This broccoli beef dish makes for a simple and satisfying dinner that I often whip up on busy weeknights. Featuring tender beef and crisp broccoli, it’s a quick stir fry that just might remind you of your favorite takeout!
This recipe addresses quick cooking and flavor issues found in traditional beef and broccoli dishes, making for a satisfying and swift meal.
I know the struggle of balancing flavor and health, especially when cooking for my loved ones. This recipe addresses common challenges, such as ensuring that the meat stays juicy and the vegetables remain vibrant and crunchy, all while achieving a delightful sauce that brings everything to life.
This full meal takes about 30 minutes from start to finish, with just 10 minutes for prep and another 10 for cooking. It’s ideal for those evenings when you want something flavorful without spending hours in the kitchen. If you’re interested in another quick and tasty dish, check out my Chinese Beef and Broccoli.
Table of contents
Why You Will Love This Recipe
- Quick Preparation Time , With only 10 minutes of prep and 10 minutes of cooking, broccoli beef becomes a go-to option for busy weeknights when you want something hearty without spending hours in the kitchen.
- Fresh and Crunchy Texture , The fresh broccoli adds a lively crunch that pairs beautifully with tender strips of beef, creating a satisfying bite that’s both hearty and invigorating.
- Savory Flavor , The sauce, made with low-sodium soy sauce, brown sugar, and garlic, delivers a deliciously savory taste that rivals your favorite takeout, but you can control the ingredients for a healthier option.
- Great Make-Ahead Option , You can prep the broccoli and marinate the beef ahead of time, saving you effort during the week. Just stir-fry everything together on the day you plan to serve it, making dinner a breeze.
Stir Fried Broccoli Beef for Dinner
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Sodium
Description
A quick and easy beef and broccoli stir fry recipe perfect for a low sodium diet.
Ingredients
- 1 pound (450 g) beef sirloin, thinly sliced across the grain
- 1 medium head broccoli, cut into florets
- 3 green onions, sliced
- ¼ cup (60 ml) low-sodium soy sauce
- ⅓ cup (80 ml) water
- ¼ cup (55 g) brown sugar, preferably dark
- 1 tablespoon (15 ml) canola oil, plus 2 tablespoons (30 ml) canola oil, divided
- 1 teaspoon (5 ml) minced fresh garlic
- 1 teaspoon (5 ml) minced fresh ginger
- 1 teaspoon (5 ml) sesame oil, preferably toasted sesame oil
- 2 teaspoons (10 ml) cornstarch
- ⅛ teaspoon (0.5 ml) kosher salt
- ½ teaspoon (1 ml) red pepper flakes (optional)
- Sesame seeds (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Step 1: Whisk the Sauce: In a bowl or measuring cup, whisk together ¼ cup low-sodium soy sauce, ⅓ cup water, and ¼ cup brown sugar until well combined. Set aside.
- Step 2: Sauté Garlic and Ginger: Heat 1 tablespoon canola oil in a large skillet or wok over medium heat. Add 1 teaspoon minced garlic and 1 teaspoon minced ginger and sauté for 1 to 2 minutes, stirring continuously, until fragrant. Be careful to avoid burning; if garlic or ginger begins to burn, reduce heat immediately and continue stirring for about 1 minute more.
- Step 3: Slice and Marinate Beef: Slice the sirloin thinly across the grain. In a bowl, toss the sliced beef with 1 teaspoon sesame oil and 2 teaspoons cornstarch. Let marinate for at least 10 minutes; marinating up to 1 hour is recommended for tenderness.
- Step 4: Stir-Fry the Beef: Heat 1 tablespoon canola oil in the same pan over high heat until hot. Using tongs, carefully stir-fry the marinated beef for about 2 minutes, or until browned but not fully cooked. Remove the beef from the pan and set aside.
- Step 5: Cook Broccoli Until Tender: Add the remaining 1 tablespoon canola oil to the pan. Toss in the broccoli florets and add 2 to 3 tablespoons water. Stir-fry and cover briefly if needed, for about 4 minutes, until broccoli is crisp-tender and bright green. If broccoli is not vibrant after cooking, blanch in boiling water for 1 to 2 minutes before stir-frying.
- Step 6: Combine Everything: Return the beef to the pan with broccoli. Pour the prepared sauce over the mixture and toss together for about 1 minute. The sauce will thicken and coat the beef and broccoli evenly. Add ⅛ teaspoon kosher salt, sliced green onions, and ½ teaspoon red pepper flakes, if using. Taste and adjust seasoning if needed. If the sauce thickens too quickly, add 1 to 2 tablespoons hot water during this stage to adjust consistency.
- Step 7: Serve and Garnish: Serve the beef and broccoli stir fry over steamed jasmine rice or cauliflower rice. Garnish with sesame seeds and fresh cilantro if desired.
