Broccoli Beef
This succulent beef and tender broccoli, smothered in a flavorful sauce is better than a restaurant! And it is FAST. It is SIMPLE. And it is utterly tasty.
So let’s be real here for a second. I eat a lot of food. And I eat a lot of really great food. So when I declare something the best – you have to know I mean business.
It’s not every day that I say something is “the best” and then cancel the previously requested meal (this and this and this) for my upcoming birthday and insist that my husband make this instead. Seriously, this beef and broccoli is that good!

The succulent beef and tender broccoli, smothered in a flavorful, rich sauce, is one of those meals that leaves you wondering how on earth something so good, better than a restaurant even!, could honestly come out of your homely little kitchen.
And here’s the bonus – it is FAST. It is SIMPLE. And it is so utterly tasty, you may or may not stab your husband with your fork trying to spear the last piece of meat.
I would say the only downfall to this recipe is the fact that flank steak can be a bit pricey but if you look for it on sale or buy a large package and freeze half, it really isn’t so bad. Plus, consider this a meal worth splurging on. It’s worth it, my friends, completely worth it.
Speaking of The Best – I’ve recently updated my Best Recipe section with new headers, sub-categories and a few lost treasures I forgot belonged there. Enjoy!
What to Serve With This
- Baked Brown Rice, Stovetop Brown Rice, or hot, cooked white rice
- Cut up pineapple or other fresh, seasonal fruit
- Asian Noodle Salad or a simple green salad
One Year Ago: Homemade Chocolate Dessert Cups
Two Years Ago: Chicken and Dumpling Soup
Three Years Ago: Lemon and Garlic Grilled Chicken
The Best Broccoli Beef
Ingredients
Sauce:
- 1 tablespoon rice wine vinegar
- 2 tablespoons low-sodium chicken broth
- 5 tablespoons oyster sauce
- 2 tablespoons light brown sugar
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Beef and Broccoli:
- 3 tablespoons soy sauce
- 1 ½ pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
- 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
- 1-inch piece fresh ginger, minced (about 1 tablespoon)
- 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
- 1 ¼ pounds broccoli, cut into bite-sized pieces
- ⅓ cup water
- 3 medium scallions, sliced 1/2-inch thick on diagonal, optional
Instructions
- In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
- Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
- Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve – or be like me and serve it straight out of the skillet!
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Recipe Source: adapted from America’s Test Kitchen 10th Anniversary Best Recipes Magazine (found at Sam’s Club a few years ago)
Had it tonight with some friends & 4 out of 4 kids loved it! Including the broccoli!
It was a hit with everyone. Thanks for the great recipe! I did the trick that Brooke shared about adding the cornstarch to the beef & I do think it made a difference..made the beef more silky, tender & similar to what you get at a Chinese restaurant. Give it a try Mel & see what you think! It was an easy extra step!
Hi Mel,
I know that the type of beef here important…..but I had a question…. I have stew beef in my fridge, and if I slice it thin like you recommend…will it work?
DEE
Awesome! Added some red bell pepper at the same time as the broccoli. Took only 30 minutes from start to finish.
Thanks Mel.
Just wanted to say thank you for sharing yet another deeeeeee-licious recipe!!! I seriously make your recipes three times a week, thanks lady!
This seriously was “the best” beef and broccoli I have ever had. I had given up on making it from scratch and had just started buying the seasoning packets for it. I will use up the packets I have eventually, but this will be a staple in our house. I made it exactly like the recipe said and it was spectacular!! Thanks.
Just wanted to let you know this recipe works great with venison! I used round roast that I had on hand and no one was the wiser. Thanks, Brooke, for sharing the tip on mixing a couple of tablespoons cornstarch with the meat before cooking–worked sooo well!
wow! this was delicious! i can always count on you for a fantastic meal!
This was so good! I made two changes –
I strained the beef and let it come to room temperature before cooking.
Thanks again for all your hard but edible work! 🙂
made it tonight and LOVED it!!
Micaela – I haven’t tried freezing this so I have no idea how it would fare. I suppose you could try it! Let me know if you do.
Fantastic! Took a bit of time to prepare between the slicing and chopping but once everything was cut up, it was quick. Really great flavor, smiles all around the table.
I’ve heard A-MAZ-ING things about this recipe. =) Would it work as a freezer meal? Trying to add recipes to my freezer meal repertoire…
Valerie – I just made basic steamed white rice. I don’t have a recipe for it – just 2 cups water for every cup of long grain white rice.
Sounds perfect for a quick “Sunday Dinner” What rice recipe do you use with it?
Oooo! I just made Broccoli Beef last night. I’ve tried a few recipes & have been making my current one for about 5 years. I’m going to give this one a try & see how it compares. Thanks!
Wow. I made this last night for dinner and it was a huge hit. Better than a restaurant. Quick and easy too. Thanks!
I couldn’t find oyster sauce today so out of curiosity I looked on Amazon. Apparently you can get vegetarian oyster sauce, which is mushroom based. Thought I’d mention it for the people who commented about allergies.
I can’t wait to try this! I love broccoli and beef together. I am saving this recipe. 🙂 And your pictures are so scrumptious!
Ty ty ty I love this food and absolutely appreciate all the details. I could never get it quite right and now I know why. I’m certain this will become a family favorite. You’re right. Sometimes going the extra expense is worth it when every bite of food is gobbled up and there’s no waste!
I made the beef and broccoli for dinner last night and thought it was fantastic! I doubled the sauce because we like extra to put on our rice, but I don’t think I needed to. I’ll make it again for sure. (Perhaps adding some schirachi for a little heat!) Thanks for sharing this recipe! 🙂
Made it last night for the missionaries (don’t ask me why my husband signed up to have the over on a FRIDAY!!). It was really good. The oyster sauce is the secret here. Got lots of compliments on how it was better than take-out.
