Introduction

This Crazy Good Beef and Broccoli recipe is a delicious take on a classic takeout favorite. Tender beef strips and crisp broccoli florets are coated in a flavorful, slightly sweet sauce that’s easy to make at home. Perfect for a quick weeknight dinner that feels special.

A white bowl holds two main parts: on one side, a generous portion of fluffy white rice with soft, distinct grains, and on the other side, a stir-fry of dark brown, glossy beef strips mixed with bright green broccoli florets that have a slightly charred texture. Resting on the edge of the bowl are a pair of wooden chopsticks placed diagonally. The bowl sits on a white marbled surface with a textured dark gray cloth underneath part of it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak, sliced into 1/4 inch thick strips
3 cups small broccoli florets
1/2 cup beef broth
5 cloves garlic, minced
2 tablespoons corn starch (for beef coating)
1 tablespoon cooking oil
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
2 teaspoons corn starch (for sauce thickening)

Instructions

Step 1: Toss the sliced beef with 2 tablespoons of corn starch in a large bowl until well coated, and set aside. Heat the cooking oil in a pan over medium heat until hot. Add the beef and cook, stirring frequently, until browned on all sides. Transfer the beef to a plate.
Step 2: In the same pan, add the broccoli florets and minced garlic. Stir to combine, then pour in the beef broth. Simmer, stirring occasionally, until the broccoli is tender, about 10 minutes. While the broccoli cooks, prepare the sauce.
Step 3: In a bowl, mix together the soy sauce, brown sugar, and 2 teaspoons corn starch until the sugar and starch are fully dissolved and combined.
Step 4: When the broccoli is tender, return the beef to the pan and pour the sauce over the top. Stir well to coat everything evenly. Simmer for about 5 minutes, allowing the sauce to thicken slightly. Serve hot.

Tips & Variations

For extra flavor, marinate the beef in the soy sauce and garlic for 15 minutes before cooking.
Swap flank steak for sirloin or skirt steak if preferred.
Add sliced mushrooms or bell peppers with the broccoli for more veggie variety.
Use arrowroot powder instead of corn starch to thicken the sauce for a gluten-free option.
Serve over steamed rice or noodles to soak up the tasty sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If sauce thickens too much upon cooling, stir in a splash of water when reheating to loosen it.

How to Serve

This image shows a close-up of a black pan filled with beef and broccoli stir-fry. The dish has thin, brown strips of cooked beef that look juicy and tender, mixed with bright green broccoli florets that are slightly crisp. The beef and broccoli are coated in a shiny, thick brown sauce, giving a rich and glossy texture. The pan has a silver handle and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just adjust the cooking time slightly and watch to avoid overcooking so it stays tender-crisp.

Is flank steak the best cut for this dish?

Flank steak is ideal because it’s lean and slices thinly against the grain, making it tender. However, sirloin or skirt steak are good alternatives if you can’t find flank steak.