Introduction

Remember those cozy nights when a really good meal just felt like a warm hug? For me, that’s exactly what this Beef and Broccoli Stir-Fry recipe brings to mind. It’s the kind of dish that smells incredible as it cooks, filling your kitchen with those savory, comforting aromas. And the best part? It’s ridiculously easy and quick to make, perfect for those busy weeknights when you want something wholesome and delicious without spending hours in the kitchen. Seriously, you won’t believe how fast this comes together!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, perfect for a speedy weeknight dinner.
Easy: Simple steps mean even beginner cooks can nail this.
Giftable: While you’ll want to eat it all yourself, the components can be prepped ahead for easy assembly later.
Crowd-pleasing: This savory, satisfying dish is a hit with kids and adults alike.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this magic:

1 lb Flank steak: This cut works wonderfully for stir-fries. Look for a nice, lean piece.
1 head Broccoli: Fresh, vibrant broccoli is key for that perfect tender-crisp texture.
3 Garlic cloves: Fresh garlic is a must for that punchy flavor.
2 tsp Ginger: Freshly grated ginger adds a wonderful warmth and zing.
1/2 cup Chicken stock: This forms the savory base of our sauce.
3 tbsp Soy sauce: Our main salty, umami backbone.
1 tsp Dark soy sauce: Just a touch of this adds a deeper color and a richer flavor.
1/2 tsp Baking soda: This is a little trick to make the beef super tender!
2 tsp Brown sugar: A little sweetness balances out the savory notes.
2 tbsp Cornstarch: This will thicken our delicious sauce to that perfect coating consistency.
2 tbsp Peanut oil: Its high smoke point makes it ideal for stir-frying.

How to Make It

Alright, let’s get cooking! You’ve got this!

Prep Your Steak: First things first, we need to slice that flank steak. The easiest way to get those thin, beautiful slices is to slice it thinly against the grain. This helps break down the tough fibers, making your beef incredibly tender.
Marinate for Tenderness: In a medium bowl, combine your thinly sliced steak with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and that secret tenderizer, 1/2 teaspoon of baking soda. Give it a good mix, then let it marinate for at least 15 minutes. This is where the magic happens for super tender beef!
Chop & Mince: While the beef marinates, let’s get the veggies ready. Cut your broccoli head into bite-sized florets – you know, the perfect pieces for spearing with a fork. Then, mince your garlic cloves and grate your ginger until they’re nice and fine.
Whip Up the Sauce: In a small bowl or liquid measuring cup, whisk together the 1/2 cup of chicken stock, the remaining 2 tablespoons of soy sauce, that touch of dark soy sauce, the remaining 1 tablespoon of cornstarch, and the 2 teaspoons of brown sugar. Whisk it all up until smooth. This is your flavor bomb!
Get Your Pan Hot: Now, let’s get cooking! Heat the peanut oil in a wok or a large, heavy-bottomed skillet over high heat. You want it nice and hot – it should shimmer a bit.
Sear the Beef: Carefully add your marinated beef to the hot wok. Stir-fry it for about 2 to 3 minutes, just until it’s browned. Don’t overcrowd the pan; if needed, do this in batches. Once browned, remove the beef from the wok and set it aside on a plate.
Crisp the Broccoli: Toss the broccoli florets into the hot wok. Stir-fry them for 2 to 3 minutes. You want them to turn bright green and become tender-crisp – still with a little bite!
Aromatic Boost: Now, add your minced garlic and ginger to the wok with the broccoli. Stir-fry for about 30 seconds until they smell wonderfully fragrant. Be careful not to burn them!
Bring it All Together: Return the browned beef back into the wok with the broccoli, garlic, and ginger.
Sauce It Up!: Give your prepared sauce a quick whisk (cornstarch can settle!), then pour it all over the beef and broccoli. Stir-fry constantly for another minute or two, or until the sauce thickens beautifully and coats every single piece of beef and broccoli.
Serve and Enjoy!: And there you have it! Serve this delicious Beef and Broccoli Stir-Fry immediately. It’s fantastic over fluffy white or brown rice, or even with some noodles.

Substitutions & Additions

This recipe is fantastic as is, but we love a good opportunity to get creative in the kitchen!

