Easy 20 Minute Beef and Broccoli. It’s so much easier and healthier than takeout! This easy dinner recipe is perfect for a busy weeknight meal. Your whole family will enjoy this low carb, Asian-inspired one-pot dish, loaded with healthy protein and vegetables!
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Beef and Broccoli
I love making takeout dishes at home. It’s like being at a restaurant without leaving the house, but it tastes so much better and is a lot healthier! Like my Easy Chicken Stir Fry and my Super Sticky Asian Chicken Bites.
In this Easy Beef and Broccoli Stir Fry recipe, I used low sodium beef broth for a lighter sauce, without compromising the flavor. The garlic and ginger really add some power to the dish as well. The end result is salty-sweet, garlicky goodness!
Best of all everything is cooked in one pot and comes together in less than 20 minutes!
Beef and broccoli Ingredients
The full ingredient list and measurements are listed in the printable recipe below.
Protein & Veggies
- Beef: I’ve used either flank steak or skirt steak as it cooks quickly and tastes delicious, but thinly sliced chuck roast would work well in this dish too! It’s a great use of leftover Sunday roast!
- Broccoli: There are 3 whole cups in this recipe! That helps keep the calories low but you’ll still feel full and like you ate a large meal!
- Ginger & garlic: This adds so much to the flavor! The ginger adds a little heat without making it too spicy – perfect for kids!
Sauce
- Beef broth: I prefer using low sodium beef broth to keep the saltiness level down.
- Sesame oil: This adds a delicious, warm, nutty flavor to the beef stir fry.
- Rice wine vinegar and oyster sauce: These two sauces add a depth of flavor to the meal. A little sweetness, saltiness and acidity is the perfect combination!
- Light brown sugar: Adds a bit of sweetness to the sauce.
How to make this easy Beef and Broccoli Stir Fry recipe
- Marinate beef: Add steak, soy sauce, baking soda, cornstarch and 2 tsp sesame oil to a small bowl. Toss to coat the steak and marinade while you are prepping the sauce and the broccoli.
- Mix the sauce: Add the oyster sauce, beef broth, sesame oil, rice wine vinegar and brown sugar to a small bowl and mix well.
- Blanch the broccoli: Add broccoli and 1 cup water to a large saute pan or wok. Bring to a boil and cook the broccoli for 2-3 minutes or until it’s a bright green color. Immediately transfer the broccoli to a bowl with ice water.
- Cook the beef: Wipe out the pan the broccoli was cooked in and add in 1 tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes on each side. Toss in garlic and ginger and saute for 1 minute.
- Combine the rest of the ingredients: Add the broccoli back to the pan along with the sauce. Toss to coat the beef and the broccoli.
- Serve: Immediately with sesame seeds if desired.
What can I serve with this 20-minute stir fry recipe?
There are plenty of options! Here are my favorites:
- White or brown rice
- Cauliflower rice to keep it low carb and keto-friendly
- Chow mein noodles
- Lo mein
- Fried Rice
- Cauliflower Fried Rice
- Rainbow Vegetable Noodle Stir-Fry
- Quinoa
frequently asked questions
Is this beef and broccoli recipe freezer friendly?
Yes, it is! Make a double batch of this easy dinner recipe, and freeze half of it in an air-tight container for later. It will keep well for up to 4 months in the freezer.
Can I make this in the slow cooker or instant pot?
Of course! Follow this recipe for Slow Cooker Broccoli Beef. This recipe is the one you need if you’d rather throw it together in the morning and then let it cook all day! There are instructions for Instant Pot Beef and Broccoli in the slow cooker post as well!
Is this healthy stir fry recipe low carb?
Yes – it’s even keto-friendly! There are just 8g net carbs per serving, which is a perfect amount for a keto dinner. For keto beef and broccoli, serve this dish on its own or with cauliflower rice!
Can I use other kinds of protein?
Absolutely! I used sliced flank steak because it’s very easy to cook, however, feel free to substitute it for diced chicken breast or pork. If you’re vegetarian or vegan, you can use firm tofu as well. Marinate the tofu just like you would with the meat, and lightly pan-fry it until it’s golden and crispy.
Storage and Reheating
- Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: To heat up the leftovers, simply add everything into a saucepan on the stove and heat it over a medium heat until it is warmed through.
- Freezing: Freeze this dinner for up to 4 months in the freezer. Then, when you’re ready to eat, thaw the frozen broccoli beef completely before heating it up on the stove.
Skip takeout and give this Easy Beef and Broccoli a try!
more take-out dishes to make at home:
- Sweet and Spicy Baked Honey Sriracha Chicken
- Super Sticky Asian Chicken Bites
- Spicy Szechuan Beef
- Honey Garlic Chicken Stir Fry
- Easy Shrimp Fried Rice
Easy 20 Minute Beef and Broccoli
Ingredients
- 1 tablespoon oil
- 1 pound flank steak or skirt steak, thinly sliced against the grain
- 1 tablespoon low sodium soy sauce
- 1 tsp baking soda
- 1 tsp cornstarch
- 2 tsp sesame oil
- 3 cups broccoli
- 1 cup water
- 3 cloves garlic, minced
- 2 tsp ginger, minced
Sauce
- 1/4 cup low sodium beef broth
- 1/4 cup oyster sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp light brown sugar
- sesame seeds for garnish, if desired
Instructions
- Add steak, soy sauce, baking soda, cornstarch and 2 tsp sesame oil to a small bowl. Toss to coat the steak and allow the beef to marinate while you are prepping the sauce and the broccoli.
