Description
This classic Beef and Broccoli recipe features tender flank steak and crisp-tender broccoli florets stir-fried in a savory and slightly sweet sauce made with soy sauce, brown sugar, ginger, and garlic. Ready in just 30 minutes, it’s a quick and satisfying meal perfect for weeknights, served best over steamed white rice and garnished with optional toasted sesame seeds.
Ingredients
Beef and Broccoli Stir Fry
- 1 lb flank steak (very thinly sliced into bite-sized strips)
- 1 lb fresh broccoli (cut into 6 cups of florets)
- 2 tsp sesame seeds (optional garnish)
- 2 Tbsp olive oil (or vegetable oil), divided
- 1 tsp fresh ginger (grated, loosely packed)
- 2 tsp garlic (grated, from 3 cloves)
- 1/2 cup hot water
- 6 Tbsp low sodium soy sauce (or gluten-free Tamari)
- 3 Tbsp packed light brown sugar
- 1 1/2 Tbsp corn starch
- 1/4 tsp black pepper
- 2 Tbsp sesame oil
Instructions
- Prep Steak and Rice: Start by cooking white rice according to package instructions so it’s ready when the stir fry is done. Freeze the flank steak for 30 minutes to make it easier to slice thinly against the grain into bite-sized strips.
- Make the Sauce: In a bowl, combine the soy sauce, light brown sugar, corn starch, grated ginger, grated garlic, hot water, black pepper, and sesame oil. Stir well until the sugar and cornstarch dissolve. Set the sauce mixture aside.
- Cook Broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté them for 4 to 5 minutes, partially covered with a lid. Stir or toss frequently until the broccoli turns bright green and is crisp-tender. For softer broccoli, add 2 tablespoons of water before covering to steam cook. Remove broccoli from skillet and set aside.
- Cook Beef: Increase the heat to high and add the remaining 1 tablespoon of oil to the skillet. Add the thinly sliced flank steak in a single layer and sauté for about 2 minutes per side, or just until cooked through. Test doneness by pulling out a piece.
- Combine and Simmer: Pour the prepared sauce into the skillet with the beef. Reduce heat to medium-low and simmer for 3 to 4 minutes until the sauce thickens. Return the cooked broccoli to the skillet and stir to combine everything evenly. If the sauce is too thick, stir in 1 to 2 tablespoons of water to thin it. Serve the beef and broccoli hot over cooked white rice, garnished with sesame seeds if desired.
Notes
- Freezing the flank steak before slicing makes it easier to cut very thin strips against the grain, helping the beef stay tender.
- Adjust broccoli cooking time depending on your preference for crispness; adding water and steaming softens the broccoli.
- Use gluten-free Tamari instead of soy sauce to make this dish gluten-free.
- Sesame seeds add a nice finishing touch but are optional.
- For a healthier twist, substitute brown rice or cauliflower rice for white rice.
