This beef and broccoli stir-fry brings tender, savory beef and bright green broccoli together in a lightly sweet soy-ginger sauce. A hot pan and a short cook keep the vegetables crisp-tender, while a simple cornstarch slurry turns the sauce glossy enough to coat each bite. Serve it over steamed rice for a satisfying weeknight dinner.
How to keep the beef tender
Choose flank steak or sirloin and slice it thinly across the grain. If the meat is hard to cut, chill it in the freezer for 15 to 20 minutes first. Pat the slices dry and cook in batches so they sear instead of releasing too much moisture. A brief soy-and-cornstarch coating helps protect the surface and gives the sauce something to cling to.
Getting the broccoli just right
Cut the florets into even pieces. Stir-fry them for a few minutes, then add a splash of water and cover the pan briefly if you prefer a softer center. They should remain vivid green and still have a little bite. For a milder flavor, use less ginger; for extra heat, add chili flakes or a spoonful of chili crisp at the table.
Serving and make-ahead tips
Serve immediately with rice or noodles. Keep the sauce ingredients mixed in a small bowl and the vegetables cut before heating the pan; the actual stir-frying moves quickly. Leftovers keep in a covered container in the refrigerator for 3 to 4 days. Reheat with a splash of water until steaming. For another fast dinner, try our colorful pasta primavera.
Beef and Broccoli Stir-Fry Recipe
Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes · Yield: 4 servings
Beef and Broccoli Stir-Fry
Tender beef and crisp broccoli coated in an easy soy, garlic, and ginger sauce.
Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes · Yield: 4 servings
Ingredients
- 1 pound (450 g) flank steak or sirloin, thinly sliced across the grain
- 1 tablespoon cornstarch, divided
- 1 tablespoon low-sodium soy sauce, for the beef
- 1/3 cup low-sodium soy sauce
- 1/2 cup low-sodium beef broth or water
- 1 tablespoon brown sugar or honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil, divided
- 4 cups broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons water, as needed
- Sesame seeds and sliced green onion, optional
- Steamed rice, for serving (not included in nutrition estimate)
Instructions
- In a bowl, toss the beef with 1 teaspoon cornstarch and 1 tablespoon soy sauce. In a separate cup, whisk the remaining soy sauce, broth, brown sugar, sesame oil, and remaining cornstarch until smooth.
- Heat half the neutral oil in a large skillet or wok over high heat. Add half the beef in a single layer and sear briefly, turning once, until browned and cooked through. Transfer to a clean plate and repeat with the remaining oil and beef. Avoid crowding the pan.
- Add the broccoli to the hot pan with 2 tablespoons water. Stir-fry for 3 to 4 minutes; cover for about 1 minute if you want it more tender. Transfer to the plate with the beef.
- Reduce heat to medium. Add garlic and ginger and stir for 20 to 30 seconds, just until fragrant. Pour in the sauce mixture and bring to a gentle bubble, stirring until thickened and glossy, about 1 to 2 minutes.
- Return the beef and broccoli to the pan. Toss for 1 minute to coat and heat through. Serve over rice with sesame seeds or green onion, if desired.
For food safety, cook beef thoroughly; see the USDA’s safe temperature chart.
Estimated nutrition
Per serving (1/4 recipe; excludes rice and optional toppings).
| Nutrient | Amount |
|---|---|
| Calories | 365 kcal |
| Carbohydrates | 18 g |
| Protein | 32 g |
| Total fat | 18 g |
| Saturated fat | 5 g |
| Fiber | 5 g |
| Total sugars | 8 g |
| Sodium | 620 mg |
Nutrition is an estimate and varies with the cut of beef and brands used.
