Beef and Broccoli Recipe
Tender beef, crisp broccoli, and a savory stir fry sauce that’s better than takeout. Ready in 30 minutes, it’s a family-friendly, weeknight classic you’ll crave again and again.
Ingredients
- For the Beef & Broccoli
- 1 lb flank steak thinly sliced against the grain
- 3 cups fresh broccoli florets
- 2 tbsp vegetable or peanut oil divided
- 2 tsp fresh ginger grated
- 3 garlic cloves minced
- 2 green onions sliced (optional, for garnish)
- For the Stir Fry Sauce
- ½ cup low sodium soy sauce
- ¼ cup beef broth or water
- ¼ cup brown sugar
- 2 tbsp cornstarch
- 2 tbsp oyster sauce optional, adds depth
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tsp crushed red pepper flakes optional, for heat
Instructions
- Slice and Marinate the Beef (5 mins)
- Slice flank steak thinly against the grain. In a small bowl, toss the beef with 1 tbsp soy sauce, 1 tsp cornstarch, and a drizzle of sesame oil. Set aside.
- Make the Stir Fry Sauce (2 mins)
- Whisk together soy sauce, beef broth, brown sugar, oyster sauce, rice vinegar, sesame oil, cornstarch, and red pepper flakes.
- Cook the Broccoli (3 mins)
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add broccoli florets and a splash of water; stir fry 2–3 minutes until bright green but crisp. Remove and set aside.
- Cook the Beef (5 mins)
- In the same pan, add remaining oil. Add beef in a single layer, sear for 1–2 mins, then stir. Add garlic and ginger; stir fry until beef is cooked through.
- Add the Sauce and Broccoli (5 mins)
- Return broccoli to pan, pour in sauce, and stir. It’ll bubble and thicken in about 1–2 mins. Taste and adjust.
- Serve and Garnish (2 mins)
- Remove from heat, garnish with green onions if you like, serve over rice, and enjoy!
Notes
- Slice beef against the grain for tenderness.
- Stir fry on high heat for quick cooking.
- Double the sauce if you love it extra saucy.
- Store leftovers in an airtight container for up to 3–4 days.
- Freeze cooked stir fry for up to 2 months.