Description
This Beef and Broccoli recipe is a quick and flavorful stir fry featuring tender sliced flank steak and crisp-tender broccoli florets tossed in a savory, slightly sweet soy-ginger sauce. Ready in just 30 minutes, it makes an easy, satisfying one-pan meal perfect for busy weeknights, served best over steaming white rice.
Ingredients
Units
Scale
Protein and Vegetables
- 1 lb flank steak, very thinly sliced into bite-sized strips
- 1 lb fresh broccoli, cut into 6 cups of florets
Oils and Garnish
- 2 Tbsp olive oil (or vegetable oil), divided
- 2 Tbsp sesame oil
- 2 tsp sesame seeds (optional garnish)
Sauce and Flavorings
- 6 Tbsp low sodium soy sauce (or gluten-free Tamari)
- 3 Tbsp packed light brown sugar
- 1 1/2 Tbsp cornstarch
- 1/2 cup hot water
- 1 tsp fresh ginger, grated (loosely packed)
- 2 tsp garlic, grated (from 3 cloves)
- 1/4 tsp black pepper
Instructions
- Prep Steak and Rice: Begin by covering and freezing the flank steak for 30 minutes to make slicing easier. Thinly slice the steak against the grain into bite-sized strips. Meanwhile, start cooking white rice so it will be ready when the stir fry finishes.
- Make the Sauce: In a bowl, combine soy sauce, light brown sugar, cornstarch, grated ginger, grated garlic, black pepper, and hot water. Stir thoroughly until the sugar and cornstarch dissolve completely. Set the sauce aside.
- Cook Broccoli: Heat 1 tablespoon of oil in a large skillet over medium heat. Add broccoli florets, cover partially with a lid, and sauté for 4-5 minutes, stirring or tossing several times, until the broccoli turns bright green and is crisp-tender. If softer broccoli is desired, add 2 tablespoons of water before covering to steam cook. Remove broccoli from the pan and set aside.
- Cook Beef: Increase heat to high and add the remaining 1 tablespoon of oil to the skillet. Arrange steak slices in a single layer and sauté for about 2 minutes per side, or until just 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 3-4 minutes until the sauce thickens. Stir in the cooked broccoli to combine. If the sauce is too thick, stir in 1-2 tablespoons of water to reach desired consistency.
- Serve: Serve the beef and broccoli stir fry hot over the prepared white rice, garnished with sesame seeds if desired.
Notes
- This recipe makes a quick and easy one-pan meal that packs fresh broccoli, tender beef, and a deliciously balanced sauce into about 30 minutes.
- Freezing the steak briefly makes it much easier to slice thinly, improving texture and cooking speed.
- Adjust broccoli doneness by adding water and steaming if you prefer it softer.
- Serve over white rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 11 g
- Sodium: 902 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 68 mg
