Easy Beef and Broccoli
The BEST and EASIEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out!
Ever since we moved to Hollywood, Jason and I have been ordering delivery several times a week. There are tons of fun restaurants we’re just dying to try out but once we get home, we’re just too tired to leave the house again. Plus, Butters makes it really difficult for us to leave.
But as convenient as delivery is, I just can’t keep waiting 60-90 mins for them to come! Plus, the food is always cold by the time it hits our table. So when I had a beef and broccoli craving the other day – a craving I have at least once a week – I just had to try Carrian’s easy version of this.
And yes, it really is the EASIEST beef and broccoli I have ever made! The slow cooker version of mine is great too, perfect for when you work an 8 hr day, but this – this is on your dinner table in 15 minutes, and this includes the prep time! But don’t be fooled by the easiness of the recipe – it’s just as flavorful and tasty, if not better, than take-out!
Easy Beef and Broccoli
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
The BEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out!
- 2/3 cup reduced sodium soy sauce
- 1/2 cup chicken stock
- 1/4 cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
- In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
- Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
- Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
- Serve immediately.
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I love 30 minute meals like this! This is making me hungry!
how do i print these recipes .
There is a PRINT button in the blue recipe box for you to print at your convenience. This function is compatible with browsers such as Google Chrome, Mozilla Firefox or Safari. It is not compatible with Internet Explorer.
just keeps giving me a blank page when trying to print ??
Rene, you cannot use Internet Explorer. Please use a different browser to print.
Rene – I use Internet Explorer, here is what I do to print a recipe: Select/highlight recipe text that you want to print. Select print (either via “File” then “Print”, or right click your mouse and select “Print”). When the Print box comes up, under “Page Range” select “Selection”, then “Print”. The recipe text you have selected/highlighted will then print.
I have the same problem. I copy and paste the recipe to Word. Cut the picture, or it will take forever to print! This way I always have a copy, in case I spill ingredients on the paper. Which, of course, never happens . . .
If you haven’t made yet…make it! It is delicious!
This looks awesome! I love broccoli beef. The nearest takeout is wayyy overpriced so I’d much rather make this!
I love easy and flavourful meal like this! You are the queen of the easy meals 😉
Thanks for this recipe. I already know it’s going to be GOOD. All of your recipes are!
I often have a hard time trying to thinly slice flank steak since the steaks are usually pretty large. Do you have any tips or suggestions?
You can pop the steak into the freeze for a bit – that should help with slicing thinly across the grain.
I had the butcher slice mine.
how thick/thin do you cut the flank steak ? thks
You want them cut into bite-sized pieces.
Hooray for quick and simple recipes! This sounds and looks delicious =)
I am anxious to try some of your Asian-inspired dishes, but I can’t seem to find rice wine vinegar anywhere! I have tried every large supermarket in our area… Does it have another name? Thanks!!
Are you able to locate rice vinegar? If all else fails, you can definitely find it on Amazon.
Oh thank you!! Yes! I got that hoping it was close! So happy to know that will work! 🙂 Thanks again!!
I found it at Walmart in the section with olive oil and vegetable oil is
Beef and broccoli is my absolute fave, love this!
Do you think I could do this with chicken instead of beef? I love these recipes, easy, good, not complicated, I actually cook more of your recipes than any other blogger I follow !!
Yes, that should work just fine. You may have to adjust cooking time as needed though.
Looks great Chung-Ah! Who doesn’t love beef and Broccolli?
Chungah, I just want to thank you for all the incredible recipes. You are totally amazing! The recipes are quick, easy and taste wonderful. Keep ’em coming!
the perfect weeknight meal, thanks for the inspiration!
I love making easy dinners like this for my family!
Yummmmm at-home take-out is the best!! Looks awesome, Carrian comes up with the best dishes.
I am drooling over this – it looks absolutely incredible! I can’t believe it only takes 15 minutes – definitely know what I’m making for dinner next week!
hi that looks very delicious.
Can you let me know if I use the normal soy sauce instead of reduced sodium one, do I still have to put 2/3 cup of it? I guess it should be too salty..
Also pls let me know if I can skip the Sriracha sauce… thanks!
Estelle, I recommend reducing the amount of soy sauce. You can start with 1/2 cup and go from there. And yes, the Sriracha can be omitted.