Meat Swaps: If flank steak isn’t your favorite, try thinly sliced sirloin, skirt steak, or even chicken breast or thighs. Just adjust the cooking time accordingly.
Veggie Fun: Feel free to add other veggies like sliced bell peppers (any color!), snap peas, carrots, mushrooms, or water chestnuts.
Spicy Kick: For a little heat, add a pinch of red pepper flakes with the garlic and ginger, or drizzle with sriracha before serving.
Nutty Flavor: A sprinkle of toasted sesame seeds or chopped peanuts on top adds a lovely crunch and nutty flavor.
Gluten-Free: Use tamari or gluten-free soy sauce instead of regular soy sauce.

Tips for Success

A few little secrets to make your stir-fry absolutely perfect every time!

High Heat is Your Friend: Stir-frying thrives on high heat. Make sure your wok or skillet is properly heated before adding ingredients.
Don’t Crowd the Pan: Overcrowding can steam the ingredients instead of stir-frying them, leading to soggy results. Cook in batches if necessary, especially the beef.
Prep Everything First: Stir-frying is fast, so you won’t have time to chop once you start. Have all your ingredients prepped and within easy reach before you turn on the heat. This is what we call “mise en place” in fancy cooking terms!
Thin Slices are Key: Slicing the beef thinly against the grain is crucial for tenderness. Freeze the steak for about 20-30 minutes before slicing; it will firm up and be much easier to cut thinly.

How to Store It

Leftovers are a gift from past-you!

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, gently warm it in a skillet over medium heat or in the microwave. You might want to add a splash of water or broth to help loosen the sauce.

FAQs

Got questions? We’ve got answers!

Can I make the sauce ahead of time? Absolutely! You can whisk together the sauce ingredients and store them in an airtight container in the refrigerator for up to 2 days. Just give it a good shake or whisk before pouring it into the wok.
Why is my beef tough? This usually happens if the beef wasn’t sliced thinly enough against the grain, or if it was overcooked. Make sure to slice it thinly and don’t stir-fry it for too long before adding the sauce. The baking soda in the marinade also plays a huge role in tenderizing it!
What kind of wok or skillet should I use? A well-seasoned cast-iron skillet or a carbon steel wok works best for high-heat stir-frying. However, a regular large, heavy-bottomed skillet will also do the trick! Just ensure it can handle high heat.

Easy Beef and Broccoli Stir-Fry

A quick, flavorful, and family-approved beef and broccoli stir-fry recipe that's perfect for busy weeknights. This dish is known for its savory aromas and comforting taste, and comes together in under 30 minutes.

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Prep Time 20

Cook Time 10

Servings 4 servings

Equipment

wok or large, heavy-bottomed skillet
Medium bowl
Small bowl or liquid measuring cup
Knife
Grater

Ingredients

Main ingredients

1 lb Flank steak sliced thinly against the grain
1 head Broccoli cut into bite-sized florets
3 cloves Garlic minced
2 tsp Ginger freshly grated

Sauce & Marinade

0.5 cup Chicken stock
3 tbsp Soy sauce divided
1 tsp Dark soy sauce
0.5 tsp Baking soda for tenderizing beef
2 tsp Brown sugar
2 tbsp Cornstarch divided

Cooking Oil

2 tbsp Peanut oil

Instructions

Slice flank steak thinly against the grain.
In a medium bowl, combine steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp baking soda. Marinate for at least 15 minutes.
1 lb Flank steak
Cut broccoli into bite-sized florets. Mince garlic and grate ginger.
1 lb Flank steak
In a small bowl, whisk together chicken stock, remaining 2 tbsp soy sauce, dark soy sauce, remaining 1 tbsp cornstarch, and brown sugar until smooth.
1 lb Flank steak
Heat peanut oil in a wok or skillet over high heat until shimmering.
1 lb Flank steak
Add marinated beef to the hot wok and stir-fry for 2-3 minutes until browned. Remove beef and set aside.
1 lb Flank steak
Add broccoli florets to the wok and stir-fry for 2-3 minutes until tender-crisp.
1 lb Flank steak
Add minced garlic and ginger to the wok with the broccoli and stir-fry for about 30 seconds until fragrant.
1 lb Flank steak
Return browned beef to the wok with the broccoli, garlic, and ginger.
1 lb Flank steak
Whisk the sauce again and pour it over the beef and broccoli. Stir-fry for 1-2 minutes until the sauce thickens and coats everything.
1 lb Flank steak
Serve immediately over rice or noodles.

Notes

For gluten-free, use tamari or gluten-free soy sauce. For a spicy kick, add red pepper flakes or sriracha. Toasted sesame seeds or chopped peanuts can be added for crunch. Store leftovers in an airtight container for up to 3 days.