Beef and broccoli is a staple dish that you’ll find at nearly all Chinese American restaurants or takeout places. I love beef and broccoli because (a) I can’t resist anything with tender and tasty strips of flank steak, and (b) it’s such an easy one-pan stir fry recipe that takes less than 30 minutes total. Also, if you’re a huge broccoli fan like me, you’ll love these juicy and flavorful bites of broccoli in between mouthfuls of meat and rice.

Beef and broccoli is a delicious meal to enjoy for lunch or dinner, and leftovers reheat well in the microwave. I usually serve it with cooked white rice alongside vegetable egg rolls. There’s a decent amount of sauce that comes with this recipe, so you’ll want some rice to help sop up the sauce. Yum!

Try this easy recipe for authentic Chinese beef and broccoli with white rice.
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▢1 pound flank steak sliced into 1/4 inch thick strips
▢3 cups small broccoli florets
▢1/2 cup beef stock
▢5 cloves garlic minced
▢2 tablespoons corn starch
▢1 tablespoon canola oil
For the sauce:
▢1/2 cup low sodium soy sauce
▢1/4 cup brown sugar
▢2 teaspoons corn starch

Toss sliced beef in a large bowl with corn starch.
Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
Serve beef and broccoli over cooked white rice.