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Beef and Broccoli Recipe – Easy 30-Minute Homemade Stir-Fry

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This easy Beef and Broccoli recipe features tender, thinly sliced flank steak and crisp-tender broccoli tossed in a rich, savory garlic-ginger stir-fry sauce. Ready in just 30 minutes, it’s a delicious takeout-style dinner that’s perfect served over fluffy white rice.

Ingredients

  • 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 about 6 cups of florets
  • 2 tsp sesame seeds, optional garnish
  • 1 tsp fresh ginger, grated and loosely packed
  • 2 tsp garlic, grated (about 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 cornstarch
  • 1/4 tsp black pepper
  • 2 Tbsp sesame oil

Instructions

  1. Prepare the beef: Start cooking white rice, if serving, so it is ready when the stir-fry is finished. For easier slicing, cover the flank steak and place it in the freezer for 30 minutes beforehand. Slice the steak very thinly against the grain into bite-sized strips.
  2. Make the stir-fry sauce: In a medium bowl, combine the hot water, low sodium soy sauce, brown sugar, cornstarch, black pepper, sesame oil, grated ginger, and grated garlic. Whisk thoroughly until the sugar and cornstarch dissolve. Set aside.
  3. Cook the broccoli: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the broccoli florets and sauté for 4-5 minutes, partially covered with a lid. Stir or toss several times until the broccoli turns bright green and becomes crisp-tender. Transfer the broccoli to a plate and set aside.
  4. Sear the beef: Increase the heat to high and add the remaining 1 tablespoon of olive oil to the skillet. Arrange the sliced beef in a single layer and sauté for approximately 2 minutes per side, or until cooked through. Cook in batches if necessary to avoid overcrowding the skillet.
  5. Add the sauce: Stir the prepared sauce again, then pour it into the skillet with the beef. Reduce the heat to medium-low and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the beef.
  6. Combine with broccoli: Return the cooked broccoli to the skillet and toss everything together until the broccoli is evenly coated with the savory sauce. If the sauce becomes too thick, stir in 1-2 tablespoons of water until the desired consistency is reached.
  7. Serve: Remove from the heat, sprinkle with sesame seeds if desired, and serve immediately over warm white rice.

Notes

  • Slice against the grain: Cutting flank steak thinly against the grain helps keep the beef tender. Freezing the steak for 30 minutes before slicing makes this easier. Allow extra time if using this optional preparation step.
  • Broccoli texture: For softer broccoli, add 2 tablespoons of water to the skillet before covering it with the lid. The steam will help soften the florets.
  • Gluten-free option: Replace regular soy sauce with certified gluten-free tamari to make this recipe gluten-free.
  • Oil substitution: Vegetable oil or another neutral cooking oil can replace olive oil.
  • Avoid overcooking: Cook the beef just until done to prevent it from becoming tough or chewy.
  • Sauce consistency: The cornstarch naturally thickens the sauce as it simmers. Add 1-2 tablespoons of water if you prefer a thinner sauce.
  • Serving suggestions: Serve with steamed white rice, brown rice, noodles, or cauliflower rice for a lower-carbohydrate option.
  • Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently in a skillet with a splash of water until heated through.
  • Nutrition: Nutritional estimates are per serving and exclude optional white rice and sesame seed garnish.

Nutrition

Find it online: https://yumfamilyrecipes.com/beef-and-broccoli-recipe-easy-30-minute-homemade-stir-fry/