I love this easy beef and broccoli stir fry! It’s made with quality ingredients like flank steak, broccoli, soy sauce, and sesame oil. I can really taste the homemade difference, and it’s so much better than takeout!
What’s in This Easy Beef and Broccoli Recipe?
Steak: Use a lean cut of beef for this stir-fry recipe. I love using flank steak, but sirloin or skirt steak will also work – cut it into uniform, thin strips so it cooks through evenly. Cornstarch: Tossing the cut steak in cornstarch protects it from drying out and turning tough while cooking. This is a process known as velveting. Ginger: Fresh ginger adds a bright and spicy flavor to the stir-fry. Soy Sauce: Low-sodium soy sauce adds a salty and umami flavor to the sauce. Sesame Oil: Adds a touch of nuttiness to the sauce. Sugar: Brown sugar sweetens the sauce to balance out the saltiness. Garlic: Minced garlic creates a savory and earthy base for the sauce. Broccoli: Fresh broccoli florets add delicious crunch to this dish!
Tips for Success
Cut across the grain when slicing the flank steak so it stays nice and tender. Fresh broccoli is best for this recipe! If using frozen broccoli, increase the cooking time in step 4 – frozen broccoli will take longer to cook through. The cornstarch will thicken up the sauce quickly, so watch carefully to avoid over-thickening it.
How to Store and Reheat
Store leftover beef and broccoli in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through. We do not recommend freezing this dish, as the sauce has a tendency to turn gummy once thawed.
Serving Suggestions
The natural pairing for this delicious beef and broccoli is steamed white rice. I also love it with vegetable fried rice for even more veggies. A few air fryer egg rolls always make it feel just like takeout night!
How to Make Beef and Broccoli Step by Step
Slice the Steak: Cut 1 pound of flank steak against the grain into slices ¼-inch thick. Coat the Steak: In a large bowl, combine 2 tablespoons of cornstarch and 3 tablespoons of water together. Add the sliced flank steak and mix to coat evenly. Set aside. Mix the Sauce: In a small bowl, mix 2 tablespoons of minced fresh ginger, ½ cup of low-sodium soy sauce, 2 tablespoons of sesame oil, ½ teaspoon of ground black pepper, 3 tablespoons of brown sugar, 1 tablespoon of minced garlic, and the remaining 1 tablespoon of cornstarch together. Cook the Broccoli: Cut 4 cups of broccoli florets into evenly sized pieces. Heat 1 tablespoon of vegetable oil in a large skillet set over medium-high heat. Add the broccoli and cook for about 4-5 minutes. Once cooked, transfer the broccoli to a small bowl and set aside. Cook the Steak: Add the remaining 1 tablespoon of vegetable oil and the flank steak strips to the skillet. Cook over medium-high heat until the steak has cooked evenly, about 3-4 minutes. Sauce the Meat: Pour the soy sauce mixture into the skillet and stir well. Heat and Serve: Add the cooked broccoli and stir until evenly until heated through. Serve with cooked white rice and sesame seeds.
