Homemade Beef Broccoli – Easy Chinese Stir-Fried Beef and Vegetables

If you’re craving that takeout magic but don’t feel like waiting for delivery, this Homemade Beef Broccoli recipe is about to be your new best friend. Seriously—this one’s BETTER than takeout and definitely faster! We’re talking about juicy, tender beef, crisp-tender broccoli, and a glossy sauce that clings to every bite like a flavor hug. This is the kind of Broccoli Stir-fry Meal that’ll make you forget all about those little white takeout boxes.

What makes this Beef With Broccoli Recipe so good? It’s all about balance. The beef is thinly sliced and seared just right, locking in that juicy tenderness. The broccoli stays bright and crunchy—because no one likes soggy greens, right? Then everything gets tossed in a savory sauce loaded with soy, garlic, ginger, and a little sweetness for that perfect umami punch. The result? A Tender Beef And Broccoli Stir Fry that tastes like your favorite restaurant dish, only fresher and way more satisfying.

Pair it up with steamed jasmine rice or even cauliflower rice if you’re keeping it light. And FYI—leftovers reheat beautifully in a skillet, so don’t be surprised if you’re sneaking a bite straight from the pan the next day.

If you love quick and flavorful Chinese Food Recipes Beef And Broccoli, this one’s a keeper. It’s the ultimate Chinese Stir-fried Beef And Vegetables combo—simple, saucy, and downright addictive. Plus, you’ll feel like a total kitchen boss whipping up Homemade Chinese Food that tastes gourmet in under 30 minutes.

So next time you’re tempted to order takeout, ask yourself—why wait? Grab that wok, skip the delivery app, and stir up some sizzling satisfaction. Who knows, after this one, you might even try your hand at Mapo Tofu next!

Homemade Beef Broccoli – Easy Chinese Stir-Fried Beef and Vegetables

Author: Alma

Category: Dinner, Main Dish

Servings: 5 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

This Homemade Beef and Broccoli comes together in no time—and yes, it truly beats your favorite takeout spot! Quick, flavorful, and family-approved, it’s one of those dinners that’ll make you wonder why you ever ordered in the first place.

Ingredients

• 1 to 1.25 lbs flank steak, thinly sliced (no thicker than ¼ inch)
• ¼ cup cornstarch
• 3 tbsp olive oil, divided
• 2 tbsp sesame oil, divided
• 4 cloves garlic, minced or pressed
• 1–2 tsp ginger (fresh or dried; use less if dried)
• ½ cup low-sodium soy sauce
• ½ cup water
• ¾ cup packed dark brown sugar (light brown works too)
• 4–6 cups broccoli florets, depending on preference
• 2–3 green onions, sliced
• Red pepper flakes, optional
• Sesame seeds, optional

Instructions

1. Coat the beef: Add the sliced steak and cornstarch to a large zip-top bag. Seal and shake until all the meat is evenly coated. Set aside while you prepare the sauce.
2. Make the sauce: In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon sesame oil over medium-high heat. Add garlic and ginger, stirring for about 1 minute until fragrant—don’t let it burn!
3. Build the flavor: Pour in soy sauce, water, and brown sugar. Stir until the sugar dissolves. Bring the mixture to a boil, then reduce to a gentle simmer for about 5 minutes, allowing it to thicken slightly.
4. Cook the beef: Heat the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the coated beef and cook for 5–7 minutes, turning occasionally, until nicely browned and cooked through.
5. Add the greens: Toss in the broccoli and pour the sauce mixture over everything—it’ll bubble up (that’s normal!). Stir to coat the meat and veggies evenly. Let it simmer for another 3–5 minutes, or until the broccoli reaches your ideal level of crisp-tender.
6. Thicken if needed: If your sauce feels a little thin, whisk 1 tablespoon cornstarch with 1 tablespoon water to make a quick slurry. Add it to the skillet and stir for a minute or so until the sauce thickens up beautifully.
7. Finish and serve: Turn off the heat, stir in green onions, and sprinkle with sesame seeds or red pepper flakes if you’d like an authentic kick. Serve hot over steamed rice—or just dig right in from the pan (we won’t judge!).

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