Beef and Broccoli Stir Fry Recipe
Introduction
Beef and broccoli is a classic stir-fry dish that’s both flavorful and quick to make. Tender slices of flank steak combine perfectly with crisp broccoli in a savory, slightly sweet sauce. It’s a satisfying meal that’s great for busy weeknights.
Ingredients
- 1 lb flank steak (very thinly sliced into bite-sized strips)
- 2 Tbsp olive oil (or vegetable oil), divided
- 1 lb fresh broccoli (cut into 6 cups of florets)
- 2 tsp sesame seeds (optional garnish)
- 1 tsp fresh ginger (grated, loosely packed)
- 2 tsp garlic (grated, from 3 cloves)
- 1/2 cup hot water
- 6 Tbsp low sodium soy sauce (or GF Tamari)
- 3 Tbsp packed light brown sugar
- 1 1/2 Tbsp corn starch
- 1/4 tsp black pepper
- 2 Tbsp sesame oil
Instructions
- Step 1: Start cooking white rice so it will be ready when the stir fry is done. Freeze the flank steak for 30 minutes to make slicing easier, then thinly slice it against the grain into bite-sized strips.
- Step 2: In a bowl, combine the soy sauce, brown sugar, corn starch, black pepper, ginger, garlic, sesame oil, and hot water. Stir well to dissolve the sugar and set the sauce aside.
- Step 3: Heat 1 Tbsp of oil in a large skillet over medium heat. Add the broccoli florets and sauté for 4-5 minutes, partially covered with a lid, stirring or tossing several times until the broccoli is bright green and crisp-tender. Remove broccoli from the pan. For softer broccoli, add 2 Tbsp water before covering to steam it.
- Step 4: Increase the heat to high and add the remaining 1 Tbsp oil. Add the sliced beef in a single layer and sauté for about 2 minutes per side, or until just cooked through. Test doneness by pulling out a piece.
- Step 5: Pour the prepared sauce into the pan with the beef. Reduce heat to medium-low and simmer for 3-4 minutes to thicken the sauce. Return the broccoli to the pan and stir to combine. If the sauce is too thick, stir in 1-2 Tbsp water to reach the desired consistency. Serve immediately over white rice and garnish with sesame seeds if desired.
Tips & Variations
- Freeze the steak before slicing to get thin, even strips that cook quickly and stay tender.
- Add a pinch of red pepper flakes for a spicy kick.
- Swap flank steak for sirloin or skirt steak if preferred.
- For a vegetarian version, substitute beef with firm tofu or tempeh and use vegetable broth instead of water.
- If you like more sauce, double the sauce ingredients and adjust the thickening agent accordingly.
Storage
Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through. Avoid overheating to keep the beef tender and broccoli crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, but fresh broccoli results in better texture and flavor. If using frozen, thaw and drain well before cooking to prevent excess water in the stir fry.
How do I make the beef more tender?
Freezing the steak before slicing helps get thin slices that cook quickly and stay tender. Also, avoid overcooking by sautéing beef just until it’s no longer pink.
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Beef and Broccoli Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A classic Beef and Broccoli stir-fry featuring tender flank steak and crisp-tender broccoli florets tossed in a savory, slightly sweet soy-ginger sauce. Quick to prepare and perfect served over white rice for a comforting and flavorful meal.
Ingredients
Beef and Broccoli
- 1 lb flank steak, very thinly sliced into bite-sized strips
- 2 Tbsp olive oil or vegetable oil, divided
- 1 lb fresh broccoli, cut into 6 cups of florets
- 2 tsp sesame seeds (optional garnish)
Sauce
- 1 tsp fresh ginger, grated (loosely packed)
- 2 tsp garlic, grated (from 3 cloves)
- 1/2 cup hot water
- 6 Tbsp low sodium soy sauce or gluten-free tamari
- 3 Tbsp packed light brown sugar
- 1 1/2 Tbsp corn starch
- 1/4 tsp black pepper
- 2 Tbsp sesame oil
Instructions
- Prep: Start cooking white rice first so it’s ready when the stir fry is done. Cover and freeze the steak for 30 minutes to make it easier to slice thinly, then slice against the grain into bite-sized strips.
- Make the Sauce: In a bowl, combine all stir fry sauce ingredients — ginger, garlic, hot water, soy sauce, brown sugar, corn starch, black pepper, and sesame oil. Stir well to dissolve the sugar and mix evenly. Set the sauce aside.
- Cook Broccoli: Heat a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté, partially covered with a lid, for 4-5 minutes, stirring or tossing occasionally until the broccoli is bright green and crisp-tender. For softer broccoli, add 2 Tbsp water before covering to steam cook. Remove broccoli from the skillet and set aside.
- Cook Beef: Increase heat to high and add the remaining 1 Tbsp oil. Add beef in a single layer and sauté about 2 minutes per side, or just until cooked through. Test doneness by removing a piece to check.
- Add Sauce and Combine: Pour the prepared sauce into the skillet with the cooked beef. Reduce heat to medium-low and simmer for 3-4 minutes until the sauce thickens. Add the cooked broccoli back into the pan and stir to combine. If desired, stir in 1-2 Tbsp water to thin the sauce. Serve hot over white rice, garnished with sesame seeds if using.
Notes
- Freezing the steak for 30 minutes before slicing helps achieve very thin cuts, which cook quickly and stay tender.
- Adjust broccoli doneness by steaming with water under the lid if you prefer softer textures.
- You can substitute low sodium soy sauce with gluten-free tamari for a gluten-free option.
- Serve with freshly steamed white rice for an authentic pairing.
- For added flavor, sprinkle toasted sesame seeds on top just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: beef and broccoli, stir fry, quick dinner, Chinese recipe, flank steak, homemade stir fry sauce
