Easy Beef and Broccoli Recipe

A delicious and easy one-skillet beef and broccoli stir fry recipe made with a delectable sweet and salty garlic ginger sauce.

Course main meal beef

Cuisine Asian

Keyword beef and broccoli stir fry, broccoli beef, how to make beef and broccoli, how to make beef and broccoli sauce

Prep Time 15

Cook Time 15

Servings servings

Calories 345kcal

Author Beth Pierce

In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, cornstarch, garlic, and ginger. Set it aside while you cook the beef and broccoli.
Heat 1 tablespoons vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer cooking just until browned on both sides, working in batches. Add more oil if needed. Once all the meat is browned, move it to a plate, cover it, and keep it warm.
If needed add more canola oil to the same skillet over medium heat. Add the broccoli to the pan and cook for 1 minute, Stirring frequently. Add 2 tablespoons of water and cover the pan. Steam the broccoli for 1-2 minutes or until crisp tender. Remove the broccoli to a plate and cover it to keep it warm.
Grab the sauce that you set aside and whisk it one more time. Pour it into the skillet and simmer for 3-4 minutes to thicken the sauce. Add the beef and broccoli back to the pan, toss to coat, and warm for 1-2 minutes. Serve over rice or Chinese noodles.

Use a good cut of beef like petite shoulder, tenderloin, sirloin, flank steak, skirt steak, or rib-eye.
When cutting the steak, always slice against the grain, not parallel with it. Cut into thin slices about 1/8-1/4 inch thick.
The sauce was double for this picture as my husband loves to smother his rice in the sauce. Please keep in mind that it will almost double the sodium content.
This recipe moves very quickly, so have everything you need in close proximity, and for goodness sake, put the dog outside.
Work in small batches when cooking the beef, browning in a single layer.
If you like your stir-fry dishes with some heat, add 1/2 -1 teaspoon sriracha.
Do not overcook your broccoli. It is the best crisp-tender.
Other vegetables to add are mushrooms, bell peppers, and snow peas.
This dish is best served promptly, so prepare ahead of time with your rice or noodles.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.