The Ultimate Beef and Broccoli Stir-Fry
Tender beef, crisp-tender broccoli, and a glossy, sweet-savory sauce come together in this quick one-pan stir-fry. Ready in just 35 minutes, it’s a restaurant-style dinner you can make at home anytime.
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Servings: 2
Notes
Ingredients
- 1 pound flank steak, sliced into 1/4 inch thick strips (Note 1)
- 3 cups small broccoli florets (Note 2)
- 1/2 cup beef broth
- 5 cloves garlic, minced
- 2 tablespoons corn starch
- 1 tablespoon cooking oil
- 1/2 cup low-sodium soy sauce (Note 3)
- 1/4 cup brown sugar (Note 4)
- 2 teaspoons corn starch
Instructions
- Sear the Beef
Place the sliced flank steak in a large bowl and sprinkle with corn starch. Toss until every piece is evenly coated. Set aside.
Warm the cooking oil in a pan over medium heat for a few minutes until hot. Add the beef in a single layer and cook for several minutes, stirring often, until browned. Remove the beef from the pan and transfer to a plate. - Cook the Broccoli
Using the same pan (no need to clean it), add the broccoli florets and minced garlic. Stir briefly, then pour in the beef broth. Let the mixture simmer, stirring occasionally, for about 10 minutes or until the broccoli becomes tender. While it cooks, prepare the sauce. - Prepare the Sauce
In a small bowl, combine the soy sauce, brown sugar, and corn starch. Stir until smooth and fully blended. - Combine and Finish
Return the cooked beef to the pan with the broccoli. Pour the prepared sauce over the top and stir so everything is evenly coated. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly. Serve immediately (Note 5).
Notes & Tips
(1) BeefFlank steak works best when sliced thinly—about 1/4 inch or thinner. Cutting against the grain (perpendicular to the long muscle fibers) helps ensure tender bites and quick cooking. (2) Broccoli
You can trim florets from a fresh head of broccoli or use pre-cut florets from the refrigerated produce section. Keep pieces no larger than 2 inches so they cook evenly. Fresh broccoli is recommended, but frozen can be used; it may require a slightly longer simmer to reduce excess moisture. (3) Soy Sauce
Choose low-sodium soy sauce to prevent the dish from becoming overly salty. “Light” soy sauce refers to color, not sodium content. For paleo, Whole30, or gluten-free diets, coconut aminos can be substituted. (4) Brown Sugar
Sugar alternatives may be used if preferred. (5) Serving & Storage
Serve over cooked white rice to soak up the generous amount of sauce. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in the microwave. (6) Pressure Cooker Option
A similar version can be made in an electric pressure cooker using boneless beef chuck instead of flank steak. (7) Tender Beef Tips
Thin slicing and coating with corn starch help achieve a soft, restaurant-style texture when stir-frying. Nutrition Calories: 630kcal | Carbohydrates: 42g | Protein: 79g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 175mg | Sodium: 2620mg | Fiber: 4g | Sugar: 20.5g |