If you love takeout-style beef and broccoli, you are going to love this Better Than Takeout Broccoli Beef! Tender slices of sirloin steak and bright, crisp-tender broccoli are tossed in a savory, slightly sweet sauce made with garlic, fresh ginger, mirin, coconut sugar, and just a touch of sambal for a little kick.
And the best part? You can make this delicious beef and broccoli stir-fry at home in about 35 minutes.
There is something about a good stir-fry that makes dinner feel easy. Everything cooks quickly, the kitchen smells amazing, and you end up with a meal that tastes like you put in much more effort than you actually did.
Yum!
Why You’ll Love This Broccoli Beef
There are a few things that make this recipe special.
First, we’re using sirloin steak sliced very thin against the grain. The beef gets a quick silkening marinade with tamari, sesame oil, water, and cornstarch. It helps give the beef that tender, silky texture you usually associate with restaurant-style stir-fry.
Then there is the broccoli.
I don’t like broccoli that has been cooked into submission. I want it bright green and crisp-tender, with just enough bite left to make every forkful interesting.
That’s why the broccoli is steamed separately before the beef is cooked. Once the beef and sauce are ready, the broccoli goes back into the skillet for just a minute to get coated in all that delicious sauce.
And speaking of the sauce…
It’s savory, slightly sweet, garlicky, gingery, and has just enough sambal to give it a little warmth without making the dish too spicy.
The Secret to Better Than Takeout Broccoli Beef
The secret isn’t complicated. It’s all about how you cook the individual components.
Don’t Overcook the Broccoli
This is probably my biggest tip for this recipe.
Add the broccoli and ½ cup of water to your skillet, cover it, and let it steam for 3–4 minutes. Then remove the lid and cook it for another 1–2 minutes.
That’s it.
You want the broccoli to be bright green and crisp-tender. Remove it from the skillet while you cook the beef and sauce, then return it at the very end.
This keeps the broccoli from becoming soft and mushy.
Slice the Beef Thinly
For tender beef, slice your sirloin very thinly against the grain.
If you’re having trouble getting thin slices, place the steak in the freezer for about 20–30 minutes. It firms up just enough to make slicing much easier.
Use Reduced-Sodium Tamari
This one is important!
I tested this recipe using regular tamari the first time, and it was simply too salty for my taste.
When I made it again using reduced-sodium tamari, the flavor was exactly what I was looking for.
The sauce is savory and flavorful without being overwhelmingly salty.
So for this recipe, I definitely recommend reduced-sodium tamari rather than regular tamari.
Ingredients You’ll Need
Sirloin Steak
Sirloin is a great choice for this recipe because it is flavorful and cooks quickly. Just make sure to slice it thinly against the grain.
Broccoli
You’ll need about 6 cups of broccoli florets from two large crowns. I prefer cutting the florets into bite-sized pieces so you get a little broccoli in every bite.
Reduced-Sodium Tamari
Tamari provides the savory, umami flavor in both the beef marinade and the sauce. Again, I recommend reduced-sodium tamari here because regular tamari made the finished dish too salty during testing.
Garlic and Fresh Ginger
Fresh garlic and ginger add so much flavor to this simple stir-fry. Don’t skip them!
Mirin
Mirin adds a subtle sweetness and depth to the sauce that really makes it taste restaurant-worthy.
Coconut Sugar
Just two teaspoons add enough sweetness to balance the salty and savory ingredients without making the sauce sweet.
Sambal
We’re only using ½ teaspoon of sambal, so don’t worry—this isn’t a spicy dish. It adds a little warmth and complexity to the sauce.
If you love heat, you can always add more at the table.
Tomato Paste
This might seem like an unusual ingredient in a beef and broccoli sauce, but a small amount adds body and savory depth to the sauce.
How to Make Broccoli Beef
1. Marinate the Beef
Add the thinly sliced sirloin to a bowl along with the water, reduced-sodium tamari, sesame oil, and cornstarch.
Toss everything together until the beef is evenly coated.
Let it sit for about 15–20 minutes while you prepare the broccoli and sauce.
