Ditch the take-out, and try this easy Beef and Broccoli Stir Fry instead. It’s healthier, cheaper, and you’ll know exactly what ingredients you are putting into your body. Serve this stir fry over your favorite rice or noodles!
Zach’s favorite restaurant is a local family-owned Chinese restaurant about 1/2 mile from our home. He and his friends love it, just like Josh and his friends did back in the day. I always like to try a bite of it when they bring home take-out.
But let’s be real here. Most Chinese take-out places do not serve healthy food, for the most part. Zach’s usual, Sesame Chicken, IS tasty – but it’s fried and covered in a very thick sauce.
My Beef and Broccoli Stir Fry? NOT fried and has a lighter sauce, but still very good.
Why flank steak?
Flank Steak is one of my favorite cuts of beef to cook with. I used it in my Flank Steak Fajita Salad and it also makes awesome tacos and burritos.
Flank steak is a cut from the abdominal muscles or lower chest of the cow. It comes from a well-exercised part, and can be tough unless it’s cut across the grain, sometimes marinated, and quickly cooked and then thinly cut.
For my Beef and Broccoli Stir Fry, I cut the steak very thin, across the grain – for more tenderness. Slicing in thin strips is also great for quick meals and it only took a few minutes for it to cook. Just lay strips in single layer on hot skillet (or wok), cook until brown on one side and then flip to do the same on the other. The meat will cook a little bit more in the last step of the process, so no need to cook completely through. A little pink in the middle is actually a good thing.
If you are unable to find flank steak, skirt steak is the next best thing, but may be on the slightly tougher side.
Ingredients needed for Beef and Broccoli Stir Fry:
This beef and broccoli is a pretty quick recipe. Probably as quick as it takes to go pick up take-out! However, the taste is better, and the health factor is huge.
For the beef and broccoli:
- Oil – I prefer using avocado oil or canola oil for this dish, because of the high heat.
- Steak – As stated above, flank steak is the preferred cut for this stir fry.
- Broccoli – I don’t think you can have too much broccoli, because it does cook down some.
- Rice or Noodles – To serve. I usually make rice (either brown or white), but next time I’ll try noodles.
- Sesame Oil – A drizzle to serve, if desired.
For the Stir Fry Sauce:
- Soy Sauce – Use lower sodium if you have it. Asian recipes normally have plenty of salt content.
- Broth – Again, use lower sodium for a little healthier.
- Water – This dilutes the sauce a bit, because of all of the strong flavors.
- Vinegar – I used rice wine vinegar, but apple cider or another kind would work too.
- Chili Paste – This adds some spice and depth of flavor. I use it in all of my Asian recipes!
- Fish Sauce – For that unami depth of flavor that I love in Asian food.
- Honey – You’ll need a little bit of sweetener to balance all the different flavors.
- Corn Starch – Helps to thicken the sauce.
- Garlic – Because garlic in everything, right? 😀
How to make Beef and Broccoli Stir Fry:
- Prep Ingredients. Slice the steak in thin strips, across the grain. Trim the broccoli into bite sized florets. Mix up the sauce by combining all ingredients in a measuring cup or bowl.
- Sear the steak. Heat a large wok or skillet to medium high heat. Coat with avocado oil, and add half of the steak, searing it on both sides. Remove to plate and repeat with the remaining steak. The steak won’t be completely cooked because it’s added back later.
- Cook the broccoli. In the same skillet (or work), add a bit of oil and then the broccoli. Cook for just a couple of minutes, and then add the steak back to the pan. Drizzle sauce on top of everything and stir.
- Continue cooking. Let the beef and broccoli simmer away in the sauce for several more minutes, allowing the steak to fully cook and the sauce to thicken slightly.
- Serve. Serve the beef and broccoli over rice. Top with sesame seeds or green onions, if desired.
Beef and Broccoli Stir Fry
For the beef and broccoli:
- 2 Tablespoons avocado oil – or canola oil
- 1.5 pound flank steak – thinly sliced, against the grain
- 8-10 cups broccoli florets – trimmed
- 5 cups prepared white rice – to serve
- a drizzle of sesame oil – to serve
For the sauce:
- 1/2 cup lower sodium soy sauce
- 1/2 cup lower sodium beef broth
- 1/2 cup water
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons chili paste
- 1 Tablespoon oyster sauce
- 3 Tablespoons honey
- 5 cloves garlic – minced
- 2 Tablespoons corn starch
- Slice the flank steak in thin strips, cutting against the grain. Set aside.
- Clean and trim the broccoli into small bite-sized florets. Set aside.
- Prepare the sauce, by mixing all the ingredients above. Set aside.
- Heat a large wok or skillet to medium high heat. Coat with avocado oil (or canola), and add half of the steak in one layer. Cook for approximately two minutes per side, and remove to plate. Repeat with the remaining steak.
- Add more oil to pan and then the broccoli. Sauté for a few minutes and then top with the sauce. Then add steak back to the pan, and continue cooking until steak is fully cooked and sauce thickens, approximately 4-5 minutes.
- Serve over rice (or noodles), and add some toasted sesame seeds or chopped green onions (optional).