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This quick and healthy Beef And Broccoli Recipe blends tender strips of beef with crisp broccoli in a savory, homemade stir fry sauce that’s perfect for weeknight dinners.
Jump straight into this classic Asian cuisine favorite—juicy beef strips marinated in soy, ginger, and garlic, then wok-seared alongside bright-green florets for a dinner that’s as wholesome as it is delicious. I first whipped up this recipe back in my college days, craving a homemade stir fry that reminded me of late-night takeout but without the leftover sodium crash. According to Google Trends, searches for “Beef And Broccoli Recipe†spike every January—proof that folks are hungry for a healthy, quick dinner option at the start of the year. Lean beef packs protein and iron (USDA data confirms!), while broccoli brings fiber, vitamins, and that satisfying snap. Whether you’re juggling work-from-home calls or packing lunchboxes, this dish delivers big on flavor and minimal fuss.
Why You’ll Love This Recipe
• Ready in under 25 minutes—ideal for hectic weeknights.
• Uses simple pantry staples: soy sauce, fresh ginger, garlic.
• Lean beef and broccoli make it a balanced, healthy dinner.
• Homemade sauce—no mystery additives or preservatives.
• Easy stir fry technique anyone can master.
• Perfect for meal prep—freezes beautifully.
• Customizable protein: swap in chicken, tofu, or shrimp.
• Gluten-free option with tamari or coconut aminos.
Ingredients
• 1 pound flank steak or sirloin, thinly sliced across the grain (sub: skirt steak)
• 4 cups broccoli florets, washed and patted dry (tip: choose firm, dark-green heads)
• 2 tablespoons vegetable oil (or avocado oil for higher smoke point)
• 3 cloves garlic, minced (fresh for best aroma)
• 1 tablespoon fresh ginger, grated (add more for zing)
• ¼ cup low-sodium soy sauce (use tamari for gluten-free)
• 2 tablespoons oyster sauce (sub: mushroom stir-fry sauce for vegetarians)
• 1 tablespoon rice vinegar (any mild vinegar works)
• 1 tablespoon brown sugar or honey (adjust to taste)
• 1 teaspoon sesame oil (for that nutty finish)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
• 2 green onions, sliced diagonally (optional garnish)
• Toasted sesame seeds (optional garnish)
Directions
1. Marinate the beef: In a bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Toss sliced beef until well coated. Let it rest at room temperature for 10 minutes—this seals in flavor.
2. Prep the wok or skillet: Heat 1 tablespoon oil over medium-high heat until shimmering. A drop of water should sizzle on contact.
3. Sear the beef: Add half the beef in a single layer. Cook 1–2 minutes per side, until browned but not fully cooked through. Transfer to a plate. (Tip: avoid overcrowding to get that perfect caramelization.)
4. Stir-fry broccoli: Add remaining oil to the pan. Toss in broccoli and stir constantly for about 3 minutes, until bright green and tender-crisp—you want that snap. If needed, splash 2 tablespoons water and cover for 1 minute to steam.
5. Bring it all together: Return beef to the pan along with any accumulated juices. Stir to combine.
6. Thicken the sauce: Pour in cornstarch slurry and stir until the sauce turns glossy and coats each piece, about 30 seconds.
7. Taste and adjust: A pinch more sugar if it’s too salty; a squeeze of fresh lime if you crave acidity.
8. Serve hot: Sprinkle green onions and sesame seeds over the top. Pair with steamed rice or cauliflower rice for a low-carb twist.
Servings & Timing
• Yields 4 generous servings
• Prep Time: 10 minutes (including slicing and mixing)
• Cook Time: 15 minutes (active wok time)
• Total Time: 25 minutes—dinner in a flash!
Variations
• Spicy kick: Stir in 1 teaspoon chili garlic sauce or fresh sliced chilies.
• Citrus twist: Add zest of one orange and a splash of orange juice.
• Vegan swap: Replace beef with extra-firm tofu and use mushroom sauce in place of oyster sauce.
• Peanut butter stir fry: Stir a tablespoon of smooth peanut butter into the sauce for Thai vibes.
• Mushroom medley: Toss in shiitake or cremini mushrooms alongside broccoli.
• Coconut aminos: Use coconut aminos for soy-free, Paleo-friendly flavor.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days—this homemade stir fry actually tastes better after the flavors meld. For longer keeping, freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge. Reheat gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce, or microwave in 30-second bursts, stirring in between.
Notes
• Slicing tip: Freeze beef for 15 minutes to make slicing across the grain easier—thinner strips mean more tender bites.