2. Make the Sauce
Whisk together the reduced-sodium tamari, coconut water, ginger, garlic, mirin, coconut sugar, tomato paste, sambal, rice vinegar, and cornstarch.
Give it a good whisk right before adding it to the skillet because the cornstarch will settle to the bottom.
3. Steam the Broccoli
Add the broccoli and ½ cup water to a large skillet.
Cover and steam for 3–4 minutes.
Remove the lid and continue cooking for another 1–2 minutes, until the broccoli is bright green and crisp-tender.
Remove the broccoli from the skillet and set it aside.
4. Cook the Beef
Increase the heat and add the avocado oil.
Add the beef in a single layer. If your skillet isn’t large enough, cook the beef in batches.
Cook for about 2–3 minutes, stirring occasionally, until the beef is nicely browned and cooked through.
5. Add the Sauce
Give the sauce another stir and pour it into the skillet with the beef.
Let it cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Look at that sauce!
6. Add the Broccoli
Return the broccoli to the skillet and toss everything together.
Cook for another 30–60 seconds, just long enough to coat the broccoli in that delicious sauce.
Top with sesame seeds and sliced green onions.
Dinner is ready!
Kitchen Notes
Slice the beef against the grain. This is one of the easiest ways to make sure your steak stays tender.
Partially freeze the steak if needed. About 20–30 minutes in the freezer makes thin slicing much easier.
Don’t overcrowd the pan. If you add too much beef at once, it will steam instead of getting those beautiful browned edges.
Keep the broccoli crisp-tender. Steaming it separately is the key. Don’t add it back to the skillet until the very end.
Use reduced-sodium tamari. This is worth repeating! Regular tamari made the sauce too salty when I tested the recipe. Reduced-sodium tamari gave me the perfect balance.
Adjust the sambal to your taste. The ½ teaspoon called for here adds just a little heat. If you like things spicy, add more.
Have everything ready before you start cooking. Stir-fries move quickly once the skillet gets hot.
What to Serve with Broccoli Beef
The obvious answer is steamed jasmine rice, and that’s exactly how I usually serve it.
The rice soaks up that savory sauce and makes this a complete, satisfying meal.
You could also serve your broccoli beef with:
- Brown rice
- Cauliflower rice
- Rice noodles
- Fried rice
- Coconut jasmine rice
- Steamed vegetables
For a little extra crunch, sprinkle sesame seeds over the top and add plenty of sliced green onions.
And if you’re like me and enjoy a little extra heat, a tiny spoonful of chili crisp at the table is always welcome.
Can I Use Another Cut of Beef?
Absolutely.
Sirloin is my favorite for this recipe, but flank steak, flat iron steak, or another tender cut of beef can work well.
Whatever cut you choose, the important thing is to slice it very thinly against the grain.
Can I Make This Broccoli Beef Spicier?
Definitely!
The recipe only uses ½ teaspoon of sambal, which gives the sauce a gentle kick without making it hot.
For more heat, add another ½ teaspoon of sambal or serve the finished dish with chili crisp on the side.
I always recommend starting with less and adding more. You can add heat much easier than you can take it away!
Can I Make Broccoli Beef Ahead of Time?
This recipe is best served fresh because that’s when the broccoli has the best texture.
You can, however, prepare everything ahead of time. Slice and marinate the beef, chop the broccoli, and mix the sauce earlier in the day.
Then all you have to do is cook everything when you’re ready for dinner.
How Do I Store Leftover Broccoli Beef?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet or microwave until heated through.
The broccoli will soften a little after refrigeration, but the flavor is still delicious.
Frequently Asked Questions
The combination of thinly sliced beef, a quick silkening marinade, high-heat cooking, and a flavorful sauce creates that classic restaurant-style texture and flavor. Cooking the broccoli separately also keeps it from becoming overcooked.
The most common culprits are cutting the beef too thickly, slicing with the grain instead of against it, or overcooking it. Slice the sirloin very thinly against the grain and cook it quickly over high heat.
Cornstarch helps create that silky texture you often find in restaurant stir-fries. It also helps the sauce cling to the beef.
I don’t recommend it for this particular recipe. I tested the recipe with regular tamari and found it too salty. Reduced-sodium tamari gave the best balance of flavor.
