This Quick & Easy Beef and Broccoli is a delicious stir-fry recipe that results in a tender, tasty, and no-fuss dinner. So much better than any takeout! Stovetop, pressure cooker, and slow cooker instructions are included.
Quick & Easy Beef and Broccoli Recipe Highlights
Ready in a matter of minutes, this Easy Beef and Broccoli recipe packs quite a punch.
Beef and Broccoli really is my favorite Chinese dish! I always order it when we go to our favorite Chinese restaurant or when we order takeout. But we do this very sporadically though, so I found a way to recreate this dish at home.
I have been making Beef and Broccoli for years using my wok over the stovetop. But to be honest, many times, the meat turned out a bit hard and chewy. Well, no more…thanks to the Instant Pot magic!! You can also make this recipe in the slow cooker.
If you know me, you’ll know I LOVE my Instant Pot! It just makes my life easier. So, there you have it, another easy Instant Pot dish loaded with delicious Asian-inspired flavors.
The meat is tender, and the sauce is super flavorful. It’s less expensive and healthier than ordering out, too. Plus, it’s so easy to assemble, and the prep time takes only ten minutes.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
For the sauce:
- Water: For more flavor, substitute water for chicken stock.
- Cornstarch
- Low-sodium soy sauce
- Brown sugar
- Chinese cooking wine Shaoxing wine
- Sesame oil
- Hoisin sauce (optional but highly recommended)
- Oyster sauce
For the stir fry:
- Beef: You can use Flank, Skirt, Sirloin, Tri-Tip, or Top Round Steak. Make sure you cut the meat thinly across the grain.
- Oil: Vegetable or canola oil.
- Broccoli florets: You can use fresh or frozen. If using frozen, I recommend blanching your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
- Garlic
- Fresh ginger
- Green onions
- Sesame seeds to garnish (optional)
The Best Beef And Broccoli Sauce
This sauce is just out-of-this-world delicious! There are many versions of stir fry sauce. In my opinion, some stir fry recipes have gone wrong with a poorly made sauce. So, I tested several ingredient combinations until I arrived at the perfect balance of sweet and savory.
Beef and Broccoli Cooking Methods
Stovetop: This is the quickest method; however, if you are not using a super tender cut of beef, such as beef tenderloin or flank, the meat can be tough and chewy. I recommend using a large frying pan or a wok for this cooking method.
Pressure Cooker: My favorite method! This will be ready in less than 30 minutes, and no matter what meat you use, it will always be tender. The only downfall is that sauteing/browning in the instant pot is a bit tricky, but if you do it in batches, it’s easier. Alternatively, you can saute/brown over the stovetop in a skillet and then cook everything in the IP.
Slow Cooker: This is perfect for busy people since you can literally dump the ingredients in and go. Here you can use less expensive meat like top round because it will cook low and slow, making the meat super tender.
Process Overview: How To Make Beef And Broccoli at Home
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You can make this recipe over the stovetop, pressure cooker, and slow cooker. I have included detailed instructions for all three methods in the recipe card below.
- Prepare The Sauce
Mix all the sauce ingredients in a jar o bowl.
- Season The Beef
Add 1/4 cup of the sauce to the sliced beef; mix to combine. Marinade for 15 – 30 min.
- Saute The Veggies
Sauté the broccoli florets for 3 – 5 minutes. Reserve in a plate for later. Then saute the garlic and ginger.
- Saute The Beef
Then add the meat (in batches) and brown. When the meat is brown, add the remaining sauce; mix to combine.
- Cook
Depending on the cooking method you choose, the cooking time might vary. I have included instructions for all three methods in the recipe card below.
Pressure Cooker: 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the vent to u0022Ventingu0022 to release any extra pressure that might still be in there. Then remove the lid.
Slow Cooker: Cook on low for 4 hours, or until meat is cooked through; add the broccoli in the last 30 minutes.
Stovetop: Cook and simmer for about 5 minutes. - Add The Broccoli
Add the sautéed broccoli to the pot and toss to coat. Taste and add salt, if needed. Garnish green onion slices and sesame seeds if desired. Serve immediately over rice or steamed vegetables.
Recipe Tips & Variations
You can add your favorite vegetables to this recipe, like snap peas, bell peppers, carrots, bok choy, snow peas, baby corn, or mushrooms.
This saucy beef and broccoli recipe reheats well, so it’s perfect for weekly meal prep and to-go lunches for school and work.
If you find slicing the steak tricky, put it in the freezer for about 30 minutes before slicing it. Freezing the meat helps to firm it up so that you can get thinner slices.
You can add sriracha, red pepper flakes, or chili oil for a bit of heat or cashews for texture.
Not a beef fan? Try sliced chicken breast, shrimp, pork tenderloin, or cubed tofu.
