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

More Stir Fry Recipes You’ll Love:

Broccoli Beef

4.46 from 72 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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142 comments on “Broccoli Beef”

  1. I made this several times this week 2 ways, originally with the beef and again with tofu for my vegetarian friends. It was delicious both ways. I substituted maple syrup for brown sugar and used grated jarred ginger, not pickled.
    Definitely a hit!

  2. This was delicious and I wish I had doubled the recipe! My fiancé loved it, although we love every recipe I’ve ever tried from Skinnytaste! Thank you for sharing!

  3. My kid doesn’t eat anything except for fruit, yogurt, and Mac & cheese. Today this got 2 thumbs up and he asked for seconds. That’s a winner for us 

  4. Good recipe but I agree too salty. I am Chinese and grew up eating my Dads version. I would suggest using 1/2 cup chicken stock, 2 -3 tablespoons of soy, and 2 tablespoons of Shaoxing wine or dry sherry along with the sugar and cornstarch for the sauce instead. Thanks for all the great recipes, Gina!

  5. Super easy to make, which is what I was looking for.  Loved it. I read about the “salty” comments, so I substituted 1/4 of the soy sauce for teriyaki and turned out pretty good. All and all, very good. Thank you!!  

  6. Avatar photo
    Cheri Albright

    I made this tonight for dinner for the next couple of days and I have to say this is outside of my normal meal prep and OMG it is so good.  I didn’t low sodium soy sauce and will make sure I have that next time I make this. First time cooking with fresh ginger!  Thanks for the recipe.  

  7. This was SO, SO good! My son loves take out Beef and Broccoli, and this was way better. Flank steak at my grocery store was too $$ for me ($16 a pound or so), so I bought sirloin steak and sliced it very thinly.  I’m going to make Chicken and Broccoli this week following the same recipe.

  8. I followed the directions, to the T, including thinly slicing flank steak (at an angle, against the grain) and blanching the [fresh] broccoli that I made into florets before cooking. This dish came out AMAZING! I didn’t think it was too salty, if anything, I added a little salt to the steak out of fear that it could turn out bland. I had a lot of ‘steak juice’ left in my wok when I cooked it, so I poured it out before cooking the onions. This will definitely be added to my Skinnytaste Recipes Rotation. I’ve yet to be disappointed by anything I’ve made by Gina. 🙂