This Quick Beef and Broccoli delivers tender beef and crisp broccoli in a savory, glossy sauce. It’s faster than takeout and perfect for a low-carb weeknight meal. With smart shortcuts and big flavor, this stir-fry comes together in just 20 minutes.
Looking for Quick Beef and Broccoli inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Quick Beef and Broccoli
- Genuinely quick: Ready in 20 minutes—faster than delivery.
- Unbelievably tender beef: A baking soda marinade ensures melt-in-your-mouth texture.
- Flavor bomb sauce: Savory, glossy, and clings perfectly to every bite.
- Complete low-carb meal: Hearty and satisfying with protein and nutrients.
Ingredients & Tools
- 1 lb flank steak or sirloin, sliced very thinly against the grain
- 1 tbsp coconut aminos or tamari
- 1/2 tsp baking soda
- 1 large head of broccoli, cut into florets (about 4-5 cups)
- 2 tbsp avocado oil or olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup beef broth
- 1/4 cup coconut aminos or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp xanthan gum (or 1 tbsp konjac flour)
- 1 tbsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Tools: A large skillet or wok, a sharp knife, a small bowl for the sauce, and a plate for resting the cooked beef.
Notes: Don’t skip the baking soda in the marinade—it’s our secret weapon for that restaurant-quality tenderness. And using fresh ginger and garlic, rather than powdered, really makes a world of difference in the aroma and overall freshness of the final dish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 9 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Slice the beef when it’s cold. It’s so much easier to get those paper-thin slices against the grain if the beef is still a little firm from the fridge. This also helps with the tenderizing process.
- Don’t skip the baking soda marinade. It might seem like a tiny, insignificant step, but it’s a complete game-changer. It alters the pH on the surface of the meat, preventing the proteins from tightening up too much and ensuring a supremely tender bite.
- Have all your ingredients prepped and ready. Stir-frying is a fast-paced dance. Once you start cooking, things move quickly, so having your sauce mixed, your aromatics minced, and your broccoli florets ready to go is the key to a smooth, stress-free process.
- Understand your thickener. Xanthan gum is incredibly powerful—a little goes a very long way. We’re using just half a teaspoon to get that beautifully glossy, clingy sauce without any starchy carbs. If you use konjac flour, you’ll need a bit more, as it’s less potent.
How to Make Quick Beef and Broccoli
Step 1: Start by preparing your beef. Place the thinly sliced steak in a medium bowl and sprinkle the baking soda over it. Use your hands to toss the beef, ensuring every piece is lightly coated. Let it sit for about 5 minutes—this is the tenderizing magic at work. After 5 minutes, rinse the beef thoroughly under cold water to wash off the baking soda. Pat it completely dry with paper towels. This step is crucial; any excess moisture will cause the beef to steam instead of sear.
Step 2: While the beef is marinating, mix your sauce. In a small bowl or a measuring cup, whisk together the beef broth, the 1/4 cup of coconut aminos, rice vinegar, and sesame oil. Now, here’s the trick for a lump-free sauce: sprinkle the xanthan gum over the top and whisk vigorously and immediately until it’s fully incorporated and the sauce has just begun to thicken slightly. Set this aside. You’ll notice it will continue to thicken as it sits, which is perfect.
Step 3: It’s time to cook. Heat a large skillet or wok over medium-high heat until it’s very hot. Add one tablespoon of your avocado oil and swirl to coat the pan. Add the broccoli florets and stir-fry for about 3-4 minutes. You’re looking for them to become bright green and develop a few slightly charred spots, but they should still be quite crisp. Add a tablespoon or two of water to the pan and cover it immediately, letting the broccoli steam for another 1-2 minutes until it’s tender-crisp. Remove the broccoli from the skillet and set it aside on a plate.
Step 4: Add the remaining tablespoon of oil to the now-empty skillet. Increase the heat to high. Add the thinly sliced beef in a single layer, if possible, and let it sear undisturbed for about 60-90 seconds. This creates a beautiful, flavorful crust. Then, toss and stir-fry for another minute or so until the beef is just cooked through—it will change color from red to a rich brown. Don’t overcook it at this stage! Remove the beef from the skillet and place it with the broccoli.
Step 5: Reduce the heat to medium. In the same skillet, add the minced garlic and grated ginger. Stir-fry for just 30-60 seconds until incredibly fragrant—be careful not to burn it, or it will turn bitter. The aroma at this point is just heavenly.
