Beef and Broccoli Stir Fry

This homemade beef and broccoli stir fry is quick, flavorful, and better than takeout! Tender slices of beef are paired with crisp-tender broccoli, all tossed in a rich, savory garlic-ginger sauce. Ready in under 30 minutes, it’s a go-to dinner for busy nights.

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Ingredients

For the Stir Fry

• 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 small florets (about 6 cups)
• 2 tsp sesame seeds, optional for garnish

*Tip: Freeze steak for 30 minutes before slicing to make it easier to cut thinly.

For the Stir Fry Sauce

• 1 tsp freshly grated ginger
• 2 tsp grated garlic (about 3 cloves)
• ½ cup hot water
• 6 Tbsp low-sodium soy sauce (or gluten-free Tamari)
• 3 Tbsp packed light brown sugar
• 1½ Tbsp cornstarch
• ¼ tsp black pepper
• 2 Tbsp sesame oil

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Instructions

1. Prepare Ingredients:
   Start cooking white rice so it’s ready when the stir fry is done. While the rice cooks, slice the semi-frozen steak against the grain into thin strips. Set aside.
2. Make the Sauce:
   In a bowl, whisk together all sauce ingredients until the sugar and cornstarch dissolve completely. Set aside.
3. Cook the Broccoli:
   Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add broccoli florets and sauté for 4–5 minutes, partially covered, stirring occasionally, until bright green and crisp-tender. For softer broccoli, add 2 tablespoons of water before covering. Remove broccoli from pan.
4. Sear the Beef:
   Increase heat to high and add the remaining 1 tablespoon of oil. Add the beef in a single layer and sauté for about 2 minutes per side, or just until browned and cooked through.
5. Add Sauce and Finish:
   Reduce heat to medium-low. Pour in the sauce and let it simmer for 3–4 minutes until thickened. Return the broccoli to the pan and toss everything together. Add 1–2 tablespoons of water if the sauce is too thick.
6. Serve:
   Spoon the stir fry over white rice and garnish with sesame seeds, if desired.

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Why You’ll Love This Recipe

• Fast & Easy: Ready in under 30 minutes.
• Healthier than takeout: Less oil, less sodium, and no additives.
• Full of flavor: Savory, sweet, and garlicky with the perfect amount of sauce.
• Meal-prep friendly: Great for lunch or dinner leftovers.

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Tips

• Slice beef thinly for the most tender texture. Always cut against the grain.
• Use high heat to quickly sear the beef and lock in flavor.
• Don’t overcook broccoli—you want it bright green and slightly crisp.
• Mix the sauce before adding so the cornstarch doesn’t clump.

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Variations and Substitutions

• Protein alternatives: Use chicken breast, shrimp, or tofu instead of beef.
• Low-carb version: Serve with cauliflower rice or skip the rice entirely.
• Add vegetables: Bell peppers, snap peas, or mushrooms work great.
• Make it spicy: Stir in red pepper flakes or a dash of sriracha to the sauce.

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FAQs

Can I use frozen broccoli?
Yes, but thaw and pat it dry first to avoid excess moisture in the pan.

What’s the best cut of beef for stir fry?
Flank steak or sirloin are ideal for tenderness and flavor.

Can I make it ahead of time?
Yes! Cook everything and store it in the fridge for up to 3 days. Reheat in a pan or microwave.

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Serving

Serve hot over white rice, jasmine rice, brown rice, or noodles. Add a side of egg rolls or miso soup for a complete meal.

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Suggestions

• Make it a bowl: Layer rice, beef and broccoli, sliced green onions, and a drizzle of sriracha mayo.
• Double the sauce: If you like it extra saucy, increase the sauce ingredients by 50%.
• Garnish ideas: Try chopped green onions, toasted sesame seeds, or a splash of lime for added freshness.