Description
A fast, budget-friendly beef and broccoli stir fry that tastes better than takeout. Using flank steak and a cornstarch marinade ensures tender beef and crisp broccoli in just 20 minutes.
Ingredients
Scale
- 1 pound flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (for searing)
- 1/2 teaspoon black pepper
- 2 tablespoons brown sugar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup water
- 1 large head broccoli, cut into florets
- 2 stalks green onions, sliced
- 1/2 teaspoon red pepper flakes (optional)
- Cooked white rice, for serving
Instructions
- Slice the flank steak thinly against the grain and place in a bowl.
- Add soy sauce, cornstarch, and black pepper to the beef. Toss to coat evenly and let marinate while prepping vegetables.
- Cut broccoli into florets and slice stems thinly. Mince garlic and grate ginger.
- In a small bowl, whisk together brown sugar, chicken broth, rice vinegar, water, and remaining soy sauce if needed.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
- Add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
- In the same pan, add a little more oil if needed. Stir-fry broccoli for 2-3 minutes until bright green and slightly tender.
- Return beef and any juices to the pan with broccoli. Add garlic and ginger; stir for 30 seconds until fragrant.
- Pour in the sauce mixture. Stir constantly for 1-2 minutes until the sauce bubbles and thickens to a glossy consistency.
- Remove from heat. Adjust seasoning or add red pepper flakes if desired. Serve immediately over steamed white rice and garnish with green onions.
Notes
Slice beef against the grain for tenderness. Do not crowd the pan when searing beef to ensure a good crust. Fresh ginger is essential for authentic flavor. Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate with rice
- Calories: 380
- Sugar: 12
- Sodium: 680
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: beef and broccoli, stir fry, quick dinner, weeknight meals, better than takeout, flank steak, easy recipe, Asian food