Step 6: Give your prepared sauce another quick whisk (it may have settled) and pour it into the skillet with the garlic and ginger. It will bubble and thicken almost immediately into a gorgeous, glossy glaze. Let it simmer for about 30 seconds to cook out the raw taste of the thickener.
Step 7: Return the cooked beef and broccoli back to the skillet. Toss everything together thoroughly, making sure the sauce coats every single piece. Heat through for just another minute until everything is piping hot and beautifully sauced. Serve immediately, garnished generously with sliced green onions and a sprinkle of sesame seeds.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet to restore texture; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — The classic, no-fuss companion that soaks up the delicious sauce perfectly without adding any significant carbs.
- Shirataki Noodles — For a more “noodle bowl” experience, these zero-carb noodles add a fantastic texture and make the meal feel even more substantial.
- A Simple Cucumber Salad — Toss sliced cucumbers with a little rice vinegar and sesame seeds for a cool, crisp, and refreshing contrast to the rich, savory stir-fry.
Drinks
- Jasmine Green Tea — Its light, floral notes help cleanse the palate between bites and complement the umami flavors beautifully without any sweetness.
- Sparkling Water with Lime — The effervescence and citrus zing cut through the richness of the dish, making each bite taste fresh and new.
- Unoaked Chardonnay — A crisp, dry white wine with good acidity can stand up to the savory depth of the beef and the slight bitterness of the broccoli.
Something Sweet
- Dark Chocolate Fat Bombs — A few bites of a rich, creamy fat bomb made with high-cocoa dark chocolate and coconut oil provide a satisfying, decadent finish that doesn’t spike your blood sugar.
- Berries with Whipped Cream — A small bowl of fresh raspberries or blackberries topped with a dollop of sugar-free whipped cream is a light, bright way to end the meal.
- Chia Seed Pudding — Make it ahead with unsweetened almond milk and a dash of vanilla for a creamy, dessert-like treat that feels indulgent but is packed with fiber.
Top Mistakes to Avoid
- Mistake: Not slicing the beef against the grain. This is the single most important step for tenderness. Slicing with the grain will result in long, tough, chewy strands of meat, no matter how well you cook it.
- Mistake: Crowding the pan when searing the beef. If you dump all the beef in at once, the pan temperature will plummet, and the meat will release its juices and steam instead of getting a proper sear. Cook in batches if your pan is small.
- Mistake: Overcooking the broccoli. You want that vibrant green color and a satisfying crunch. Mushy, olive-green broccoli can really bring the whole dish down. The quick steam after stir-frying is the perfect technique.
- Mistake: Adding the xanthan gum directly to the hot pan. It will instantly form stubborn, gelatinous clumps. Always mix it into your cold or room-temperature liquid first, whisking like crazy to incorporate it smoothly.
Expert Tips
- Tip: Freeze your beef for 30 minutes before slicing. This firms it up just enough to make slicing it paper-thin an absolute breeze. It’s a pro-prep trick that saves time and frustration.
- Tip: Use a microplane for the ginger and garlic. This creates a fine paste that disperses more evenly throughout the sauce, giving you a more consistent and potent flavor in every single bite.
- Tip: Let the beef come to room temperature before cooking. After you’ve patted it dry, let it sit out for 10-15 minutes. This helps it cook more evenly and sear better, rather than shocking it straight from the fridge into a hot pan.
- Tip: Toast your sesame seeds. Giving them a quick toast in a dry pan for a minute or two until fragrant will unlock a deeper, nuttier flavor that elevates the final garnish from simple to spectacular.
FAQs
Can I use frozen broccoli?
You can, but you’ll need to adjust the method. Thaw the frozen broccoli completely and pat it very, very dry with towels—otherwise, it will release a ton of water and make your stir-fry soupy. Because it’s already blanched, you can skip the steaming step and just give it a quick stir-fry to heat through and get a little color.
What’s the best cut of beef to use besides flank steak?
Sirloin tip or skirt steak are fantastic alternatives. They are naturally flavorful and, when sliced correctly, become wonderfully tender. Honestly, the key is less about the specific cut and more about finding something with good marbling and ensuring you slice it thinly and against the grain. Even a cheaper cut can be transformed with our marinade method.
My sauce didn’t thicken. What happened?
