Beef and Broccoli Stir Fry

This Beef and Broccoli Stir Fry is an easy weeknight meal that's better than take-out! Tender beef & broccoli in a deliciously simple sauce!

Course Beef, Dinner, Lunch, Main Course, Main Dish, Meal Prep, Take Out

Cuisine Asian, Beef, Chinese, Dinner, Family Meal, Fast Food, Healthy, Lunch, Meal Prep, Restaurant-Style, Takeout, Weeknight Meal

Keyword beef and broccoli, beef and broccoli stir fry

Prep Time 15

Cook Time 15

Marinating Time 20

Total Time 50

Servings servings

Calories 757kcal

Author Chrissie

Equipment

1 large skillet or wok

Ingredients

1 pound steak flank steak or sirloin steak work best
1 large head of broccoli 4.5-5 cups florets, fresh (not frozen)
1/2 cup water or beef stock
2 tablespoon olive oil divided
2 tbsp sesame seed oil divided

For the marinade:

2 tablespoons soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon Sriracha optional
2 teaspoons Hoisin Sauce optional
1 teaspoon ginger grated
2 teaspoons garlic grated/pressed

For the sauce:

2 teaspoons sesame oil
1 teaspoon garlic
1 teaspoon ginger
3/4 cup beef stock
1 tsp rice vinegar
4 tablespoons soy sauce
2 tablespoons hoisin sauce optional
1 tablespoons brown sugar
1-2 teaspoons Sriracha optional
1 tablespoon water
2 teaspoons corn starch

To serve:

2 teaspoons sesame seeds
4 cups cooked basmati or jasmine rice or the rice of your choice
sliced green onions for garnish optional

US Customary - Metric

Instructions

Slice your steak into 1/6-1/8 inch slices, against the grain, on a bias (see the recipe notes below for a trick to create the best thin slices).
Grate the ginger and garlic, and mix them together with all the marinade ingredients in a medium bowl. Add the slices of beef. Marinate in the fridge for about 20 minutes (OR leave in the fridge overnight for even more flavour).
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of the olive oil and 1 teaspoon of the sesame oil. When the oil is hot, add in the beef so the bottom of the pan is covered but not overcrowded. You may have to cook the beef slices in 2 batches.
Flip the beef slices once they start to brown and caramelize - this should take only a minute or two since the slices are thin.
When the beef is browned on both sides, remove it to a plate repeat with the remaining beef slices.
Once all the beef is cooked, wipe the wok with a kitchen paper towel.
Measure out the rice vinegar, soy sauce, hoisin sauce, brown sugar and sriracha(if using), mix them and set aside. Mix the water and cornstarch in a separate small bowl to create a slurry to thicken the sauce.
Add 1 tablespoon of olive oil and 1 teaspoon of sesame oil to the skillet or wok. Add the garlic and ginger and fry until fragrant.
Add the broccoli florets to the skillet and sauté for just a few moments.
Add the beef stock and let it bubble under a lid until the broccoli becomes vivd green. Remove the broccoli to the plate with the beef.
Add the sauce ingredients to the pan and mix them well, until the brown sugar dissolves. Add in the cornstarch mixture and cook until the sauce becomes transparent and thickens.
Add the beef and broccoli (with the juices on the plate) back in and toss everything together with the sesame seeds.
Serve over rice.

Notes

For this beef and broccoli recipe you can use flank steak or sirloin steak.
Pop your steak in the freezer for 25 - 30 minutes before you start cooking to make it easier to slice. When you slice the steak start with trimming the extra fat and then slice AGAINST the grain to break down the connective tissue fibres which gives you very tender slices of meat (cutting it with the grain will make the steak chewy and tough). Use a sharp knife and angle it at a 45 degree angle to cut the beef into ⅛ inch thick slices.

Even cheaper cuts of beef, like flank steak, when properly sliced and well marinated can turn into delicious restaurant quality dishes when cooked quickly, (stir fry) Chinese takeout style.
The nutrition information for this recipe includes 1 cup of cooked rice for each serving of the stir fry.

Nutrition