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If you love Chinese takeout try our popular Vegetable Lo Mein, Quick Chow Mein Noodles (a reader favorite), or Fried Rice (to use up leftover rice)! We love Asian dishes and this beef and broccoli recipe is a favorite!
Favorite Beef and Broccoli Recipe
Out of all the beef and broccoli recipes that I’ve made this recipe remains as our family favorite for over a decade!
I found this recipe in an old Better Home & Gardens Cookbook that I purchased at the beginning of our marriage that focused on quick & easy, main dish recipes. I still have that page inside a sheet protector that I keep in my recipe binder to this day!
Over time I’ve adapted it to suit our family. It is such a super simple recipe using wholesome ingredients!
Although it calls for bottled stir-fry, it still requires additional ingredients to jazz it up. Besides we could all use a prepared sauce for easy weeknight meals (especially if you cook almost everyday from scratch)!
I generally use soy-free, stir-fry sauce in this beef and broccoli recipe as well as in these Quick Chow Mein Noodles, (so worth it)! You can find healthier bottled options online and in some grocery stores.
This meal makes you feel good. It’s light, perfect for busy weeknights, and hits the spot for Asian cravings!
Soy-Free Beef and Broccoli:
Over the years, I’ve omitted soy products and found great replacements that still deliver fantastic “Asian” flavors.
I now use coconut liquid aminos instead of soy sauce and for the stir-fry sauce I’ve found this Soy-free version (I found it at Walmart before).
Of course you can make this with regular stir-fry sauce and soy sauce but I feel better going the soy-free route and it’s so nice to have so many options these days!
This beef and broccoli sauce stays creamy and saucy and almost tastes like a glazed teriyaki sauce. It’s packed with umami flavor and isn’t too sweet. I’d say it’s slightly different from traditional Korean Bulgogi that’s more aimed as a marinade from the BBQ sauce infused with fruity Asian pears.
This is everything a beef and broccoli recipe should be. Savory and not too sweet. Full of Umami flavor. Quick & easy.
How To Make Beef and Broccoli
Let’s walk through how to make beef and broccoli step-by-step, and don’t forget to watch my reel on Instagram.
Prep The Beef:
If the time allows, freeze the beef for 30 to 45 minutes. This makes slicing easier but if you don’t have the time, just take the beef out of the refrigerator and cut across the grain using a very sharp knife. You want the thinnest slices possible.
I used eye of round, boneless steaks but you can use beef tenderloin or any slab of beef that doesn’t have a lot of fat. If you have a lot of fat make sure they are well trimmed.
Cook the Rice
Next, start cooking the rice, following package directions or follow my recipe.
My recipe is super easy using the Instant Pot and is mostly hands off! I generally add less water and flavor white Jasmine rice with butter, salt, and garlic powder.
I literally just dump 2 cups of rinsed rice, 2 Tbsp butter, 1 tsp salt, 1/2 tsp garlic powder, and 3 cups of water into the Instant Pot and set it on rice setting for 12 minutes. That’s it!
Stir-fry Sauce and Beef
Next, you want to combine the beef with the stir-fry sauce and red pepper flakes to taste. I do 1/2 teaspoon for this portion but you can start with 1/4 teaspoon for a milder sauce. Set aside.
Heat a wok or large skillet over medium-high heat. If you’re using stainless steel cookware don’t heat it over high heat it can damage the metal and leave stains. I’m just sharing what I read off of my owners manual, they suggested not to cook my stainless steel pan over high heat. So, cook over a steady medium-high heat. I used an All Clad frying pan.
Next add, the cooking oil and a teaspoon of sesame oil for flavor. Swirl to coat the pan. When the pan is hot enough to sizzle a small piece of broccoli, add in all the broccoli.
I’ve used fresh broccoli florets with stems and frozen. They both turn out great but frozen broccoli is so much easier to use. They’re already pre-cut and ready to throw into a pan for stir fry’s.
Stir the broccoli briskly, with a wooden spoon for 1 minute then add 2 Tablespoons of water and 1 Tablespoon of coconut liquid aminos. Be careful to stay at an arm’s length from the pan when adding the liquids to the hot pan, it can splatter.
Quickly cover the pan with a lid and steam the broccoli for 3 minutes over a steady medium heat. The broccoli florets should turn bright green and be firm to the touch but tender on the inside. Transfer the broccoli to a heatproof bowl or plate and set aside.
Wipe the pan clean from any broccoli pieces (they can burn) and return the pan to a medium high heat. Add the remaining oil and sesame oil to swirl and coat the pan.
When the oil is almost smoking hot, scatter the beef into the pan. Stir and toss when they are beginning to brown (about 2 minutes per side). The internal meat temperature should read 165°F. Don’t overcook the beef, this takes quick.
Turn off the heat and start assembling the beef and broccoli. Divide the cooked rice evenly among 6 serving plates. Arrange the broccoli on top, then pile on the saucy beef. Garnish with green onions and white sesame seeds.
You can also serve the beef straight out of the skillet so everyone can fix their own plates. Just add in the steamed broccoli florets over the beef. And serve the rice on the side with the garnishes.
Ways I Serve Beef and Broccoli
Because beef and broccoli tends to be on the savory, umami side I like to drizzle my bowls with sweet and sour sauce or sweet chili sauce. Sesame seeds add a nice crunch and look visibly appealing over the beef slices.
We grow perennial green onions that I can go out for anytime I need to garnish or sprinkle food. Green onions add the perfect Asian touch!