Storing & Freezing Instructions
Store
Store in an airtight container in the refrigerator for up to 4 days.
Freeze
- Let the beef and broccoli cool completely.
- Place it in a large plastic bag or freezer container.
- Freeze for up to 1 – 2 months.
Ready to eat? Thaw in the refrigerator. Then heat over medium-low heat in a skillet or saucepan.
Frequently Asked Questions
You can use Flank, Skirt, Sirloin, Tri-Tip, or Top Round Steak. Make sure you cut the meat thinly across the grain.
Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turning until they have formed a crust on the bottom, or they will stick.
Yes, you can! Read detailed instructions on the recipe card.
There are many versions of stir fry sauce. For my perfectly balanced stir fry sauce, you’ll need water, cornstarch, low sodium soy sauce, brown sugar, Chinese cooking wine (Shaoxing wine), sesame oil, hoisin sauce (optional but highly recommended), and oyster sauce.
Serve your beef and broccoli over rice, noodles, or quinoa. If you’re watching your carbs, you can also use cauliflower rice.
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Recipe Card 📖
Quick & Easy Beef and Broccoli
Ingredients
Sauce:
- 2/3 cup (160 ml) water (substitute for chicken stock for extra flavor)
- 2 tablespoons (20 g) cornstarch
- 1/2 cup (120 ml) low sodium soy sauce
- 1 tablespoon (12 g) brown sugar
- 2 tablespoons (30 ml) Chinese cooking wine – Shaoxing wine (see notes)
- 1 teaspoon (5 ml) sesame oil
- 2 tablespoons (30 ml) hoisin sauce (optional but highly recommended)
- 1 tablespoon (15 ml) oyster sauce
- 1/4 teaspoon white pepper (see notes)
Stir-fry:
- 3 tablespoons (45 ml) vegetable oil, divided
- 4 cups broccoli florets (see notes)
- 2 lb (900 g) flank steak sliced against the grain in thin strips (see notes)
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup green onion, sliced (optional)
- 1 teaspoon sesame seeds to garnish (optional)
Instructions
PRESSURE COOKER INSTRUCTIONS:
- Prepare the Sauce: Mix all the sauce ingredients in a jar o bowl.
- Season the Meat: Place meat in a big bowl and add ¼ cup of sauce. Mix to combine. Let it marinate for 15 to 30 minutes, or longer if you have the time. The more marinating, the more tender and flavorful the meat will be.
- Turn the Instant Pot on, and select "saute" mode, adjust the heat to more. When hot, add 1 tablespoon of oil. Add broccoli florets and saute for 3 – 5 minutes, constantly stirring, until they are vibrant in color and slightly tender. Remove from Instant Pot and reserve. Turn off the Instant Pot. Note: You can also steam or pan-fry the broccoli on the stove, if desired.
- Turn the Instant Pot on again, select "saute" mode, and adjust the heat to more. Add 2 tablespoons of oil. When hot, add garlic and ginger and sauté for 2 minutes, stirring constantly, or until fragrant. Then, add the meat (in batches) and brown. Note: You can skip the browning process, but it really adds more flavors to the dish. You can also brown the meat over the stove, if desired.
- When the meat is brown, add the remaining sauce; mix to combine. Secure the lid to the instant pot, select "meat", and adjust the time to 15 minutes.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the vent to "Venting," to release any extra pressure that might still be in there. Then remove the lid.
- Add broccoli to pot and toss to coat. Taste and season with more salt and/or pepper, if necesarry.
- Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.
SLOW COOKER INSTRUCTIONS:
- Add and mix all the sauce ingredients but the water and cornstarch to your slow cooker.
- Add sliced beef; mix to combine.
- Cover and cook on low until beef is tender and cooked through, about 4 hours.
- When the beef is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into the slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 – 30 minutes, or until the broccoli is tender and the sauce has thickened.
- Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.
STOVETOP INSTRUCTIONS:
- Prepare the Sauce: Mix all the sauce ingredients in a jar o bowl.
- Season the Meat: Place meat in a big bowl and add ¼ cup of sauce. Mix to combine. Let it marinate for 15 to 30 minutes, or longer if you have the time. The more marinating, the more tender and flavorful the meat will be.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add broccoli florets and saute for 3 – 5 minutes, constantly stirring, until they are vibrant in color and slightly tender. Remove from pan and reserve.
- Add 2 tablespoons of oil to the same pan. When hot, add garlic and ginger and sauté for 2 minutes, stirring constantly, or until fragrant. Then, add beef in a single layer and sauté 2 minutes per side or just until cooked through and browned.
- Add the sauce, reduce heat to medium-low, and simmer for 3-4 minutes. It will thicken. Add broccoli and stir to combine; simmer for 2 minutes.
- Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.
Video
Nutrition
This recipe was originally published in January 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2023 to make it as helpful as possible!
