This Easy Beef and Broccoli Stir Fry is an weeknight meal that is so easy and better than any take out version because it’s made fresh in your home!
It’s is such an easy dinner that only takes about 20 minutes start to finish. We like to serve it with noodles or white rice for a hearty meal. You can also easily swap the veggies if you like something different! You could even try it with pork or chicken for a new meal…the possibilities are honestly endless and this stir fry sauce is pretty much amazing on anything!
How to make Easy Beef and Broccoli Stir Fry:
I like to start by cutting the broccoli and the flank steak. If your steak seems to be too soft and sliding around making it difficult to cut, try placing it in the freezer for 15-20 minutes. That will firm it up and make it much easier to slice through. Just make sure you use a sharp knife like this one.
The next step is to make the sauce. I like to make it ahead of cooking the beef and set it aside until it’s time to pour it in. That way it’s ready and I’m not panicking while the steak is cooking! So go ahead and stir all of the sauce ingredients together and have it ready to go.
When you’re ready to cook the steak, make sure the pan is on high heat. You don’t want the steak to steam in a warm pan. You want to just quickly sauté it since the pieces are so thin.
Once the steak is cooked, you can add in the broccoli and the sauce. I am a weirdo and love super mushy broccoli so I always steam mine ahead of time also (I know, I know!!) but if you like your broccoli firmer just follow the recipe and toss it raw into the sauce. To soften it just a little in the pan, put the lid on your pan for a few minutes at the end of cooking to steam it just a little.
That’s it! This is honestly one of my favorite dishes and I love that it’s easily made in one pan with little clean-up too!
What to serve with beef and broccoli stir fry:
We like to serve it with ramen or soba noodles, or white or brown rice.
Easy Beef and Broccoli Stir Fry
- 1 pound flank steak
- 1 head of broccoli (or about 2 cups of broccoli florets)
- 1 tablespoon neutral cooking oil (canola or vegetable is fine)
- 1/2 cup low sodium soy sauce
- 1/2 cup beef broth
- 2 cloves of garlic - minced
- 3 tablespoons brown sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon minced ginger (jarred is fine)
- 1 tablespoon white vinegar
- 1 heaping tablespoon cornstarch
- Cut your broccoli into florets and slice your flank steak as thinly as possible. I try to shoot for about 1/4 of an inch. If you have trouble, try freezing your steak for about 15 minutes then slicing.
- Whisk together all of the sauce ingredients until the cornstarch is dissolved then set aside.
- Heat your canola oil in a large skillet over high heat.
- Add your sliced steak and cook until browned on both sides.
- Lower the heat to medium and pour in the sauce and the broccoli. (If you like your broccoli more tender, you can steam it for a couple of minutes ahead of time...I always do this for my kids)
- Cook while stirring until the sauce slightly thickens (about 5 minutes).
- Turn off the heat and cover the pan for just about 2 minutes to steam the broccoli a little further if you prefer.
- Serve immediately over noodles or rice.