Add shredded carrots or cucumber for crunch!
- Grain Bowl: Serve leftovers over quinoa, brown rice, or cous cous with some edamame, shredded carrots, and a sprinkle of sesame seeds for a wholesome meal.
Variations & Fun Twists
- Teriyaki Beef & Broccoli: Swap the sauce for your favorite teriyaki sauce and add pineapple chunks for a sweet and savory twist.
- Vegetarian: Swap out the beef for crispy tofu, tempeh, or even portobello mushrooms for a plant-powered variation.
- Spicy Szechuan-Style: Add more red pepper flakes and/or stir in a spoonful of chili garlic sauce for a spicy kick. A splash of rice vinegar for some extra tang.
- Add More Veggies: Boost the nutrients with bell peppers, snap peas, mushrooms, or baby corn. It’s a great way to clean out the fridge!
Pairings
We usually serve this recipe over plain white rice, but almost any variety of rice works well. Ramen noodles — or any kind of Asian noodles — are another tasty option.
These are some of our favorite sides to enjoy with this recipe.