I LOVE beef & broccoli! It’s my favorite thing at PF Chang’s! So glad to have a version to try at home!
I WILL be making this. Looks absolutely fantastic…and take-out food at home is always a good thing!
I always love your recipes so I figured I couldn’t go wrong with this. I strongly dislike seafood so I was admittedly nervous about the oyster sauce but i went out to purchase some today. I see my worries were unfounded. Delicious and we’ll certainly be enjoying this in the future again! Thank you for a winner!
This is one of my husband’s favorite dishes but I’ve never actually made it at home. Thanks for sharing this inspiring and delicious looking recipe, Mel! I’ll be pocketing this to try soon.
Mel, I love all your chinese food inspired recipes and I wanted to share something with you that I learned from a Chef who specializes in this type of food. If you add a few tablespoons of cornstarch to your meat right before cooking it, it tenderizes the meat in such an amazing way. I had never heard of this but she said all Chinese restaurants use this technique, it’s why their meat is ‘melt in your mouth’ good. So I went home and added this step onto all my Chinese food recipes…. AMAZING! Have you ever heard this?
I made this last night and it was a huge hit. I told my daughters I was making a “Mel” dish and they both said “yes!” Your recipes have been a hit in my home since I discovered your blog in January of 2008! I’ve actually printed most of your recipes and arranged them in a notebook. Thanks for sharing with us! It is very appreciated.
Mel, if you say anything is the best, then I believe you! Adding this to my “to make” list! 🙂
I was looking for a broccoli beef recipe earlier this week and couldn’t find one. I made this for dinner tonight and we enjoyed it. My husband ate all the broccoli last night so I used a bag of frozen oriental veg mix and it was very good (broccoli, carrots, snap peas& water chestnuts). Love the sauce and cooking technique. I will make again.
This was really yummy. My son ate ALL of what I put on his plate. Next time I will add sesame seeds too! And next time I will wait until flank steak is on sale;-)
Karen – I don’t think there are many substitutions for oyster sauce, unfortunately. It has a unique flavor and the things that come to mind to sub it with are also fish-based. I googled it and it looks like some people have subbed a mix of teriyaki and hoisin sauce. It will change the flavor but may still be yummy. Good luck!
Easy and so tasty! The family loved it. Adding it to my repertoire. Thank you for sharing!
Made it tonight.
My husband is severely allergic to shellfish, so I can’t use oyster sauce. Any suggestions for a good substitute? Thanks. 🙂
Marcela – that’s a good question because the directions are a bit confusing. I’ll edit the recipe, but yes, it is the soy sauce in the recipe (there is no additional soy sauce in the “sauce” ingredients). Thanks for the heads up!
Reading through the directions, you say to put the beef in the soy sauce. So is it extra soy sauce or is it the soy sauce that’s in the sauce recipe? Thanks!
It’s that oyster sauce. I think any veggie in oyster sauce is delicious!
Since you titled it “best” I guess I’m going to have to give it a try. I have yet to find a beef broccoli recipe worth saving.
i made beef and brocolli the other day and it was sordive bland. I know the oyster sauce is what makes it tasty. But I can’t stand how much sodium they put in oyster sauce. Its like 750 mg of sodium per Tablespoon. I retain salt bad and under my eyes get really puffy when I go overboard. I wish there was a way to make this meal without the oyster sauce or other asian sauces that are so loaded. This looks good though. I love your recipes.
The sauce alone sounds delicious. I can’t wait to test this out in the kitchen!
This is calling my name! I was pretty sure it would be from ATK-their recipes are always so good. Thanks for posting it.
I’ve been making the beef and broccoli recipe found in the Steamy Kitchen cookbook for a couple years now, and it’s one of my husband’s favorite dinners. So delicious! I think the oyster sauce is really a must, even though it might sound like a pain to buy (and I can’t think of anything else I use it for). But I love LOVE sesame oil, and my current recipe doesn’t include it. So I’m going to try this out sometime soon. Thanks, Mel!
This looks great. We just made veggie stir fry the other night with lettuce wraps. I have a birthday coming up too! The 18th. I can’t decide what dessert I want to make. My husband and kids would make something for me, but I enjoy doing it so much and it is a great excuse to try a new recipe. (I think I would do better at it anyway, sshh don’t tell them. :-)) Can’t wait to check out your new best recipes. I have made numerous things from that list. I think the frosting and the cornbread are still my favorite. Yummy! That could be my bday cake! The cornbread with the frosting! Ha! Thanks Mel.
SO EXCITED to try this. I LOVE flank steak!
Great work. Beef and broccoli could sustain a person for life if necessary.
This is probably going to be added to my menu very soon. It looks so wonderful…and I don’t even like broccoli.!
This is almost exactly the recipe I’ve been using for years, from a cookbook from the Kauai (Hawaii) Homemaker’s Council. The sauce/cooking method are good for lots of other combinations too – pork and carrots/cabbage is another favorite we do with eh same ‘beef broccoli’ ingredients. 🙂
Good thing I’m already making Asian food tonight! I’d def be craving it after seeing this even if I wasn’t!
Thank you so much for posting this. I was looking for a good recipe last night and couldn’t find one that I thought I would love. I love all your recipes and if you say it is the best…then I am really excited! Thanks so much!
We love beef and broccoli, and I have always wanted to try and make it at home, but I have never found a recipe that looked authentic to me (well, authentic as in what my local Chinese restaurants sell!). This recipe looks like the perfect recipe, and if you say it is “the best”, Mel, I know it will be! How sweet that Brian will cook this for you for your birthday dinner! 🙂