- Meanwhile, mix together all of the sauce ingredients in a medium bowl.
- Add broccoli and 1 cup water to a large saute pan or wok. Bring to a boil and cook the broccoli for 2-3 minutes or until it's a bright green color. Immediately transfer the broccoli to a bowl with ice water.
- Wipe out the pan the broccoli was cooked in and add in 1 tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes on each side.
- Toss in garlic and ginger and saute for 1 minute.
- Add the broccoli back to the pan along with the sauce. Toss to coat the beef and the broccoli. Serve immediately with sesame seeds if desired.
Notes
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Dani
I made this tonight and I had to add a cornstarch and water mixture to get it to thicken and I added 1/8 tsp of ginger and I think it tastes amazing!!
Gail
Fresh Ginger is a great idea since their are no other major seasonings in the dish.
Carrisa
Made this tonight it was spectacular!!
Annette
I made this tonight and I agree with a couple others… there was no flavor. If I made it again I would add more spices.
Melissa
I’ve made the original recipe multiple times. I came on here tonight to follow it again and found that it had been update with totally different ingredients. While I’d love to try the new recipe, would it be possible to get the original since it’s tried and true in my home?
Kelley
Hi Melissa,
Sorry about that! I’ve had a couple of complaints of the original version so I revamped. I am happy to hear you liked it!! I copied and pasted the recipe below. Thanks!
2 tablespoons oil, divided
1 pound flank steak or chuck roast, thinly sliced across the grain
3 cups broccoli
2 cloves garlic, minced
1 cup low sodium beef broth
1/4 cup low sodium soy sauce
1 teaspoon brown sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
1/8 teaspoon pepper
sesame seeds for garnish, if desired
Add 1 tablespoon of oil to a large skillet. Add in steak and saute until almost fully cooked. Take out of the pan and put on a plate.
Add the other tablespoon of oil back to the pan along with the broccoli. Cook until tender but still crisp.
Toss in garlic and saute for 1 minute.
Meanwhile, mix together beef broth, soy sauce, brown sugar, sesame oil and cornstarch in a small bowl.
Add the steak back to the pan along with the liquid. Cook until the sauce is thickened and steak is fully cooked.
Serve immediately with white or brown rice and garnish with sesame seeds if desired.
Amanda
Thank you for posting the original recipe! I had made it before and my family were beyond sold on the flavor and asked for it as a Valentine’s Day treat dinner. I was thrown by the ingredients because I KNEW I made it and I don’t have oyster sauce and couldn’t figure out how I made it last time without this ingredient. Loved the original recipe, so much it’s going to become a staple in our menu planning. Don’t feel pressured to change by a few, this meal was hands down, AMAZING!!!!
Kelley
Thanks so much Amanda for the kind words! I am so happy you and your family enjoyed! Thank you!
Seth Cruickshank
Thank you the old one is so much better then the new one
Melissa
Thank you so much for posting the original! It’s such a great recipe and so easy to make.
Deanna
Anyway You could link to the original recipe for me ?Ive made it a few times already and it was one of my go-to quick and easy recipes for a weekday night just don’t have the extra ingredient stocked in the pantry to try the adapted version although I shall return and do so
Kelley
Hi Deanna,
Of course! Here is the info!
Thank you!
2 tablespoons oil, divided
1 pound flank steak or chuck roast, thinly sliced across the grain
3 cups broccoli
2 cloves garlic, minced
1 cup low sodium beef broth
1/4 cup low sodium soy sauce
1 teaspoon brown sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
1/8 teaspoon pepper
sesame seeds for garnish, if desired
Add 1 tablespoon of oil to a large skillet. Add in steak and saute until almost fully cooked. Take out of the pan and put on a plate.
Add the other tablespoon of oil back to the pan along with the broccoli. Cook until tender but still crisp.
Toss in garlic and saute for 1 minute.
Meanwhile, mix together beef broth, soy sauce, brown sugar, sesame oil and cornstarch in a small bowl.
Add the steak back to the pan along with the liquid. Cook until the sauce is thickened and steak is fully cooked.
Serve immediately with white or brown rice and garnish with sesame seeds if desired.
Marlene
Recipe says to marinate beef in 1 tablespoon soy sauce and 1 tablespoon rice vinegar but when I did that there was no liquid left in the bowl to “marinate in”. The beef soaked it up. So I’m not making it for a few hours, will the beef get too marinated just in the bowl? Also I don’t have fresh ginger so I have to use ground. Any problem with that?
Kelley
Hi Marlene,
That should be fine! Let me know how it turns out!
Thanks,
Kelley
Jessica
You mention the sauce being made up of brown sugar, soy sauce and red pepper flakes yet that’s not listed in the instructions when making the sauce
Kelley
Hi Jessica,
Sorry about that! That was a mistake. I have corrected it. Thanks so much for pointing it out to me!!
Kelley
Ariel Arguijo
This recipe is amazing,I doubled the sauce recipe and added onion
Lyra Cummings
Can I make this without cornstarch?
Nathan
Hi Lyra,
Yes, there are so many different types of things you can use as a thickener. Arrowroot powder, tapioca starch, potato starch, flour, even pureed root vegetables like cooked carrot! So many possibilities!
Hope this helps, have fun!
Nathan
@chefsavvy
Cynthia Robinson
This is a FAV! ⭐⭐⭐⭐⭐ Mainly because of my love for Broccoli
My “OTHER” Fav is PEPPER BEEF & TOMATO… SO… GOOD!!!⭐⭐⭐⭐⭐