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The Best Beef & Broccoli

Beef & Broccoli with noodles or rice is one of our family’s go-to dishes for a quick, delicious and nutritious workday meal.

Beef & Broccoli close up photo

Beef & Broccoli

Originally published june 2010. 

Served with noodles or rice, Beef & Broccoli is one of our family’s go to dishes for a quick healthy meal.

This beef and broccoli  recipe, a Chinese take-out favourite, makes a terrific quick cook meal for a busy weekday or busier weekend supper. We serve it with steamed rice or Chinese noodles.

Beef & Broccoli on a white plate.

Beef & Broccoli

This is also a great buffet dish when serving a crowd or at potluck dinners. It always disappears quickly. We often carry a separate pot of plain steamed rice to add to the buffet and serve with it.

I find that the plain steamed rice is far less fussy than making noodles in advance which would just stick to each other. Rice is easily reheated in the microwave too.

Slicing the steak

Slicing the steak

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Beef & Broccoli close up photo
Yield: 4 servings

The Best Beef and Broccoli

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Beef and Broccoli with noodles or rice is one of our family's go-to dishes for a quick, delicious and nutritious workday meal.


  • 1 1/2 pounds of broccoli, (cleaned and cut into 1 1/2 inch florets)
  • 1 1/2 pounds strip loin steak, ask for it thick cut to 1 1/2 inches
  • salt and pepper to season
  • 2 cloves minced garlic
  • 2 tbsp peanut oil, or canola oil
  • 1/4 tsp freshly ground nutmeg
  • 1/2 tsp Chinese five spice powder
  • 1/2 tsp fresh grated ginger
  • 4 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 2/3 cup beef stock
  • Cornstarch Slurry, 1 tbsp cornstarch dissolved in 3 tbsp cold water
  • 1 tsp toasted sesame oil


  1. Steam the broccoli florets for only about 3 to 4 minutes.
  2. Drop the steamed florets into a big bowl of ice water to stop the cooking action. Drain the florets from the cold water and set aside.
  3. Slice the beef across the grain in thin slices. Heat the peanut oil in a wok at the highest heat. Lightly season the beef strips with salt and pepper and cook the beef strips in small batches for only a couple of minutes in the wok. Set aside.
  4. Saute the minced garlic in the wok for a minute before adding the freshly ground nutmeg, Chinese five spice powder, fresh grated ginger , hoisin sauce, oyster sauce and beef stock. Simmer together for a few minutes before adding enough of the cornstarch slurry to thicken the sauce. Taste the sauce and do a final seasoning with salt and pepper if necessary.
  5. Add the toasted sesame oil.
  6. Toss the cooked beef strips and broccoli back into the sauce and toss together over high heat only for a minute until the broccoli is heated through.
  7. Serve over rice or Chinese noodles. Toasted cashews make a nice garnish too.

Nutrition Information



Serving Size

4 servings

Amount Per Serving Calories 559Saturated Fat 12gCholesterol 137mgSodium 729mgCarbohydrates 21gFiber 5gSugar 8gProtein 41g

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Sheila McMillan

Tuesday 6th of October 2020

I made this today without any adjustments and it was very delicious and easy. We will be adding it to our regular meal line up. My tester/spouse gave it a positive review and is happy to have it again. That is a very good review! I recommend this blog to everyone for its quality, variety and ease of recipes. Many of the sweet recipes have been shared and all have been popular with everyone who tried them. This is a great meal!


Monday 3rd of December 2018

Hi Barry, I don't see the nutritional information for this recipe. Did I miss it somewhere? If you could provide it, I'd appreciate it.

Barry C. Parsons

Friday 14th of December 2018

This is a new feature and has to be done manually. With 1700 recipes online, it will be some time until all recipes are completed.


Wednesday 10th of May 2017

Just made this but substituted chicken and chicken stock instead of beef / beef stock. WOW! Was worth the extra $ to buy sauce ingredients I didn't have. One of the best at-home Asian dishes I have ever made. Thanks!

Barry C. Parsons

Thursday 11th of May 2017

That's a great idea. Maybe with pork tenderloin medallions too!


Tuesday 25th of June 2013

Just made this for supper and it was so good! Much better than the beef and broccoli we usually get in restaurants!


Tuesday 18th of June 2013

I cannot wait for your cookbook, all your recipes are amazing, I have stacks of them printed out :)

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