Notes
- Room Temperature: Store leftovers in an airtight container away from direct sunlight and heat for up to 2 days.
- Refrigeration: Keep the dish in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly in a skillet before serving.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Fresh broccoli should have bright green florets with no yellow spots for best texture and color.
- For tender beef, slice thinly across the grain and marinate for at least 10 minutes; extending marination to 30 minutes improves tenderness.
- Use fresh minced garlic and ginger for better flavor; pre-minced or powdered substitutes do not provide the same aroma.
- Toasted sesame oil adds a nutty finish; regular sesame oil is not recommended for this recipe.
- Avoid burning garlic and ginger by controlling heat and stirring; reduce heat immediately if signs of burning appear.
- Adding broccoli after beef is cooked and stir-frying an additional 2 to 3 minutes yields crispier broccoli.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg
Ingredient Notes
- Broccoli: Look for bright green florets with no yellowing. Fresh broccoli adds crunch and vibrant color; frozen works too, but fresh is usually better.
- Beef: Thinly slice flank steak for tenderness and flavor absorption. Choose cuts with good marbling; they cook up juicy and flavorful. Sirloin is a solid substitute.
- Soy sauce: Use a good-quality low-sodium soy sauce to control saltiness. It enhances umami flavors; tamari works for a gluten-free option.
- Garlic: Fresh minced garlic adds a wonderful aroma and flavor. Avoid pre-minced varieties; they lose freshness and can taste off in the end dish.
- Ginger: Fresh ginger root delivers a warm spice that brightens the dish. Buy a firm piece with smooth skin; powdered ginger won’t pack the same punch.
- Sesame oil: This oil adds a toasty finish to the stir fry. A little goes a long way, so choose toasted sesame oil for robust flavor. Avoid regular sesame oil for this recipe.
- Broccoli: Look for bright green florets with no yellowing. Fresh broccoli adds crunch and vibrant color; frozen works too, but fresh is usually better.
- Beef: Thinly slice flank steak for tenderness and flavor absorption. Choose cuts with good marbling; they cook up juicy and flavorful. Sirloin is a solid substitute.
- Soy sauce: Use a good-quality low-sodium soy sauce to control saltiness. It enhances umami flavors; tamari works for a gluten-free option.
- Garlic: Fresh minced garlic adds a wonderful aroma and flavor. Avoid pre-minced varieties; they lose freshness and can taste off in the end dish.
- Ginger: Fresh ginger root delivers a warm spice that brightens the dish. Buy a firm piece with smooth skin; powdered ginger won’t pack the same punch.
- Sesame oil: This oil adds a toasty finish to the stir fry. A little goes a long way, so choose toasted sesame oil for robust flavor. Avoid regular sesame oil for this recipe.
Recipe Tips
- If broccoli isn’t bright green after cooking, try blanching it in boiling water for 1-2 minutes before stir-frying.
- When sauce thickens too quickly, add 1-2 tablespoons of hot water during the final cooking stage for smoother consistency.
- If beef turns out tough, let it marinate longer, ideally 30 minutes, to allow the cornstarch to tenderize properly.
- When the garlic and ginger burn, reduce heat immediately and stir continuously for the remaining sauté time, around 1 minute.
- If you want extra crispy broccoli, add it to the pan after the beef is cooked, stir-frying for an additional 2-3 minutes.
Serving Suggestions
Serve with steamed jasmine rice or cauliflower rice for a satisfying meal. A side of sautéed bell peppers or a mixed green salad complements well.
Add to stir-fried noodles or vegetable fried rice for variety. Use in burritos, lettuce wraps, or as a filling for rice bowls.
Top with low-sodium soy sauce or a sprinkle of sesame seeds for flavor. Consider a drizzle of sriracha or fresh lime juice for added zest.
Recipe variations
- You can use flank steak or sirloin, sliced thinly across the grain, for tender beef in this broccoli beef recipe. Marinate with 1 teaspoon sesame oil and 2 teaspoons cornstarch.
- Add ¼ cup low-sodium soy sauce, ⅓ cup water, ¼ cup brown sugar, 1 teaspoon minced garlic, and 1 teaspoon minced ginger for the sauce. Simmer for 5 minutes after combining.
- Either fresh broccoli or frozen florets can be stir-fried until crisp-tender, cooking about 4 minutes with 2 tablespoons canola oil and ¼ cup water to retain texture.
- If cooking for more than 4 servings, increase beef to 2 pounds and broccoli to 2 heads; cook in batches, adding extra oil to the pan as needed for even frying.
Save This Recipe!
How to Store?
To keep your stir fried broccoli beef fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Place in an airtight container in the refrigerator up to 4 days. Reheat thoroughly in a skillet before serving.
Freezing: Transfer to a freezer-safe container or freezer bag and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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