Made this for dinner last night – delicious. Love the sauce, really kicked up with the Sriracha!! This will be my go to recipe for Beef and Broccoli from this day forward.
Made this for dinner tonight and it was a huge hit – yum!
Usually I never leave a comment one way or another. I just try recipes and save some and discard the others. But I have to tell you EVERY ONE of your recipes are DAMN DELICIOUS. The pictures are great, Your directions are easy to follow. You are truly gifted. Keep up the great job and my husband and I will keeping on eating from your library of recipes. .
Made this tonight-awesome recipe as always! I get nervous with red meat because I don’t eat it that often but this was so easy. I even used bison (oddly, the grocery store had no beef flank steak) and it was delicious! Just the right amount of spice, sweetness and salty. Thanks and keep the awesome and easy recipes coming!
what is sriracha? where do I get it?
Sriracha is a type of hot sauce. You can find it in the Asian section of your local grocery store.
I made this tonight and doubled it for more eaters. It was delicious but I would pass on that I only increased the liquid items by 50% and there was plenty off sauce. Better than take absolutely.
should i steam the broccoli before i add it to the pan? i’m afraid it won’t finish cooking without doing so. thx!
There is no need to steam the broccoli beforehand. You can always increase cooking time to ensure that the broccoli is completely cooked through.
Made this tonight! Used Flat Iron Steak. Prepared the sauce, put the meat in the sauce until ready to cook. Then, cooked meat, added broccoli (used frozen baby florets) and the sauce. This is delicious! Made a side salad of baby spinach, chopped green apples and romaine with the magnificent balsamic vinaigrette recipe which was also a hit. But! The desert was awesome…Somoa donuts…OMyMy….A dinner/supper can’t get much better….
I cant wait to try your recipes they seem so simple to make and look amazing!
Will be making your bulgogi tonight I will let you know how it goes!!
I want to make this! So can I freeze it after I cook the steak and broccoli?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
You did it again! Knocked it out of the park! DDDDDDDDlish! I love you and your site! lol
It made tons of sauce btw (and I am not complaining). I had 1.25 lb. flat iron steak, and a bag of chopped fresh broccoli. The only thing I would add is some peapods, we love them, and some eggrolls on the side. Love it love it love it. Don’t ever stop blogging, Chungah!
This looks amazing! Has anyone tried making a large batch of the sauce and storing it? Does it keep?
JUST made this!! total hit! I live with a 4 boys and they all raved about it. Definite winner. I made it with rice noodles and made it like a stir fry…was great! Thank for you the quick and easy recipe.
Recipe sounds tasty; I would also add red and orange peppers for colour and crunch, and baby corn for fun for my grandchildren.
This is a great example of “cook once, serve twice”
Thank you for the recipes, please keep them coming.
Made this for dinner tonight and although the flavor was awesome, I do have one complaint. The sauce did not thicken at all for me. It was super watery and looking back I actually forgot to even add the 1/4 cup of water to the sauce mixture. This might be a stupid question but would the water have helped to thicken things up? All I can think is that adding that would have only made the sauce that much thinner! But again, loved the flavor!
The cornstarch is actually your thickening agent. Did you use it as directed in the recipe? You can also add in more cornstarch as needed (mixed with water) to thicken it up to your desire preferences.
I cannot even begin to say how much I love this recipe. I make it at least once a week now. My boyfriend and I LOVE it – especially with seaweed salad.
Hi I’m planning on making this recipe tomorrow but I couldn’t find rice wine vinegar only rice vinegar. I was wondering if I can use that instead?
Yes, that should be fine.
I made the recipe with a friend and it turn out delicious. It had our husbands drinking the juice of their plates. I’m definitely making this again. Thanks for sharing.
Awesome dish! My daughter hates broccoli and totally ate this up! Thanks for sharing!
Oh, this was so good! I couldn’t find my usual recipe and this one came up first on google. Totally pinning this one as my new recipe. The kids liked it and I did too. Great mix of flavors and I had everything I needed on hand already. Definitely will try more of your recipes. Thanks for the winner-dinner!
Thank you for the delicious recipe – quick to make and yummy. I love your site!
I was googling beef and broccoli recipes and your site popped up. All I can say is – Wow!! This recipe was super easy (that says a lot coming from a non-cook) and delicious!! This beats restaurant take out any day. Can’t wait to try your other recipes!!
