Easy Beef and Broccoli Recipe (Freezer Meal Option)

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This easy beef and broccoli recipe can be made the same day or prepared ahead of time as a freezer meal. Delicious tender beef and fresh veggies are tossed in a scratch-made, sweet and savory brown sauce. Serve with rice or noodles for a quick weeknight dinner in under 30 minutes!

Some nights, I feel stuck figuring out what to cook for dinner. Of course, I have my standard go-to’s like homemade sloppy joes, homemade cheeseburger helper, and creamy lemon chicken.

Choosing a quick fix like takeout or delivery is often tempting. However, an even easier route is this quick beef and broccoli freezer meal.

It has all the classic beef and broccoli takeout flavors without the questionable ingredients and extra expense. It’s a great freezer meal for busy weeknights and a simple recipe that can be cooked from start to finish in under 30 minutes.

After making this simple beef and broccoli recipe, you’ll never go back to takeout again. It’s just too easy and delicious!

Why You’ll Love This Beef and Broccoli Freezer Meal

It’s fresh and healthy.

True to its name, this recipe features fresh broccoli as one of the main ingredients. But it also includes other healthy ingredients like fresh onions and carrots.

It is similar to a classic chicken and broccoli teriyaki freezer meal. But I cut back on the brown sugar to keep a little healthier. Plus, the sauce ingredients are pantry staples, so you know exactly what is going into it.

You can make it a freezer meal (or not)!

The best part about this beef and broccoli recipe is that it can easily be made into a freezer meal. The full instructions for freezing beef and broccoli are below on the printable recipe card.

Easy recipe for freezer meal prep

To make this beef and broccoli freezer meal, all you have to do is prep the ingredients and freeze them—you don’t even have to cook them first! When you are in a pinch on busy weeknights, you can thaw the ingredients and cook them without worrying about chopping, slicing, and making the sauce because it’s already done.

It’s quick!

You know I love quick meals and recipes. Most of my dinner recipes take less than 30 minutes. And my 3-ingredient creamed spinach and homemade French mayonnaise recipes take less than 10 minutes. This recipe falls into the quick category, with a start-to-finish time of just under 30 minutes if you are making it the same day. If you are prepping it as a freezer meal, it takes about 20 minutes tops!

Tips for Making Beef and Broccoli

Use thinly sliced beef

Thinly sliced beef mimics popular Chinese takeout meals. But more than that, it cooks quickly. I often slice whatever cut of beef I have on hand. However, you can buy pre-sliced beef to save even more time. Also, skirt steak and flank steak are good, time-saving choices.

Double up for a freezer meal

When it comes to freezer meals, I like to make one batch for dinner and, while I’m at it, prepare another for a freezer meal. So the next time you make beef and broccoli, double up while preparing the ingredients. Then, cook half for dinner and freeze the rest.

Tailor the sauce ingredients

The sauce ingredients listed are for a standard brown sauce. However, you can easily adjust them to your preferences. Sometimes, I’m feeling spicy, so I add extra chili-garlic sauce. Other times, I want a sweeter sauce, so I double up on the brown sugar.

I know some of you can’t stand the thought of not measuring. But I often just throw in the sauce ingredients, and it turns out great every time. So if you can stand it, save yourself the extra dishes and eyeball it.

