A quick and easy beef and broccoli stir fry for any night of the week! This simple one-pan meal will certainly surprise you in both ease and flavor.
Why I Love This Recipe
Any weeknight beef recipe that comes together quickly and feeds the whole family is a surefire win for me. Usually that means a ground beef recipe, like my reader-favorite Korean Meatballs, but this recipe uses quick-cooking flank steak.
Flank steak is one of the best beef cuts to use for a quick dinner. When sliced against the grain, either before cooking or after cooking, it becomes deliciously tender. Aside from stir fry, I also love using flank steak in my Tacos al Carbón (grilled steak tacos).
For this recipe, I love serving the tender beef and broccoli with long grain brown rice. Together the beef, broccoli and rice make a surprisingly quick and very satisfying dinner. For a lower-carb option you can serve the beef and broccoli over cauliflower rice or skip it all together (though you may want to double the beef and broccoli then).
Ingredients in This Beef & Broccoli Stir Fry
- Flank Steak: look for a single flank steak that weighs at least 1 ½ pounds.
- Scallions: also called green onions. You’ll need one bunch for this recipe. When prepping the scallions, be sure to separate out the light green and white parts from the dark green parts since they’re used at different times throughout the cooking process.
- High heat cooking oil: I like avocado oil for this recipe, but you can also use grapeseed oil.
- Oyster sauce: find this in the Asian sauce area of your grocery store or at any Asian market. This thick and savory sauce lays the foundation of flavor for the dish.
- Beef-broth: I always opt for low-sodium. Chicken broth, vegetable broth or even water can be substituted. If you use water, be sure to season with additional salt at the end.
- Ginger: small bits of fresh ginger add a little oomph to each bite. It’s a must-add ingredient in this recipe. Be sure to use fresh ginger. You can most often find it in the produce area next to the onions and garlic.
- Garlic: I prefer to simply chop fresh garlic and add it to the pan. Grating or mincing is too much work for a dish this simple.
- Cornstarch: used to thicken the sauce and create a silky-smooth dish. Arrowroot starch would be a good substitute.
- Low-sodium tamari or soy sauce: whichever you have on hand works great here. If you only have regular (not low-sodium) pull back on the amount of salt used to season the beef.
- Honey: a small dash of honey balances out the savory flavors of this dish. You can also use brown sugar.
- Broccoli: a full pound of broccoli is used in this recipe! Feel free to add matchstick-cut carrots or even some small cauliflower florets.
How to Make Beef & Broccoli Stir Fry
- Cut the flank steak into thin slices. Season the steak with a lot of black pepper and some kosher salt.
- Heat oil in a large nonstick skillet. Add the seasoned beef and the white and light green scallion parts. Let the beef cook, without moving, for a couple of minutes.
- Use tongs to stir fry the beef until mostly cooked through.
- Add the sauce ingredients and broccoli, stir to coat, then over and cook until the broccoli is crisp tender.
- Off heat, stir in the dark green scallion parts. Season with salt and pepper to taste then serve!
FAQs
This dish is so quick-cooking that it’s best to cook right before serving. You can prep the beef, broccoli and mix up the sauce ingredients up to 2 days ahead of time.
Matchstick-cut carrots, small cauliflower florets, or sliced bell peppers would all be delicious in this dish.
You could definitely use thinly sliced onions in place of the scallions. I would cook about ¾ cup thinly sliced onions with the beef instead of the scallions.
If you make this Beef and Broccoli Stir-fry please let us know by leaving a star rating and review.
Description
This easy one-pan dinner is super savory, loaded with healthy protein and fiber, and best of all, quick to make.
Scale
Ingredients
- 1½ pounds flank steak
- Kosher salt and black pepper
- 1 bunch scallions, cut into 1-inch pieces, white and light green parts separated from dark green parts
- 1 tablespoon avocado oil
- ¼ cup oyster sauce
- ¼ cup low-sodium beef broth
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons chopped ginger
- 1 tablespoon chopped garlic
- 1 tablespoon honey
- 4 teaspoons cornstarch
- 1 pound broccoli, cut into 1-inch pieces
- Cooked rice and toasted sesame seeds, for serving
Instructions
- Cut steak in half lengthwise, with grain then cut each half against grain into thin ¼-inch pieces; season with 1 teaspoon pepper and ½ teaspoon kosher salt.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering.
- Add beef and scallion white and light green parts to skillet; use tongs to arrange in a single layer. Cook, without stirring, until beef is browned on bottom, about 2 minutes.
- Stir and continue to cook until beef is no longer pink, 2–3 minutes longer, stirring occasionally.
- For the sauce, whisk together oyster sauce, broth, tamari, ginger, garlic, and honey. Add cornstarch and whisk until smooth.
- Add sauce mixture and broccoli to skillet and toss to combine. Reduce heat to medium, cover, and cook until broccoli is crisp-tender, 3–5 minutes, uncovering and stirring beef and broccoli occasionally.
- Off heat, stir in scallion greens and serve over rice with sesame seeds.
Notes
Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 453
- Sugar: 8.5g
- Sodium: 1343mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 51g
- Cholesterol: 122mg