This easy beef and broccoli stir fry recipe is sure to be a family favorite. Thinly sliced flank steak in a tasty sauce with crisp tender broccoli that’s ready in 20-minutes flat. It’s so much better than takeout, and healthier, too!

Stir fry recipes are great weeknight meals because you can get them on the table quickly. Beef and Broccoli is a classic stir fry recipe that you can typically find at most Chinese restaurants. This version is just as good (if not better), plus it’s much healthier. If you’re looking for other stir fry recipes, some of our other favorites are Pepper Steak Stir Fry and Teriyaki Beef Stir Fry.

How to make Beef & Broccoli Stir Fry

This recipe goes very fast, so it’s important to have your ingredients prepared beforehand.

Step 1: Thinly slice flank steak so that strips are about 1/4-inch thick. Thin slices are key to this recipe so that every bite of the steak has the amazing flavor and sauce. If you’re having problems slicing steak that thin, you can freeze your beef for about 30 minutes, and then slice it. Season with salt and pepper and set aside.

Step 2: In a medium bowl, whisk together low sodium soy sauce, chicken stock, honey, vinegar, brown sugar, sesame oil, cornstarch, red pepper flakes and 1/4 cup water; set aside.

Step 3: When you’re ready to cook, heat 1 tablespoon of vegetable oil in a large pan or wok over high heat until smoking. Add the broccoli florets and stir-fry for 30 seconds, then add 1/3 cup water. Cover the pan with a lid and lower the heat to medium. Steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel-lined plate.

Step 4: Carefully, wipe pan clean. Increase to high heat, add 1 tablespoon of vegetable oil in pan until smoking. The skillet needs to be very hot so that the beef will sear, not steam. It’s also important to not overcrowd the skillet, so I typically cook the beef in two batches. Add beef to skillet in a single layer. Cook without stirring for approximately 1 minute. Then, flip and cook for another 2-3 minutes, until browned. Transfer cooked beef to a large plate and cover, and repeat cooking process with remaining beef. Be sure not to overcook beef or it won’t be as tender!

Step 5: Add the garlic and ginger to pan. Cook vegetables, stirring constantly for about 30 seconds. Return the reserved beef and broccoli to the pan. Add the sauce.

Step 6: Bring to a boil and cook, stirring constantly to coat beef and broccoli with the sauce. Cook until slightly thickened, about 3-4 minutes. Remove from heat and serve garnished with thinly sliced scallions and rice, if desired.

Cooking Tips

The beef I typically use in this recipe is flank steak. However, other great options are hanger steak, skirt steak, sirloin or NY Strip. I’ve even had people tell me they’ve used ground beef in this recipe.
It can be very tricky to slice steak thinly. An easy trick is to put the steak in the freezer for about 30 minutes before slicing. Freezing the meat helps to firm it up so that you can get thinner slices.
This recipe goes very fast, so it’s important to have your ingredients prepared beforehand.

Easy Beef and Broccoli Stir Fry

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Ingredients

1 lb flank steak, thinly pound flank steak, thinly sliced into 1/4-inchthick strips (skirt steak, hanger steak, strip steak, or flat iron steak may also be used)
2/3 cup reduced sodium soy sauce
1/2 cup chicken broth
1/4 cup honey
2 tbsp rice wine vinegar
2 tbsp brown sugar packed
1 tbsp sesame oil
1 tbsp cornstarch
1/4 tsp red pepper flakes
2 tsp fresh ginger minced
3 cloves garlic minced
2 tbsp vegetable oil divided
1 head broccoli, cut into bite-sized broccoli florets
1/3 cup water
Rice and scallions for serving

Instructions

Thinly slice flank steak so that strips are about 1/4-inch thick. Thin slices are Season with salt and pepper and set aside.
In a medium bowl, whisk together low sodium soy sauce, chicken stock, honey, rice wine vinegar, brown sugar, sesame oil, cornstarch, red pepper flakes; set aside.
When you’re ready to cook, heat 1 tablespoon vegetable oil in a large pan or wok over high heat until smoking. Add the broccoli florets and stir-fry for 30 seconds, then add 1/3 cup water. Cover the pan with a lid and lower the heat to medium. Steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel-lined plate.
Carefully, wipe pan clean. Increase to high heat, and carefully add 1 tablespoon of vegetable oil in pan. Heat until smoking. Add beef to skillet in a single layer. Cook without stirring for approximately 1minute. Then, flip and cook for another 2-3 minutes, until browned. Transfer cooked beef to a large plate and cover, and repeat cooking process with remaining beef.
Add the garlic and ginger to pan. Cook, stirring constantly for about 30 seconds. Return the reserved beef and broccoli to the pan. Add the sauce to the pan.
Bring to a boil and cook, stirring constantly to coat beef and broccoli with the sauce. Cook until slightly thickened, about 3-4 minutes. Remove from heat and serve garnished with thinly sliced scallions and rice, if desired.

Notes

How to store: This easy Beef and Broccoli recipe reheats wonderfully for lunches or dinners. Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, transfer small portions to a microwave safe dish. Heat for one minute, stir then continue to heat at 30 second intervals.

ONE MORE THING!

Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

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Nice to Meet You!

We're Matt & Jessica, fifth-generation cattle farmers & the owners of Clover Meadows Beef. Good food starts with knowing where it comes from. On our blog, you'll find easy beef recipes, cooking tips, stories of how we raise our cattle, and how to buy farm-fresh beef locally. Our goal is to make cooking beef easy so you feel confident cooking any cut of beef in your home kitchen.