Beef and broccoli stir-fry is a mouth-watering dish that can easily be whipped up on any night of the week. The key to making this recipe a success is the right combination of ingredients. Sliced flank steak is the star of the show, cooked to perfection and paired with fresh broccoli florets that are tender and crisp. The sauce is a delectable blend of soy sauce, brown sugar, and sesame oil that’s perfectly balanced, giving just the right amount of sweetness and savory flavor.
Garlic, ginger, and red pepper flakes are used to add a depth of flavor to the dish, and the result is a dish that’s robustly flavored and irresistibly delicious. This recipe is not only easy and quick to make, it’s also versatile. You can swap out the steak for chicken or tofu if you’re looking for a vegetarian version, and you can adjust the amount of heat by adding more or less red pepper flakes to suit your taste.
Once you have all your ingredients prepped and ready, it takes only a short time to cook up a delicious and nutritious meal that will satisfy everyone at the table. The ideal accompaniment to this dish is a side of freshly cooked rice, and you can even add some sauteed mushrooms or peppers for added flavor and nutrition.
If you’re new to making stir-fry, don’t be intimidated by the long list of ingredients. This recipe is actually quite simple and straightforward, and is sure to please even the most discerning palate. Give it a try – you’ll be glad you did!
Beef and Broccoli Stir-Fry Recipe
Ingredients
- 1 pound (453.6 g) flank steak sliced thin
- 1/4 cup (58.8 g) soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 broccoli head chopped into small florets
- 1/2 teaspoon (0.5 teaspoon) garlic powder
- 1/4 teaspoon (0.2 teaspoon) ginger powder
- 1/4 cup (60 g) water
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon (0.2 teaspoon) red pepper flakes
Instructions
- Slice 1 pound of flank steak thin
- Chop 1 large head of broccoli into small florets
- In a small bowl, mix together 1/4 cup soy sauce and 2 tablespoons cornstarch
- Heat 2 tablespoons of olive oil in a large skillet
- Cook the sliced flank steak until browned, then remove from the skillet
- Add the chopped broccoli to the skillet, along with 1/2 teaspoon garlic powder and 1/4 teaspoon ginger powder
- Cook for 5-7 minutes, until the broccoli is tender
- In a separate bowl, mix together 1/4 cup water, 2 tablespoons brown sugar, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes (optional)
- Once the broccoli is tender, add the soy sauce mixture and the cooked flank steak back into the skillet
- Pour the sauce mixture over everything and stir until the sauce thickens and evenly coats everything
- Serve with cooked rice.
Notes
2. Make sure the flank steak is sliced as thin as possible for a tender stir-fry.
3. Use a large skillet or wok to allow enough room for the ingredients to cook evenly.
4. Cook the flank steak first before adding the broccoli to ensure it's cooked to your liking.
5. Don't overcook the broccoli to maintain its crispiness.
6. Use low-sodium soy sauce to control the saltiness of the dish.
7. Add red pepper flakes for a bit of heat, but adjust the amount to your preference.
8. Use brown sugar to balance the saltiness of the soy sauce and add a touch of sweetness to the dish.
9. Mix together the sauce ingredients separately to ensure even distribution.
10. Stir the sauce continuously until it thickens to prevent any lumps from forming.
11. Serve over cooked rice to soak up the flavors of the dish.
Nutrition
Data source: USDA
Storage Tips
This recipe typically lasts 3-4 days in the fridge when stored in an airtight container. To store in the freezer, let the stir-fry cool completely and then transfer it into a freezer-safe container or bag. It can be frozen for up to 3 months.
To defrost, remove the container from the freezer and let it thaw in the fridge overnight. Reheat in a skillet or microwave until piping hot.
If you want to store the leftovers in individual portions, use meal prep containers and add the cooked rice separately to avoid it getting soggy. When reheating, add a splash of water or broth to help loosen the sauce.
Recipe Variations
1. Chicken and Broccoli Stir-Fry: Substitute chicken for beef and follow the same recipe.
2. Shrimp and Broccoli Stir-Fry: Substitute shrimp for beef and follow the same recipe.
3. Vegetarian Broccoli Stir-Fry: Skip the beef and add chopped tofu or mushrooms instead. Use vegetable broth instead of beef broth.
4. Spicy Broccoli Stir-Fry: Add extra red pepper flakes or diced chili peppers to make it spicy.
5. Lemon Broccoli Stir-Fry: Add lemon juice and lemon zest to the stir-fry for a tangy flavor.
6. Ginger Broccoli Stir-Fry: Add fresh ginger to the recipe for added flavor and an immune boost.
7. Garlic Broccoli Stir-Fry: Add minced garlic to the recipe for a flavorful and healthy addition.
8. Sesame Beef and Broccoli Stir-Fry: Add sesame oil and sesame seeds to the recipe for a nutty and toasty flavor.
What To Serve With
1. Rice: White rice or brown rice would make a great accompaniment for this stir-fry recipe. You can also consider serving quinoa or cauliflower rice for a low-carb alternative.
2. Stir-fry vegetables: If you want to add more vegetables to this recipe, serve it with a side of stir-fry vegetables such as bell peppers, carrots, snap peas, or mushrooms.
3. Garlic noodles: Garlic noodles are a popular side dish with stir-fry recipes. You can simply toss cooked noodles with garlic, soy sauce, and sesame oil.
4. Spring rolls: Serve crispy spring rolls as an appetizer or side dish with this stir-fry recipe. You can fill them with vegetables or ground meat.
5. Egg rolls: Egg rolls are a deep-fried appetizer or side dish that is perfect to serve with stir-fry. You can serve it with sweet and sour sauce or soy sauce for dipping.
6. Dumplings: Dumplings are a popular side dish that pairs well with stir-fry recipes. You can serve boiled or steamed dumplings with soy sauce for dipping.
7. Fortune cookies: End the meal with some fortune cookies as a dessert or a fun activity for your guests.
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