Flavor-Packed Beef and Broccoli
This quick and easy Beef and Broccoli stir-fry combines tender flank steak with vibrant broccoli in a flavorful soy-ginger sauce. Ready in just 30 minutes, it offers a healthy balance of protein, fiber, and heart-healthy fats, making it ideal for busy cooks seeking nutritious and satisfying meals. Serve over steamed white rice for a classic, restaurant-quality dinner at home.
Equipment
- 1 Non-Stick Skillet
- 1 Sharp Chef’s Knife
- 1 Grater or Microplane
- 1 medium mixing bowl
- Measuring Spoons and Cups Set
Ingredients
Serves 4
- 1 pound flank steak thinly sliced into bite-sized strips
- 2 tablespoons olive oil or vegetable oil, divided
- 1 pound fresh broccoli cut into about 6 cups of florets
- 2 teaspoons sesame seeds optional, for garnish
For the Stir-Fry Sauce:
- 1 teaspoon freshly grated ginger
- 2 teaspoons freshly grated garlic about 3 cloves
- ½ cup hot water
- 6 tablespoons low-sodium soy sauce or gluten-free tamari
- 3 tablespoons packed light brown sugar
- 1 ½ tablespoons cornstarch
- ¼ teaspoon ground black pepper
- 2 tablespoons toasted sesame oil
Instructions
- Prepare the Steak: Place the flank steak in the freezer for about 30 minutes before slicing; this firms up the meat and makes it easier to cut thin strips. When ready, slice the steak thinly against the grain into bite-sized pieces.
- Whisk the Stir-Fry Sauce: In a medium bowl, combine the grated ginger, grated garlic, hot water, soy sauce, brown sugar, cornstarch, black pepper, and sesame oil. Stir thoroughly until the sugar and cornstarch dissolve completely. Set aside.
- Cook the Broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets, then cover partially with a lid. Sauté for 4 to 5 minutes, stirring occasionally, until the broccoli turns bright green and is crisp-tender. For softer broccoli, add 2 tablespoons of water before covering to steam it gently. Remove broccoli from the pan and set aside.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of oil to the skillet. Spread the sliced beef in a single layer and cook for about 2 minutes on each side, or until the meat is just cooked through. Test doneness by cutting a piece to check.
- Combine and Simmer: Pour the prepared sauce over the cooked beef. Lower the heat to medium-low and simmer for 3 to 4 minutes, stirring occasionally as the sauce thickens. Return the broccoli to the pan and mix well. If the sauce is too thick, stir in 1 to 2 tablespoons of water to reach your desired consistency.
- Serve: Transfer the beef and broccoli stir-fry to serving plates. Sprinkle with sesame seeds if desired and serve immediately over steamed white rice.
Notes
- Alternative Cuts of Beef: You can substitute flank steak with top sirloin, top round, tri-tip, or even ribeye for different flavor and tenderness.
- Vegetable Variations: Fresh vegetables work best here; avoid frozen for optimal texture. Feel free to add or swap in snap peas, bell peppers, carrots, or mushrooms to customize your stir-fry.
- Make Ahead: The sauce can be prepared in advance and refrigerated for up to 3 days.
- Cooking Tip: Slicing the beef thinly against the grain helps ensure tender bites.
- Serving Suggestion: This dish pairs perfectly with steamed jasmine or basmati rice, but cauliflower rice is a great low-carb alternative.
