This Beef and Broccoli Recipe is a quick and easy 30-minute Chinese stir fry made with thinly sliced flank steak and tender broccoli florets smothered in the most flavorful stir fry sauce. Better than take-out, serve it over hot rice for an easy, delicious weeknight dinner.

Cast iron skillet filled with cooked beef and broccoli recipe garnished with slice green onions.

My introduction to Chinese food was a takeaway box filled with beef and broccoli. Only in my first decade of life, I was already hooked on the sauce-soaked broccoli florets and tender beef.

Years later and over my fear of cooking my favorite Chinese recipes and stir-fries, I started making my own beef and broccoli at home.

This easy recipe is perfect for anyone new to cooking. The ingredients are simple, the prep and cooking times are fast, and the result is absolutely delicious. You can even add additional veggies or double the sauce!

Ingredients needed to make Beef and Broccoli Recipe set aside in individual serving bowls.

Beef & Broccoli Recipe Ingredients

For the full list of ingredients plus recipe instructions, please see the printable recipe card at the bottom of this post.

Beef: My preferred cut of beef for beef and broccoli stir fry is flank steak, skirt steak, or sirloin steak. For tougher cuts of meat like brisket, chuck, or round roast, I highly recommend marinating the sliced beef with a couple of tablespoons of soy sauce mixed with 1/2 teaspoon of baking soda (not baking powder). Allow it to marinate for about 30 minutes to help tenderize and soften the meat.

Broccoli: Broccoli that is fresh (not frozen) will give you the best results, although frozen broccoli will work in a pinch.

Oil: It’s best to use an oil with a high smoke point such as canola oil or peanut oil. Olive oil is not recommended.

Sauce ingredients: Soy sauce, brown sugar, cornstarch, sesame oil, and Shaoxing wine (or dry sherry).

Optional additions

Try adding a teaspoon of fresh ginger and garlic, a pinch of red pepper flakes, or a couple of teaspoons of Sriracha to the sauce. You can also add additional veggies such as mushrooms, zucchini, or bok choy.

Two images: The image on the left shows a white plate piled with sliced flank steak and seasoned with salt and black pepper; the image on the right shows a small bowl filled with soy sauce, brown sugar, cornstarch, sesame oil, and rice wine vinegar.

How to Make Beef and Broccoli

1. Slice the beef against the grain into thin ¼-inch thick slices. Season with salt and pepper and set aside.

2. Meanwhile, bring a large pot of salted water to a boil (this will be for the broccoli), then, whisk together the ingredients for the sauce in a small bowl (soy sauce, brown sugar, cornstarch, sesame oil, and the Shaoxing wine or dry sherry). If you love extra sauce, feel free to double the sauce ingredients.

Large pot filled with boiling water and broccoli florets.

3. Add the vegetable oil to a large skillet or wok set over high heat. Wait until the pan is good and hot to add the steak in a single layer. Sear for 1-2 minutes or until the bottom side is browned, then flip to cook the other side for an additional minute or so. The thinly sliced steak will cook quickly so take care not to overcook the meat.

4. As the steak is cooking, blanch the broccoli in the pot of boiling water for 1-2 minutes, or until it turns bright green and tender-crisp. Immediately drain the broccoli into a large colander and rinse with cold water.

Note: If you prefer, you may first cook the broccoli in a tablespoon of oil over medium heat using the same skillet that is used to cook the beef. I recommend adding a tablespoon or two of water to the pan and covering it with a lid to help speed up the cooking process. Once the broccoli is cooked, remove it from the skillet to a clean plate then proceed with cooking the beef.

Four images in a collage: The first image shows thinly sliced flank steak added to a large cast iron skillet; the second image shows thinly sliced fully cooked skirt steak in a cast iron skillet; the fourth image shows thin slices of steak simmering in a brown sauce made from soy sauce, brown sugar, rice wine vinegar, and cornstarch in a large cast iron skillet; the fourth image shows blanched broccoli added to a large cast iron skillet filled with Chinese beef.

5. Give the stir-fry sauce a good stir to dissolve any settled cornstarch then add it to the skillet with the steak. Add the blanched broccoli.

6. Reduce the heat to medium. Cook and stir everything together until the sauce thickens and everything is coated. If the sauce becomes too thick, add hot water, one tablespoon at a time until desired consistency is reached.

7. Garnish with sesame seeds and sliced green onions, if desired.

Chinese beef and broccoli stir fry in a large skillet.

Recipe Tips

Freezing the beef for about 30 minutes makes it easier to slice it into thin strips.
Slice the beef against the grain.
Avoid overcrowding the skillet by cooking the beef in batches.
If you love extra saucy beef and broccoli, definitely double the sauce.
Thicken the sauce with additional cornstarch. Start with one tablespoon of cornstarch mixed with one tablespoon of cold water.
Thin the sauce by adding additional water, beef broth, or chicken broth 1-2 tablespoons at a time until desired consistency is reached.

Storage and Reheating

Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. To reheat leftover beef and broccoli, I recommend doing so in the microwave for individual servings or in a small skillet on the stovetop for larger portions. You may need to add a couple of tablespoons of water, beef broth, or chicken broth to thin the sauce as it will have thickened as it cooled.

Wooden spoon scooping a large spoonful of beef and broccoli from a large skillet.

What to Serve with Easy Beef and Broccoli Stir Fry

Serve this easy weeknight dinner with a side of cooked white rice or cooked noodles like ramen, soba, or even spaghetti noodles. For a low-carb option, cauliflower rice is a great alternative to regular rice.

More Chinese Take-Out Recipes

If you try making this Beef and Broccoli Stir Fry Recipe, please leave me a comment and let me know! I always love to hear your thoughts.