Beef and Broccoli

This Beef and Broccoli recipe is EASY to make with staple ingredients, and there is plenty of savory sauce to serve with rice or noodles. Your family will think this came from a restaurant!

Be sure to try my Beef Fried Rice and Chicken Lo Mein recipes next! 

Beef and Broccoli

Nothing beats an easy and satisfying beef recipe! This Beef and Broccoli is easy to make with staple ingredients that you’re likely to already have at home. There is plenty of savory sauce in this recipe which is perfect to serve with rice or noodles for a complete meal that your family will ask for on repeat! 

The Best Sauce

This savory stir fry sauce is the best you’ll ever try! The base of the sauce is a combination of beef broth with a hint of chicken broth, which adds depth of flavor. Soy sauce adds umami, and a combination of brown sugar and honey adds a subtle, sweet offset to the savory flavors. There is also a touch of hot sauce which acts as a flavor enhancer and won’t make this sauce spicy. Finally, we’ve got fresh garlic, ground ginger, and a hint of toasted sesame oil to round everything out. A cornstarch slurry is then mixed in at the end for a thick end result!

Not only that, but you can’t beat the meat seasonings on this steak. It makes every bite so flavorful.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Tenderize the steak with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat. (Pro Tip: Cut away areas of excess fat. Set aside and fry them with the broccoli for added flavor, then use kitchen tongs to remove and discard.)

Heat olive oil and sear the meat in batches for 3-4 minutes. Remove and let it rest. Deglaze the pan with white wine (or chicken broth) and let it reduce by half.

Add the broccoli and let it soften for 4 minutes. Add the sauce. Bring it to a gentle boil and let it simmer for 2-3 minutes. Stir in the cornstarch slurry. Reduce to low once desired thickness is obtained. Add the steak back. Stir to combine and heat through, then serve with rice.

Pro Tips

• Be sure to slice the meat against the grain for the most tender results. Tenderizing the meat with a meat mallet also makes a huge difference.
• Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
• White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
• Ingredient Additions include onions, mushrooms, julienned carrots, water chestnuts, celery, kale, and more.
• To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
• While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all beef broth can be used.
• 7 oz. of stir fry noodles or thin spaghetti can be added to the sauce at the end instead of serving with rice if preferred.
• Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy Chow Mein noodles, and sliced almonds.
• Be sure to try my Beef Lo Mein recipe next, and try all of my takeout recipes here!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Meat Tenderizer– This makes the meat much more tender.
• Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
• Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water.
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Beef and Broccoli

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

5 from 14 ratings

Servings: 4 people

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This Beef and Broccoli is an easy dinner recipe with plenty of savory sauce that is delicious with rice or noodles. The ingredients are simple, and the flavor is restaurant quality!

Ingredients

US Customary - Metric

Meat Seasoning

• ▢ 1/2 teaspoon EACH: garlic salt, celery salt, onion powder
• ▢ 1/4 teaspoon EACH: salt, pepper
• ▢ 1/8 teaspoon chili powder

Sauce

• ▢ 3 Tablespoons cornstarch, + 3 tbsp. cold water
• ▢ 1 cup beef broth
• ▢ ½ cup chicken broth
• ▢ ¼ cup soy sauce, low sodium
• ▢ 3 tablespoons brown sugar
• ▢ 1 tablespoon honey
• ▢ 3 cloves garlic, minced
• ▢ 1 teaspoon hot sauce
• ▢ ¼ tsp ground ginger
• ▢ ½ teaspoon toasted sesame oil

Stir Fry

• ▢ 1 ¼ lb. strip steak, or top sirloin or flank steak
• ▢ 2 tablespoons peanut oil, can sub olive oil
• ▢ ¼ cup dry white wine, see notes
• ▢ 5 cups broccoli florets
• ▢ 3 cups cooked rice, for serving. See notes.
• ▢ 1 tablespoon Sesame Seeds, to garnish

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Instructions

Prep Work

• Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
• Combine remaining sauce ingredients in a medium bowl and set aside.
• Measure out remaining ingredients prior to beginning.

Prepare the Steak

• Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat and set it aside. Pro Tip: Consider frying the fat in the pan with the broccoli for even more flavor, then you can use kitchen tongs to remove and discard.
• Slice the meat (against the grain) into thin strips, the meat will plump up more when cooked. (You can also pound larger slices flatter once they've been cut.) Pat it completely dry, sprinkle with meat seasoning, and toss to coat.
• Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.

Make the Stir Fry

• Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat. Let the liquid simmer until reduced by half, about 3 minutes.
• Add the broccoli and sauté for about 4 minutes. Add the sauce mixture and bring it to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the bubbling sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
• Add the cooked steak back to the sauce and allow it to heat through. Serve with rice. See notes for instructions on how I cook rice.

Notes

Pro Tips:

• Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe. 
• White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
• Ingredient Additions include onions, mushrooms, julienned carrots, water chestnuts, celery, kale, and more.
• To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
• While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all  beef broth can be used.
• 7 oz. of stir fry noodles or thin spaghetti can be added to the sauce at the end instead of serving with rice if preferred.
• Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy Chow Mein noodles, and sliced almonds.
• Tip for cooking rice: Add chicken bouillon to the water for added flavor. Let it stand in the pot with the cover on for 10 minutes after simmering to let the rice release from the bottom.
• Be sure to try my Beef Lo Mein recipe next, and try all of my takeout recipes here!

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My process for perfectly cooked rice:

• Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
• Add 1 cup of white long grain rice and let the liquid come back up to a boil.
  Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
• Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
• This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
• Note that other varieties of rice may require different liquid measurements and/or cooking times.

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Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

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The Nutrition Information is per serving, there are 4 servings in this recipe, and the rice is included. Note that the nutritional information is an estimate and can vary based on brands used, etc.

Nutrition

Calories: 593kcal, Carbohydrates: 63g, Protein: 40g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 1216mg, Potassium: 960mg, Fiber: 4g, Sugar: 15g, Vitamin A: 742IU, Vitamin C: 103mg, Calcium: 118mg, Iron: 4mg

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Course: Main Course

Cuisine: American, Asian

Author: Stephanie