Ditch the take-out, and try this easy Beef and Broccoli Stir Fry instead. It’s healthier and cheaper, and you’ll know exactly what ingredients you are putting into your body. Serve this stir-fry over your favorite rice or noodles!
Beef and Broccoli
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 restaurants 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 (typical in a lot of Chinese food).
My Beef and Broccoli Stir Fry? NOT fried and has a lighter sauce but still very good.
Why This Recipe Works:
- SIMPLE – This recipe includes simple ingredients that are easily found in your grocery store.
- QUICK TO MAKE – I recommend prepping the steak, broccoli, and stir fry sauce in advance. The actual cooking process is quick so dinner can be on the table pretty fast.
- FULL OF FLAVOR – This Asian-inspired recipe includes a flavorful sauce, tender meat, and crisp broccoli. The whole family will love it!
- MAKES GREAT MEAL PREP – This recipe makes 5-6 good-sized servings and makes great meal prep. We love it as leftovers for lunches throughout the week.
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! The following ingredients are required to make this broccoli beef recipe.
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.
- Fresh Broccoli Florets – I don’t think you can have too much broccoli, because it does cook down some.
- Rice or Noodles – To serve. I usually make white rice (or brown) or noodles. Try cauliflower rice for a low-carb option.
- Salt and Pepper – to taste
- Sesame Oil – A drizzle to serve, if desired.
For the stir-fry sauce:
- Low Sodium Soy Sauce – Use lower sodium if you have it. Asian recipes normally have plenty of salt content.
- Beef Broth – Again, use lower sodium broth.
- 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 (or oyster 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. Brown sugar could be substituted.
- Garlic – Because garlic in everything, right? 😀 Fresh ginger would work well here too.
- Corn Starch – A cornstarch slurry helps to thicken the sauce.
NOTE: You can use a braiser, a wok, or a large skillet to make this broccoli stir fry recipe.
How to make Beef and Broccoli Stir Fry:
Make the savory sauce. In a medium bowl, combine the delicious sauce ingredients – soy sauce, beef broth, water, rice vinegar, fish sauce, sesame paste, honey, and minced garlic. Use a whisk to mix thoroughly.
Prep steak and broccoli. Use a sharp knife to cut the steak into thin slices, across the grain. Add salt and pepper to taste. Trim the broccoli into bite-sized florets.
Sear the steak. Heat a large wok, braiser, 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 raw broccoli. Cook for just a couple of minutes, and then add the sauce. If desired, add a slurry of cornstarch and water to the pan to thicken the sauce.
Cook for a few minutes and then add the slices of beef back to the pan.
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. We also like to add some red pepper flakes for a little extra heat.
Store leftover beef stir fry in an airtight container. Or use individual containers for meal prep.
Recipes to pair with Beef and Broccoli:
- A simple green salad with Light Honey Mustard Dressing or Honey Balsamic Vinaigrette.
- Crunchy Asian Cabbage Salad
- Instant Pot Cilantro Lime Rice – Try this instead of regular rice.
- Chewy French Bread or Cast Iron Naan
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 a single layer on a 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 or sirloin steak are the next best thing (but may be on the slightly tougher side).
Beef and Broccoli Stir Fry
For the beef and broccoli:
- 2-3 Tablespoons avocado oil – or sesame oil
- 2 pounds flank steak – thinly sliced, against the grain
- 10-12 cups broccoli florets – trimmed
- salt and pepper – to taste
- 5 cups prepared white rice – to serve
- a drizzle of sesame oil and sesame seeds – 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 – mixed with 2 Tablespoons water
- Make the sauce. In a medium bowl, combine the sauce ingredients – soy sauce, beef broth, water, rice vinegar, fish sauce, sesame paste, honey, and minced garlic. Use a whisk to mix thoroughly.
- Prep steak and broccoli. Slice the steak in thin strips, across the grain. Add kosher salt and black pepper to taste. Trim the broccoli into bite-sized florets.
- Sear the steak. Heat a large wok, braiser, or skillet to medium-high heat. Coat with avocado oil, and add half of the steak, searing it on both sides. Remove to a 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. Add a little more salt. Cook for just a couple of minutes, and then add the sauce. If desired, add a slurry of cornstarch and water to the pan to thicken the sauce.Cook for a few minutes and then add the beef back to the pan.
- 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. Add some red pepper flakes if you enjoy extra heat.