beef with broccoli-squareI have the fondest memories of Beef with Broccoli. You know, the Americanized Chinese classic that you can find in just about every mainstream Chinese restaurant in the United States. Back when I was a kid and all my siblings were older and way cool teenagers/young adults, I was the only person in my family who didn’t love eating at Chinese restaurants. Until I discovered Beef with Broccoli. And really, it was the gateway to harder stuff–Mongolian Beef. Moo Shu Pork. Hot and Sour Soup. A whole new world of Friday night takeout was opened up to me with Beef with Broccoli.

Even now that I’m an adult that likes to eat lots of different kinds of things, nine times out of ten, Beef with Broccoli is one of my choices when we get Chinese food. And this Beef with Broccoli recipe has been in my regular rotation since my oldest was a baby. It’s quick and easy–a true 30-minute meal–but it tastes every bit as good as something from a takeout container.

To start, take 1 pound of flank steak (I’ve also used London Broil when I couldn’t find flank steak) and thinly slice it. Partially freezing it first will help you cut it into nice, thin slices. Season the meat with some freshly ground black pepper.

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you’re going to need some water, cornstarch, and garlic powder.

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Whisk together 2 tablespoons of the cornstarch (you’ll need a little more for later) and the garlic powder,

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then whisk in a few tablespoons of water until smooth. Add the beef and toss until evenly coated.

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Set the meat aside and heat 1 tablespoon of oil in a large skillet over medium-high heat. I’m using our garlic olive oil just to add a little extra punch of flavor.

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When hot, add the beef and cook for about 5 minutes, stirring occasionally, until cooked through.

Transfer the meat to a separate dish and add the remaining tablespoon of oil to the pan. When hot, add some onions, fresh ginger, garlic,


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and broccoli (and carrots, if using).

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Stir-fry until the broccoli is tender-crisp, about 4-5 minutes. Return the beef to the pan and cook until heated through.

While the beef is re-heating, whisk together the remaining 1/2 cup water, 1 tablespoon corn starch, soy sauce, brown sugar, Sriracha, and ground ginger.

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Add the sauce to the beef mixture and cook for about 1 minute or until the sauce is thickened. Serve immediately over hot rice. Makes 4-6 servings.

30 Minute Beef with Broccoli from Our Best Bites

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  1. Soy sauce isn’t generally gluten free, just FYI for those cooking for someone with Celiac or that really needs this to be gotten free. You can get gotten free soy sauce though.

      1. I was thinking the same thing. Soy sauce usually has wheat in it so it’s not gluten free. Tamari is what I have on hand for my GF granddaughter.

  2. I grew some broccoli in my garden so I googled “our best bites broccoli” (I have learned to turn to you guys first for new recipes). I ended up subbing a zucchini and a handful of peas for half the broccoli. This dish is perfect for using whatever comes out of the garden that day! My husband declared it company worthy. And I am thrilled to have another use for zucchini. Thank you 🙂

  3. Not to be one of *those* people, but I made this tonight with some leftover pork loin that needed to go, and it was so good and easy! My 4 yo asked for, and then ATE seconds and requested that I make it “every night”. Definitely going in the rotation.

  4. Great recipe. I am confused about the cornstarch. I assume you add 2 Tablespoons in the beginning and 1 at the end???

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