Beef and Broccoli Recipe Tender and Rich Stir Fry
A good beef and broccoli recipe solves two problems at once: you get a quick dinner that tastes like takeout while still using fresh, simple ingredients. This version delivers tender beef, crisp broccoli, and a rich sauce in just 30 minutes—perfect for busy nights or meal prep.
Ingredients
For the beef and broccoli
- 1 lb flank steak sliced very thin into small strips
- 2 Tbsp olive oil or vegetable oil divided
- 1 lb fresh broccoli cut into small florets
- 2 tsp sesame seeds for garnish if desired
For the sauce
- 1 tsp grated fresh ginger loosely packed
- 2 tsp grated garlic from about 3 cloves
- 0.5 cup hot water
- 6 Tbsp low sodium soy sauce or gluten free tamari
- 3 Tbsp packed light brown sugar
- 1.5 Tbsp cornstarch
- 0.25 tsp black pepper
- 2 Tbsp sesame oil
Instructions
- Start by cooking your white rice so it is ready by the time the stir fry finishes. Place the steak in the freezer for about 30 minutes. This firms it slightly and helps you slice it thin. Cut the meat against the grain to keep each piece soft when cooked.
- Prepare the sauce in a small bowl. Mix the hot water, soy sauce, brown sugar, ginger, garlic, cornstarch, black pepper and sesame oil. Stir until the sugar melts and the mixture looks smooth. Set it aside.
- Heat a large skillet over medium heat and add 1 Tbsp oil. Add the broccoli and cook for around 4 to 5 minutes with the lid partially covering the pan. Stir a few times. The broccoli should turn bright green and feel crisp with a soft bite. If you like it softer, add 2 Tbsp water before placing the lid back on to steam it slightly. Remove the broccoli once it reaches the texture you want.
- Raise the heat to high and add the remaining oil. Add the sliced beef in a single layer. Cook about 2 minutes on each side until the meat looks browned and cooked through. Test a piece to check the texture.
- Reduce the heat to medium low and pour the sauce into the skillet. Let it simmer for 3 to 4 minutes. It will start to thicken and coat the spoon lightly.
- Add the cooked broccoli back into the pan and mix everything so the sauce covers each piece. If the sauce feels too thick, add 1 or 2 Tbsp water and stir again.
- Serve the dish over warm white rice for the best result.
Notes
Thin slicing helps the beef cook fast and stay tender. Fresh broccoli gives the best crunch and color. Store leftovers in a sealed container in the fridge for 3–4 days. Reheat in a skillet with a splash of water. For variation, try using sirloin or ribeye, or add snap peas, bell peppers, or carrots.
Fat 14 g
Saturated Fat 3 g
Protein 28 g
Carbs 22 g
Fiber 3 g
Sugar 7 g
Sodium 640 mg
Nutrition Facts per Serving
Calories 320Fat 14 g
Saturated Fat 3 g
Protein 28 g
Carbs 22 g
Fiber 3 g
Sugar 7 g
Sodium 640 mg