Easy Beef and Broccoli Stir-Fry (Better Than Takeout & Ready in 15 Mins)
Content:
Why spend money on takeout when you can make something healthier, tastier, and faster at home? This Beef and Broccoli Stir-Fry is a weeknight savior.
The beef is incredibly tender, the broccoli is perfectly crisp, and the savory garlic-ginger sauce is to die for. Plus, it’s all made in one pan!
Why You Will Love This Recipe
Faster than delivery: From prep to plate in under 20 minutes.
Budget-friendly: Flank steak is affordable and feeds the whole family.
Healthier: No MSG and you control the sugar and sodium.
Ingredients You Need
The Sauce:
1/2 cup beef broth (or water)
1/3 cup soy sauce (low sodium is best)
1 tablespoon brown sugar (or honey)
1 tablespoon sesame oil
1 tablespoon cornstarch (this makes the sauce thick and glossy!)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
The Stir-Fry:
1 lb (450g) flank steak, sliced very thin against the grain
1 large head of broccoli, cut into florets
2 tablespoons vegetable oil
Sesame seeds for garnish (optional)
Instructions
1. Make the Sauce In a small bowl, whisk together the beef broth, soy sauce, sugar, sesame oil, cornstarch, garlic, and ginger. Set it aside.
2. Sear the Beef Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the beef in a single layer. Sear for about 2 minutes per side until browned. Do not overcook! Remove the beef from the pan and set aside.
3. Cook the Broccoli In the same pan, add the remaining oil and the broccoli florets. Add a splash of water and cover the pan with a lid for 2 minutes to let it steam. This keeps the broccoli bright green and crunchy.
4. Combine and Thicken Remove the lid. Add the beef back into the pan. Give the sauce a quick whisk (cornstarch settles at the bottom) and pour it over the beef and broccoli. Stir constantly for 1-2 minutes. The sauce will bubble and thicken almost instantly, coating everything in a glossy glaze.
5. Serve Remove from heat immediately. Serve over steaming white rice and top with sesame seeds or green onions.
Chef's Tip for Tender Beef
The secret to melt-in-your-mouth beef is slicing it against the grain. Look at the lines running through the meat and cut perpendicular to them. This breaks the muscle fibers and ensures every bite is tender.
