Easy Beef and Broccoli Stir Fry
Weeknight dinners get a whole lot more exciting with this beef and broccoli stir fry hits the table. It’s saucy, satisfying, and comes together faster than you’d think—plus, you only need one pan!
Variations & Substitutions
Switch things up by swapping flank steak for sirloin, ribeye, or even thinly sliced chicken breast if you’re feeling like a change.
For a little heat, toss in some red pepper flakes or a dash of sriracha. Love crunch? Add some sliced bell peppers or snap peas to the mix.
Tips & Tricks for Perfect Results
Slice your beef thinly against the grain for the most tender bite—trust me, it makes a difference! Make sure your pan is hot before adding the beef, so you get that lovely sear.
Don’t overcrowd the pan; cook in batches if needed. Whisk the sauce ingredients well to avoid lumps, and keep an eye on the broccoli so it stays crisp and vibrant, not mushy.
Storage & Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. For reheating, a quick toss in a hot skillet revives the texture best, but the microwave works in a pinch—just heat in 30-second bursts, stirring in between, to keep everything evenly warm.
If the sauce thickens too much after chilling, add a splash of water while reheating.
Easy Beef and Broccoli Stir Fry
Ingredients
- 1 lb 450g flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 2 tbsp vegetable oil divided
- 3 garlic cloves minced
- 1- inch piece fresh ginger grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 1/2 cup beef broth or water
- 1 tsp sesame oil
- 2 green onions sliced (for garnish)
- Cooked rice for serving
Instructions
- In a bowl, toss the sliced steak with 1 tbsp soy sauce and the cornstarch. Let it sit while you prep the veggies and sauce.
- In a small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, beef broth, and sesame oil. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add broccoli florets and stir-fry for 2–3 minutes until bright green and just tender. Remove to a plate.
- Add the remaining oil, then the beef in a single layer. Sear for 2 minutes, flip, and cook another 1–2 minutes until just browned.
- Toss in garlic and ginger, stir for 30 seconds until fragrant. Return broccoli to the pan, pour in the sauce, and stir everything together. Cook for another 2–3 minutes until the sauce thickens and everything’s coated.
- Spoon over hot rice and sprinkle with sliced green onions!