• Broccoli choice: If florets are stubbornly thick, cut them smaller or blanch quickly in boiling water to ensure even cooking.
• Sauce consistency: Cornstarch slurry ratios can be tweaked—use less for a looser sauce, more for a clingy coating.
• Marinating time: While 10 minutes works, you can marinate up to 2 hours in the fridge for deeper flavor penetration.
• Oil smoke point: High-smoke-point oils (like peanut or avocado) will keep the beef from sticking or burning.
FAQs
Q: Can I use frozen broccoli?
A: Absolutely—just thaw and drain thoroughly before stir-frying to avoid a soggy dish.
Q: What’s the best cut of beef for stir fry?
A: Flank, skirt, or sirloin all work well—look for lean cuts with minimal marbling.
Q: How do I make this gluten-free?
A: Swap soy sauce for tamari or coconut aminos and choose a gluten-free oyster sauce or mushroom stir-fry sauce.
Q: My sauce is too thin—what should I do?
A: Stir in a tiny bit more cornstarch slurry, one teaspoon at a time, until you reach desired thickness.
Q: Can I prep ingredients ahead of time?
A: Yes—slice the beef, chop broccoli, and mix the sauce up to a day ahead (store separately).
Q: How do I add more veggies?
A: Bell peppers, snap peas, or baby corn all pair beautifully—toss them in with the broccoli.
Q: Is this dish spicy?
A: Not by default, but you can add chili sauce or red pepper flakes to suit your taste.
Q: Can I grill the beef instead of using a wok?
A: You can—grill strips on skewers for a smoky twist, then toss with sauce and broccoli on the stovetop.
Conclusion
This Beef And Broccoli Recipe brings together tender, marinated beef and crisp-tender broccoli in a luscious, homemade sauce—perfect for busy weeknights or meal-prep lunches. Give it a try, then let me know how it turned out in the comments below! Want more quick stir fry ideas? Check out my Easy Chicken Stir Fry or Veggie Lo Mein recipes next.
Beef And Broccoli Stir Fry
This quick and healthy Beef And Broccoli Recipe blends tender strips of beef with crisp broccoli in a savory, homemade stir fry sauce that’s perfect for weeknight dinners.
- 1 pound flank steak or sirloin, thinly sliced across the grain (sub: skirt steak)
- 4 cups broccoli florets (washed and patted dry)
- 2 tablespoons vegetable oil (or avocado oil for higher smoke point)
- 3 cloves garlic, minced (fresh for best aroma)
- 1 tablespoon fresh ginger, grated (add more for zing)
- 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
- 2 tablespoons oyster sauce (sub: mushroom stir-fry sauce for vegetarians)
- 1 tablespoon rice vinegar (any mild vinegar works)
- 1 tablespoon brown sugar or honey (adjust to taste)
- 1 teaspoon sesame oil (for that nutty finish)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- 2 green onions, sliced diagonally (optional garnish)
- Toasted sesame seeds (optional garnish)
- In a bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Toss sliced beef until well coated. Let it rest at room temperature for 10 minutes—this seals in flavor.
- Heat 1 tablespoon oil over medium-high heat until shimmering. A drop of water should sizzle on contact.
- Add half the beef in a single layer. Cook 1–2 minutes per side, until browned but not fully cooked through. Transfer to a plate. (Tip: avoid overcrowding to get that perfect caramelization.)
- Add remaining oil to the pan. Toss in broccoli and stir constantly for about 3 minutes, until bright green and tender-crisp—you want that snap. If needed, splash 2 tablespoons water and cover for 1 minute to steam.
- Return beef to the pan along with any accumulated juices. Stir to combine.
- Pour in cornstarch slurry and stir until the sauce turns glossy and coats each piece, about 30 seconds.
- A pinch more sugar if it’s too salty; a squeeze of fresh lime if you crave acidity.
- Sprinkle green onions and sesame seeds over the top. Pair with steamed rice or cauliflower rice for a low-carb twist.
Slicing tip: Freeze beef for 15 minutes to make slicing across the grain easier—thinner strips mean more tender bites. Broccoli choice: If florets are stubbornly thick, cut them smaller or blanch quickly in boiling water to ensure even cooking. Sauce consistency: Cornstarch slurry ratios can be tweaked—use less for a looser sauce, more for a clingy coating. Marinating time: While 10 minutes works, you can marinate up to 2 hours in the fridge for deeper flavor penetration. Oil smoke point: High-smoke-point oils (like peanut or avocado) will keep the beef from sticking or burning.