Not very! The recipe uses just ½ teaspoon of sambal, which adds a little warmth without making the dish overly spicy. You can adjust it to your preference.
Final Thoughts
There is just something satisfying about making your favorite takeout dishes at home.
You get all the flavors you love, but you can control the ingredients and cook everything exactly the way you like it.
For me, that means tender beef, crisp-tender broccoli, and plenty of glossy sauce without an overwhelming amount of salt or heat.
This Better Than Takeout Broccoli Beef checks all the boxes.
It’s quick enough for a weeknight, delicious enough to make when you’re craving takeout, and simple enough that you don’t need a long list of specialty ingredients.
Serve it over a bowl of steaming rice, sprinkle on some sesame seeds and green onions, and dig in.
What’s not to love?
If you make this recipe, I’d love to hear how it turned out! Leave a comment and a rating below, and let me know if you added a little extra sambal or kept it nice and mild.
Better Than Takeout Broccoli Beef
Equipment
- Large skillet or wok
- Small mixing bowl
- Medium mixing bowl
- Whisk
- Tongs or spatula
- Measuring spoons
- Measuring cups
- Sharp chef’s knife
- Cutting board
Ingredients
Beef Silkening Marinade
- 1½ pounds sirloin steak sliced very thin against the grain
- 2 tablespoons water
- 1 tablespoon reduced-sodium tamari
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Broccoli
- 2 large broccoli crowns cut into florets (about 6 cups)
- ½ cup water
Sauce
- ¼ cup reduced-sodium tamari
- ¼ cup coconut water
- 1 teaspoon freshly grated ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon mirin
- 2 teaspoons coconut sugar
- 1 teaspoon tomato paste
- ½ teaspoon sambal
- ½ teaspoon rice vinegar
- 1½ teaspoons cornstarch
For Cooking and Garnishing
- 2 tablespoons avocado oil
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
Marinate the Beef
- Add the thinly sliced sirloin, water, tamari, sesame oil, and cornstarch to a bowl. Toss well to evenly coat the beef. Let marinate for 15–20 minutes while you prepare the remaining ingredients.
Prepare the Sauce
- In a small bowl, whisk together the tamari, coconut water, ginger, garlic, mirin, coconut sugar, tomato paste, sambal, rice vinegar, and cornstarch. Whisk until smooth and set aside.
Steam the Broccoli
- Heat a large skillet or wok over medium-high heat. Add the broccoli and ½ cup water. Cover and steam for 3–4 minutes.
- Remove the lid and continue cooking for 1–2 minutes, until the broccoli is bright green and crisp-tender. Remove the broccoli from the skillet and set aside.
Cook the Beef
- Increase the heat to high and add the avocado oil to the skillet.
- Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan.
- Cook for 2–3 minutes, stirring occasionally, until the beef is browned and cooked through.
Finish the Stir-Fry
- Give the sauce another good stir, then pour it into the skillet with the beef.
- Cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy.
- Return the broccoli to the skillet and toss everything together. Cook for about 30–60 seconds, just until the broccoli is coated and heated through.
- Garnish with sesame seeds and sliced green onions.
Notes
- Slice the beef thinly: For the most tender beef, slice the sirloin very thin against the grain. Slightly chilling or partially freezing the steak makes it much easier to slice.
- Don’t skip the silkening marinade: The combination of water, tamari, sesame oil, and cornstarch helps keep the beef tender and gives it that silky texture you expect from restaurant-style stir-fry.
- Keep the broccoli crisp: Steaming it separately keeps it bright green and crisp-tender instead of allowing it to overcook while the beef and sauce are finishing.
- Control the heat: ½ teaspoon sambal gives this dish a subtle kick without making it overly spicy. If you prefer more heat, add a little extra at the table.
- Whisk the sauce again: Cornstarch settles quickly, so give the sauce a good stir immediately before adding it to the skillet.
- Don’t overcrowd the pan: If necessary, cook the beef in two batches. Crowding the pan causes the beef to steam instead of sear.
- Serve immediately: This beef and broccoli is best while the sauce is glossy and the broccoli still has plenty of bite.
Nutrition
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