Beef and Broccoli Freezer Meal Ingredients

Sauce Ingredients

• 1/4 cup soy sauce or tamari – I use about 1/4 cup soy sauce or tamari for the beef and broccoli sauce. Usually, I prefer tamari, but I use whatever I have on hand. I encourage you to do the same!
• 2 tbsp rice vinegar – This adds a touch of acidity to the sauce and a hint of flavor that most people expect from Chinese takeout meals.
• 1 tbsp chili-garlic sauce – Use chili-garlic sauce if you like a kick of heat! Feel free to add more or less—or skip it altogether if you don’t like heat. If you don’t have chili-garlic sauce, red pepper flakes are a good substitute.
• 2 tbsp brown sugar – Brown sugar balances the sauce ingredients and flavors. Often, I like to add an extra pinch.
• 2 tsp sesame oil – Be sure to use “toasted” sesame oil because it has more flavor. Sometimes, you’ll have to look on the back of the bottle to see if “toasted sesame” is on the list of ingredients.
• 1 tbsp sherry – My secret ingredient! Chinese food is often made with Shaoxing wine, but sherry is a great substitute and an ingredient you may already have in your pantry. If not, you can skip it.
• 2 tbsp cornstarch – Cornstarch is a thickening agent that makes your sauce rich and delicious. Without it, the sauce will run to the bottom of the dish.
• 1/4 cup water – Use the water for the cornstarch slurry. Generally, a 1:2 ratio of cornstarch to water is needed for a cornstarch slurry.

Beef and Broccoli Stir Fry Ingredients

• 12 oz steak, sliced thinly – Use any steak on hand or that works within your budget. Flank steak, skirt steak, or any thinly sliced cut will work.
• 4 cups broccoli, bite-sized pieces – You can use fresh or frozen broccoli. I prefer fresh broccoli, but frozen is a great choice, especially when making a freezer meal.
• 1/2 medium onion, sliced – Slice thinly and longways.
• 2 carrots, halved and cut into long slices – I like to cut the carrots into thin sticks. That way, they don’t overcook and offer a little crunch.
• 2-3 garlic cloves, minced – If you don’t have fresh garlic on hand, garlic powder will work.
• 1 teaspoon salt – Add to taste, but be mindful that some of the sauce ingredients contain salt, so don’t overdo it.

Beef and Broccoli Freezer Meal Prep

In a small bowl, combine all of the sauce ingredients except the cornstarch. Mix until thoroughly combined. Pour into a small freezer-safe ziplock bag. Seal completely and set aside. (Double-bag the sauce to prevent leaks.)

If necessary, slice the steak into thin strips (cut against the grain). If you purchased pre-sliced steak, you can skip this step. Put the steak into a gallon-sized freezer bag. Remove as much air as possible, seal, and set aside.

Chop the broccoli, onions, carrots, and garlic. Transfer to a freezer bag.

Then, toss all three bags (sauce, beef, and veggies) into another gallon freezer bag and freeze them.

To cook: Thaw your freezer meal in the fridge overnight, or place it in a bowl of water to thaw quickly. Then, follow the below cooking instructions, starting at Step 2.

How to Make Beef and Broccoli

In a small bowl, combine all of the sauce ingredients except the cornstarch. Mix until thoroughly combined. Set aside.

Heat a drizzle of sesame oil over medium-high heat in a large skillet or enameled cast iron Dutch oven. Cook the steak in the hot sesame oil until cooked through and browned, around 3-4 minutes. Remove from the skillet and set aside.

Add the broccoli, onions, carrots, and garlic to the same skillet. Stir-fry for 4-5 minutes, or until the veggies are tender-crisp. Note: If cooking the same day, add the garlic once the veggies are tender-crisp. Then, add the garlic and cook just until it is aromatic.

Once the veggies are ready, add the cooked beef back in.

Mix the cornstarch and water in a small bowl to make a slurry.

In a small saucepan, warm the prepared sauce ingredients over medium heat. Bring to a low boil, then add the slurry. Bump up the heat and boil, constantly stirring until the sauce thickens.

Pour the sauce over the steak and veggies, and mix together.

Serve with rice, ramen, or udon noodles. If you are feeling fancy, garnish with a sprinkle of sesame seeds.

Note: If you are serving this with rice, ramen, or udon noodles, I recommend bringing a large pot of water to a boil and getting a head start on the rice/noodles. That way, they will be ready around the time your beef and broccoli is finished. Use the cooking instructions on the package.

How to Store Beef and Broccoli

If you have cooked leftovers, you can store them in an airtight container in the fridge for 3-5 days. If you are freezing the uncooked ingredients, keep them tightly sealed in a ziplock bag for up to 3 months in the freezer.