If you’re looking for a quick weeknight dinner that never disappoints, this Beef and Broccoli Stir-Fry is about to become your new go-to recipe. I’ve been making this dish for years, and it consistently delivers restaurant-quality results with minimal effort. The tender strips of beef, crisp-tender broccoli, and savory sauce come together in one pan, making it perfect for busy evenings when you want something delicious but don’t want to spend hours in the kitchen.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Beef and Vegetables:
- 1 pound flank steak, sliced against the grain into thin strips
- 4 cups fresh broccoli florets
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Instructions
- Here’s a pro tip I learned the hard way: slice your beef while it’s still slightly frozen – it makes getting those thin, even strips so much easier. Place the sliced beef in a bowl and set aside.
- Whisk together all sauce ingredients in a medium bowl until the cornstarch is completely dissolved. Trust me, taking the time to mix it well now prevents lumps later.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Once it’s really hot (you’ll see a slight shimmer), add the beef in a single layer. Let it sear for 1-2 minutes without moving it, then stir-fry for another minute until just browned. Remove the beef and set aside.
- In the same pan, add the remaining oil. Toss in your broccoli and onion, stir-frying for about 3 minutes. Add garlic and ginger, cooking for another 30 seconds – your kitchen will smell amazing at this point!
- Return the beef to the pan, then pour in your sauce mixture. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens and coats everything beautifully.
Why This Recipe Works
I’ve found three key things that make this Beef and Broccoli Stir-Fry particularly successful. First, the quick-cooking method preserves the broccoli’s crisp texture and bright color. Second, the balance of soy sauce, beef broth, and brown sugar creates a sauce that’s neither too salty nor too sweet. Finally, the cornstarch gives the sauce that perfect, silky restaurant-style consistency that clings to every bite.
For best results, serve this stir-fry over steamed rice or noodles. If you’re watching your carbs, cauliflower rice works great too. The leftovers (if you have any!) reheat beautifully for lunch the next day, though the broccoli might be a bit softer.
Quick note: If you can’t find flank steak, sirloin works well too. Just make sure to slice it thinly against the grain for the most tender results. And feel free to add other vegetables you have on hand – snow peas, carrots, or bell peppers are all delicious additions to this versatile dish.
Beef and Broccoli Stir-Fry
Ingredients
- 1 pound flank steak sliced against the grain into thin strips
- 4 cups fresh broccoli florets
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons vegetable oil
- ½ cup low-sodium soy sauce
- ¼ cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Instructions
- Slice your beef while it's still slightly frozen. Place the sliced beef in a bowl and set aside.
- Whisk together all sauce ingredients in a medium bowl until the cornstarch is completely dissolved.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the beef in a single layer. Let it sear for 1-2 minutes, then stir-fry for another minute until just browned. Remove the beef and set aside.
- In the same pan, add the remaining oil. Toss in your broccoli and onion, stir-frying for about 3 minutes. Add garlic and ginger, cooking for another 30 seconds.
- Return the beef to the pan, then pour in your sauce mixture. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens.
