Look no further for the best, easiest Beef and Broccoli recipe! I’ve taken tender strips of beef and crisp broccoli florets and cooked them in a quick and flavorful homemade sauce. I only need a handful of fresh, simple ingredients and dinner is on the table in 25 minutes!

Easy Beef and Broccoli Stir Fry

Beef and Broccoli is quintessential Chinese fare and probably the stir fry I make the most. It’s a quick and easy, one-pan meal packed with protein-rich tender beef, fresh crisp broccoli, and an amazing sauce that I always crave for days afterward.

After making stir fry after stir fry, I’ve finally developed the ultimate sauce that takes this beef and broccoli recipe over the top. I love the umami flavors with a hint of sweetness that coat each thin slice of beef, so it practically melts in your mouth. To make things even easier, I double the sauce and keep half stored in the fridge—so the next time a stir fry craving hits, half the work is already done. It turns a 25-minute dinner into something I can throw together almost effortlessly.

When I’m in the mood for ramen noodles instead of white rice, I’ll make this beef and broccoli ramen stir fry instead.

Helpful Tips and Variations

• Slice against the grain. The “grain” are the fibers that run through the meat in one direction. Using a sharp knife, slice thinly across (not with) the grain of your beef. This helps break down the fibers and makes it tender and not chewy.
• Marinate it. Tossing the beef with the sauce before you start cooking, even if it’s just for a couple of minutes, helps tenderize it and also makes a big difference in flavor.
• Add beef to a very hot skillet. This allows it to get a good sear and lock in the juices.
• Avoid over-crowding the pan. Over-crowding the meat will cool off the pan faster and also steam the beef instead of searing it. Cook in batches if you need to.
• Don’t overcook. Overcooking the beef will make it tough and hard to chew. In this recipe, the beef is cut into thin strips and seared for only a minute, then transferred to a plate, and added back in with the sauce to finish cooking.

How to Make Beef and Broccoli Step by Step

Prepare the sauce: Whisk together ½ cup low sodium soy sauce, 3 tbsp Mirin rice wine, and 2 tbsp cornstarch until well combined. Add 2 tbsp brown sugar, 1 tbsp minced fresh ginger, and 1 clove of minced garlic.

Marinate the beef: Add 1½ lbs. beef sirloin, fat trimmed and sliced across the grain, very thin into 1½-inch long pieces, to the marinade and let it sit while you prepare the rest of the recipe.

Cook the broccoli: Warm 1 tbsp oil in a heavy nonstick skillet or wok over medium-high heat. Add 1 small head of broccoli, cut into florets, season with a pinch of salt, and stir. Pour ¼ cup of water into the pan and cover. Let the broccoli steam for 2-3 minutes, then use a slotted spoon to transfer it to a plate while you cook the beef.

Cook the beef: Let the pan get very hot again. Using tongs, add half the meat to the pan, spreading it out in the skillet with 2 chopped scallions. Leave most of the marinade in the bowl. Then cook the remaining half of the meat.

Assemble: Return the broccoli, the first batch of cooked meat, and any reserved marinade to the skillet, along with the rest of the scallions and red pepper flakes. Stir just long enough to warm through and thicken. Remove from heat.

Serve: Serve over cooked white rice to soak up that delicious sauce.

Serving Suggestions

I just can’t imagine beef and broccoli without cooked hot white rice, the fluffy grains soak up all that luscious sauce. However, it’s also good with fried rice or even cauliflower rice, if you’re looking for a low-carb option. I like to serve the stir fry with homemade egg rolls and crab rangoon on the side for a super delicious and complete Chinese meal.

How to Store Leftovers

If I want to get a head start, I’ll slice and store the beef in an airtight container up to 1 day in advance. And, if I’m really organized, I’ll combine the sauce ingredients in a bowl or jar at the same time. Both should be stored in the refrigerator, separately.

To store leftovers, I let the stir-fry cool completely and then store it in an airtight container in the refrigerator for up to 3 days.

To freeze, let the stir fry cool completely, then store it in an airtight freezer-safe container. It will keep up to 2 months. Let thaw overnight in the refrigerator before reheating, keeping in mind that cooked frozen and thawed broccoli tends to have a mushy texture.

More Classic Stir Fry Recipes To Try

• Vegetable Stir Fry is a mix of vibrant vegetables sautéed until crisp-tender in a simple coconut curry sauce.
• Thai Coconut Chicken features classic Thai flavors with a creamy coconut milk sauce.
• Honey Walnut Shrimp features a sweet and creamy sauce, crunchy walnuts sitting on top of crispy fried shrimp.