Easy 20 Minute Beef and Broccoli. It’s quicker and healthier than takeout, and perfect for busy weeknights. This one-pan, Asian-inspired dish is low in carbs, high in protein, and full of vegetables — a family-friendly dinner that comes together in under 20 minutes.
Beef and Broccoli
Making restaurant-style dishes at home means fresher flavors, better ingredients, and control over salt and sugar. This beef and broccoli uses low-sodium beef broth to keep the sauce light while still delivering great taste. Fresh garlic and ginger add brightness and warmth. Everything cooks in one pan and is ready in about 20 minutes — a fast, satisfying alternative to takeout.
Ingredients
Full measurements are shown in the printable recipe section below.
Protein & Veggies
- Beef: Flank or skirt steak works well because they cook quickly when thinly sliced. Thinly sliced chuck roast is an acceptable substitute.
- Broccoli: This recipe uses about 3 cups of broccoli, which makes the dish filling while keeping calories lower.
- Ginger & garlic: Fresh ginger and garlic brighten the sauce and add flavor without excess heat.
Sauce
- Beef broth: Low sodium is preferred to control saltiness.
- Sesame oil: Adds a toasty, nutty note to the sauce.
- Rice wine vinegar & oyster sauce: Combine sweetness, acidity and umami for balance.
- Light brown sugar: A touch of sweetness to round out the flavors.
How to make this easy Beef and Broccoli Stir Fry recipe
- Marinate the beef: In a small bowl toss the sliced steak with soy sauce, baking soda, cornstarch and 2 tsp sesame oil. Let it sit while you prepare the rest.
- Prepare the sauce: Whisk together oyster sauce, beef broth, sesame oil, rice wine vinegar and brown sugar in a bowl until smooth.
- Blanch the broccoli: In a large skillet or wok, add broccoli and 1 cup water. Bring to a boil and cook 2–3 minutes until bright green. Transfer immediately to a bowl of ice water to stop cooking and preserve color.
- Cook the beef: Wipe the pan dry, heat 1 tablespoon oil until nearly smoking, then add the marinated beef. Sauté 1–2 minutes per side until browned. Add minced garlic and ginger and cook 1 minute more.
- Combine and finish: Return the blanched broccoli to the pan, pour in the sauce, and toss to coat everything evenly. Heat just until the sauce thickens and everything is warmed through.
- Serve: Plate immediately and sprinkle with sesame seeds if desired.
What can I serve with this 20-minute stir fry recipe?
Here are simple, tasty pairings:
- White or brown rice
- Cauliflower rice for a low-carb option
- Chow mein or lo mein noodles
- Fried rice or cauliflower fried rice
- Quinoa
Frequently Asked Questions
Is this beef and broccoli recipe freezer friendly?
Yes. Make a double batch and freeze half in an airtight container for up to 4 months. Thaw fully before reheating.
Can I make this in the slow cooker or Instant Pot?
Yes — if you prefer a hands-off method, adapt the recipe for a slow cooker or Instant Pot. Cooking times and liquid amounts will vary, so follow device-specific guidance.
Is this stir fry low carb?
Yes. Served without rice or served with cauliflower rice, this dish is low in carbs and suitable for low-carb or keto-style meals.
Can I use other kinds of protein?
Absolutely. Substitute diced chicken or pork. For a vegetarian option, use firm tofu — marinate and pan-fry until golden.
Storage and Reheating
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Reheat gently in a saucepan over medium heat until warmed through.
- Freeze: Freeze for up to 4 months. Thaw completely before reheating on the stove.
More take-out dishes to make at home:
- Sweet and Spicy Baked Honey Sriracha Chicken
- Super Sticky Asian Chicken Bites
- Spicy Szechuan Beef
- Honey Garlic Chicken Stir Fry
- Easy Shrimp Fried Rice
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Easy 20 Minute Beef and Broccoli
Ingredients
- 1 tablespoon oil
- 1 pound flank or skirt steak, thinly sliced against the grain
- 1 tablespoon low sodium soy sauce
- 1 tsp baking soda
- 1 tsp cornstarch
- 2 tsp sesame oil
- 3 cups broccoli
- 1 cup water
- 3 cloves garlic, minced
- 2 tsp ginger, minced
Sauce
- 1/4 cup low sodium beef broth
- 1/4 cup oyster sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp light brown sugar
- Sesame seeds for garnish, if desired
Instructions
- Add the sliced steak to a bowl with soy sauce, baking soda, cornstarch and 2 tsp sesame oil. Toss to coat and let it marinate while you prep the sauce and broccoli.
- Mix all sauce ingredients in a medium bowl and set aside.
- Add broccoli and 1 cup water to a large sauté pan or wok. Bring to a boil and cook 2–3 minutes until bright green. Transfer to ice water to stop cooking.
- Wipe out the pan, heat 1 tablespoon oil until hot, then add the beef. Sauté 1–2 minutes per side until browned. Add garlic and ginger and sauté 1 minute.
- Return the blanched broccoli to the pan, pour in the sauce, and toss to coat. Heat until the sauce thickens slightly and everything is hot. Serve immediately with sesame seeds if desired.
Notes
Nutrition Information
Carbohydrates: 9 g
Protein: 27 g
Fat: 14 g
Sodium: 958 mg
Fiber: 2 g
Sugar: 2 g
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