Easy Beef and Broccoli Recipe

This easy beef and broccoli is one of my favorite quick stir-fry meals to make on busy weeknights. I love how the savory sauce coats the tender beef, crisp broccoli, and sweet red bell pepper, all served over fluffy rice. It’s comforting, flavorful, and comes together faster than ordering takeout.

Why You’ll Love This Recipe

I like this recipe because it’s simple, satisfying, and uses everyday ingredients I usually have on hand. The sauce is rich and balanced with a hint of sweetness and optional heat from Sriracha. I enjoy that it’s a complete meal with protein, veggies, and rice, but still flexible enough to adapt to my taste. Plus, it’s ready in about 30 minutes, making it perfect for weeknight cooking.

Ingredients

Cooking Sauce
▢1 cup beef broth
▢1/4 cup reduced sodium soy sauce
▢2 tablespoons packed brown sugar
▢3 cloves garlic minced or pressed
▢1/2 teaspoon ground ginger (or 1 teaspoon minced fresh ginger)
▢1 teaspoon toasted sesame oil
▢1 teaspoon rice wine vinegar
▢1 teaspoon Sriracha Optional for added heat

Thickening
▢2 tablespoons cornstarch plus 2 tablespoons water

Beef and Broccoli
▢1 tablespoon cooking oil
▢1 pound lean ground beef
▢2 cups broccoli florets (about 1 large head)
▢1 red bell pepper sliced

For Serving (Optional)
▢3 cups cooked rice
▢2 green onions sliced thinly
▢sesame seeds for garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by whisking together the beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, rice wine vinegar, and Sriracha in a bowl to make the sauce.
2. In a small cup, I stir the cornstarch and water together to form a slurry and set it aside.
3. In a large skillet or wok, I heat the cooking oil over medium-high heat. I add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
4. Once the beef is cooked, I drain any excess fat if needed.
5. I add the broccoli florets and red bell pepper to the skillet and sauté for 3–4 minutes, just until they begin to soften but are still crisp.
6. I pour the sauce mixture into the skillet and bring it to a simmer.
7. I stir in the cornstarch slurry and cook until the sauce thickens and coats the beef and vegetables, about 2–3 minutes.
8. I serve the beef and broccoli hot over cooked rice, garnished with green onions and sesame seeds.

Servings and Timing

This recipe makes about 4 servings. It takes me 10 minutes to prep and around 20 minutes to cook, so the total time is about 30 minutes.

Variations

I sometimes swap the ground beef for sliced flank steak, ground chicken, or ground turkey. If I want more veggies, I toss in snap peas, carrots, or baby corn. For a lower-carb option, I serve it over cauliflower rice or noodles instead of white rice. When I crave extra flavor, I add a splash of hoisin sauce or sprinkle some crushed red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water to loosen the sauce or microwave it for 1–2 minutes. I don’t recommend freezing because the vegetables lose their texture, but the dish tastes great freshly made or reheated.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I can use frozen broccoli, but I add it straight to the skillet without thawing to avoid sogginess.

Can I make this without rice?

Yes, I often serve it with noodles, quinoa, or cauliflower rice instead of white rice.

What type of beef works best?

I usually use lean ground beef, but sliced flank steak or sirloin also work well.

Can I make the sauce less sweet?

Yes, I reduce the brown sugar or replace it with honey for a lighter sweetness.

Do I need a wok to make this?

No, I use a large skillet and it works perfectly.

How spicy is this dish?

The Sriracha adds mild heat, but I can leave it out or increase it for more spice.

Can I meal prep this recipe?

Yes, I portion it into containers with rice for an easy grab-and-go meal.

How do I keep the broccoli crisp?

I cook it quickly over high heat so it stays bright and tender-crisp.

Can I double the recipe?

Yes, I often double it, but I cook in batches so the skillet doesn’t overcrowd.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or coconut aminos instead of soy sauce and checking the beef broth.

Conclusion

I love how this easy beef and broccoli recipe brings together bold flavors and fresh ingredients in such a short time. It’s a quick, wholesome meal that always hits the spot, and I never get tired of making it. With its rich sauce, tender beef, and crisp veggies, it’s a dish I turn to whenever I want a satisfying homemade version of a takeout favorite.

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