I present an easy stir fry recipe pairing tender beef with crisp broccoli in a savory sauce that comes together in under 30 minutes.
My version of Easy Beef And Broccoli will make you forget takeout. I start with thinly sliced flank steak and plenty of broccoli florets, and somehow the whole thing turns into a glossy, restaurant style dish in under 30 minutes.
This Easy Stir Fry Recipe is my go-to on frantic weeknights, and it actually beats most Steak And Broccoli Recipes I’ve had out. It’s simple, bold, and a little forgiving when I rush, so you can totally get away with small mistakes.
Try it once and you’ll wonder why you ever called for delivery. No fuss, big flavor.
Honestly, it’s addicting.
Ingredients
Ingredient Quantities
- 1 pound flank steak thinly sliced across the grain
- 2 tablespoons cornstarch
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 4 cups broccoli florets about 1 large head
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced or grated
- 1/4 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1/3 cup beef broth or water
- 2 tablespoons cold water
- 1 tablespoon sesame oil
- 2 green onions sliced optional
- 1 teaspoon toasted sesame seeds optional
How to Make this
1. Slice the flank steak thin across the grain and pat it dry with paper towels so it browns better.
2. Toss the sliced beef with 2 tablespoons cornstarch until every piece is lightly coated, set aside.
3. In a small bowl whisk together 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar and 1/3 cup beef broth or water, set the sauce aside.
4. Make a slurry by stirring 1 tablespoon cornstarch into 2 tablespoons cold water until smooth, keep nearby.
5. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering, then add the beef in a single layer and stir fry quickly in batches until browned but not completely cooked, about 1 to 2 minutes per batch; transfer beef to a plate.
6. Add the remaining 1 tablespoon vegetable oil to the pan, toss in the 4 cups broccoli florets and stir fry 2 to 3 minutes until bright green and just tender, add the minced garlic and minced ginger and cook about 30 seconds more until fragrant.
7. Return the beef to the pan, pour in the prepared sauce, stir everything together and bring to a simmer so flavors meld, about 1 minute.
8. Give the cornstarch slurry a quick stir and pour it into the pan, stirring constantly until the sauce thickens to a glossy coating that clings to the beef and broccoli, about 30 to 60 seconds.
9. Remove from heat, stir in 1 tablespoon sesame oil, taste and adjust if needed, then serve topped with sliced green onions and a sprinkle of toasted sesame seeds if using.
Equipment Needed
1. Large skillet or wok — roomy enough to stir fry in batches
2. Chef’s knife (sharp)
3. Cutting board
4. Two small mixing bowls one for the sauce and one for the cornstarch slurry
5. Measuring cups and spoons
6. Whisk or fork for mixing the sauce
7. Spatula or tongs for stir frying and tossing
8. Plate to rest the browned beef
9. Paper towels to pat the steak dry
FAQ
Easy Beef And Broccoli Recipe (Better Than Takeout!) Substitutions and Variations
- Flank steak: swap with skirt steak, sirloin, or thinly sliced chuck for the same beefy bite; for a non-beef option use pressed extra-firm tofu or tempeh (slice thin, marinate) or boneless chicken thighs — cook times will change.
- Cornstarch (coating/thickener): use arrowroot 1:1 for a glossy sauce, tapioca starch 1:1 (don’t boil too long), or all-purpose flour at about double the amount if that’s all you got.
- Oyster sauce: replace with hoisin 1:1 (sweeter), or mix 1 tbsp soy + 1 tsp fish sauce + 1 tsp brown sugar for similar depth; for vegetarian use mushroom stir-fry sauce or extra hoisin.
- Low sodium soy sauce: use tamari for gluten-free, coconut aminos for soy-free and milder salt, or regular soy sauce if needed — just cut back other salt in the recipe.
Pro Tips
1) Dry and room temp beef works wonders. Pat the slices really dry and let them sit out 10-15 minutes before cooking so they brown instead of steam, but dont let them sit too long or they’ll get warm.
2) Don’t overcrowd the pan. Cook in quick batches so each piece gets a good sear, transfer them off the heat a bit underdone because they finish in the sauce and will stay juicy.
3) Flash-blanch the broccoli for extra color and even cook. Drop florets in boiling water 30-60 seconds then shock in ice water, it keeps them bright and lets you finish them fast in the pan without overcooking.
4) Add acid and finish oils at the end. A quick splash of rice vinegar or lime brightens the sauce, and stir in sesame oil only off the heat so its flavor stays fresh.
Easy Beef And Broccoli Recipe (Better Than Takeout!)
I present an easy stir fry recipe pairing tender beef with crisp broccoli in a savory sauce that comes together in under 30 minutes.
4
servings
366
kcal
Equipment: 1. Large skillet or wok — roomy enough to stir fry in batches
2. Chef’s knife (sharp)
3. Cutting board
4. Two small mixing bowls one for the sauce and one for the cornstarch slurry
5. Measuring cups and spoons
6. Whisk or fork for mixing the sauce
7. Spatula or tongs for stir frying and tossing
8. Plate to rest the browned beef
9. Paper towels to pat the steak dry
Ingredients
1 pound flank steak thinly sliced across the grain
2 tablespoons cornstarch
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 cups broccoli florets about 1 large head
3 cloves garlic minced
1 tablespoon fresh ginger minced or grated
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1/3 cup beef broth or water
2 tablespoons cold water
1 tablespoon sesame oil
2 green onions sliced optional
1 teaspoon toasted sesame seeds optional
Directions
- Slice the flank steak thin across the grain and pat it dry with paper towels so it browns better.
- Toss the sliced beef with 2 tablespoons cornstarch until every piece is lightly coated, set aside.
- In a small bowl whisk together 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar and 1/3 cup beef broth or water, set the sauce aside.
- Make a slurry by stirring 1 tablespoon cornstarch into 2 tablespoons cold water until smooth, keep nearby.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering, then add the beef in a single layer and stir fry quickly in batches until browned but not completely cooked, about 1 to 2 minutes per batch; transfer beef to a plate.
- Add the remaining 1 tablespoon vegetable oil to the pan, toss in the 4 cups broccoli florets and stir fry 2 to 3 minutes until bright green and just tender, add the minced garlic and minced ginger and cook about 30 seconds more until fragrant.
- Return the beef to the pan, pour in the prepared sauce, stir everything together and bring to a simmer so flavors meld, about 1 minute.
- Give the cornstarch slurry a quick stir and pour it into the pan, stirring constantly until the sauce thickens to a glossy coating that clings to the beef and broccoli, about 30 to 60 seconds.
- Remove from heat, stir in 1 tablespoon sesame oil, taste and adjust if needed, then serve topped with sliced green onions and a sprinkle of toasted sesame seeds if using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 226g
- Total number of serves: 4
- Calories: 366kcal
- Fat: 21.8g
- Saturated Fat: 5.8g
- Trans Fat: 0.13g
- Polyunsaturated: 4.5g
- Monounsaturated: 11.3g
- Cholesterol: 80mg
- Sodium: 500mg
- Potassium: 615mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 3.4g
- Protein: 37g
- Vitamin A: 450IU
- Vitamin C: 67mg
- Calcium: 51mg
- Iron: 3.6mg
