Beef and Broccoli Stir-Fry
Craving a quick and satisfying meal? This Beef and Broccoli Stir-Fry is a perfect skillet dinner recipe that comes together in a flash. You’ll love how easy it is to create a flavorful and healthy meal right in your own kitchen.
Key Ingredients & Substitutions
- Beef: Flank steak or sirloin work best. You can substitute with chicken breast.
- Broccoli: Fresh florets are ideal. Frozen broccoli can also be used.
- Soy Sauce: Use low-sodium for less salt. Tamari is a gluten-free option.
- Ginger & Garlic: Fresh is always best, but pre-minced works in a pinch.
- Cornstarch: Essential for thickening the sauce. Arrowroot powder is a good alternative.
Ingredients
For the Beef:
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce:
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 4 cups broccoli florets
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 350
- Tools needed: Large skillet or wok
Step-by-Step Instructions
1. Prepare the Beef
First, you will slice the flank steak very thinly against the grain. In a medium bowl, combine the sliced beef with cornstarch, soy sauce, and sesame oil. Toss to coat evenly and set aside.
2. Whisk the Sauce
In a separate small bowl, whisk together all the sauce ingredients: beef broth, soy sauce, brown sugar, cornstarch, grated ginger, and minced garlic. Stir until smooth and set aside.
3. Cook the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned beef in a single layer and cook for 2-3 minutes until browned, stirring occasionally. Remove the cooked beef from the skillet and set it aside.
4. Sauté the Broccoli
Add the remaining 1 tablespoon of vegetable oil to the hot skillet. Add the broccoli florets and stir-fry for 3-5 minutes until they are tender-crisp. You want them to still have a slight crunch.
5. Combine and Thicken
Return the cooked beef to the skillet with the broccoli. Give your prepared sauce another quick whisk, then pour it over the beef and broccoli. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
6. Serve Immediately
Your delicious Beef and Broccoli Stir-Fry is ready! Serve hot over rice or noodles for a complete skillet dinner recipe.
Variation Ideas
- Add sliced carrots or bell peppers for more color and nutrition.
- Sprinkle with sesame seeds before serving for extra flavor and crunch.
- Spice it up with a pinch of red pepper flakes in the sauce.
- Add sliced water chestnuts for a different texture.
Storage Instructions
You can store leftover Beef and Broccoli Stir-Fry in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.
Frequently Asked Questions (FAQ)
Can I make this Beef and Broccoli Stir-Fry ahead of time?
Yes, you can prep the beef and sauce components a day in advance, but for the best taste and texture, cook it right before serving.
What kind of beef is best for stir-frying?
Flank steak, sirloin, or even thinly sliced ribeye work well for stir-fries as they cook quickly and remain tender.
How do I prevent the beef from being tough?
Slice the beef thinly against the grain and avoid overcooking it. Marinating with cornstarch also helps tenderize the meat.
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Add it directly to the skillet from frozen and cook a few minutes longer until tender.
Is this a good option for meal prepping?
Absolutely! This Beef and Broccoli Stir-Fry makes a great component for your weekly meal prep, especially when paired with rice or quinoa.
How do I get my sauce to be thick and glossy?
Ensuring your cornstarch is fully dissolved in the liquid before adding it to the hot skillet is key. The heat will then activate the cornstarch to thicken the sauce.
