Quick 20-Minute Asian Beef & Broccoli Recipe Is Better Than Takeout by Donna John

Asian Recipes Beef Dinner
4 months ago

Quick 20-Minute Asian Beef & Broccoli Recipe Is Better Than Takeout

Sometimes you just need Asian food in your life. When I saw a sirloin steak and broccoli in the refrigerator, I knew a beef and broccoli stir fry was on the menu. This easy broccoli beef recipe has quick prep, cooks in 10 minutes and tastes better than takeout. Seriously.

The steak is soaked in a cornstarch slurry before it is quickly cooked in a skillet until browned. After removing the steak to a plate, add the broccoli and onion and cook until they are crisp-tender. Put the beef back into the pan and add the sauce. The sauce is a mixture of soy sauce, brown sugar, garlic and ginger. The salty, sweet, garlicky sauce adds flavor and richness to the beef and broccoli dinner.

Serve this easy beef broccoli recipe over white rice, brown rice, jasmine rice or Asian noodles. 

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Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 3 tablespoons cornstarch (divided)
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons brown sugar, packed
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon vegetable oil
  • 1 pound sirloin steak, flank steak or your favorite steak, cut into thin 1-inch pieces (I used sirloin steak)
  • 4 cups broccoli florets 
  • 1 small onion, sliced

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Recipe Notes

  • Use whatever steak you like best for this easy stir-fry recipe. Sirloin steak was super tender in this recipe, but flank steak would be equally as delicious.
  • If you're not a fan of onion, leave it out.
  • Make extra rice or noodles and pack the leftovers in containers for lunch the next day.

Here's how to make it: 

  1. Combine 2 tablespoons of the cornstarch and 3 tablespoons of water in a bowl. Put the steak into the mixture and set aside. In another bowl, combine 1 tablespoon of cornstarch, soy sauce, brown sugar, garlic and ginger.
  2. Heat the oil in a large skillet over medium-high heat. Remove the beef from the cornstarch mixture and put it into the pan (don't crowd the pan). Brown on both sides. (I did this in two batches.) Remove to a plate.
  3. Add the broccoli and onion. Cook until broccoli is crisp-tender or to your desired doneness. (Tip: If you want softer broccoli, add a tablespoon of water to help steam it.)
  4. Add the beef back to the skillet and pour in the sauce. Cook, stirring, until sauce thickens, about 1 to 2 minutes.

Nutrition Facts Per Serving

Calories: 315

Total Fat: 11g

Saturated Fat: 3g

Cholesterol: 101mg

Sodium: 1283mg

Total Carbohydrate: 24.9g

Dietary Fiber: 2.9g

Total Sugars: 11.2g

Protein: 38.2g

Vitamin D: 0mcg

Calcium: 60mg

Iron: 22mg

Potassium: 803mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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You make it look so easy. I want!
Carla Rowland
I love Chinese food general tyi chicken is my favorite I hope you have this one
The cornstarch instructions are vague.
What did you do after you separated them?
I combined the two mixtures, which was a tad too thick.
A NY strip and a bag of broccoli produced a pretty good dish.
After making this, I remembered a kikoman and Karo recipe that is almost identical..
I added some heat( 2 tsp crushed reds), but overall the dish was good.
Thank you for taking the time to post these recipes.
Have followed you on twitter for some time. ;)
Mary Annie Lebold
Agreed. I made this dish tonight and it is pretty tasty.

The problem is that the first step calls for making two corn starch slurries. Step 4 says “pour in the sauce”. So are both corn starch slurries added at this point? So, yes, this needs clarification.
Donna John
The beef is put into the 2 tablespoons of cornstarch and 3 tablespoons of water mixture. This creates the soft texture. I have tweaked the directions so it is clearer. Thanks for pointing that out to us! It's a great recipe.
Looks delicious, Donna John John! Has me drooling on my phone screen, and it's 6 in the MORNING! 🙃 Thanks for the recipe!
Oops! It appears I did it again 🤗. But...think I just figured out how to direct comment WITHOUT your last name appearing twice - after the fact. Here's hoping! 🤞 - & my apologies for clogging up the comments.

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