Beef and Broccoli

Name: Beef and Broccoli
Prep time: 15 min
Cook time: 5 min
Ingredients: 1 tablespoon cornstarch; 1 tablespoon neutral oil (such as vegetable oil or canola oil); 1 tablespoon soy sauce (or tamari, or liquid aminos of choice); 1/4 teaspoon baking soda; 1 pound flank steak (sliced across the grain into very thin, bite-size strips); 1/2 cup beef broth (or water); 4 tablespoons soy sauce (or tamari, or liquid aminos of choice); 3 tablespoons light brown sugar; 2 tablespoons Shaoxing wine (or more broth/water); 1 1/2 tablespoons cornstarch; 1 tablespoon sesame oil; 1 teaspoon minced or grated fresh ginger; 2-3 cloves garlic (minced or grated); 6 cups fresh broccoli florets (from about 2 heads of broccoli, or 4 broccoli crowns); 1 tablespoon olive oil; Salt and freshly ground black pepper; 1 teaspoon toasted sesame seeds (optional); Chopped green onions for serving (optional); Cooked rice or Asian noodles

by Robin Miller on May 6, 2026

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This popular meal features buttery soft steak and tender-crisp broccoli in a satiny, Asian-style sauce. The steak is perfectly tender, the broccoli is fresh and vibrant, and both are shimmering in a garlicky sweet and sour sauce. Even better? You need one pan and about 45 minutes to get this dish to the table.

This article was written for the Arizona Republic.

There’s no need to venture out for restaurant-style beef and broccoli! Beef and broccoli is a popular menu item at most Chinese restaurants. Served with a mound of white rice, the dish delivers steak, vegetables, and tangy sauce all in one bite. The good news is, you don’t need to leave the house to enjoy the same, mouthwatering medley of flavors. In fact, when you choose your own ingredients and make this recipe at home, it’s fresher, brighter, and less greasy than most restaurant versions.

Here’s what you need for this easy beef and broccoli

Steak. The classic choice for this recipe is flank steak because it’s lean, tender, and cooks quickly. If desired, you may substitute skirt steak, bavette steak (also called flap steak), hanger steak, flat iron steak, top sirloin, top round, tri-tip, and ribeye. You can also make this dish with sliced chicken breasts! Pro tip: Place the steak in the freezer for 30 minutes before slicing; this helps you achieve ultra-thin slices.
Oil. We use vegetable oil in the steak marinade because it’s neutral and has no flavor. We use olive oil in the pan to sear the steak.
Broccoli. Fresh broccoli is best for this recipe because it keeps its vibrant color and texture during cooking. Frozen broccoli will become mushy. You need about 6 cups of broccoli florets, with should be about 2 heads of broccoli, or 4 broccoli crowns.
Ginger and garlic. Fresh ginger and garlic are used to add robust flavor to the sauce. I strongly recommend fresh versions of both, not their dried counterparts.
Broth. Beef broth is the main ingredient in the sauce. You can use regular or reduced sodium. You may also use beef stock, or beef bone broth.
Soy sauce. Soy sauce adds saltiness and umami goodness to the sauce. If desired, you may substitute tamari, or your favorite liquid aminos.
Brown sugar. Light brown sugar adds sweetness to the sauce while balancing the saltiness of the soy sauce.
Shaoxing wine. Shaoxing wine is an amber-colored Chinese rice wine that adds great depth to the sauce. If desired, you may substitute more broth or water.
Cornstarch. We use cornstarch in the steak marinade and in the sauce. Known as velveting, marinating the steak in cornstarch ensures that the meat stays juicy and tender. We use cornstarch in the sauce to thicken it without making it cloudy.
Baking soda. Baking soda is used in the marinade for the same reason we use cornstarch – to ensure the steak stays tender and doesn’t toughen during cooking.
Sesame oil. Sesame oil adds a wonderful nutty quality to the sauce. Make sure to purchase toasted sesame oil for the best flavor.
Optional garnishes: Toasted sesame seeds and chopped green onions.

A few tips to guarantee the ultimate beef and broccoli

Partially freeze the steak. Slicing a partially frozen steak is much easier than one you’ve just pulled from the fridge. Cover the steak and place it in the freezer for 30 minutes before slicing.
Slice the steak against the grain. When you look at the steak, you will see long parallel lines of meat and muscle fiber – this is the direction of the grain. Slice against that – meaning perpendicular to the lines – to shorten the muscle fibers. This, in turn, ensures tender meat that isn’t chewy. Slice the steak 1/8-inch to 1/4-inch thick; the thinner the better for quick-cooking steak that will absorb more sauce.
Blanch the broccoli. Most recipes for beef and broccoli instruct you to sauté the broccoli in olive oil before adding it back to the pan with the beef and sauce. I find that blanching the broccoli in boiling water instead creates perfectly tender-crisp florets without any bitterness.
Don’t skip the cornstarch and baking soda in the marinade. As mentioned above, the process of velveting tenderizes the steak and ensures it delivers a tender, silky texture.
Use high heat for stir-frying. A hot pan will guarantee a nice sear on the steak and will eliminate the risk of overcooking it.
Stir-fry in batches if needed. When searing the steak, don’t overcrowd the pan. If the steak pieces are touching or overlapping, they will steam instead of sear; the goal is perfectly browned slices of steak.
Thin the sauce if desired. If your sauce is thicker than desired once you add the broccoli, add 1 to 2 tablespoons of water to thin it out.
Toast raw sesame seeds if desired. If you want to garnish the dish with toasted sesame seeds and you only have raw seeds, toast the seeds in a dry skillet over medium-low heat until golden brown, shaking the pan frequently.

Once you enjoy this recipe, consider these variations for the future

Try a different protein. Great alternatives to steak include thinly sliced chicken, pork tenderloin, and tofu. Peeled and deveined shrimp also work.
Add more vegetables. Feel free to load up the pan with sliced bell peppers, mushrooms, carrots, celery, and snap peas. There’s no need to blanch or pre-cook any of these vegetable additions.
Make it spicy. For a fiery dish, add chili garlic sauce, sriracha sauce, or some cayenne pepper to the sauce.

How should you serve this beef and broccoli?

I like to serve the beef, broccoli, and satiny sauce over fluffy rice or Asian noodles. You can also serve the mixture in butter lettuce leaves or rice paper wrappers.

How should you store leftovers?

Once cool, transfer the beef and broccoli mixture to an airtight container and refrigerate for up to 3 days. I don’t recommend freezing since the broccoli will get mushy when thawed. Reheat the beef and broccoli in a skillet over medium-high heat until hot, adding water or broth as needed to thin the sauce.

beef and broccoli on a white plate with Asian noodles

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