Easy Beef and Broccoli Stir Fry
Let’s Talk Beef, Broccoli, and Weeknight Chaos
If you’re anything like me, you never have exactly every single thing a recipe calls for—something’s always missing, or hiding at the back of the fridge in a state of mild distress. And yet, beef and broccoli stir fry? I swear I always end up making it when I don’t know what else to do, because somehow the stars align and I’ve got just enough left in the crisper and freezer to pull it off. Plus, this dish totally takes me back to my uni days; I’d buy those sad, discount bundles of broccoli and stretch a tiny bit of beef across a mountain of veggies. Actually, my roommate used to joke that my pan was more broccoli than beef, but that’s probably why we all felt so virtuous eating it.
Why You’ll Really Love Making This (Even If a Bit Goes Wrong)
I make this when I’m racing the clock (you know, one of those nights when dinner needs to be ready before someone starts gnawing on an arm), but also when I want comfort and to eat something that tastes like takeout—without spending extra cash. My family goes a little bonkers for this because the sauce is somehow both sweet and savory, and—full disclosure—no one’s ever noticed that I use frozen broccoli when I’m feeling lazy. One time I tried to swap in cauliflower because it’s all I had. (Don’t recommend. Oddly chalky?) The beauty of this stir fry is you can forgive yourself almost anything, even soggy broccoli, as long as you nail that sauce.
Gather Your Ingredients (Or, Use What You’ve Got!)
- 250g (about 1/2 lb) flank steak, sliced thin (I’ve used skirt steak, and, once in a pinch, even chicken—no one stopped eating.)
- 2-3 cups fresh broccoli florets (frozen works too, just don’t overcook or it’ll go mushy—my mum always swore by Bird’s Eye but I reckon any store brand is fine)
- 1/2 cup low sodium soy sauce (I sometimes do half soy, half tamari if I’m out. Or splash in whatever dark soy’s lurking in the pantry.)
- 2 tablespoons brown sugar (white sugar works okay, but brown is nicer)
- 2-3 cloves garlic, minced (I’ve been known to throw in pre-minced garlic from a jar if I’m short on time—purists look away)
- 1 tablespoon cornstarch (or, on one occasion, plain flour because I’d run out. It thickened weird, just so you know.)
- 1/2 teaspoon grated fresh ginger (or a generous shake of ground ginger from the spice rack. Fresh is zingier!)
- 1 tablespoon sesame oil (but vegetable oil works in a pinch)
- 1 tablespoon neutral oil for frying (like canola or sunflower, or whatever’s left in the bottle)
- Optional: a few spring onions (scallions) for serving, sesame seeds, a shake of chili flakes
How I Actually Make This (With a Few Sidetracks)
- Sauce first—best to get it out the way: In a small bowl, mix soy sauce, brown sugar, minced garlic, ginger, cornstarch, and sesame oil. Give it a proper stir. This is where I usually sneak a taste. Not necessary, but, you know, for science.
- Sear your beef: Heat your pan (a wok is grand, but honestly a regular frying pan does the job) with your frying oil over high heat. Toss in the beef slices and sizzle until they’re brown, just a few minutes. Don’t crowd the pan, and don’t wander off to check your phone—it goes from perfect to chewy real fast. Slide beef out onto a plate. Try not to snack on too much.
- Veggie time: Drop in the broccoli (it’s OK if a few peas or carrot bits sneak in from the freezer bag). Quick stir fry, just until the edges get luminous green. If using fresh, about 2-3 min. Frozen? Maybe a little less. If it looks a bit dry, I splash in a little water—probably a couple of tablespoons—to get some steam going. (Don’t panic if the broccoli looks weird and squeaky at this stage—stir fry magic happens soon.)
- Bring it all together: Return the beef, pour in your sauce, crank up the heat to get everything bubbling. Sauce goes from thin to glossy in about a minute. Give it a proper mix so nothing sticks.
