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Easy Beef and Broccoli | 30-Minute 1-Pan Stir-Fry Recipe

Easy Beef and Broccoli | 30-Minute 1-Pan Stir-Fry Recipe

Beef and Broccoli is an easy, 1-pan, 30-minute meal that is loaded with fresh broccoli, tender nutrition-packed beef, and the absolute best savory stir-fry sauce. Served over steamy white rice, it is the ultimate weeknight comfort food!
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Prep Time 17 minutes
Cook Time 13 minutes
Freezing Time (Optional for easier slicing) 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: asian, Chinese-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Beef and Broccoli

  • 1 lb flank steak* very thinly sliced into bite-sized strips
  • 2 tablespoons olive oil or vegetable oil, divided
  • 1 lb fresh broccoli* cut into florets (about 6 cups)
  • 2 teaspoons sesame seeds optional garnish

The Stir-Fry Sauce

  • 6 tablespoons low-sodium soy sauce or GF Tamari
  • ½ cup hot water
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons sesame oil
  • 1 ½ tablespoons corn starch
  • 2 teaspoons garlic grated (from about 3 cloves)
  • 1 teaspoon fresh ginger grated (loosely packed)
  • ¼ teaspoon black pepper

Equipment

  • Large skillet or Wok
  • Small Mixing Bowl
  • Whisk
  • Chef's knife and cutting board
  • Spatula or tongs

Method
 

  1. 1. Prep the Steak and Rice

    Pro Tip: Start cooking your white rice now so it's perfectly steamy and ready when the stir-fry is done!To make slicing the meat much easier, cover and place your flank steak in the freezer for 30 minutes. Once firmed up slightly, use a sharp knife to very thinly slice the steak against the grain into bite-sized strips.

    2. Make the Sauce

    In a small bowl, combine the low-sodium soy sauce, hot water, brown sugar, sesame oil, cornstarch, grated garlic, grated ginger, and black pepper. Whisk well until the sugar and cornstarch are completely dissolved. Set aside.

    3. Cook the Broccoli

    Place a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the fresh broccoli florets and sauté for 4 to 5 minutes, partially covered with a lid. Toss or stir several times until the broccoli is bright green and crisp-tender. Remove the broccoli from the pan and set it aside on a plate.(Tip: If you prefer softer broccoli, add 2 tablespoons of water to the skillet before covering with the lid to steam-cook the veggies!)

    4. Cook the Beef

    Increase the stovetop heat to high heat and add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced beef in a single, even layer. Sauté for just 2 minutes per side, or until just cooked through. (Quickly pull out a piece to test for doneness—do not overcook!)

    5. Simmer and Thicken

    Give your set-aside sauce mixture one final stir (the cornstarch settles at the bottom), then pour it over the beef in the skillet. Reduce the heat to medium-low and let it simmer for 3 to 4 minutes. The sauce will turn glossy and thicken beautifully.

    6. Combine and Serve

    Add the cooked broccoli back into the skillet and stir well to combine, ensuring everything is coated in the sticky sauce. (If the sauce gets too thick, simply stir in 1 to 2 tablespoons of water to thin it out to your desired consistency.) Garnish with optional sesame seeds and serve immediately over hot white rice!

Notes

  • Steak Options: If you can't find flank steak, Top Sirloin Steak, Top Round Steak, Tri-Tip Steak, or Ribeye are all fantastic alternatives.
  • Vegetables: For the best texture, always use fresh vegetables, not frozen! Frozen broccoli will release too much water and turn mushy. You can easily add snap peas, bell peppers, carrots, or mushrooms to the pan!
  • Storage: Leftovers will keep in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in the microwave.
    Always slice your flank steak against the grain (perpendicular to the muscle lines) to ensure the beef is melt-in-your-mouth tender instead of tough and chewy!