Better-Than-Takeout Broccoli Beef

There’s just something about stir-fry that feels like instant comfort food. Maybe it’s the sizzle of beef in a hot pan, the vibrant green of perfectly cooked broccoli, or the way those savory sauces cling to every bite. Whatever it is, this Broccoli Beef recipe hits all the right notes — and yes, I’d argue it’s better than your favorite takeout spot.

We first cooked this dish on a cool evening, parked near the mountains in South Dakota. With limited ingredients on hand and craving something hearty, I whipped this together in our tiny RV kitchen — and it quickly became one of our go-to meals on the road.

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Broccoli Beef Instructions

Slice the Steak. Slicing the steak into 1/8-inch thick bias slices is key to tender, quick-cooking beef in this recipe. Cutting on the bias means slicing at a 45-degree angle across the grain of the meat, which shortens the muscle fibers and helps each piece stay juicy and tender when stir-fried. For best results, partially freeze the steak for 20 to 30 minutes before slicing — it firms up just enough to make those thin, even cuts easier to handle.

Marinate the beef. In a medium bowl, stir together 2 teaspoons of cornstarch, soy sauce, garlic, and crushed red pepper. Add the thinly sliced beef and toss to coat well. Let it marinate at room temperature for 20 minutes. Trust me, this step packs in a lot of flavor.

Cook the noodles. While the beef marinates, cook your preferred noodles according to the package directions. Drain and set aside.

Prep the broccoli and sauce. Cut the broccoli into 2-inch florets, peel the stems, and slice them into 1/2-inch rounds. For the sauce, mix together hoisin sauce, water, sesame oil, and the remaining 1 teaspoon of cornstarch. Set aside.

Prepare Tomatoes. Halving the cherry tomatoes allows them to release just the right amount of juice into the stir-fry without overwhelming the dish. It also helps them cook quickly and evenly, softening slightly while still holding their shape. Use a sharp knife and slice through the middle for a clean cut—this not only enhances their appearance in the finished dish but also lets their fresh, slightly sweet flavor blend beautifully with the savory hoisin and garlic sauce.

Sear the beef. Heat the canola oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 1 to 2 minutes, just until it’s still slightly pink in the center. Remove the meat from the pan and set it aside — it’ll finish cooking later.

Cook the broccoli. Pour the beef broth into the skillet, scraping up all those browned bits (hello, flavor!). Add the broccoli and bring to a boil. Reduce heat to medium, cover, and cook for 3–4 minutes, or until the broccoli is just crisp-tender.

Combine and finish Broccoli Beef. Stir the prepared sauce into the skillet with the broccoli, cooking until it thickens slightly. Add the cooked beef and halved cherry tomatoes. Cook and stir until heated through, about 2–3 minutes.

Serve and enjoy! Plate over the cooked noodles and dig in. Or mix everything together in the stockpot like we do.

Why We Love It

• Balanced flavor: The sweet-salty hoisin sauce, spicy red pepper, and fresh tomatoes work together beautifully.
• Fast cleanup: One wok and a pot for noodles — easy breezy RV cooking.
• Versatile: Swap in bell peppers, snap peas, or even tofu if you’re feeling adventurous.

RV Tip

If you’re like us and cooking in a compact kitchen, do all your prep before you start cooking — the dish moves fast once that skillet gets hot.

Lisa’s verdict?
“This tastes like something I’d get at a nice Asian bistro — but better because you made it.”

That’s all the motivation I need.

Let’s Connect

Have you tried this recipe? Do you have a favorite version of this recipe, or a twist you’d recommend?
We’re always up for trying something new and tasty in our RV kitchen!

Thanks so much for stopping by and sharing a little kitchen time with us.
If you have any questions, tips, or comments, drop them below—we’d love to hear from you!

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