Broccoli Beef

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This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.

Broccoli Beef in a wok
Broccoli Beef

One of my favorite types of food to order in is Chinese takeout. However, it is not always the healthiest. That’s why I love cooking lighter versions at home. This Broccoli Beef recipe is even better than takeout. You may also like this Peruvian Beef Stir Fry called Lomo Saltado. If you prefer chicken, try my Chicken and Broccoli Stir Fry.

Broccoli Beef in a bowl with white rice.

If you’re craving takeout, this beef and broccoli stir fry will definitely hit the spot. You can serve it over white or brown rice, or for a low-carb option, try cauliflower rice. My Easy Wonton Soup would really round out the meal.

This beef and broccoli recipe is from Gaby Dalkin’s gorgeous new cookbook Eat What You Want: 125 Recipes for Real Life (affil link). When I saw it, I couldn’t wait to try it! I modified the recipe only slightly to lighten it up by cutting back on the sugar and oil.

Gaby’s new cookbook is fantastic. It features recipes that are not only flavorful and simple to cook but also hearty and satisfying. You seriously need her book, you’ll want to make everything in it! Gaby created this dish because finding GREAT broccoli beef can be hard. She wanted to put her own take on it that would never disappoint. The ingredients are easy to find, and you’ll have plenty of leftovers.

What cut of meat is used for beef and broccoli?

Typically, flank steak is used for tender beef and broccoli. It’s inexpensive and widely available. You could also use flat iron steak.

How do you blanch broccoli?

This recipe calls for blanched broccoli. Blanching is an easy way to quickly cook vegetables.

Bring a big pot of water to boil. Drop the florets into the water and cook for two to three minutes until bright green and crisp-tender. Immediately drain in a colander and put in an ice bath (a large bowl filled with ice water), which will stop the cooking process. Once the broccoli is cool, drain in the colander again.


  • Use flat iron steak instead of flank steak.
  • Swap the steak for chicken, or for a vegetarian version, use extra firm tofu.
  • Serve over brown, white, or cauliflower rice.

Broccoli BeefBroccoli Beef in a wokBroccoli Beef in a wok

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Broccoli Beef

4.47 from 73 votes
This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.
Course: Brunch, Dinner, Lunch
Cuisine: Asian, Chinese
Broccoli Beef in a wok
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 3 /4 cup


  • 1 pound flank steak, cut into thin strips
  • 1/2 teaspoon ground white pepper
  • 1/2 cup low sodium soy sauce, or gluten-free tamari
  • 1 tablespoon brown sugar
  • 5 cloves garlic, minced
  • 1 one-inch piece fresh ginger, peeled and grated
  • 1 tablespoon cornstarch, optional
  • 1 tablespoon sesame oil
  • 1/2 yellow onion, sliced
  • 1 large head broccoli, cut into florets and blanched
  • cooked rice or cauliflower rice, for serving
  • 1 tablespoon toasted sesame seeds
  • 3 scallions, sliced on the bias


  • Season the beef with white pepper.
  • In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.
  • In a large nonstick skillet over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.
  • Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.
  • Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.
  • Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.
  • Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.

Last Step:

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Serving: 3 /4 cup, Calories: 315 kcal, Carbohydrates: 24.5 g, Protein: 32 g, Fat: 12.5 g, Saturated Fat: 3.5 g, Cholesterol: 78 mg, Sodium: 1452 mg, Fiber: 6 g, Sugar: 10.5 g


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143 comments on “Broccoli Beef”

  1. This was a huge hit. Entire family loved it. My husband said it was the best Asian dish he has ever had! Will definitely be a regular in our house.

  2. I made this for dinner and LOVED it. Wanted to use a small steak that I had, it worked out just fine. We don’t have any good Chinese restaurants where I live. This felt like such a treat! Thank s Gina!

  3. So good! I reduced the amount of soy sauce based on other comments, and also used petite sirloin steak since that’s what I had. Delicious.

  4. Just made this tonight with 2 strip steaks (all I had) and it was fantastic! I don’t think I’ll be able to eat take out broccoli beef again!

  5. This recipe is fantastic! I use the two pack of filets from Trader Joe’s and serve it over rice made in the instant pot. It’s like having take out from a local spot. So delish and easy! It’s in our monthly rotation.

  6. My family (kids included) loved this dish!  I was nervous reading the other comments about saltiness, but I did not find this to be an issue.  It is on the saltier side, but what American chinese food isn’t 🙂  Be sure to slice the beef thin and don’t let it cook the whole way through the first round, made for very tender meat.  Will definitely make this again!  

  7. This was such an easy, inexpensive, and MUCH healthier version of one of my favorite Asian takeout dishes. Everyone in my family LOVED it! I have made other recipes of Beef with Broccoli and this one was honestly the best tasting. The only suggestion I would give to someone making this would be to use the quick velveting method of Baking Soda and Water soak for the beef. I do this for every Asian stir fry I cook. I used “Beef Stir Fry” pre-sliced meat, as they didn’t have any flank steak when I ordered, which I am sure is not as ideal as flank, and the meat was easy to bite into, not rubbery. Not having to cut the meat was a nice time saver. I will actually just plan to use that (less expensive) cut from now on!

    This one is going into my regular rotation! (By request from the 11 and 13 year olds!)

  8. Hi Gina,

    I love your recipes.  Thank you for all you do.  I am on WW here in Canada.  When I click on personal points, it opens my WW app but I can’t see how to enter the recipe.  Are you able to help me?



    1. I was in somewhat of a hurry and didn’t read the comments. Oops. I agree that this is way too salty to be any good. I would not make it again, all I tasted was salt.

  9. Avatar photo
    Tifani Hardaway

    Made this for myself and a friend. We both agreed this is a repeat meal. The flavor was spot on. I prefer the optional cornstarch so I tried 1/2 of the amount above as a test. It was very good but I decided I will use the full amount next time. Thanks for a great recipe. Yum!

  10. Excellent!  I did double the sauce because I also had more beef and vegetables than called for.  Just perfect!

  11. Amazing! I doubled the sauce when i put it in with the broccoli because it didnt look like it was enough. But it was! I ended up with too much sauce but my husband was very excited to have extra sauce for his rice. You are a genius Gina!

  12. I’ve made Gaby’s version and this one a couple of times both with chicken and beef. I made it again tonight and just had to come and say it is the best beef and broccoli I’ve ever had.

  13. Avatar photo
    Shelley Barichello

    Made this for the 1st time tonight. It was so good. Only adjustments was used 1/4 cup of water and 1 /4 cup on low sodium soya sauce based on other reviews about saltiness, it was perfect. Thanks Gina

  14. Avatar photo
    Rosario Sheets

    Why does this recipe have over 1400 mg of salt?  That’s quite a bit. How can I make this a lower sodium recipe?

    Thank you!

  15. This was so delicious! Just like take out but better. My daughter has celiac and being able to offer her a take out meal that normally she couldn’t have is priceless.