Why You’ll Love this Asian Beef & Broccoli
Simplicity and flavor, the perfect combination you’ll find in this Asian Beef & Broccoli recipe.
I’m convinced you’ll fall in love with how quickly this restaurant-quality dish comes together in your own kitchen—just 15 minutes of marinating and about 6 minutes of cooking time!
The thinly sliced flank steak becomes incredibly tender while soaking up the aromatic blend of soy sauce, sesame oil, and that hint of spice from sambal oelek.
Meanwhile, the broccoli retains that perfect crisp-tender texture, vibrant green color, and slight crunch that contrasts beautifully with the savory beef.
Trust me, it’s takeout-level delicious without the delivery fee!
What Ingredients are in Asian Beef & Broccoli?
This classic Asian dish brings together tender beef with crisp broccoli in a savory, slightly spicy sauce that coats everything beautifully. What makes this recipe special is the balance of flavors—umami from soy sauce, nuttiness from sesame oil, and just enough heat to wake up your taste buds without overwhelming them. The ingredients are straightforward pantry staples that come together to create something truly restaurant-worthy in your own kitchen.
- 1/2 pound beef flank steak, thinly sliced across the grain
- 1 tablespoon light soy sauce
- 1/8 teaspoon black pepper
- 1/8 teaspoon sambal oelek (chili paste)
- 1/4 teaspoon sesame oil
- 1 tablespoon cornstarch or tapioca starch
- 1 pound fresh broccoli, broken into florets and sliced in half
- 4 tablespoons peanut oil, divided
- 1/2 teaspoon salt
- 1/2 cup water
- 2 garlic cloves, crushed
When shopping for these ingredients, quality matters. Look for a nice piece of flank steak with good marbling, as this cut becomes wonderfully tender when sliced thin and cooked quickly. Can’t find sambal oelek? Sriracha or any chili garlic sauce works in a pinch. And while peanut oil adds an authentic touch with its high smoke point and subtle flavor, vegetable or canola oil can substitute if needed. The broccoli should be fresh and vibrant—those bright green florets not only taste better but also maintain their texture better during the quick stir-fry process.
How to Make this Asian Beef & Broccoli
Making this mouthwatering beef and broccoli dish starts with a simple marinade that packs tons of flavor. In a mixing bowl, combine 1 tablespoon of light soy sauce, 1/8 teaspoon of black pepper, 1/8 teaspoon of sambal oelek (that spicy chili paste we all love), 1/4 teaspoon of sesame oil, and 1 tablespoon of cornstarch or tapioca starch.
Slice 1/2 pound of beef flank steak thinly across the grain, add it to the marinade, and let those flavors mingle for about 15 minutes. The cornstarch doesn’t just thicken the sauce—it helps create that velvety texture that makes restaurant-quality stir-fries so irresistible.
While your beef is marinating, prep 1 pound of fresh broccoli by breaking it into florets and slicing them in half.
Now for the cooking magic. Heat 2 tablespoons of peanut oil in a wok until it’s smoking hot, then add your broccoli florets with 1/2 teaspoon of salt. After a quick stir, pour in 1/2 cup of water, cover with a lid, and let it steam for 3-4 minutes. You’ll know it’s ready when steam escapes from under the lid.
Remove the broccoli and any remaining liquid to a bowl. This two-step cooking process gives you perfectly tender-crisp broccoli that maintains its bright green color.
For the final assembly, reheat your wok, add the remaining 2 tablespoons of peanut oil, and brown 2 crushed garlic cloves for about a minute.
Add your marinated beef slices with all that flavorful marinade and stir-fry just until the color changes—about a minute is all it takes. Overcooking will make the beef tough, and nobody wants that, right?
Return the broccoli and its liquid to the wok, give everything a good 30-second stir to bring all those flavors together, and you’re done!
For an even easier cooking method, consider using an electric pressure cooker which can significantly reduce cooking time while still infusing all the flavors.
Serve this Asian Beef & Broccoli hot, perhaps over some steamed rice to soak up all that savory sauce. The whole process takes less than 30 minutes from start to finish, making it perfect for those nights when you want something delicious without spending hours in the kitchen.
Asian Beef & Broccoli Substitutions and Variations
Don’t have all the ingredients for this classic stir-fry? No worries! You can swap flank steak with sirloin, skirt steak, or even chicken thighs for a lighter option.
Vegetarians might try firm tofu or tempeh instead.
No sambal oelek? Substitute sriracha or any chili paste you have on hand.
The sesame oil is non-negotiable for that authentic flavor, but canola oil works in place of peanut oil if allergies are a concern.
Snow peas or sliced bell peppers can complement or replace some broccoli.
For a deeper umami punch, add a tablespoon of oyster sauce to the marinade.
What to Serve with Asian Beef & Broccoli
When dishing up this savory beef and broccoli stir-fry, you’ll want to round out your meal with complementary sides that soak up that delicious sauce.
I recommend fluffy jasmine rice or steamed basmati as the perfect canvas—those delicate grains catch every drop of that umami-rich liquid like it was designed for the job.
For something more adventurous, try serving with chow mein noodles or even cauliflower rice if you’re watching carbs.
A simple cucumber salad with rice vinegar provides a revitalizing contrast, while crispy spring rolls or dumplings transform this into a complete feast worthy of any Asian restaurant.
Final Thoughts
After enjoying this savory Asian Beef & Broccoli, I’m confident you’ll add it to your regular meal rotation, as the combination of tender, marinated flank steak and crisp-tender broccoli creates a harmony of flavors that’s hard to resist.
What I love about this recipe is its perfect balance—the umami-rich marinade with that hint of sambal oelek for warmth, complemented by nutty sesame oil.
It’s faster than takeout, healthier for your family, and endlessly adaptable. Adjust the spice level, swap in different vegetables, or double the sauce if you’re like me and can’t get enough of that silky, savory coating on every bite.