- Finish & garnish: Turn off the hob, sprinkle on spring onions or sesame seeds if you’re feeling extra. This is the moment where everyone miraculously appears in the kitchen asking if it’s “ready yet.”
Some Notes from the Trenches
- Slicing beef *extra* thin means it cooks lightning quick—though I’ll admit I’ve tried slicing it thick out of laziness and, yeah, it wasn’t as good.
- If your stir fry sauce gets lumpy, it’s usually cos the cornstarch clumped. Next time, whisk it a bit longer—or just shake it in a jam jar like I do.
- I always end up making too much sauce. Not sorry. It’s perfect spooned over rice anyway.
Variations: Trials, Triumphs & One Odd Disaster
- Chicken works beautifully; tofu, if you crisp it well, can be grand.
- I once did a “thrown-together” version with snap peas for more crunch. Tasted brilliant, looked pretty.
- But swapping in cauliflower for broccoli? Never again. Tasted like disappointment with a weird texture. Lesson learned!
Do You Even Need a Wok? (Not Really)
People will tell you stir fry means you have to use a wok, but honestly, I used an old frying pan for years before I finally snagged one off Cooks Illustrated (recommend checking reviews there). Cast iron’s a solid backup if that’s what you have. Just get ‘er good and hot.
What About Leftovers? (If There Are Any)
Technically, this keeps in the fridge for maybe 2-3 days—just bung it in a sealed container. But honestly, in my house it never lasts more than a day! I think it tastes better the next day when the flavors have mingled. If you try it cold straight from the fridge, well, you won’t be the first.
How I Serve Beef and Broccoli (With a House Rule)
Usually, I plop this over a big bowl of fluffy jasmine rice, though my cousin insists on sticky rice instead. Sometimes, we break out the chopsticks just for fun, but nobody gets too serious about it. If it’s a special night, maybe a side of garlic green beans. There’s also a running joke about who gets the last scoop of sauce—winner does dishes.
Pro Tips (aka Past Mistakes)
- I once tried to rush the beef—straight form fridge to pan. Don’t do it. Let it sit a few minutes first or it seizes up and goes chewy.
- Mix your sauce before you start cooking, not while things are already on the hob. Otherwise you’re playing catch-up (guilty, more than once).
- If stuff sticks, lower your heat. Charring is good, burning is bad.
FAQ: Your Stir Fry Questions, Answered
Can I make this gluten-free?
Yep! Use tamari or gluten-free soy sauce and double-check your cornstarch—though most brands are gluten-free these days.
Will this work with chicken, pork, tofu…?
Absolutely, just adjust the cooking times—chicken cooks quick, pork too, and tofu needs a bit more time to get crispy (trust me, patience pays off!).
How do I avoid tough beef?
Slice it thin, let it come closer to room temp, and don’t overcook; really, that’s the secret. If you overdo it, well, just add more sauce and call it “extra rustic.”
Do I have to marinate the meat?
I usually don’t (who has time?), but you can if you want. Some folks swear it makes a difference. Me? I like shortcuts.
Can I add more veggies?
Totally! Red peppers, snap peas, even baby corn. Go wild. Except cauliflower. Just… don’t.
If you want to geek out about stir fry technique, Serious Eats has a great deep dive. But for most of us? Throw it all together, laugh off the bits that burn, and dig in—it’s tea time!
Ingredients
- 1 lb flank steak, thinly sliced
- 3 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked white rice, for serving
Instructions
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1In a small bowl, whisk together soy sauce, beef broth, brown sugar, and cornstarch mixture. Set aside.
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2Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes. Remove beef from skillet and set aside.
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3Add the remaining oil to the skillet. Add garlic and broccoli, stir-frying for 2-3 minutes until the broccoli is crisp-tender.
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4Return the beef to the skillet. Pour the sauce over the beef and broccoli, stirring to coat. Cook for another 2-3 minutes until the sauce thickens.
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5Serve the beef and broccoli stir fry hot over cooked white rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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