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Quick Beef and Broccoli Stir Fry: finished beef and broccoli stir fry served over fluffy white rice in a shallow white…

Quick Beef and Broccoli Stir Fry

Thin slices of beef, crisp broccoli, and a glossy brown sauce come together in one skillet or wok. Serve it over rice or noodles for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin steak sliced very thin against the grain
  • 1 tablespoon cornstarch for the beef
  • 1 tablespoon low-sodium soy sauce for the beef
  • 1 tablespoon neutral oil such as canola or avocado oil
  • 4 cups broccoli florets cut into bite-size pieces
  • 1/3 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 garlic cloves minced
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons cornstarch for the sauce
  • 2 tablespoons water
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes optional
  • cooked white rice, brown rice, or noodles for serving
  • sliced green onions and sesame seeds for garnish

Method
 

  1. Plan on 15 minutes prep time and 12 minutes cook time. This recipe makes 4 servings. Start the rice first if you're serving it that way, because the stir fry moves quickly once the pan is hot.
  2. Pat the beef dry with paper towels. Toss it in a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it sit for 10 minutes while you cut the broccoli and mix the sauce.
  3. In a small bowl, whisk together 1/3 cup soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes if using. In a second tiny bowl, stir 2 teaspoons cornstarch with 2 tablespoons water until smooth.
  4. Heat a large skillet or wok over medium-high heat until a drop of water sizzles right away. Add 1 tablespoon oil. Add half the beef in a single layer and cook for 60 to 90 seconds per side, just until browned. Move it to a plate and repeat with the remaining beef.
  5. Add the broccoli to the same pan. Pour in 2 tablespoons water, cover the pan, and steam for 2 minutes. The broccoli should turn bright green and stay a little crisp. If your florets are large, give them one more minute.
  6. Remove the lid and let any extra water bubble off. Pour in the sauce and scrape the bottom of the pan with a wooden spoon. Stir in the cornstarch slurry, then return the beef and any juices to the pan.
  7. Cook for 1 to 2 minutes, stirring often, until the sauce turns shiny and coats the beef and broccoli. Don't walk away here. Cornstarch thickens fast, and the sauce can go from silky to too tight in a blink.
  8. Serve hot over rice or noodles. Sprinkle with green onions and sesame seeds if you like a little crunch on top.

Notes

Cook the beef in two quick batches so it browns instead of steaming. Slice beef against the grain, and put the steak in the freezer for 15 minutes before slicing to make thin cuts easier. Cut broccoli into similar sizes, keep everything beside the stove before cooking, and use low-sodium soy sauce if possible. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or broth.