I tried an Easy Stir Fry Recipe featuring tender beef flank steak and fresh broccoli for a quick dinner. The garlic, ginger, soy sauce, and oyster sauce mingle perfectly to create a rich, savory flavor profile. This comforting yet speedy dish quickly became my go-to for an effortless weekday meal.

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I recently discovered this recipe for easy beef and broccoli that quickly became one of my favorites. It all started when I was tired of waiting for takeout and wanted something that was both quick and full of flavor.

I use thinly sliced beef flank steak, fresh broccoli florets, minced garlic and a bit of grated ginger to really bring out the savory taste in the dish. A blend of low-sodium soy sauce and oyster sauce, mixed with brown sugar and beef broth, creates this amazing sauce that clings to every slice of beef, giving it an irresistible finish.

I even add a touch of cornstarch slurry to thicken things up just right. Trust me, once you try this easy stir fry recipe, you’ll understand why it beats the usual Chinese takeout flavor any day.

Enjoy experimenting with this delicious dinner option on those busy weeknights!

Why I Like this Recipe

I like this recipe because it’s super quick to make, and it only takes less than 30 minutes from start to finish. I also love how the beef comes out tender yet the broccoli stays nice and crisp, which gives the dish a great texture mix. The sauce is really flavorful too. I mean, the garlic and ginger give it that explosion of taste and even a little kick from the red pepper flakes if you decide to add them. Lastly, I appreciate how simple it is to throw together—you just slice the beef, toss in the veggies, and stir it all up in one pan. This meal makes a perfect dinner when you want something tasty without too much hassle.

Ingredients

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Beef Flank Steak: Provides lean protein and rich flavor; its tender when sliced thinly.
Broccoli: Adds fibre, vitamins, and a crunchy texture; its healthy and filling.
Garlic: Offers bold taste that elevates the dish while boosting your immune system.
Fresh Ginger: Gives a zesty, warm kick that balances the savory flavors perfectly.
Soy Sauce: Brings salty, savory richness; its essential for that classic umami feel.
Oyster Sauce: Adds deep, slightly sweet umami making the dish tangy and hearty.
Brown Sugar: Provides slight sweetness balancing the saltiness and spiciness of sauces.
Beef Broth: Enhances savory flavor and aids in creating a rich, smooth sauce.
Vegetable Oil: Helps in sautéing ingredients evenly without overpowering other flavors.

Ingredient Quantities

1 lb beef flank steak, sliced thinly against the grain

1 lb broccoli florets, roughly chopped

2 tablespoons vegetable oil, divided

3 cloves garlic, minced

1 tablespoon fresh ginger, grated or finely chopped

1/2 cup low-sodium soy sauce

1/4 cup oyster sauce

2 tablespoons brown sugar

1/2 cup beef broth

1 tablespoon cornstarch mixed with 2 tablespoons water

Optional: 1/4 teaspoon red pepper flakes

How to Make this

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1. Slice the beef flank steak thinly against the grain and chop the broccoli into rough florets.

2. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, brown sugar, beef broth, and if you’re using them, the red pepper flakes.

3. Mix the cornstarch with water in another bowl and set it aside for later use.

4. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the beef slices making sure not to overcrowd the pan. Stir fry the beef until it’s browned on both sides then remove it from the pan.

5. In the same pan, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger; stir them around for about 30 seconds until they smell really good, being careful not to burn them.

6. Add the broccoli florets to the pan with the garlic and ginger. Stir fry the broccoli for about 3 minutes until it turns bright green and starts to get tender but still stays a bit crisp.

7. Return the beef to the pan, then pour in the soy sauce mixture. Quickly stir everything together and immediately stir in the cornstarch slurry. Keep stirring for about 1-2 minutes as the sauce thickens and coats the beef and broccoli evenly.

8. Once everything is well combined and the sauce is nicely thickened, take the pan off the heat. Serve your beef and broccoli hot over rice or enjoy it on its own.

