beef with broccoli

On the rare night when we order Chinese takeout, we all want something different. Dave craves something spicy, green onion pancakes, and salt & pepper chicken. Lucy requests fried rice. And I prefer beef with broccoli, beef with broccoli, and beef with broccoli. Sadly, it’s a dish that’s hard for most restaurants to get right. The beef sometimes tastes “beefy” (not fresh), the broccoli is overcooked, and the sauce can be soupy.

Lucky for me though, it’s dang easy to make at home. It’s a quick, tasty weeknight meal with no takeout cartons necessary. And the secret to getting the beef fork-tender requires only a few ingredients you probably already have in your pantry.

Start with a few dry ingredients in a large bowl: baking soda, a little bit of sugar, and some cornstarch.

Whisk in some soy sauce, water, and vegetable oil.

Slice your steak against the grain into thin strips. I like flank steak for this dish, but tri-tip or pretty much any cut would work just fine.

Toss the meat with the marinade, cover and refrigerate for at least 1 hour. This easy marinade is all that it takes to get that crazy-tender beef, even with less expensive cuts.

Next, when you’re ready for dinner, make the sauce. It’s an easy blend of soy, brown sugar, minced garlic, a bit of flour, and cooking sherry (the sherry is optional; I think it rounds out the flavors nicely but if you don’t have any, no need to take a special trip to the grocery). Stir until the flour and sugar dissolve.

In a large saute pan or wok, heat some vegetable oil on high. When the oil is thoroughly heated (it will begin to shimmer), toss in the broccoli and cook for about 3 minutes, stirring often. Don’t walk away! You’ll risk burning your veggies. Transfer to a plate or a heatproof bowl.

In the same pan, saute the beef with half of the sauce mixture for 3-4 minutes (keep stirring often!) or until the meat is cooked through and no longer pink.

Add the broccoli and dump in the rest of the sauce. Saute for one more minute. Remove from heat.

Serve over rice. Swoon. Eat. Repeat.

I adore the thickness of the sauce. It coats every morsel with that salty, garlicky flavor. Just a little bit seeps onto the rice. Perfection.

Oh, broccoli. You are my favorite vegetable. And unlike that Chinese takeout joint, I didn’t overcook you into broccoli-shaped mush.

And beef. I could write a song about you. It would sound something like a fusion of Styx and Bad Company, with a little Earth, Wind & Fire thrown in for funk.

Don’t worry, world. I’ll spare you that one.


Beef with Broccoli     Printable PDF

This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice. Serves 4.

Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes

First, marinate the meat:

  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp water
  • 2 tbsp vegetable oil
  • 1 1/2 lbs flank steak, sliced into thin strips

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

  • 1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 1 tbsp sherry
  • 3 tbsp vegetable oil
  • 2 heads broccoli, crowns only

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.


  1. 男..私は読書にあまりないですが、どういうわけか、私はあなたのブログ上の記事の多くを読むようになりました。その驚くべき方法興味深い、私は非常に頻繁にあなたを訪問することがあります。 –

  2. Beef with broccoli eh ? looks really good, just hope I can handle this recipe, someone with my cooking skills, im really good when im cooking in Papa’s games website but the real thing…. not so much 😛

  3. I made this as one of the dishes at a dinner party and everyone loved it! Plus it is quick so you don’t miss out on being social. Great recipe!

  4. Followed the recipe to the letter but only added 1 pound of beef. There was no sauce left and the taste of the sauce it didn’t have any. Sorry, but I won’t make this again

  5. How many calories would you say this dish has?? It looks great.

  6. I made this for dinner this evening & it was amazing. My husband really enjoyed it & asked when I was going to make it again! Better than takeout & easy to make.

  7. OMG…..I havent even served it yet and its AMAZING!! I used 1.5bs top round cut thin at an angle. Marinated it overnight. Then for the sauce I almost doubled it…added some ginger and extra brown sugar. Oh man, the meat is great. Tastes just like take out.

  8. hi rainy day gal! just discovered your blog from a pinterest post of this recipe….in midst of renovating kitchen and desperately seeking recipes for my electric wok and /or slow cooker! recently smashed my induction burner – so cooking options are limited! also for some crazy reason they discontinued PF Changs beef broccoli at our super market and we live in Sun Valley idaho- no PF changes in sight and it’s the kids favourite! fingers crossed will have a new kitchen tuesday….looking forward to trying this one tomorrow…..meanwhile chicken soup is simmering in the crock pot for tonight……..quickly read your impressions of expat life and I so relate! 20 years in Sydney Australia for me- it’s like the UK in the Sun! definitely no speaking to strangers! have fun on your adventure…..haven’t been to Seattle for decades – but it’s on our list of places to visit with my aussie hubby and our kids….from photos it reminds a bit of Sydney- we have a space needle too:) and lots of harbour there…..Enjoy autumn……and thanks for posting this recipe… looks like a keeper

  9. Made this tonight and my family LOVED it!!!!!!

  10. Thi is one of the best recipes I’ve made! My husband LOVES it-we probably eat it once a week. I used bison cube steak, and it was perfect! I also cooked everything in a cast iron pan-I think that helped Carmelize everything nicely. Fantastic recipe!!!

  11. Robin Herridge says:

    I made this tonight and it was perfect! Loved it!

  12. I made this an I WILL NEVER PAY FOR TAKE OUT BEEF & BROCCOLI AGAIN .If only i can get the fried rice right now .

  13. This was sooooo easy and unbelievably delicious. I was so pleased with myself, particularly bcause my children didn’t stick up their noses about dinner! Thank you! I would be happy to make it for guests!

  14. My only complaint is that I didn’t find this recipe earlier! I was skeptical about the marinade – it didn’t sound like it would do much, but wow, what a difference it made. I’ve made other versions of this dish before using decent cuts of meat and it was tough and chewy (yuck). With the marinade, the meat is so tender and yummy, even my 4 year old asks for more steak. My other modifications are I use Braggs Liquid Aminos instead of soy and I double the amount of sauce and add onion, mushrooms, and water chestnuts to the stir-fry.

  15. Hi,

    Can I substitute the soy sauce for coconut amines garlic sauce? and I also want to add snap peas, carrots, peas, and onions to it but if I do this, will it take longer to cook? should I toss in everything with the broccoli first? please let me know ASAP, my moms birthday is tomorrow. Thanks

  16. Susan Maguire says:

    I would add an acid like rice wine vinegar to the marinade. I would change the vegetable oil in the marinade to a 1:3 ratio of sesame seed oil to peanut oil.

  17. Great recipe!! I have made this three times now and it’s easy and delicious! My husband says it’s a new favorite! The only thing I did differently was substituted olive oil for the vegetable oil.

  18. Thank you for sharing this wonderful recipe! I’ve made this dish several times and I love it! I have adjusted the recipe to serve 2 by using a smaller amount of meat and broccoli but kept the same volume for the sauce. It reheats fine for lunch the next day. I sometimes add a can of chopped water chestnuts for crunch. In lieu of the sherry, I’ve added a splash of red wine vinegar. I find that the meat from the butcher that is simply labeled “good for stir fry” produces the best results. The sauce and beef are the shining stars of this recipe so if you don’t have or like broccoli, you could try shredded or tiny diced carrots, celery, scallions, peppers mushrooms, green beans or peanuts, etc. The most important thing to be aware of about this recipe is that it’s very important to use low sodium soy sauce — the lower the better.

  19. Teena Mashburn says:

    Love, love!!! Had to improvise with a different cut of beef and was out of sesame oil, so I had to use regular, but it was still sooo good! I know with all the right ingredients in your recipe it will be even better. The family gave two thumbs up!!! Its a keeper. Thanks sooo much for sharing!

  20. Sarah Moore says:

    I used normal soy sauce not low sodium and it turned out way too salty. Not convinced by the flavour either. Rather disappointing.

  21. I made it today! Super delicious recommend

  22. I LOVE this recipe. I have made it twice now and it’s a favorite with my family already. Thanks for sharing!!!!!

  23. This has become a new family favorite! Even my 5 year old picky daughter will eat it. This tastes better than any restaurant beef and broccoli I’ve ever had. Love how the broccoli stays crisp and the beef is so tender. The whole dish is wonderfully flavorful. I serve with brown rice.

  24. This recipe is awesome!!! This will be my third time making it . I do double the sauce and the marinade but, that’s it. Its soooooooooo good!!!

  25. Luanne Holder says:

    I made this according to your directions but added Snow Peas, thinly shaved carrots and Bamboo shoots and served it over brown rice. It was a huge hit and I will definitely make this again. Thank you!

  26. Andrea Hooper says:

    This was seriously so amazing! I have made it three times in the last four weeks. It’s amazing! I have used three different types of steak, the rump steak was the best!!

  27. This was great!

  28. Tried this tonight….it was okay but I won’t make it again.

  29. I was very excited to make this dish because I love beef and broccoli. I followed the recipe and well was very disappointed. The dish was still very salty (even with the lower sodium soy sauce) my husband couldn’t even finish the dish. I unfortunately won’t be making this again.

  30. It was a good recipe. I must have done something wrong with the marinade because I tasted the marinade in the finished product. Then again converting Cups/tsp/tbsp’s to grammes and litters is probably what happened. Overall 7/10 mainly cause I messed up on the marinade and it made the final product tasty with a mush and sodium after taste.

  31. 、私の側に問題があるhuan​​hangrn私はあなたを表示します。? RSS私のリーダーに問題がある可能性があります、それは単に私に奇妙なテキストのウェブページを与える餌?TYこれを置くために、それは非常に有用であったとトンを説明しました。ちょうど私の2セントを

  32. Made this. It was really easy and delicious!

  33. Made it tonight and it was amazing. Served it with lo mein noodles. Next time I’m adding some cashews. Thank you!

  34. Hi, I’m hoping you could reply to me asap. I love your recipe! I’m just curious about the sherry. Was it sherry cooking wine or sherry vinegar? Also my sauce was a bit too thick, I’m not sure if that’s how its supposed to be. Do you think it’s the flour?

  35. That’s the thnniikg of a creative mind


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