Beef and Broccoli

A make your own takeout classic, this Beef and Broccoli Recipe is easy, fast, and full of flavor. Dinner can be on the table in 30 minutes, just one reason it is so much better than takeout!

PIN IT FOR LATER!

Serve this Beef and Broccoli recipe up with some Easy Egg Rolls and Easy Lo Mein for a complete make your own takeout dinner!

Your favorite classic Chinese takeout dish brought right to your kitchen! From the pantry to the table within 30 minutes, this beef and broccoli recipe will be a regular in your home.

I’m not exaggerating when I say this is the EASIEST beef and broccoli recipe you will find. While ordering this for takeout might seem like the easy way out, it always ends up taking at least twice as long and regularly comes cold. I’m always impressed by how tasty this homemade beef and broccoli is when I make it myself.

Another perk when cooking up this beef and broccoli is that it is guaranteed fresh. It always makes me feel better as a mom knowing exactly what’s going in my kids’ food. With only a tablespoon of oil and a little sugar, I’m confident that everyone will be filled with a good portion of protein and veggies.

What Kind of Beef to Use for Beef and Broccoli

The most widely used beef for beef and broccoli is flank steak. It is full of flavor, and usually pretty easy to find. I do love flank steak, but if I can find flat iron steak, I prefer it to flank. But I can’t always find flat iron steak.

Most cuts of beef will actually work, although you will want something that is easy to thinly slice and that is not too tough. Beef chuck will work as long as you take care to cut away any large pockets of fat. And I’ve used a sirloin before when that is what I’ve had on hand.

Ingredients

Oil: This is to cook the steak. Use any neutral oil that you like.

Steak: We talked all about this above!

Brown Sugar: I like to use light brown sugar. This brings in a little bit of sweetness to the sauce.

Soy Sauce: I always use low-sodium soy sauce.

Beef Broth: This is the base for your sauce. I like to use low sodium here, as well, just so that I have more control over the saltiness of the final dish.

Garlic: For flavor – use freshly minced for best results.

Ginger: This will taste much better with fresh ginger, but ground ginger can be used in a pinch. If using ground ginger, add it to the brown sugar/soy sauce/beef broth mixture. You’ll want between 1/2 and 3/4 teaspoon of ground ginger.

Broccoli: You want to use fresh broccoli if at all possible. If you have to use frozen broccoli, steam it first, and then stir it in at the very last.

Cornstarch: You’ll make a cornstarch slurry to thicken up the sauce. This is simply a mixture of cornstarch and water that you will stir in at the very end.

How to Make It

This recipe comes together really quickly, and all in one skillet!

1. PREP – slice your beef, cut up the broccoli, make sure you have the rest of your ingredients on hand.
2. COOK – cook the beef in batches.
3. SAUCE – cook your garlic and ginger, then add the sauce mixture and the broccoli. Stir in your cornstarch mixture – it should thicken up fairly quickly.
4. FINISH – Stir the beef back in and let it all heat through for about a minute, and then you’re ready to serve!

Tips and Tricks

• Make sure you cut your beef against the grain. This means that you are cutting through the fibers instead of along the same direction that they run. This makes is so that the beef is more tender and easier to chew.
• The beef needs to be cooked in batches. This is the part of the recipe that will take the longest. The beef doesn’t take long to cook, but you’ll want to make sure you don’t overcrowd the skillet at any point during this process, as the beef won’t properly brown in the skillet is crowded with beef.
• Don’t overcook the broccoli. You’ll only cook it for a couple of minutes. Just remember that you want it crisp tender when it’s ready to serve.
• Feel free to make this your own and add in more vegetables! Some veggies that would work well with this recipe would be carrots, snap peas, mushrooms, snow peas, and bell peppers.
• I always use low-sodium soy sauce. If you only have regular, I would cut back on the amount, as the regular soy sauce will overpower the dish and make it too salty.
• If you are serving rice to go along with your beef and broccoli, make sure to start it earlier so that you aren’t waiting for it as your broccoli gets mushy.
• I like to add some sriracha to my serving for some heat. Adding some red pepper flakes would work, as well.

How to Make It Ahead

This recipe can definitely be made ahead of time, and is a great way to meal prep lunches!

If making the full recipe in advance, make the full recipe, then let it cool down before transferring to a container with a lid and then to the refrigerator. To reheat, I like to just put it all into a skillet and gently reheat over medium heat.

If you have leftovers, my favorite thing to do is portion it out into individual containers where I can add rice and a serving of the beef and broccoli. Then I will reheat the portion as leftovers in the refrigerator.

Leftovers will keep up to 4 days in the refrigerator.

More Take Out Recipes to Make at Home

I love the sweet and spiciness of this General Tso’s Chicken.

A classic take out copycat, this Sweet and Sour Chicken Recipe has tons of 5 star ratings!

Another beef favorite, this Steak Stir Fry Recipe with Peppers has a hint of orange that really sets this recipe apart from others.

You can’t beat this homemade Orange Chicken! The sauce is to die for.

I’m not sure what I like the best in this Kung Pao Chicken – the chicken, the veggies, or the irresistible sauce!

A mix of sweet and savory, this Pineapple Chicken is one you definitely need to try.

**NOTE** This recipe has been changed from the original recipe that was posted here in 2007 after some testing and re-testing. The original recipe that was posted was this Beef Teriyaki on allrecipes.com if you are looking for it.