Equipment Needed

1. Cutting board for slicing beef and chopping broccoli
2. Chef’s knife for cutting meat and vegetables
3. Two small bowls – one for the soy sauce mixture and one for the cornstarch slurry
4. Whisk for mixing the sauce ingredients
5. Measuring cups and spoons for the liquids and seasonings
6. Large pan or wok for stir frying the beef and broccoli
7. Spatula or wooden spoon for stirring the ingredients
8. Grater for the fresh ginger (if you plan on grating it)

FAQ

Q: What type of beef works best for this recipe?

A: Flank steak is ideal since it's tender and cooks quickly. If you use a different cut, it might take longer to become as soft.

Q: Can I swap broccoli for another vegetable?

A: Sure, you can try snow peas or green beans if you prefer, but keep in mind the classic flavor might change a bit.

Q: How important is it to slice the beef against the grain?

A: Its very important since slicing against the grain helps to keep the meat tender. Dont skip this step or your beef might turn out a bit chewy.

Q: What can i do if i dont have fresh ginger?

A: You can use ginger paste or powdered ginger as a substitute. Fresh ginger really boosts the flavor though, so try to use it if you can.

Q: Can I make this recipe spicier?

A: Yes, you can add a bit more red pepper flakes to taste. Just be careful not to add too much or it might overpower the other flavors.

Easy Beef And Broccoli Recipe (Better Than Takeout!) Substitutions and Variations

For the beef, you can use sirloin or skirt steak instead of flank steak if you cant find it easily.
If broccoli is hard to get or you want a change, try swapping it with cauliflower florets.
If you need a gluten free substitute for soy sauce, tamari or coconut aminos work really well.
Instead of oyster sauce, you can mix hoisin sauce with a little extra soy sauce to get a similar flavor.
If you’re out of vegetable oil, canola or peanut oil are good alternatives.

Pro Tips

1. Slice your beef extra thin and make sure you cut it against the grain, this helps it stay tender and not get super chewy when you’re stir fryin it.
2. Don’t crowd that pan when browning the beef or it’ll steam instead of sear – cook in small batches if needed to get a nice crust on every slice.
3. Keep a close eye on the garlic and ginger. Stir them around quickly so they dont burn, because burnt garlic can give your dish a bitter taste.
4. When it comes time to add the sauce, make sure everything is prepped and ready since the thickening happens fast. You dont wanna miss stirrin it good or the sauce might clump up.

Easy Beef And Broccoli Recipe (Better Than Takeout!)

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Cutting board for slicing beef and chopping broccoli
2. Chef’s knife for cutting meat and vegetables
3. Two small bowls – one for the soy sauce mixture and one for the cornstarch slurry
4. Whisk for mixing the sauce ingredients
5. Measuring cups and spoons for the liquids and seasonings
6. Large pan or wok for stir frying the beef and broccoli
7. Spatula or wooden spoon for stirring the ingredients
8. Grater for the fresh ginger (if you plan on grating it)

Ingredients

1 lb beef flank steak, sliced thinly against the grain
1 lb broccoli florets, roughly chopped
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely chopped
1/2 cup low-sodium soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
1/2 cup beef broth
1 tablespoon cornstarch mixed with 2 tablespoons water
Optional: 1/4 teaspoon red pepper flakes

Directions

Slice the beef flank steak thinly against the grain and chop the broccoli into rough florets.
In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, brown sugar, beef broth, and if you're using them, the red pepper flakes.
Mix the cornstarch with water in another bowl and set it aside for later use.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the beef slices making sure not to overcrowd the pan. Stir fry the beef until it's browned on both sides then remove it from the pan.
In the same pan, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger; stir them around for about 30 seconds until they smell really good, being careful not to burn them.
Add the broccoli florets to the pan with the garlic and ginger. Stir fry the broccoli for about 3 minutes until it turns bright green and starts to get tender but still stays a bit crisp.
Return the beef to the pan, then pour in the soy sauce mixture. Quickly stir everything together and immediately stir in the cornstarch slurry. Keep stirring for about 1-2 minutes as the sauce thickens and coats the beef and broccoli evenly.
Once everything is well combined and the sauce is nicely thickened, take the pan off the heat. Serve your beef and broccoli hot over rice or enjoy it on its own.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.