If you’re a big fan of classic Chinese takeout food, you’ll love this homemade Beef and Broccoli recipe! Juicy beef slices are mixed in with sautéed broccoli and stir fry sauce for a delicious dinner idea.
Takeout is super convenient, I totally get that, but you can easily recreate thisfavorite restaurant dish at home with very little effort! Speaking of which, I present to you this easy Beef and Broccoli recipe. It’s just like what you would order at your local Chinese restaurant, but prepared in your own kitchen – by you!
I seriously cannot get enough of these juicy steak bites with crispy broccoli, in delicious stir fry sauce. Serve this beef and broccoli over rice for an easy, quick, dinner that the whole family will love.
The Stir Fry Sauce is So Good!
You guys, this sauce is to die for. It’s really that good. Made with soy sauce, chicken stock, brown sugar, cornstarch, garlic, ginger, crushed red pepper, and sesame oil, it has flavors galore. There’s a little heat, a little sweetness, a lot of savory elements… long story short, you’re gonna love it!
Recipe Ingredients
Let’s talk ingredients. Other than the obvious, steak and broccoli, what do you need? Scroll down to the bottom of this post for the full recipe card that includes all the ingredient measurements and instructions!
Beef: I used 2 pounds sirloin steak.
Olive Oil: Canola oil or vegetable oil will also work.
Broccoli Florets: About 10 cups cut into florets. You could also use frozen broccoli as well, but I would recommend blanching it quickly first and draining it well before adding it at the end. It won’t need to cook as long as fresh broccoli.
Soy Sauce: I like to use low sodium soy sauce for this meal. You could also use coconut aminos.
Chicken Stock: You may need to add more depending on how thick/thin you want the sauce. You could absolutely use beef broth (stock) as well, but I prefer chicken stoack kas it’s a milder flavor and you get a ton of flavor with the additional ingredients added.
Brown Sugar: You’ll need light brown sugar for this recipe. You could also sub in darl brown sugar or honey.
Cornstarch. This is for thickening up the sauce!
For Seasoning: Minced garlic and fresh grated ginger. I like to buy the frozen cubes of garlic and ginger they sell at the supermarket so I always have it on-hand!
Sesame Oil. This is a huge flavor-maker in this recipe and shouldn’t be subbed.
Crushed Red Pepper Flakes: 1-2 teaspoons depending on how hot you like it.
Garnish: Sesame seeds and chives.
What Kind Of Steak Do You Use?
I like to use shaved sirloin steak. You can find it shaved at the supermarket in the meat department, but you can also ask your butcher to shave it paper thin as well. If this is not an option I recommend in the recipe card to freeze the steak prior to slicing, because this allows you to get very thin slices at home! You could also use:
Skirt Steak
Flank Steak
Ribeye
London Broil (or Top Round)
Or even Ground Beef in a pinch!
How to Make Beef and Broccoli
There’s three stages to making this meal. First you’ll need to freeze the steak for a little bit, then you’ll prepare the sauce, and after that you can put it all together.
Freeze the Steak
Freeze the Steak: Freeze steak for 30 minutes to make it easier to slice. Cut broccoli into florets and set aside. This is only if you don’t buy the steak pre-shaved.
Make the Stir Fry Sauce
Mix Together the Stir Fry Sauce Ingredients: In a medium bowl whisk together soy sauce, water, brown sugar, cornstarch, garlic, ginger, sesame oil, and crushed red pepper. Set aside.
Cook It Up
Slice the Steak: Remove the steak from the freezer and slice it thinly strips.
Sauté the Broccoli: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add in the broccoli and sauté for 5 minutes, or until crisp-tender. Remove from the pan.
Cook the Beef: Add the remaining tablespoon of olive oil into the pan and turn the heat up to high-heat. Add the sliced beef in 2 batches, cooking for 2 minutes, until browned. Remove from the heat and add the remaining beef.
Mix Everything Together: Turn the pan down to medium, add all the beef back to the pan, and pour in the prepared sauce. Stir to combine, and bring to a boil. Simmer for 3 – 4 minutes until slightly thickened. Add the broccoli back to the pan and stir to coat in the sauce. If the sauce gets too thick add in 1 – 2 tablespoons of water (or chicken stock) to thin it out.
Serve and Enjoy: Serve over white rice and garnish with sesame seeds and chives.
Serving Suggestions
Looking for things to serve alongside your beef and broccoli? Here are a couple of ideas:
Rice: We usually serve it over a plate of white or brown rice or any kind of grain like quinoa.
Rice Noodles: Zucchini noodles would be good too if you want to be a little healthier.
Other Vegetables: You don’t have to use just broccoli, peppers or carrots would be good too!
Salad: A big, healthy salad goes with any meal, really.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for 4-5 days. When you want to reheat them again, put a skillet on low heat on the stovetop, and stir until the meat reaches the desired temperature.
Can I Freeze Extra Beef and Broccoli?
Sure. Put any leftovers in an airtight container and freeze for 2-3 months. Make sure to let them thaw in the fridge overnight before reheating.
If you’re a big fan of classic Chinese takeout food, you’ll love this homemade Beef and Broccoli recipe! Juicy beef slices are mixed in with sautéed broccoli and stir fry sauce for a delicious dinner.
Beef and Broccoli
2 pounds sirloin steak,
3 tablespoons olive oil, divided
2 pounds broccoli, (about 10 cups cut into florets)
Stir Fry Sauce
1 cup low sodium soy sauce
1 cup chicken stock
2/3 light brown sugar, packed
3 tablespoons cornstarch
1 1/2 tablespoons minced garlic
1 1/2 tablespoons fresh grated ginger
3 tablespoons sesame oil
1 – 2 teaspoons crushed red pepper, depending on how hot you like it
Freeze steak for 30 minutes to make it easier to slice. Cut broccoli into florets and set aside.
Stir Fry Sauce: In a medium bowl whisk together soy sauce, chicken stock, brown sugar, cornstarch, garlic, ginger, sesame oil, and crushed red pepper. Set aside.
Remove the steak from the freezer and slice it thinly into bite sized pieces.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add in the broccoli and sauté for 5 minutes, or until crisp-tender. Remove from the pan.
Add the remaining tablespoon of olive oil into the pan and turn the heat up to high. Add the sliced beef in 2 batches, cooking for 2 minutes, until browned. Remove from the heat and add the remaining beef.
Turn the pan down to medium, add all the beef back to the pan, and pour in the prepared sauce. Stir to combine, and bring to a boil. Simmer for 3 – 4 minutes until slightly thickened. Add the broccoli back to the pan and stir to coat in the sauce. If the sauce gets too thick add in 1 – 2 tablespoons of water (or chicken stock) to thin it out.
Serve over white rice and garnish with sesame seeds and chives.
