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Plate of beef and broccoli stir-fry with vegetables in a savory sauce

Beef and Broccoli

A simple yet delicious stir-fry featuring flank steak and broccoli in a savory sauce. Perfect for quick weeknight dinners!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flank steak Chilled for easier slicing
  • 12 ounces broccoli florets
  • 4 tablespoons olive oil (or vegetable oil)
  • 2 teaspoons fresh ginger (grated)
  • 4 cloves garlic (freshly minced or grated)
  • 1/2 cup chicken stock
  • 6 tablespoons low sodium soy sauce
  • 3 tablespoons brown sugar (or honey)
  • 2 tablespoons sesame oil (toasted is ideal)
  • 1–2 teaspoons sriracha or similar hot sauce Adjust to taste
  • 1/2 – 1 tablespoon cornstarch
Garnishes
  • sesame seeds Optional, for garnish
  • green onions Optional, for garnish
  • Rice or whole-grain spaghetti For serving

Method
 

Preparation
  1. Chill the flank steak in the freezer for 1 hour for easier slicing.
  2. Slice the steak against the grain into thin strips.
  3. In a bowl, combine soy sauce, chicken stock, brown sugar, sesame oil, ginger, garlic, sriracha, and cornstarch.
Cooking
  1. Heat 2 tablespoons of oil in a large pan over medium heat, add the broccoli, and sauté until tender. Remove and set aside.
  2. In the same pan, add remaining oil and sear the beef strips until browned.
  3. Pour sauce over the beef, add the sautéed broccoli, and cook until thickened.
Serving
  1. Serve over rice or whole-grain spaghetti, garnished with sesame seeds and sliced green onions if desired.

Notes

Leftovers can be stored in the fridge for about 3–4 days or frozen for up to 3 months. Reheat cautiously to avoid overcooking the beef.