Whip up a quick healthy beef and broccoli stir-fry in under 30 minutes! Tender shaved beef, crisp broccoli, and a flavorful sauce make this a perfect skip-take-out weeknight meal. It’s been a family favorite for decades, and my secret tips will help you make it the best every time.
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Quick and Easy Healthy Beef and Broccoli
You’ll love this Beef and Broccoli recipe because it’s quick, easy, and delicious!
With only a few ingredients and minimal prep, it’s perfect for those last-minute dinners when you’re short on time but still want something wholesome. I’ve made this recipe many times, refining it to ensure it’s foolproof, even for beginners. The balance of savory sauce and crisp-tender broccoli makes it a hit with the whole family.
Why this recipe works:
- On the table in less than 30 minutes.
- Pantry staples you likely have on hand.
- Family-approved: Who doesn’t love a take-out inspired meal?
My secret tips for the best Beef and Broccoli:
- Slice beef thin for quick cooking or better yet, purchase shaved steak for the best results! Most grocery stores now carry this cut, my favorite is from Trader Joe’s.
- Use high heat for a perfect sear!
- Keep broccoli crisp by not overcooking it.
Whether you’re a busy parent or just need a go-to weeknight meal, this beef and broccoli recipe has you covered!
I love shaved steak recipes, which make it easy to whip up this delicious and healthy dish. You might also love our family favorite, Cheese Steak Sandwiches, and skip take-out with this Mongolian Beef.
First things first, though: We love our beef and broccoli over steamed rice, so get that going while you assemble the rest of the recipe.
Or, if you prefer, cook up some lo mein-style noodles—both are equally as tasty! White or brown rice works great!
Simple Ingredients for Beef and Broccoli
- BEEF | My fave is shaved steak (from Trader Joe’s or your favorite store). You can also freeze Skirt steak, round steak, flank, or even top sirloin for 30 minutes, then slice as thin as possible with a sharp knife.
- SOY SAUCE | Adding the delicious salty flavor we know so well, if gluten-free be sure to use Tamari, Coconut Aminos, or Liquid Aminos.
- TOASTED SESAME OIL | Flavor-charged oil with an Asian flavor so delicious!
- GINGER & GARLIC | class stir fry flavors!
- HONEY | A healthy way to give the sauce a sweet and sour taste
- BEEF BROTH | Rich beef broth brings the flavors all together. But be sure not to use concentrated beef broth, your result will be too salty!
- CORN STARCH | I use non-GMO, which thickens and brings a lovely gloss to the dish.
- BROCCOLI | Fresh is best and cooks so quickly, but certainly use frozen if you are in a pinch. You can cut the florets into smaller sizes for faster cooking.
Get the full recipe in the recipe card below.
How to Make Beef and Broccoli
The sauce is the most time-consuming part of the prep—about 4 to 6 minutes, longer if you’re multitasking (wink-wink). In a bowl, mix your soy sauce (or substitute like Bragg’s Liquid Aminos, Tamari, or Coconut Aminos) with cornstarch. Add minced garlic, sherry (optional), honey, ginger, sesame oil, red pepper flakes, and beef broth.
I often use homemade beef bone broth, which I’ve frozen in portions. Toasted sesame oil adds amazing flavor, and if you don’t have sherry, Marsala or Tawny Port works well! Give it all a really good whisking!
Fresh Tips
- If you spray your mini measuring cup with a little spray oil your honey will slip right out, making cleanup a breeze.
- Did you know you can freeze ginger root and grate it from it’s frozen state? Great way to make sure you always have fresh ginger on hand.
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How to Make Healthy Beef and Broccoli
Slice the steak and prep the broccoli florets. I used skirt steak this time because I had some in my freezer, but I prefer using sirloin, shaved beef steak, or flank over skirt. Slice it thin and try to trim the fat off.
Rinse the broccoli and cut it into bite-sized florets, then set aside. Heat a tablespoon of olive oil over medium-high heat in a large skillet. Add the meat, browning it quickly on both sides, stirring often to keep it tender. Cook for about 3-4 minutes until almost fully browned.
Next, add the broccoli to the pan, stirring it in with the beef, and continue to stir-fry for another minute or two until the broccoli is bright and slightly tender.
Success Tips for the Best Beef and Broccoli
- Broccoli: For crisp broccoli, add it at the very end. For fork-tender broccoli, add it earlier in the cooking process.
- Whisk: Whisk the sauce quickly before adding it to the pan, as cornstarch tends to settle.
- Prep: Since stir-fries cook fast, have all your ingredients prepped and ready to go ahead of time!
- Salty-Factor: Some readers have mentioned the dish being too salty. After talking with them, I found out they were using condensed beef broth, which is much higher in sodium. To avoid this, make sure to use boxed or homemade beef broth, and if you’re concerned about salt, choose a low-sodium option.
It’s best served immediately over rice or noodles, but it’ll still taste good if you wait a while; your broccoli just won’t be as bright green.
Serve this healthy beef and broccoli recipe with a little Sriracha sauce or, as we like it, with a little sweet chili sauce.
Variations & Substitutions
- Protein Swap: Use chicken, pork, or tofu instead of beef for a different twist.
- Vegetable Add-Ins: Add bell peppers, carrots, or snap peas for extra color and crunch.
