Beef and Broccoli

Quick, easy, and better than the takeout version. What’s not to love about this delicious beef and broccoli recipe?

beef broccoli and rice

Today I’m sharing a family favorite recipe: beef and broccoli stir fry, which first appeared in my last book, Come Home To Supper. This is another case where we had takeout, loved it, and I said, “Hey, I can make that cheaper at home!”

My one warning about this dish is that it is incredibly filling and slightly addictive. So while you won’t be able to eat all you think you will eat, you will wake up the next morning wanting some more so it all works out.

Fortunately, it’s super quick and easy to make, so you can make this Chinese beef and broccoli recipe again and again guilt-free. The ingredients are also super simple. All you need is some tender beef, soy sauce, cornstarch, minced garlic, and fresh broccoli florets. With a little prep and cook time, this great recipe will be ready in just 30 minutes. I love weeknight dinners like this and luckily so does my family!

If you’re on the hunt for healthier versions of takeout favorites, check out these other recipes: slow cooker cashew chickenchicken lettuce wraps recipe, and chicken fried rice.

beef and broccoli ingredients

Recipe Ingredients

  • Fresh broccoli
  • Soy sauce (low sodium soy sauce is fine)
  • Corn starch
  • Black pepper
  • Minced garlic
  • A pound of top sirloin

How to Make Beef and Broccoli

Cut beef into strips.

To begin with, cut your sirloin into thin strips.

A few weeks back a blogger buddy of mine had someone get irate with her for talking in terms of “your sirloin” and “your crockpot” when she gave instructions for recipes. I realized that I tend to talk like that back when I filmed cooking videos for Southern Living and the director had to correct me a few times. But I got to thinking about it when I was writing this post and really if it isn’t “your” sirloin then I don’t think you have a right to be cutting it. So unless folks go stealing ingredients to make their recipes with, I reckon calling it “yours” is a pretty good specification. 🙂

Cut sirloin against the grain.

You want to cut your sirloin against the grain

You do this so that it’s tender and easy to eat. A good way of knowing if you are cutting it right is to take a cut piece and gently pull it apart. This pulled apart pretty easily so I know I’ve got my dogs on the right trail here. Note: That is how easy it will come apart when you eat it, too!

 mix up cornstarch and pepper

Mix up your cornstarch and pepper in a bowl. Just stir them kinda good like this.

Mix the sirloin up in the cornstarch mix

Put all of your sirloin pieces in it and stir them up really well until they are coated. I tend to pick up the strays and press them down in the cornstarch to coat them.

Cook sirloin in a skillet.

Take a big old skillet and pour about two tablespoons of vegetable oil into it. Place this on medium-high heat for a few minutes. Add beef and cook, stirring often, until brown and no longer pink in the center.

Cooked beef in skillet.

Like this.

Now remove that cooked beef to a clean bowl and set it aside.

 add broccoli to skillet with garlic and oil

After you have removed the cooked beef, add the remaining tablespoon of oil, broccoli, and minced garlic to the skillet.

Have Extra Broccoli On Hand

If you’re like me, you’ll need to add extra broccoli to replace the broccoli that you ate while getting to this point in the cooking process.  Putting raw broccoli (or carrots) within arms reach of me and expecting me not to eat them is an unrealistic expectation that everyone on the planet should just go ahead and cast to the wind.

Reduce heat to medium and cook the broccoli, stirring often, until tender (about 3-4 minutes).

Add beef back to broccoli in pan.

Add the meat back to the pan.

add soy sauce and water to skillet.

Combine soy sauce with 1/3 cup of water and add this to the skillet.

cook beef and broccoli til sauce is thickened

Continue to fry sauce, stirring often, until sauce is thickened (about 3-4 minutes or so).

serve the beef and broccoli over rice

Serve over hot cooked rice and enjoy!

Yum yum yum, delicioso!


Store beef and broccoli leftovers in an airtight container in the fridge for up to 4 days. You can also place them in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the microwave.

Recipe Notes

  • If you want to keep this delicious meal guilt-free and low carb there is an alternative to using rice. I recommend trying cauliflower rice.  Check out this article on the HUGE decrease in calories and carbs when you compare cauliflower rice versus white rice. And there may just be some other delicious recipes to boot you can check out as well. 
  • You can also serve your beef stir fry with brown rice or noodles for something different.
  • To add more flavor to the soy sauce, add 3 tablespoons of brown sugar, a tablespoon of sesame oil, and 2 teaspoons of freshly grated ginger. Stir these ingredients together before adding to the recipe.
  • Garnish your main dish with sesame seeds and chopped green onion if you like.
  • The best beef substitutes for sirloin include flank steak, skirt steak, or chuck steak.
  • While the recipe calls for regular soy sauce, feel free to use whatever you have on hand, whether that’s low sodium soy sauce, light soy sauce, or dark soy sauce.
  • I prefer using fresh broccoli florets, but you can definitely use frozen broccoli in this Chinese broccoli stir fry.
  • If you need to add some heat, opt for a dash of red pepper flakes.
  • Want to boost your veggie intake? Add chopped bell pepper and carrot.
beef broccoli and rice

Beef and Broccoli

Quick, easy, and better than the takeout version. What's not to love about this delicious beef and broccoli recipe?
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: beef, broccoli
Servings: 4
Calories: 331kcal
Author: Christy Jordan, featured in her book, Come Home To Supper


  • 3 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/4 teaspoon black pepper
  • 1 pound top sirloin cut into thin strips
  • 1 pound fresh broccoli cut into small florets (about 4 cups)
  • 2 teaspoons minced garlic
  • 1/4 cup soy sauce


  • Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Place the cornstarch and pepper in a medium bowl and stir to combine. Add beef strips to the bowl and stir until strips are coated.
    3 tablespoons vegetable oil, 2 tablespoons cornstarch, 1/4 teaspoon black pepper, 1 pound top sirloin
  • Transfer the beef strips to the hot skillet and cook, stirring often to prevent sticking, until the meat is lightly brown and no longer pink in the center (about 4-5 minutes). Remove beef from the skillet and set it aside.
  • Reduce heat to medium and add the remaining tablespoon of oil. To this, add the broccoli florets and garlic. Cook, stirring often, until the broccoli is tender (about 3-4 minutes).
    3 tablespoons vegetable oil, 1 pound fresh broccoli, 2 teaspoons minced garlic
  • Return beef to the skillet along with the soy sauce and a 1/3-cup of water. Cook, stirring often, until sauce thickens (about 3-4 minutes). Serve over hot cooked basmati rice or cauliflower rice.
    1/4 cup soy sauce


Calories: 331kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

You may also like these other beef dishes:  

Stuffed Peppers With Ground Turkey or Beef

Crock Pot Beef Burgundy

Cheesy Beef & Bean Burritos (Freezer recipe!)

Ground Beef Stew (with a secret!)

Teach us to realize the brevity of life, so that we may grow in wisdom.

~Psalm 90:12

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  1. Thank you for tip about cutting the meat across the grain! I guess it should be obvious for most folks, but sometimes I just can’t really tell!

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