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This is the most tender, meal prep-friendly Beef and Broccoli recipe that rivals any takeout restaurant. It’s packed full of protein and has the most delicious sauce with lots of fresh ginger and garlic. You’ll never need takeout again!
I love to serve this beef and broccoli with Mango Chicken Fried Rice, plain white or brown rice, or whole-grain spaghetti (or soba noodles if you can find them). And don’t forget the Homemade Chicken Egg Rolls with Sweet and Sour Sauce.
If you love takeout food as much as we do, be sure to check out my Sweet Chili Apricot Chicken, General Tso’s Chicken, Honey Garlic Chicken, Cheesecake Factory Copycat Orange Chicken, or my PF Changs Copycat Crispy Honey Chicken.
The Best Beef and Broccoli
Whether you’re looking for a wholesome, high-protein meal prep recipe to kick off the new year right, or you want to enjoy the pleasures of takeout in your own home in under 30 minutes – this is the recipe you’ve been looking for!
The flank steak is sliced super thin to ensure optimal tenderness, and the broccoli is cooked just enough to retain a satisfying crunch and vibrant green color. The broccoli florets mop up the flavorful sauce, making this a recipe even kids will love.
Key Ingredients
In this easy beef and broccoli recipe, we just use whole ingredients and an easy homemade sauce that only takes a few ingredients. It couldn’t be easier to make! Be sure to review the recipe card down below for measurements and full details.
Beef – we use flank steak for this recipe. This is the same cut that’s used at your favorite Asian restaurant. You could also use ribeye or sirloin, but the grain in flank steak makes it perfect for slicing thin and cooking quickly.
Broccoli – we’ll use just the florets. You can cut them down from a head of broccoli or just grab a bag of pre-washed broccoli florets ready-made for stir fry.
Soy Sauce – I always opt for low sodium so it doesn’t oversalt the dish.
Sesame Oil – this adds a nutty, slightly sweet flavor that is very distinct and makes this taste even more like takeout.
Brown Sugar – you could also use honey if you prefer. Just a few tablespoons is all we need to balance out the savory and saltiness.
Aromatics – lots of fresh garlic and ginger! Don’t use any premade squeeze tubes or jars. The real stuff makes all the difference in this recipe.
Chicken Stock – rather than just using water for the sauce, I prefer chicken stock because it adds umami flavor.
Cornstarch – this helps to thicken the sauce. I use just enough to assist in thickening the sauce without making it goopy.
How to Make Beef and Broccoli
Before You Start
Place the packaged flank steak in the freezer for 1 hour ahead of cooking (or at least 30 minutes).
Slice the flank steak against the grain into strips as thinly as possible. Let the steak strips rest on the counter to remove the chill from the freezer while we prep the sauce and cook the broccoli.
Make the Sauce
In a medium bowl, whisk together all the sauce ingredients: soy sauce, chicken stock, sesame oil, garlic, ginger, brown sugar, and cornstarch. Microwave for 40 seconds to allow the brown sugar to dissolve.
Saute the Broccoli
Add two tablespoons of neutral oil into a large skillet over medium-low heat. Add in the broccoli and saute about 2 minutes, flip, and add a few tablespoons of water. Partially cover and cook 2-3 more minutes. Remove and set aside under tented foil to keep warm.
Sear the Beef
Add another 1-2 tablespoons of oil. Heat pan to medium-high heat. Add the steak slices in a single layer, being careful not to overcrowd the pan, resulting in steaming the beef. Sear for 2 minutes per side. Reduce the heat to simmer.
Add Sauce and Finish
Pour in the sauce and simmer until it begins to thicken, about 2 minutes. Add the broccoli back into the skillet and toss it all to evenly coat. Add sesame seeds and green onions if desired and serve over rice or noodles.
How to Get Tender Beef
A few important steps can make all the difference between chewy and tender, melt-in-your-mouth beef.
- Make sure to freeze your beef for an hour before slicing. This will ensure you can get super thin slices. The thicker the slice, the tougher the meat.
- Use a sharp knife. This will also ensure nice thin slices resulting in tender steak.
- Don’t overcook the beef. Just 2 minutes per side is plenty of time for the steak to sear. It will continue to cook as it braises in the pan sauce for 3-5 minutes. Overcooked steak is chewy and not very appetizing.
Meal Prep Beef and Broccoli
This is one of our favorite dishes for meal prepping. It’s full of crisp broccoli that’s still vibrant green, nutritious and protein-packed from the beef.
Pair this tender beef and broccoli with brown rice, white rice, or whole-grain noodles.
- Allow the beef and broccoli to cool fully before packing them into food storage containers. I use BPA-free plastic containers, my Caraway reusable containers, or these glass meal prep containers.
- Divide any extra pan sauce over the rice or noodles for maximum flavor.
- Pack them up in the fridge and you have a lunch or dinner that you will look forward to reheating.
Looking for More Takeout Recipes?
Hot Orange Chicken Panda Express Recipe
Cheesecake Factory Orange Chicken Copycat Recipe
Crispy Honey Chicken PF Changs Copycat
Have you tried this Beef and Broccoli recipe? If so, please comment below with any questions or feedback. Your opinions and reviews really help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Beef and Broccoli
Ingredients
- 1 lb. flank steak
- 4 tablespoons olive oil or vegetable oil
- 12 oz broccoli florets
- sesame seeds and green onions for garnish optional
- rice or whole-grain spaghetti for serving
Sauce Ingredients
- 2 teaspoons fresh ginger grated
- 4 cloves garlic freshly minced or grated
- 1/2 cup chicken stock
- 6 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar or honey
- 2 tablespoons sesame oil toasted sesame oil is ideal
- 1-2 teaspoons sriracha or similar hot sauce more if you like it spicier
- 1/2 – 1 tablespoon cornstarch depending on how thick you want the sauce
Instructions
- Place the packaged flank steak in the freezer for 1 hour ahead of cooking (or at least 30 minutes).
- Slice the flank steak against the grain into strips as thinly as possible. Let the steak strips rest on the counter to remove the chill from the freezer while we prep the sauce and cook the broccoli.
Make the Sauce
- In a medium bowl, whisk together all the sauce ingredients: ginger, garlic, chicken stock, soy sauce, brown sugar, sesame oil, sriracha, and cornstarch. Microwave for 40 seconds to dissolve the brown sugar.
Saute the Broccoli
- Add two tablespoons of oil into a large skillet over medium-low heat. Add in the broccoli and saute about 2 minutes, flip, and add a few tablespoons of water into the pan. Partially cover with a lid and cook 2-3 more minutes. Remove and set aside under tented foil to keep warm.
Sear the Beef
- Add another 1-2 tablespoons of oil. Heat to medium-high heat. Add the steak slices in a single layer. Work in batches to avoid overcrowding the pan resulting in steamed beef. Sear for 2 minutes per side. Reduce the heat to low.
Add Sauce and Finish
- Pour in the sauce and simmer until it begins to thicken, about 2 minutes. Add the broccoli back into the skillet and toss it all to evenly coat. Add sesame seeds and green onions if desired and serve over rice or noodles.
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