- Gluten-Free: Use Tamari, Coconut Aminos, or Liquid Aminos in place of soy sauce for a gluten-free option.
- Low-Carb: Serve with cauliflower rice instead of regular rice.
- Spice Level: Increase or decrease red pepper flakes to adjust heat to your preference.
Storage & Reheating Tips:
- Fridge: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the cooked and cooled beef and broccoli mixture in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or beef broth if the sauce thickens too much. You can also microwave for 1-2 minutes, stirring halfway through.
More quick 30-minute meals:
- Raspberry Glazed Salmon
- Cheese Steaks (the best and easiest!)
- Instant Pot Jambalaya
- Turkey Divan with Broccoli
- Honey Bourbon Chicken
- Chicken Parmesan
More Popular Recipes from The Fresh Cooky
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Easy Beef and Broccoli Recipe
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Print Pin Save RateIngredients
- 1 tablespoon olive oil
- 1 lb shaved steak or try flank steak, strip steak, sirloin, or skirt steak trimmed of fat & sliced thin
- 1 crown broccoli rinsed and cut into florets
SAUCE
- ¼ – ½ cup low sodium soy sauce Bragg's Liquid Aminos, Coconut Aminos, Tamari, GF Soy Sauce or alternatives may be used
- 2 tablespoon cornstarch
- 3 cloves garlic minced
- 3 tablespoons Sherry Marsala, Madeira may be used – OPTIONAL
- 3 tablespoons honey
- 1 teaspoon fresh ginger minced or grated
- 2 tablespoons sesame oil I use toasted sesame oil
- ½ cup low sodium beef broth I used organic beef broth (from a carton), do not use condensed beef broth from a can, it will be too salty. if desired, use low-sodium
- Red Pepper Flakes optional
- Sesame Seeds optional
Optional For serving:
- 4-6 servings white or brown rice or noodles
- Sriracha Sauce or Sweet Chili Sauce
Instructions
- If steaming your own rice, start before you do anything else. In a medium bowl mix together the following ingredients: soy sauce (½ cup or alternative), cornstarch (2 TBL), garlic (3 cloves), port (3 TBL), honey (3 TBL), ginger (1 tsp), sesame oil (2 TBL), red pepper flakes (optional), and beef broth (½ cup). Whisk well, set aside.
- Trim steak of any excess fat and slice into bit size, thin slices. Cut your broccoli into bite size florets. Heat pan on medium-high heat and drizzle in olive oil. Once pan is hot, carefully place in meat and quick toss/stir fry to brown both sides. About 3-4 minutes.
- Add broccoli and keep heat up to stir fry broccoli and finish cooking the meat, 2-3 minutes. Pour in the sauce (whisking first to make sure it’s all combined) and stir until thick and glossy.
- Cook for an additional 1-2 minutes until broccoli is done to your desired taste. Serve immediately over rice or noodles. Garnish with a few shakes of sesame seeds or red pepper flakes if desired.
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Notes
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the cooked beef and broccoli mixture in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or beef broth if the sauce thickens too much. You can also microwave for 1-2 minutes, stirring halfway through.
Nutrition
Dede Bright
Liked the flavor, but way too salty – and I like salt! I didn’t add salt to the sauce recipe, the meat, nor the noodles – so I was pretty surprised and disappointed when it turned out so salty and I try to find a way to tone it down.
Hi Dede, that is so odd, I just made this again for my family over the holidays, I know some have mentioned that it’s way too salty and the only thing I can figure out is it’s the difference in soy sauces? I just have not had that experience and I’m so sorry you did; I do know that COVID has messed with my taste buds and there are times that things taste way too salty; but maybe I need to put a caveat in there and say to use a low-sodium soy sauce or use less, would love your feedback! Because I have people who make it and love it and others who like you, have had it be too salty, would love to have more in there to direct people! I wonder if it’s not the beef broth you used?
Brenda Keen
Soooo good. The sauce makes it!!
It does! Thanks Brenda!!
Deborah Burchard
You mention red pepper flakes, but they do not appear in the ingredient list nor do you give an amount. Please advise!
Thank you Deborah, it’s a couple of shakes depending on your spice level, but adjusting the recipe now! Appreciate the heads up.
MICHAELA KENKEL
This came out perfectly!! I loved that there weren’t any crazy ingredients!
Sandra Shaffer
Love when I have all the ingredients on hand. I need to double up the recipe next time. We devoured it…and I was hoping to have some leftovers for lunch for a few days! This is a keeper.
Julie Menghini
I love making asian inspired food at home and am a huge broccoli lover! We made this and John said to put it on the menu weekly!
Janice
Hi Kathleen, I am making this dish for a potluck tomorrow. I am sure it will be a hit. My question is, can you make the sauce the night before?
Hi Janice, I’m so sorry I didn’t get back to you last night. While I haven’t made it ahead I’m sure you can. Maybe just leave out the cornstarch until you are ready to make it and then stir it in just before adding to beef mixture. And of course refrigerate until ready to use!! Let me know how it goes!
Bob
This looks REALLY good. Definitely will give it a try. I enjoy your blog, thank you. WOOWOO. I also like the 30 minute Penne alla vodka Italian dish!
Oh, do let me know if you make either!! Thanks Bob!