Beef & Broccoli Stir Fry

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). 

broccoli, beef, garlic, ginger, broccoli and sauces measured out and arranged on a counter

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. 
thinly sliced cooked steak and broccoli coated in a sauce and piled into a black bowl

How to Make Beef & Broccoli Stir Fry 

  1. Cut the flank steak into thin slices. Season the steak with a lot of black pepper and some kosher salt. 
  2. 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. 
  3. Use tongs to stir fry the beef until mostly cooked through. 
  4. Add the sauce ingredients and broccoli, stir to coat, then over and cook until the broccoli is crisp tender. 
  5. Off heat, stir in the dark green scallion parts. Season with salt and pepper to taste then serve! 

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