Mise en PlaceEverything you Need! :
Equipment
- Sauté Pan or wok with a lid
- Mixing bowl
- Set of measuring cups and spoons
- Serving plates
- Instant Pot if cooking rice
Soy-free Beef and Broccoli Recipe Ingredients & Substitutes
I feel confident in this recipe the way it is (with the bottled stir-fry sauce). I’ve tried making homemade stir-fry sauce from scratch and find that it calls for too many ingredients to make it soy-free. Like using fish sauce, etc.. This recipe is made to be a quick and easy meal and so, I’m leaving it that way. If you’ve perfected stir-fry sauce using coconut liquid aminos I’d love if you share! I still prefer the savory flavor in this one (coconut aminos makes the stir-fry sauce too sweet).
- Beef- I used eye of round steak but you can use any beef tenderloin, well trimmed. I recommend something that does not have a lot of fat. A leaner slab will be easier to cut.
- Jasmine Rice- for arranging with beef and broccoli. This dish is packed with umami flavor and is like a saucy meat gravy. You need to pair it with something like rice or noodles.
- Stir-fry sauce- I use this soy-free version but have used regular Kikkoman brand before too. You can find bottled stir-fry sauce at Aldi, Walmart, or most grocery stores. I find that the soy-free stir-fry sauce is only available at premium supermarkets and some Walmart neighborhood stores.
- Red pepper flakes- does not make this too spicy. My teenagers eat this dish no problem but I do recommend to scale back by half if you’re serving toddlers.
- Sesame oil- adds a very aromatic, toasted flavor. It goes in this Asian dish so much. I do not recommend that you leave it out. I use this and avocado oil for stir-frying the beef and broccoli.
- Broccoli florets- I have chopped fresh broccoli heads and stems for this recipe as well as used frozen florets. Either one will work as long as you have about 4 cups of broccoli florets to balance out the beef. If you’re adding broccoli stems, you want thinly sliced stems to cook evenly (they are tougher).
- Coconut Liquid aminos- is added to the broccoli for flavor. The liquid also helps steam the florets with the water.
- Garnish- with green onions or white sesame seeds. These add amazing Asian flavors and make the beef and broccoli stand out more.
FAQ’s about Beef and Broccoli
Can you freeze the beef slices with stir-fry sauce?
Yes! This recipe works from frozen! There are many teriyaki-style freezer meals that freeze well. Arrange the beef slices into a gallon-sized freezer bag. Add the stir-fry sauce and pepper flakes. Toss to coat and freeze immediately. Thaw overnight before stir-frying or pressure cook in the Instant Pot oh high pressure for 8 minutes (10 minutes if frozen).
Can I double this recipe?
Yes, this recipe doubles easily. Use a 12-inch skillet and work in batches. Cook the broccoli first, then the beef. Try not to overcrowd the pan for even cooking.
What Kind of beef for beef and broccoli?
I honestly use any slab of beef that I have on hand. Usually, I’m buying a chuck roast, shoulder roast, eye of round steak, or something lean with a fewer marbled fat streaks. You don’t want to make too many fat trimmings. Especially, when thinly slicing beef so, just look for a leaner slab of beef.
My Beef & Broccoli Tips:
- Look for a leaner beef. Thinly sliced bottom round beef will make slicing much easier! They are already sliced super thin and just need to be cut into strips!
- Grab a few bags of frozen broccoli florets to make this a super easy weeknight dinner!
- Make this healthier by cooking long grain brown rice instead of traditional white rice.
- Use a healthier cooking oil like avocado oil (make sure you’re not cooking stainless steel cookware over high heat)!
How To Make Beef and Broccoli:
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Beef and Broccoli Recipe
Equipment
Ingredients
- 1 lb eye of round beef steak*, (sliced very thin against the grain into strips).
- 2 cups uncooked jasmine rice, (or long-grain white rice)
- 4 cups frozen broccoli florets , (or 4-5 cups fresh florets)
- 1/2 cup bottled stir-fry sauce, (soy-free)
- 1/2 tsp red pepper flakes
- 4 tbsp avocado oil, (divided)
- 2 tsp sesame oil, (divided)
- 2 Tbsp water, (for steaming broccoli)
- 1 tbsp coconut liquid Aminos
- Toppings: green onions or white sesame seeds
Instructions
- Start cooking the rice, follow the package instructions or see my notes below.
- In a medium-sized bowl, combine 1 pound of thinly sliced beef pieces, 1/2 cup stir-fry sauce, and 1/2 tsp red pepper flakes (1/4 tsp for milder beef). Toss to coat and set aside.
- Heat a large skillet over medium-high heat. Add 2 Tbsp avocado oil and 1 tsp sesame oil, swirl to coat and add 4 cups of broccoli florets. Stir with a wooden spoon for 1 minute.
- Carefully add 2 Tablespoons of water and 1 Tablespoon of coconut liquid Aminos. Cover the pan and steam the broccoli for 3 minutes over medium heat. Transfer to a plate.
- Wipe the pan clean (broccoli pieces can burn) and return the pan to medium-high heat. Add the remaining 2 Tbsp oil and 1 tsp sesame oil. When the oil is almost smoking hot, scatter the beef over the pan. Stir when beginning to brown and the internal temperature reaches 165°F (about 2-4 minutes). Turn off the heat.
- To serve, divide the cooked rice evenly between 6 serving plates. Top with broccoli, then pile on the beef. Garnish with green onions or white sesame seeds.
Notes
- For easier slicing freeze the beef for 30-45 minutes. Use a sharp knife or a Mandoline and slice against the grain into the thinnest slices possible. This dish cooks quickly, you want the meat to be cut into even pieces.
- How I made my rice in the Instant Pot: combine 2 cups of uncooked Jasmine rice, 3 cups water, 1 tsp salt, 2 Tbsp butter, and 1/2 tsp garlic powder. Cook on rice setting for 12 minutes. Perfect every time!
Nutrition (per serving)
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