Do you use fresh ginger?
The recipe calls for ground ginger, but you can easily substitute fresh ginger. But please note the ratio for dry to fresh spices is 1:3.
This was very good, my family loved the recipe! I substituted Tofu for myself and used flank steak for the guys. A huge hit! Thank you.
Can you recommend a substitute for honey? Perhaps white sugar will work?
Karina, you can certainly try substituting sugar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Karina, I have been using organic Agave syrup as a sub. for honey in cooking. You might want to try it. It costs less and pours or measures out much easier. Honey, when I buy it, is reserved for final applications where the unique flavor can be enjoyed; that delicate flavor is lost in most cooking applications.
Karina, Wal-Marts sells sugar-free honey. I buy it in bulk for my husband.
I absolutely loved this recipe and I just realized that it is the 3rd recipe from you that I have made in the last couple of months! We love your Garlic Parm Knots and your Honey Brown Sugar Chicken too! I will be sharing your recipe on my blog this week so others can enjoy it too! Thank you so much for sharing!
Made this recipe with just a few small tweaks + it turned out perfect! My husband, who looooves beef + broccoli, thought it was amazing + so did I. Thanks for the awesome recipe, Chung-Ah. =)
I have a hard time finding flank steak. Any other suggestions?
You can try using beef chuck but I can’t speak for how much this will change the overall texture of the dish.
Does the steak come out super tender like take-out?
It’s actually even better than take-out! 🙂
Any recommendations on how to lower the fat/cal count for this? looks so yum!
You can use less sauce or have smaller portions as you see fit.
Do you have any recommendations if i don’t have chicken stock on hand?
The recipe looks amazing, thanks!
You can certainly try substituting something else for the chicken stock but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
I made this for my family for dinner tonight and it was easy and delicious! Thank you so much!
Does your list of nutrition facts for this recipe include the white rice you serve it over in the photos?
The nutritional information does not include the rice.
Hi, Could you tell me what kind of honey should I use? does it have to be an specific kind or just the regular I find at any supermarket? thanks!
Edith, you can use any kind of standard honey.
Just made this and it is delish ! The sauce turned out pretty dark, much darker than the picture though, I am thinking of adding less next time.
Loving your blog so much and you are so sweet that you respond to your comments with helpful advise and tips. I cannot wait to try more recipes !
I am TERRIBLE at cooking, and I made this recipe successfully! It was easy, cheap, and delicious, thank you so much!
Wow. Just made for dinner with my husband. It…was…AMAZING. I Doubled the recipe and still had no leftovers.
Hi! Seeing that there is sriracha and red pepper flakes, is this dish spicy at all or does it just contribute to the flavor? I have very young kids who don’t like spicy food so I don’t wanna ruin the whole batch! Thanks 🙂
It may be best to omit both the Sriracha and red pepper flakes for your little ones.
I tried this out this evening and–wow–delicious. My kids, who are very picky eaters, loved it too. This recipe is going in our dinner rotation. I definitely recommend it. Yum!
This was really good, although I’ll need to use more cornstarch next time. Does anyone have any ideas of reheating this so I can add more broccoli? My one head of broccoli only gave me a few pitiful florets. 🙂
Rachel, if you have enough sauce, you can steam some fresh broccoli and throw it right into your leftovers.
This looks delicious. So pleased to find I can make my favorite take out meal in a crock pot. Haven’t been able to find the Rice Wine Vinegar at the grocery store, so I will buy it online. Does the listed calorie count include the rice or is that for the Beef and Broccoli only? Thank you!
The nutritional information is only for the beef and broccoli. It does not include the rice.
Oh my, this is SO good! When we eat Chinese out, it’s hubby’s favorite dish, so we were excited to try this at home – and without anything prepackaged. We all loved it and wished we would have doubled the recipe! I didn’t have sesame oil and store was out, so I used grapeseed oil and luckily it didn’t seem to make a difference. I also can’t do the hot stuff at night, so left out the red peppers and Sriracha. A really quick and easy dinner to pull together and tastes fabulous!
Me and my husband just made this using your recipe and I have to say it is better than any beef and broccoli takeout I’ve ever had! Thank you for sharing this!
Why am I having trouble getting the sauce to thicken?
Anna, this is very difficult for me to answer as I am not in the kitchen with you. Did you follow the recipe exactly as written without any substitutions?
