Skip the takeout and bring a flavorful beef and broccoli stir-fry to your own kitchen. Thinly sliced flank steak is quickly seared with crisp-tender broccoli, then coated in a savory sauce with soy, oyster sauce, ginger, garlic, and sesame oil. It comes together in about 25 minutes, making it an easy and satisfying choice for busy weeknights.
Ingredients
For the Beef
- Flank steak
- Cornstarch
- Soy sauce
For the Sauce
- Oyster sauce
- Rice vinegar
- Sesame oil
For the Stir-Fry
- Broccoli florets
- Garlic
- Ginger
- Green onions
- Vegetable oil
How to Make
- Slice the beef: Cut the flank steak into very thin strips against the grain. For easier slicing, place the beef in the freezer for 15 minutes before cutting.
- Marinate the beef: Place the sliced beef in a mixing bowl. Add cornstarch and soy sauce, tossing until the pieces are evenly coated. Let the beef sit for 5–10 minutes so it can absorb the seasoning and become tender.
- Heat the pan: Place a large skillet or wok over high heat and add the vegetable oil. Allow the cooking surface to become very hot before adding the beef.
- Sear the beef: Add the marinated beef to the hot pan and stir-fry quickly, keeping the pieces moving so they develop a golden-brown exterior without burning.
- Cook the broccoli: Add the broccoli florets and continue stir-frying until they become bright green and crisp-tender. They should retain some bite rather than becoming overly soft.
- Add the sauce: Pour in the stir-fry sauce made with the oyster sauce, rice vinegar, and sesame oil, along with the garlic and ginger. Toss everything together so the beef and broccoli are evenly coated. Cook for another 1–2 minutes, allowing the sauce to thicken and cling to the ingredients.
- Finish and serve: Scatter the green onions over the finished stir-fry. Serve immediately over steaming rice while everything is hot.
Important Recipe Tips
- Slice the beef thinly: Partially freezing the flank steak for 15 minutes makes it much easier to cut into thin, even pieces. Always slice against the grain for more tender bites.
- Keep the vegetables crisp: Stir-fry the broccoli just until bright green and tender-crisp so it keeps its texture.
- Low-carb option: The original recipe suggests replacing cornstarch with almond flour or coconut flour for a lower-carb variation.
- Vegetarian option: Firm tofu or seitan can replace the beef. Press the protein well and allow it to absorb the marinade for better flavor.
- Add some heat: Sriracha, red pepper flakes, or fresh chili peppers can be added to make the stir-fry mild or spicy.
- Serving ideas: Serve over steamed jasmine or white rice, spoon the mixture into crisp lettuce leaves, or toss it with egg noodles or rice noodles.
- Meal prep: Beef and broccoli can be prepared ahead and stored separately, then combined when serving to help the vegetables stay crisp.
- Storage: Keep leftovers in airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze individual portions in freezer-safe bags with excess air removed for up to 2–3 months.
- Reheating: Warm leftovers gently in a skillet with a splash of water or broth to restore moisture and help keep the beef from becoming dry or tough.
Final Thought
This quick beef and broccoli stir-fry delivers tender beef, vibrant vegetables, and rich savory flavor without the wait for takeout. Serve it over hot rice for a comforting weeknight meal the whole family can enjoy.
