This is my version of the classic Beef and Broccoli with Mushrooms! This easy one-pan recipe takes less than 30 minutes and will have you saying, “Let’s make this again ASAP!”
There’s no shortage of beef and broccoli stir fry recipes out there and for good reason! It’s one of the most popular dishes at Americanized Chinese restaurants.
I grew up in a pretty rural area, so it was rare that we’d order takeout. And delivery? My parents were like, “Don’t even think about it!” It was at least a 40-45 minute round trip to get into town and back. These days, I’m fortunate to live much closer to convenient takeout options. And trust me, we love taking advantage of that option when we’re overwhelmed and cooking is super stressful.
But with a beef and broccoli recipe that takes less than 30 minutes, the home-cooked version is great for slower nights when it’s not so hectic!
So what makes this easy beef and broccoli recipe special? I’m glad you asked!
Here’s Why You’ll Love This Beef and Broccoli Recipe
- It features big ol’ mushrooms blended in with the thinly sliced beef. Portobella mushroom caps cook down into hearty, meaty, umami-rich pieces that complement the overall recipe.
- That makes it a little more budget-friendly than using 100% beef. Food prices are on the rise with no signs of slowing, so I’m all for stretching my grocery dollars further by combining proteins with mushrooms.
- It’s a one-pan wonder, which is a good enough reason for me. I hate doing extra dishes if I don’t have to!
Beef and Broccoli with Mushrooms
This easy beef and broccoli recipe starts with lean and tender beef. We’re partial to skirt steaks, mostly because there’s a butcher shop in our neighborhood that seems to always have the perfect cut! And of course, you can’t make this without broccoli and mushrooms.
Let’s start cooking!
Ingredients: thinly sliced beef (I recommend skirt steak or flank steak), large portobello mushrooms caps, broccoli, soy sauce, sesame oil, vegetable or beef broth, minced garlic and ginger, brown sugar, cornstarch, and oyster sauce. Don’t forget the green onions and toasted sesame seeds for garnish!
Street Smart Nutrition Tip: Look for low-sodium options for the soy sauce and broth or stock (if available). And this beef and broccoli stir fry recipe moves fast, so be sure to have everything prepped and measured before you fire up the stove.
Equipment: Cutting boards and sharpened chefs knife, measuring cups and spoons, long-handled spoon or spatula, and a large skillet or wok
Street Smart Nutrition Tip: A traditional wok is certainly not mandatory to be able to make this recipe, but it helps! I prefer the woks with a long handle (vs. two small handles on each side) for easier flipping and stirring while cooking over very high heat.
Can I substitute another type of mushroom?
If you can’t find the big portobello caps, you sure can! If you spot a great deal on baby bella (cremini) mushrooms, you can use those.
Fun fact: those are actually the same type of mushroom as the much larger portobello mushrooms, hence the name! As they get bigger they develop gills (shown below). I think the portobello caps are great because they offer a lot of surface area to carry saucy, delicious flavor but I get it, sometimes that’s not always an option!
If you go with the baby bellas (cremini), twist the stems to remove them before slicing the mushrooms in half. I wouldn’t chop them up much more than that because they’re already much smaller to begin with.
What should I serve with it?
I think white rice is the perfect companion for beef and broccoli with mushrooms. This easy beef and broccoli recipe is definitely on the saucier side. Rice will soak it right up!
If you’re preparing rice, be sure to time it accordingly. I use an electric rice cooker so I measure and wash my rice before starting anything else. With that cooking in the background, I can focus on everything else for my beef and broccoli stir fry.
If you’re cooking on the stovetop or using another cooking method for rice, just try to time it up so you’re not stuck waiting for the rice to finish. I think you’re going to want to dig in right away!
Here’s the recipe for Easy Beef and Broccoli with Mushrooms!
Easy Beef and Broccoli with Mushrooms
Ingredients
- ½ lb. thinly sliced beef, such as skirt steak, flank steak, cube steak
- 1 tbsp sesame oil
- 1 tbsp low sodium soy sauce
- 10 oz. portabella mushroom caps
- 2 small heads of broccoli
- Green onions and sesame seeds for garnish
- Cooking oil (canola, peanut, or sesame)
For the Sauce
- 3/4 cup vegetable or beef stock
- ¼ cup low sodium soy sauce
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp dark brown sugar
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
Instructions
- Thinly slice the beef against the grain (if starting with a whole cut). Marinate the beef in a mixing bowl with a splash of sesame oil and soy sauce while you prep everything else.