Yes, I did it exactly as it’s written. Could I have had the heat too high?
I’m not entirely sure – using 1 TBS cornstarch should have been more than sufficient to have the sauce thicken, but you can always add more cornstarch as needed (1 tsp at a time) until the desired consistency is reached.
are you talking about seasoned rice vinegar or just regular rice vinegar? Sounds yummy
I recommend using standard rice vinegar, not seasoned.
I made this tonight for dinner and I gotta say, I will not be ordering takeout anymore!! This will absolutely delicious and made a good amount of food! Big thumbs up for me, and I will be adding this to my weekly rotation!
I made this last night and found out one very important thing. DO NOT use regular soy sauce. I didn’t have low sodium and used regular – it was way to salty. However, the recipe is still excellent. I also had to much liquid and did not add the water. I think next time I will keep everything the same except use 1/3 cup low sodium soy sauce. Mine didn’t thicken either but it didn’t bother me. The recipe is a keeper. Thank you
To make the slurry, (mixture of cornstarch and water) the key is that the water must be COLD!! I generally double the amounts called for, place them in a small covered container and shake to mix. Gradually add the mixture until you receive the desired consistency.
i absolutely LOVE this recipe!! It’s way better than the Chinese buffets! The first time I cooked it there was no flank steak at the store so we used stew meat! It was amazing! Thanks for sharing this recipe!
I would love to use the sauce as a marinade for the beef – has anyone tried that? Sounds delicious! Will be trying it tonight.
I love this literally. I spent under $20 for ingredients that i didnt have. Bastima rice is what i used.
Made this recipe tonight for my family. My dad is very sensitive to spice so I left out the sriracha and red pepper flakes, but it was still DIVINE. I used stir fry beef and frozen broccoli from Wegmans that I had lying around and it turned out beautifully; I just thawed the broccoli before cooking. So easy and delicious that I will definitely be adding this to my repertoire!
I just made this tonight for dinner and OMG YUMMY. I will definitely keep this for later use. So delicious. I did use 5 cloves of garlic instead of just 3 because I’m crazy for garlic and I only thinly sliced the last 2. Thank you so much for having this!! The best Beef and Broccoli recipe I have ever mad (and I’ve made about 20 or so trying to get one as good as takeout lol)
Thank you. We made this tonight and it was a huge hit. My 11 year old kept coming back for more of the meat with some bites of broccoli as we were cleaning. Also, we did not have chicken stock but substituted with beef stock. It turned out wonderfully. Again, thanks.
Butcher said he could cut meat shabu shabu thin for gyudon, but it was a bomb…. too thick. So i decided to make this recipe instead & it was FANTASTIC! Yummmmm Not a single change to the recipe, it was perfect! Thanks Chungah!
I tried this recipe for the first time last night and it was very good and super easy. I served it with brown rice, yum! I think I’ll double the recipe next time because it didn’t really make enough to have leftovers and I would love to be able to stretch this meal for two days in a row. I really like your blog!
This is one of our favorite recipes!! My one question is when I cook the meat it seemed to get really juicy and bubbly so I have to dab out the excess with a paper towel a few times. Any suggestions for that? Also the sauce doesn’t seem to get thicker than when I first pour it in, does yours thicken up?
Love this though.
Sarah, if the meat brings out too much excess fat, you can certainly drain it as needed. You can also add more cornstarch as needed until the desired consistency is reached.
This is indeed quick and delicious! Thanks for sharing, Chungah. One thing: I cut way back on the sweeteners (honey and brown sugar), to about a third of what the recipe calls for. Twenty-seven grams per serving is a lot of sugar — the equivalent of seven Chips Ahoy cookies. Even with less sugar, my family loved the dish.
LOVE this. It is delicious! I will make this again! Thanks for sharing!
I wonder if others have tried this with artificial sweetener instead of the brown sugar and honey (due to diabetes) and if it turned out fine?
i’m definitely trying out this recipe this week. Would frozen broccoli work alright?
Unfortunately, I do not have much experience cooking with frozen broccoli. As always, please use your best judgment.
Made this tonight for dinner and it was Amazing. And so easy to make. A total score. Thanks for posting!
I am making this right now. It smells so good, can’t wait to eat it.
