Name: Beef and Broccoli Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-American
Ingredients: ¼ cup plus 1 tablespoon water; ¼ cup low sodium soy sauce; 2 tablespoons packed brown sugar; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil; 1 tablespoon minced fresh ginger; 4 cloves garlic, minced; 1 ½ tablespoons cornstarch; ¼ teaspoon crushed red pepper flakes (optional, to taste); 2 tablespoons olive oil (or avocado oil, divided); 1 pound broccoli, chopped into small bite-size florets (4-5 cups); 1.25 pounds flank steak (or NY strip steak, sirloin steak, or skirt steak), thinly sliced against the grain into bite-size strips; ¼ teaspoon ground black pepper; 4 green onions (white and light green parts only), chopped; Cooked white or brown rice, for serving; Sesame seeds (optional, for garnish)

Description

This Beef and Broccoli recipe is a quick and flavorful stir-fry dish perfect for a healthy weeknight dinner. Tender slices of flank steak are cooked with crisp-tender broccoli florets in a savory homemade sauce featuring soy sauce, ginger, garlic, and a touch of sweetness from brown sugar. Ready in just 30 minutes, this recipe delivers restaurant-quality flavor using simple ingredients and easy steps.

Ingredients

Sauce Ingredients

¼ cup plus 1 tablespoon water
¼ cup low sodium soy sauce
2 tablespoons packed brown sugar
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon minced fresh ginger
4 cloves garlic, minced
1 ½ tablespoons cornstarch
¼ teaspoon crushed red pepper flakes (optional, to taste)

Main Ingredients

2 tablespoons olive oil (or avocado oil, divided)
1 pound broccoli, chopped into small bite-size florets (4-5 cups)
1.25 pounds flank steak (or NY strip steak, sirloin steak, or skirt steak), thinly sliced against the grain into bite-size strips
¼ teaspoon ground black pepper
4 green onions (white and light green parts only), chopped
Cooked white or brown rice, for serving
Sesame seeds (optional, for garnish)

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Instructions

Prepare the sauce: In a small bowl, combine water, low sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, minced fresh ginger, minced garlic, cornstarch, and crushed red pepper flakes if using. Whisk well until fully combined and set aside.
Cook the broccoli: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chopped broccoli florets and stir frequently for 3-4 minutes until they become crisp-tender. Remove the broccoli from the skillet and transfer to a clean bowl or plate.
Cook the beef: If the skillet is too hot, reduce heat to medium. Add the remaining tablespoon of oil to the skillet. Add the thinly sliced beef and sprinkle evenly with ground black pepper. Cook for 2-3 minutes, stirring or flipping occasionally, until the steak pieces are browned on both sides but not overcooked.
Combine and thicken: Return the cooked broccoli to the skillet with the beef. Whisk the prepared sauce to recombine and pour it into the skillet. Cook for about 2 minutes, stirring frequently, until the sauce thickens and the beef is cooked to your desired doneness.
Finish and serve: Stir in chopped green onions and remove the skillet from heat. Garnish with sesame seeds if desired. Serve the beef and broccoli mixture over cooked white or brown rice for a complete meal.

Notes

Thinly slicing the steak against the grain helps ensure tenderness.
You can adjust the amount of crushed red pepper flakes to control the spiciness.
Using low sodium soy sauce reduces the salt content, making it a healthier option.
For a gluten-free version, use tamari or gluten-free soy sauce.
Be careful not to overcook the broccoli to maintain its crispness and bright green color.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-American