Beef and Broccoli Stir Fry takes less than 30 minutes to make and tastes just like take-out! This sweet and savory meal is perfect for busy nights!
Who doesn’t love a good stir fry like Beef and Broccoli?! It is a must-have when ordering Chinese food. It’s packed with protein and vegetables and is so quick and easy to make! For more stir fry recipes, try Shrimp Stir Fry or The BEST General Tso Chicken.
Beef with Broccoli
This Beef and Broccoli Stir Fry is a favorite in our house! My kids especially love that the yummy sauce gets soaked up into the broccoli florets. Finally! A way to get them to eat their broccoli!
I also often meal prep this dish for my husband to take to work for lunch for the week. It’s filling, packed with protein, and reheats nicely. It’s also just a great meal for a busy (or lazy) night and would even be perfect for a date night in.
Ingredients for Beef Stir Fry:
- Oil– Vegetable, canola, or olive oil will work.
- Cornstarch– This helps thicken the sauce as well as gives the beef a protective that helps give the beef a nice sear and seal in its juices.
- Flank Steak– This is on of the leanest cuts of beef. It’s great for dishes like stir fries or fajitas.
- Broccoli– Cut into bite size florets and cook just until crisp-tender.
- Beef Broth– Stock or water with bouillon works too!
- Soy Sauce– This is the predominate flavor of the sauce so be sure to use a good quality soy sauce.
- Ginger– Fresh is best, but 1/4 teaspoon ground ginger can be used in place if needed.
- Garlic– Fresh minced is best! I LOVE this garlic press!
- Sesame Seeds– For best flavor, use toasted sesame seeds. These can be toasted in the oven on a baking sheet at 350F for 5-7 minutes or in a skillet.
- Green Onions– These are a beautiful and easy garnish that also adds a mild onion flavor to the dish.
How to make Beef and Broccoli Stir Fry:
Time needed: 25 minutes
- Prep Beef
Season flank steak with salt and pepper and then toss with cornstarch, using your hands to really massage it in so all pieces are coated. Set aside.
- Make Sauce
In a liquid measuring cup or bowl, mix together beef broth, soy sauce, brown sugar, ginger, garlic, and cornstarch. Set aside.
- Cook Broccoli
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Stir fry broccoli for about 3 minutes until crisp-tender. Remove onto a plate.
- Cook Beef
Add 1 Tbsp. oil and lay strips of beef down flat in the pan (this will need to be done in batches). Let it sear on one side for 2 minutes, and then flip and cook another 1-2 minutes. Remove and place on a paper towel lined plate. Add remaining 1 Tbsp. oil and repeat with remaining beef.
- Add Sauce
Add beef and broccoli back to the pan and pour the sauce over the top. Stir and cook for 1-2 minutes until sauce thickens.
- Garnish and Serve
Garnish with toasted sesame seeds and green onions. Serve over basmati or jasmine rice.
FAQs
Thin sliced flank steak is the best and most common cut of beef for stir-fry. It is lean and full of flavor. Most grocery store meat departments sell it already thinly sliced and mark it “stir fry beef”.
Ideally, a wok is best but most have a rounded bottom which is not really possible with an electric stove (which I have). You can get the same (or similar) great results using a fry pan! I like using my cast iron skillet for this recipe because it gives a nice sear to the meat but a non-stick pan works great too.
TOOLS USED TO MAKE THIS BEEF AND BROCCOLI:
- Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meats a nice crust.
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
- Knife Set– I use these knives multiple times a day and they are nice and sturdy and sharp.
LOOKING FOR MORE ASIAN DISHES? CHECK OUT THESE:
- One Pan Sesame Ginger Salmon and Broccoli
- Glazed Teriyaki Chicken Thighs
- Asian Pork Tenderloin
- 15-Minute Vegetable Lo Mein
- Meatball Veggie Ramen
Beef & Broccoli
Ingredients
- 3 tablespoons oil, divided
- 1/4 cup cornstarch
- 1 1/2 pounds flank steak, sliced thin
- 4 cups broccoli, cut into bite-size florets
For the Sauce:
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Season flank steak with salt and pepper and then toss with cornstarch, using your hands to really massage it in so all pieces are coated. Set aside.
- In a liquid measuring cup or bowl, mix together 1 c. beef broth, 1/2 c. soy sauce, 1/4 c. brown sugar, 1 Tbsp. fresh grated ginger, 4 cloves minced garlic, and 2 Tbsp. cornstarch. Set aside.
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Stir fry 4 c. broccoli for about 4 minutes until crisp-tender. Remove onto a plate.
- Add 1 Tbsp. oil and lay strips of beef down flat in the pan (this will need to be done in batches). Let it sear on one side for 2 minutes, and then flip and cook another 1-2 minutes. Remove and place on a paper towel lined plate. Add remaining 1 Tbsp. oil and repeat with remaining beef.
- Add beef and broccoli back to the pan and pour the sauce over the top. Stir and cook for 1-2 minutes until sauce thickens.
- Garnish with 1 tsp. toasted sesame seeds and 2 sliced green onions. Serve over basmati or jasmine rice.
So good and so easy! My son commented twice on how good they were. Will make again! Thank you!!