Beef and Broccoli Stir-Fry
Skip the delivery app. This beef and broccoli stir-fry is faster than ordering takeout and tastes better too. Tender strips of beef, crisp-tender broccoli, and a savory garlic-ginger sauce that clings to everything. Serve over rice and pretend you own a wok.
Why You’ll Love This Recipe
- Faster than ordering takeout — 15 minutes start to finish
- Restaurant-quality sauce from pantry staples
- Crisp-tender broccoli, never mushy
- High protein, loaded with vegetables
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Beef and Broccoli Stir-Fry
Ingredients
- 1 lb flank steak or sirloin, sliced thin against the grain
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- 2 tablespoons vegetable oil
- Cooked rice for serving
Instructions
- Slice beef thin against the grain. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch slurry.
- Heat vegetable oil in a large skillet or wok over high heat until smoking. Add beef in a single layer — don’t crowd the pan. Sear 1-2 minutes until browned. Remove and set aside.
- In the same pan, add broccoli with 2 tablespoons of water. Cover and steam for 2-3 minutes until bright green and crisp-tender.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Return beef to the pan, pour in the sauce, and toss everything together. Cook 1-2 minutes until the sauce thickens and glazes the meat and broccoli. Serve over rice.
Recipe Tips
- Freeze the steak for 15 minutes before slicing — it’s much easier to cut thin.
- High heat is critical. If your pan isn’t smoking, the beef will steam instead of sear.
- Use pre-cut broccoli florets from the produce section to save prep time.
- Add sliced bell peppers or snap peas for extra vegetables.
Calories: 340 | Protein: 32g | Fat: 14g | Carbs: 18g
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Nutritional information is estimated and may vary based on ingredients used.
