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Delicious Beef and Broccoli Stir Fry Better Than Takeout in a bowl with chopsticks.

Beef and Broccoli Stir Fry

This homemade beef and broccoli stir fry rivals takeout with its quick, saucy, and satisfying flavors, making it perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 pound flank steak, sirloin, or skirt steak Thinly sliced across the grain.
  • 1 tablespoon cornstarch For coating the beef.
  • 1 pinch salt
  • 1 little black pepper
  • 1 teaspoon neutral oil For coating the beef.
For the Sauce
  • 1/3 cup low sodium soy sauce
  • 1/3 cup beef broth or water
  • 2-3 tablespoons brown sugar or honey Brown sugar gives takeout taste.
  • 1 tablespoon cornstarch For thickening the sauce.
  • 2 teaspoons sesame oil
  • 3-4 cloves garlic, minced Fresh is best.
  • 1 tablespoon fresh ginger, grated Or 1 teaspoon ground ginger.
For the Broccoli
  • 2 cups broccoli florets Fresh is best, frozen can be used if thawed and dried.
For Cooking
  • 1-2 tablespoons oil For cooking the beef.

Method
 

Preparation
  1. Thinly slice the flank steak, sirloin, or skirt steak across the grain.
  2. Toss the sliced beef with cornstarch, salt, pepper, and neutral oil.
  3. Mix the sauce ingredients in a bowl (soy sauce, beef broth or water, brown sugar, cornstarch, sesame oil, minced garlic, and grated ginger).
Cooking
  1. Cook the broccoli by adding it to a hot pan with a splash of water, cover for 2 minutes, then uncover. Or blanch in boiling water for 1 minute and drain.
  2. Heat oil in a skillet or wok over medium-high heat. Add beef in a single layer and let sit for 1 minute before stirring, cooking until mostly done.
  3. Remove beef to a plate and add broccoli to the pan.
  4. Stir the sauce again and pour it into the pan, cooking until it thickens (about 30 to 60 seconds).
  5. Add beef back into the pan and toss until everything is glossy and coated.

Notes

Serve with steamed jasmine or brown rice, rice noodles, or cauliflower rice. For leftovers, consider a wrap, baked potato, or reheating with a little water to loosen the sauce. Store leftovers in an airtight container for 3-4 days in the fridge; can freeze for up to 2 months.