I’ve made this two times now. My husband really likes it which makes me REALLY happy! 🙂 I do wish that the sauce was a bit thicker though. I really want it to coat the meat and veggies better. I cooked it exactly like the recipe the first time. Tonight, I drained the liquid off of the meat, added the broccoli and sauce, cranked the heat up to *high* to bring it to a quick boil and then turned it down a bit to simmer but the sauce never really *thickened*. I guess I could increase the amount of corn starch. Any advise?
Yes, absolutely. You can add additional cornstarch as needed until the desired consistency is reached.
I love your recipes. I’ve tried a few and they were very good. I just have one comment but it’s not about your recipe. It’s the photo. I don’t know if you’re aware that Japanese and Chinese people do not like to stick chopsticks in their bowls. When they make offerings to their ancestors, that’s when they do that. Just thought I share that with you so that you. But I’m a big fan of yours. Love your recipes.
Thank you! This recipe was delicious and my husband loved it. He couldn’t get enough!
Very good. Flavorful and just a wonderful dish to prepare!
Can I leave out the rice vinegar? Or do I have to substitute it with something? I have found out that I do not like it! I bought it for a different recipe and couldn’t even eat that meal 🙁 but everything else just sounds so good so I still want to try making this!
Yes, you can omit as needed.
Great recipe, thanks! tweaked it a bit. Marinated the beef in the sauce mixture, took it out, then sauteed it along with some sliced onions, minced garlic and used fresh ginger instead of ground. Added the marinade and broccoli last. Turned out great!
I loved the flavor of this but, as other readers have said, my sauce was very watery. Followed directions to the letter. Next time I wouldn’t add the quarter cup of water.
Use more flour next time to thicken it, use your best judgement as it also came out watery the first time I tried this recipe.
Thank you so much for this recipe! It truly is quick, easy and delicious! I’m eating my leftovers for lunch as we speak!
Have anybody made this with chicken breasts? Do you think it would work? I’ve made it with beef skirt as I can’t find flank beef in our shops and we love it.
Delicious! Love it! I didn’t change a thing and it was perfect. I have loved every recipe of yours that I have tried so far so I knew this would rock and it did 🙂
Instead of using the rice wine vinegar what can i use to substitue it ?
Here is a list of possible substitutes:
Are the nutrition facts representative of the entire recipe or of a single serving? If it’s a single serving, the amount of sodium is extremely high.
The nutritional information is for a single serving.
I made this tonight for my 2 teenage boys and husband and it was hit, delicious.
Really good recipe, I used chicken and chicken stock instead of beef and it was still really good, thanks 🙂
Oh so good, found this in a frenzy trying to get a decent quick dinner on the table after a stressful day and this was amazing!! It does make a ton of sauce, and I needed to add another tbsp of cornstarch to thicken. Amazing flavor, and was quick as promised. I left out the red pepper flakes since we have little ones. Works well with snap peas too for those who realize after starting that they’re out of broccoli. Thank you for a new favorite!
I wanted to love this dish so much, but as much as I loved the ingredients and the flavor it was extremely salty (I even used reduced sodium Tamari) and the liquids called for, including the 2/3 cup of soy sauce were much more than necessary. I had to add at least an extra 1 1/2 teaspoons of cornstarch to get the sauce to thicken, but there was still way too much sauce and it was extremely salty. I did enjoy the flavor, but am trying to figure out how to make it less salty and to reduce the amount of sauce. Next up, am going to make your Easy Thai Shrimp Soup. It looks and sounds amazing!
I usually use regular soy sauce, but only 1/3 of a cup. This helps with the saltiness and the extra liquid. If you put it over noodles the extra sauce is awesome, it’s more like beef and broccoli chow mein.
I LOVE this recipe!
It has all the requirements for being perfect: Delicious, quick, customizable, and easy!
I have made this recipe just the way it is (and its perfect). I’ve done it with chicken instead of beef, asparagus instead of broccoli, over noodles, over rice, you name it, its always good. There have been weeks I’ve used this recipe twice in the same week and no one complained.
WAAAYYYYY too sweet. Cut all of the sweeteners in half.
Okay, wow, I can’t believe how good this was! Thank you soooo much for the recipe. It is my new go-to favorite! My husband loved it, which is a hard thing to achieve.
Thank you thank you thank you!
Oh wow, thank you Maria! That’s awesome.
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