This usually means the xanthan gum wasn’t incorporated properly or it was old. Always whisk it into a cold liquid vigorously. If it’s still not working, you can make a quick slurry by mixing another 1/4 tsp of xanthan gum with a tablespoon of cold water and then stirring that into the simmering sauce. It should thicken up right away.
Can I make this ahead of time?
You can prep the components ahead! Slice the beef and store it with the baking soda marinade (unrinsed) in the fridge for up to a day. Mix the sauce and keep it separate. Chop the broccoli. When you’re ready, just rinse the beef, pat it dry, and you’re minutes away from a fresh-tasting meal. I don’t recommend fully cooking and reheating, as the beef can become tough.
Is there a substitute for coconut aminos?
Absolutely. Tamari is a great gluten-free soy sauce alternative that works perfectly. If you’re not strictly avoiding gluten, you could use a light soy sauce, but be mindful that it is often saltier, so you might want to reduce the quantity slightly and taste as you go.
Quick Beef And Broccoli
Make this easy Quick Beef and Broccoli stir-fry in just 20 minutes! Tender beef, crisp broccoli, and a savory sauce make it better than takeout. Get the recipe now!
Ingredients
For the beef marinade:
-
1 lb flank steak or sirloin (sliced very thinly against the grain)
-
1 tbsp coconut aminos or tamari
-
1/2 tsp baking soda
For the stir-fry:
-
1 large head broccoli (cut into florets (about 4-5 cups))
-
2 tbsp avocado oil or olive oil (divided)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
For the sauce:
-
1/4 cup beef broth
-
1/4 cup coconut aminos or tamari
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
1/2 tsp xanthan gum (or 1 tbsp konjac flour)
For garnish:
-
1 tbsp sesame seeds (for garnish)
-
2 green onions (sliced, for garnish)
Instructions
-
Start by preparing your beef. Place the thinly sliced steak in a medium bowl and sprinkle the baking soda over it. Use your hands to toss the beef, ensuring every piece is lightly coated. Let it sit for about 5 minutes—this is the tenderizing magic at work. After 5 minutes, rinse the beef thoroughly under cold water to wash off the baking soda. Pat it completely dry with paper towels. This step is crucial; any excess moisture will cause the beef to steam instead of sear.01
-
While the beef is marinating, mix your sauce. In a small bowl or a measuring cup, whisk together the beef broth, the 1/4 cup of coconut aminos, rice vinegar, and sesame oil. Now, here's the trick for a lump-free sauce: sprinkle the xanthan gum over the top and whisk vigorously and immediately until it's fully incorporated and the sauce has just begun to thicken slightly. Set this aside. You'll notice it will continue to thicken as it sits, which is perfect.02
-
It's time to cook. Heat a large skillet or wok over medium-high heat until it's very hot. Add one tablespoon of your avocado oil and swirl to coat the pan. Add the broccoli florets and stir-fry for about 3-4 minutes. You're looking for them to become bright green and develop a few slightly charred spots, but they should still be quite crisp. Add a tablespoon or two of water to the pan and cover it immediately, letting the broccoli steam for another 1-2 minutes until it's tender-crisp. Remove the broccoli from the skillet and set it aside on a plate.03
-
Add the remaining tablespoon of oil to the now-empty skillet. Increase the heat to high. Add the thinly sliced beef in a single layer, if possible, and let it sear undisturbed for about 60-90 seconds. This creates a beautiful, flavorful crust. Then, toss and stir-fry for another minute or so until the beef is just cooked through—it will change color from red to a rich brown. Don't overcook it at this stage! Remove the beef from the skillet and place it with the broccoli.04
-
Reduce the heat to medium. In the same skillet, add the minced garlic and grated ginger. Stir-fry for just 30-60 seconds until incredibly fragrant—be careful not to burn it, or it will turn bitter. The aroma at this point is just heavenly.05
-
Give your prepared sauce another quick whisk (it may have settled) and pour it into the skillet with the garlic and ginger. It will bubble and thicken almost immediately into a gorgeous, glossy glaze. Let it simmer for about 30 seconds to cook out the raw taste of the thickener.06
-
Return the cooked beef and broccoli back to the skillet. Toss everything together thoroughly, making sure the sauce coats every single piece. Heat through for just another minute until everything is piping hot and beautifully sauced. Serve immediately, garnished generously with sliced green onions and a sprinkle of sesame seeds.07
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