Save money by making your very own healthy restaurant style beef and broccoli recipe. It’s so good you won’t miss your go-to restaurant beef & broccoli. Plus it takes less time to make than to pick up or have it delivered.
This recipe was originally posted in March 2017. It has been updated for photos and content.
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Why I love this recipe
I love how savory, yet bright this beef and broccoli is. Tender broccoli, edamame, and beef are covered by a super easy, salty, and savory soy based sauce. Even though it’s called beef and broccoli, this can be a super versatile dish. Don’t have broccoli on hand? Use another veggie. Don’t have any fresh veggies on hand? Use frozen. You really can’t go wrong. Just play around with ingredients and you’ll find something that makes life easier and helps you use up ingredients you’ve got on hand.
How this easy beef and broccoli is gonna make your life better
Lots of restaurants use special, complex sauces in their dishes. I used to not even try to recreate those restaurant meals because I know I’m not going to want to spend hours simmering sauces. But I was feeling creative and bold one day. I thought I’d try one of my favorite simple restaurant dishes-beef and broccoli. After making this beef stir fry dish, I’m less surprised that I can get fresh, bold flavors without spending all day in the kitchen. So if you’re anything like me, and want to do a bit more cooking, want to use up ingredients you have on hand, this easy beef and broccoli is definitely the way to make your life better & more delicious. Plus you’ll be able to save some money cause takeout gets expensive!
How to make beef and broccoli
Start out with sliced flank steak, and small chunks of onion and broccoli. My rule of thumb for how I slice vegetables is to think about eating it. I hate that feeling of believing you can fit a broccoli crown into your mouth to find out that it’s too big, so you take it out and have to cut it afterward. So I always err on the small side of veggies. They usually make for a better eating experience and cook quicker. And to add one more tip, try to cut your veggies into similar sized pieces. They’ll cook up evenly and won’t leave you with any surprise giant pieces.
Also, don’t toss the broccoli stalks, slice them up a bit thinner and add them to the dish. They’re mild, easy to cook, and totally worth it. Don’t toss them.
The first step in this dish is to cook the onions and garlic over medium-low heat. I’ve burned my fair share of onions to never try to cook them quickly ever again. Start by adding the oil to a hot pan. I often use my cast iron skillet because it’s already on the stove, it cooks really evenly, and I just love using it. You can use any large saucepan. Again, over medium-low heat because you don’t want to burn the garlic or onions. It’ll take about 5 minutes, and onions will be translucent and soft when they’re ready.
This is a one pan meal (mostly) so feel free to leave the onions on the pan while the beef cooks. I usually salt and pepper all my meat, but the soy sauce & beef stock sauce is salty enough that I don’t like to add more salt at the beginning. Cook for about 3 minutes on the first side, then flip each slice to cook for 3 minutes on the other side. This will give you medium-rare beef slices.
While the beef is cooking, grab a bowl to mix up the sauce. Just add equal parts of soy sauce and beef stock and some brown sugar. If you’re planning on leftovers, I’d recommend doubling the sauce so you can use it for a dressing or to keep the meat moist. It will take a few extra minutes to thicken since I don’t add cornstarch to this recipe, but it’s easy and hands-off. This sauce is bold and salty, but when you pour it over the beef, veggies, and rice it’s really nice.
After the beef has started cooking, add sauce and veggies. Stir every few minutes and cook for about 7-10 minutes or until veggies are tender and sauce has thickened.
Once sauce is almost as thick as you’d like it, take pan off the stove and dish up. The sauce goes from too think to too thick quickly, so remove right before you think it’s thick enough.
- Use Bouillon Paste: Since I cook for one, I’ve found the best way to use chicken or beef broth is to use a bouillon paste. That way you can use what you need, and not have 1/2 a can or container of broth to figure out how to use. It also saves space, and uses less packaging. It’s a fave of mine. I use Better than Bouillon (not an affiliate link) you can find it at your local grocery store on online.
- Buy pre-chopped ingredients. Want to save time on this recipe? Buy pre-sliced beef (skirt steak, ), broccoli, onions, etc.
Can I use a different cut of beef?
You absolutely can. But since some take extra tenderizing, not all cuts will work for this quick cooking dish. I use strip steak in this recipe, you could also swap that for a hanger steak, flat iron, or tri-tip. Always ask the butcher at your local grocery store for a recommendation. I recently made stroganoff that called for tenderloin, that’s REALLY expensive. The butcher recommended a less expensive and more appropriate cut. Save that tenderloin for a really simple dish where the beef is the meal itself.
Can I use different vegetables?
Yes! Swap the broccoli & edamame for whatever veggies you have on hand. I’d recommend keeping the garlic & onions since they really add to the delicious flavor of this dish.
Can I use olive oil?
I see Asian and other dishes using olive oil, and frankly, I think that’s a waste. Would you like to eat a few green olives with this beef dish? I wouldn’t, so I wouldn’t want to cook with a bold olive oil. Save the expensive stuff for a dish that will go well with olives. I’d recommend a mild oil, I’m currently using grapeseed oil because that’s what Christopher Kimball recommends. You can also use canola or vegetable oil.
Ways to repurpose this beef and broccoli
- If you want to make it super easy, just swap out the rice for ramen or rice noodles
- Make extra sauce & serve over a bed of lettuce for an easy salad. I’d recommend adding rice or a grain to the salad so it’s filling and exciting.
- Add beef & broccoli back to rice & an egg to make an easy fried rice dish
Related recipes/other recipes using beef
these recipes use ground beef, but you can easily sub thinly sliced flank steak
- Thai beef bowl with garlic & spinach
- Easy stuffed squash with ground beef & rice
- Easy Korean beef bulgogi
Did you make this beef & broccoli? leave me a comment to share how it turned out!
Restaurant Style Beef and Broccoli
- Large Skillet/Cast Iron Skillet
- Measuring Cups
- Measuring Spoons
- cutting board
- 1/2 cup brown rice quick cooking
- 1 tablespoon mild oil I used grapeseed
- 1/8 cup chopped onion
- 1 clove garlic chopped
- 1/2 pound strip steak sliced thinly
- 1/4 cup beef stock
- 1/4 cup soy sauce
- 1/2 teaspoon brown sugar
- 1 pound broccoli pre-chopped (fresh or frozen)
- 1/3 cup frozen edamame beans removed from shells
- Cook rice according to instructions
- Pour (1 T) canola oil into medium-hot pan, add (1/8c) chopped onion and cook for 5 minutes, then add chopped (1 clove) garlic. Cook until onion is translucent, about 3-4 additional minutes.
- Add (1/2 lb) flank steak to onion and garlic mixture. Sear on each side, about 2-3 minutes/side. While flank steak is cooking, mix together (1/4 c) beef stock, (1/4 c) soy sauce, and (1/2 tsp) brown sugar.
- Add soy sauce mixture to beef, stir together. Add (1 c) broccoli and (1/3 c) frozen edamame. Mix all ingredients together, cover pan, and simmer until broccoli is soft, and sauce has thickened up.
- Serve over brown rice.
- Sesame seeds and red pepper flakes make for delicious toppings to this dish.
- Use any thin sliced beef, or ask the butcher at your local grocery store for their recommendation. You can also use ground beef if you have it on hand already.
- Swap the broccoli for other veggies you have on hand if needed.