Quick and Easy Beef and Broccoli Stir Fry

Plate of beef and broccoli served with white rice and chopsticks.

5 from 1 vote

Quick and Easy Beef and Broccoli Stir Fry

This beef and broccoli stir fry recipe features tender strips of beef, crisp broccoli, and a savory sauce served over rice. You can now make one of the most popular recipes from a Chinese restaurant in the comfort of your own home!

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Asian-Inspired

Servings:

Calories: 428kcal

Author: Olivia & Annie

Ingredients

For the broccoli and beef:

4 teaspoons olive or avocado oil, divided
4 cups chopped broccoli florets
2 tablespoons water
1 pound flank steak
2 teaspoons minced garlic
2 teaspoons minced ginger

For the sauce:

1 teaspoon sesame oil
⅓ cup low-sodium soy sauce or tamari
½ cup low-sodium chicken broth
2 tablespoons honey
2 teaspoons rice wine vinegar
⅛ teaspoon black pepper
1 ½ tablespoons cornstarch or arrowroot powder

For serving:

Cooked rice
Sesame seeds and sliced green onions for garnish, if desired

Instructions

Slice the flank steak into thin, bite-sized slices, cutting “against the grain” (see recipe notes for more info).
Place all of the sauce ingredients into a bowl and whisk until well-combined. Set aside
Place a large skillet on the stove over medium heat. Add 2 teaspoons of olive or avocado oil. Once the oil is hot, add the broccoli and water. Cover the pan and let the broccoli cook for 4-5 minutes, stirring occasionally, until the broccoli is tender. Once the broccoli is cooked, set it aside in a bowl.
Place the skillet back on the stove. Add the other 2 teaspoons of olive or avocado oil. Once the oil is really hot, add the steak pieces, trying to keep them in a single layer in the pan. Cook the steak for 2-3 minutes, until you have a nice sear on the steak but it doesn’t need to be fully cooked through.
Add the minced garlic and ginger to the skillet and stir until combined. Add the cooked broccoli. Pour the sauce over the steak and let the mixture cook for 1-2 more minutes, until the sauce has thickened and the steak is no longer pink.
Garnish with sesame seeds and sliced green onion if desired. Serve over rice.

Notes

Notes for cutting the steak:
- To cut a flank steak against the grain, first identify the direction of the muscle fibers (the grain). Then, slice the steak perpendicular to those fibers in thin, even cuts to ensure tenderness.
Save Time:
- Buy pre-chopped broccoli florets.
- Use bags of frozen rice that can be heated in the microwave in a few minutes.
- Use pre-minced or frozen garlic and ginger.
Prep Ahead:
- Make the stir fry sauce ahead of time and store in the refrigerator.
- Chop the broccoli ahead of time.
- Cut the steak into thin strips and store in the refrigerator (we would recommend using within 3-5 days of purchase).
This recipe can easily be made gluten-free with the use of coconut aminos or tamari in place of soy sauce. It is dairy-free. It is not vegan or vegetarian.
The recipe can be found on My Fitness Pal by searching "BWB Beef and Broccoli." The nutrition includes ¼ of the recipe + ½ cup cooked jasmine rice. The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition