Looking for a quick, nutritious dinner that’s packed with flavor? This Beef Stir-Fry with Broccoli is my go-to recipe when I want something delicious on the table in under 30 minutes. With tender strips of beef, crisp broccoli florets, and a savory sauce that brings everything together, this dish hits all the right notes. It’s healthier and more economical than takeout, plus you can customize the ingredients to suit your taste.
Ingredients
- 1 pound flank steak, sliced against the grain into thin strips
- 4 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- For the sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions
- Start by mixing the sauce ingredients in a bowl: soy sauce, beef broth, cornstarch, honey, and sesame oil. Whisk until smooth and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once hot, add the beef strips in a single layer. Cook for 2-3 minutes until browned, then remove to a plate.
- In the same pan, add remaining oil. Add broccoli and stir-fry for 2 minutes.
- Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Return beef to the pan, then pour in the sauce mixture. Stir continuously until the sauce thickens and coats everything evenly, about 2-3 minutes.
- Serve hot over steamed rice.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- For the most tender beef, slice it against the grain and let it come to room temperature before cooking.
- If you prefer crispier broccoli, blanch it separately for 1 minute before stir-frying.
- Don’t overcrowd the pan when cooking the beef – work in batches if necessary.
- Feel free to substitute flank steak with sirloin or ribeye.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For meal prep, you can slice the beef and chop the vegetables up to 24 hours in advance.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making this a great make-ahead meal option. Just reheat gently to avoid overcooking the beef.
Beef Stir-Fry with Broccoli
A quick, nutritious dinner packed with flavor, featuring tender beef strips, crisp broccoli florets, and a savory sauce.
Ingredients
- 1 pound flank steak sliced against the grain into thin strips
- 4 cups fresh broccoli florets
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions
- Mix soy sauce, beef broth, cornstarch, honey, and sesame oil in a bowl. Whisk until smooth and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add beef strips and cook for 2-3 minutes until browned, then remove.
- Add remaining oil to the pan. Add broccoli and stir-fry for 2 minutes.
- Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Return beef to the pan, pour in the sauce mixture, and stir until thickened, about 2-3 minutes.
- Serve hot over steamed rice.
