This recipe is adapted from my copycat P.F. Chang’s Mongolian Beef recipe, which is a reader favorite that comes together in less than 20 minutes. The same goes for this recipe — it’s easy and ready in a flash. I have seen beef and broccoli recipes that require marinating the beef first, like my 15-Minute Sheet Pan Beef and Broccoli, but this is not one of them, which is a real time saver. This Chinese beef and broccoli is full of umami flavor and pairs nicely with steamed rice or cauliflower rice. It’s best the day it’s made, but leftovers can easily be reheated in a skillet and enjoyed for days afterward.
Recipe Ingredients
To make this easy recipe (including the irresistible beef and broccoli sauce!), you’ll need:
Flank steak Cornstarch Olive oil (or vegetable oil) Sesame oil Garlic cloves Ginger Low-sodium soy sauce Water Dark brown sugar Broccoli florets Green onions
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Homemade Beef and Broccoli
This is a very simple beef and broccoli recipe that anyone can make! Here are the basic recipe steps:
How to Thicken the Beef and Broccoli Sauce
One optional step which will depend on the texture and consistency of the sauce in your pan, and personal preference, is that if the sauce on the thinner or runnier side, and you want sauce that clings better to the beef and broccoli, you can make that happen in 60 seconds. Dissolve 1 tablespoon cornstarch in 1 tablespoon of water, which is called a slurry, and add that to the pan. Stir and simmer for about 60 seconds, and your sauce should be nicely thicker at that point. If your steak was very well coated in cornstarch, the residual cornstarch may be enough to thicken the sauce. But if it’s not, you can thicken it up in a hurry by adding a cornstarch slurry. If you add 6 full cups of broccoli like I did because I am a broccoli fanatic, the natural waters and juices that escape when the broccoli cooks, will thin out your sauce and you’ll likely want to use a slurry.
Storage and Reheating Instructions
In the fridge: Let the homemade beef and broccoli stir fry cool before transferring to an airtight container. Leftovers will last up to 5 days. To reheat: Warm individual servings for 30-second intervals in the microwave.
Recipe Video
More Asian Recipes with Beef:
ALL OF MY ASIAN RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! 15-Minute Sheet Pan Beef and Broccoli – EASY, HEALTHIER than going out for Chinese because it’s baked, and FASTER than calling for takeout!! So much FLAVOR in this family favorite! It’ll go into your regular rotation!! Mongolian Beef Bowls – These EASY Chinese-inspired Mongolian beef bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Beef Fried Rice — This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that’s speckled with bits of onions, peas, carrots, and scrambled eggs. Teriyaki Steak Tips — Tri-tip steak tips are cooked to perfection and then topped with a thick and sticky homemade pineapple teriyaki sauce! A family favorite that everyone will love and is FAST and EASY to make! P.F. Chang’s Mongolian Beef — This copycat recipe comes together in 20 minutes, it’s EASY, and makes for a great weeknight meal! Even picky eaters will love this, and any leftover sauce can be served over rice. Easy Hunan Beef — Skip the takeout and make this popular Chinese-inspired recipe at home! Hunan-style beef is spicy, sweet, tangy, and loaded with tender slices of beef and veggies.
