There’s a memory I come back to every time I make beef and broccoli. It was a Monday evening after a long day of school pickups, a toddler meltdown in the middle of the grocery aisle, and far too many unanswered emails. I opened the fridge, exhausted and overwhelmed, and saw a lonely flank steak, a bundle of broccoli, and half a bottle of soy sauce. That night, I made my first real stir-fry from scratch.
It wasn’t perfect—but it was delicious. And it felt like a small victory.
Since then, this beef and broccoli stir fry has become one of my go-to meals. It’s fast, flexible, and full of flavor. Whether you’re short on time or just craving something better than takeout, this recipe always delivers.
Why You’ll Love This Recipe:
- Ready in under 30 minutes
- Better than takeout (and healthier, too)
- Uses pantry staples
- Easy to meal prep
- Crowd-pleasing and family-friendly
Ingredients You’ll Need:
Protein & Veggies:
- 1 lb flank steak (or skirt steak, sirloin)
- 3 cups fresh broccoli florets (frozen works too)
Sauce Base:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (or hoisin as a substitute)
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch (for thickening)
- 2 teaspoons fresh grated ginger
- 2 cloves garlic, minced
For Cooking:
- 1 tablespoon neutral oil (vegetable or avocado)
- 1 teaspoon sesame oil (for finishing)
- Optional: red pepper flakes or chili paste for heat
To Velvet the Beef:
- 1 tablespoon soy sauce
- 1 teaspoon oil
- 1 teaspoon cornstarch
Step-by-Step Instructions:
1. Slice and Marinate the Beef
Freeze steak for 20 minutes to firm it up, then slice thinly against the grain. Toss it with soy sauce, cornstarch, and oil. Let it rest while you prep the rest.
2. Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, garlic, ginger, and cornstarch.
3. Sear the Beef
Heat a large skillet or wok over high heat. Add oil and sear the beef in batches—don’t overcrowd. Cook until browned, then set aside.
4. Cook the Broccoli
In the same pan, add broccoli with a splash of water. Stir-fry for 2–3 minutes until crisp-tender.
5. Combine Everything
Return beef to the pan. Add sauce. Stir everything together and cook for 1–2 minutes, until the sauce thickens and coats the beef and broccoli.
6. Finish and Serve
Turn off the heat. Drizzle with sesame oil. Serve immediately over rice or noodles.
Expert Tips:
- Prep first: Stir-fry cooking moves fast—have everything ready before you start.
- High heat: Use a hot pan to get that delicious sear.
- Slice thin: Thin beef slices make for a tender bite.
- Velveting trick: The cornstarch and oil coating helps lock in moisture and tenderness.
Variations & Substitutions:
- Swap the veg: Try green beans, snap peas, or bok choy.
- Go meatless: Use tofu or mushrooms instead of beef.
- Change the sauce: Add a splash of rice vinegar or chili garlic sauce for extra punch.
Serving Ideas:
- Serve over steamed jasmine or brown rice
- Try with soba noodles or cauliflower rice
- Garnish with green onions or sesame seeds
Storage & Reheating:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan or microwave with a splash of water.
Recipe FAQs:
Can I use chicken instead of beef?
Yes! Thin-sliced chicken thighs or breast work great.
No wok?
No problem. Use a large skillet—just get it nice and hot.
What if I don’t have oyster sauce?
Use hoisin sauce or soy sauce with a small splash of fish sauce.
Can I make it ahead?
Yes. Prep the beef and sauce in advance, then cook everything fresh in minutes.
Nutrition Info (Per Serving – Approximate):
- Calories: 380
- Protein: 28g
- Carbs: 18g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
- Sodium: 780mg
If you’ve never tried making beef and broccoli from scratch, I hope this recipe gives you the nudge to do it. It’s a dish that brings comfort and confidence, even on the busiest of nights. Let it become one of your weeknight staples—just like it has for me.