- Mix the cornstarch into the stock until dissolved. Then stir in the other ingredients for the sauce (soy sauce, brown sugar, garlic, ginger, sesame oil, and oyster sauce). Whisk and set aside.
- Meanwhile, slice the portabella mushrooms caps into thick strips. Prep the broccoli by cutting into florets (using the stalks is optional).
- Heat a large skillet or wok over high heat. Add a little bit of cooking oil to your pan and work in batches to avoid overcrowding. First, stir fry the broccoli 2-3 minutes. Swap it out and stir fry the mushrooms for ~3 minutes. Swap it out and cook the beef for 2-3 minutes, flipping once, or until fully cooked.
- Finally, add the sauce to the beef and stir to let it thicken. Then mix the broccoli and mushrooms back in, garnish with sliced green onions, and toasted sesame seeds. Serve with white rice (optional).
Notes
Nutrition
If you liked this easy beef and broccoli with mushrooms recipe, check out my other stir fry recipes! We’re a huge fan of stir fry recipes in our kitchen, making them at least weekly (sometimes more)!
- Beef & Broccoli (the ground beef version)
- Easy Beef Stir Fry with Skirt Steak and Veggies
- Vegetarian Stir Fry with Crispy Orange Tofu and Edamame
- Sweet Miso Pork Stir Fry
If you give them a try, be sure to leave a rating and comment to let me know what you think. Enjoy!
Questions & Reviews
Lovely nice post. I just stumbled upon your blog and hoped to say that I have really appreciated surfing about your blog posts. I like this Blog. Impressive. Thank you for sharing this!
I love that you used sesame oil. Sounds yummy and so healthy. I’m going to add this to my weekly menu.
This beef and broccoli looks delicious, I like the flavor or mushrooms adds more beef flavor.
Easy to prepare by the effectiveness of the instructions. If I can make this dish on my own, I will never be going to purchase this dish at the Chinese restaurant again. It’s simple yet it is delectable as well as delicious. Thank you for displaying your dish and sharing it with many households. I am sure they would agree that this dish is a inexpensive, healthy and fantastic meal for the family. 👏💯
What a fabulous recipe, we loved it thanks so much for sharing your recipe
Delicious and only need one pan/wok which is nice.
I’m not sure why my final result came out too thick like gelatin
Hello, thank you for your feedback. This can happen if the sauce mixture is heated too quickly or for too long, as the cornstarch will keep tightening up and over-thicken the sauce. I made a slight adjustment to the quantities in the recipe, I was just testing an updated version of it this week. If you try it again, I recommend less cornstarch and you can use more broth or add water to thin it to the consistency you want. Thanks again for letting me know how this turned out for you!
Great recipe! Savory, with great texture and smooth sauce – What a hit! I doubled it and used what I had – broccolini and regular soy sauce. It was loved by everyone! I even threw in half a cup of grated carrots I had left over. It was very nice watching everyone eat the vegetables instead of complaining about them! Great way to use a bag of broccoli! (It was a little salty so next time I will definitely make sure I use low salt soy sauce as you suggested!) Thank you for this tasty recipe!
Wow Vicki, that’s so nice to hear! I’m glad everyone was such a fan, and I’m sure those bright orange carrots made your dish look beautiful and appetizing. I really appreciate you taking the time to share your feedback, cheers!
Can honey be used instead of the brown sugar? Thanks
Yes, that should be no problem! I’ve swapped for other sweeteners, including regular white sugar. I just wouldn’t recommend maple syrup as a swap, it has a pretty distinct flavor that I’m not sure would complement the mushrooms. Enjoy!
Tio bland for my taste.
Oh my goodness was this good! I used cremini mushrooms, soy protein “soy sauce,” for substitutions and it was so freaking good! My husband literally ate the scraps from the wok.
Jess, I’m so glad you and your husband enjoyed it! I haven’t tried this with cremini mushrooms yet, but that’s a great swap and now I’m curious to try it myself. Thanks for your feedback on this recipe!