Name: Stir-Fried Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ½ pounds flank steak; Kosher salt and black pepper; 1 bunch scallions, (cut into 1-inch pieces, white and light green parts separated from dark green parts); 1 tablespoon avocado oil or canola oil; ¼ cup oyster sauce; ¼ cup low-sodium beef broth; 2 tablespoons tamari or low-sodium soy sauce; 2 tablespoons chopped fresh ginger; 1 tablespoon chopped fresh garlic; 1 tablespoon honey or granulated sugar; 4 teaspoons cornstarch; 1 pound broccoli, (cut into 1-inch pieces); Cooked rice and toasted sesame seeds, (for serving)

Whip up a sophisticated yet simple Stir-Fried Beef and Broccoli coated in a savory sauce in just 20 minutes. This recipe is perfect for nights when you want something quick, healthy, and packed with flavor—without sacrificing style or substance. Plus, it’s easy enough for a busy weeknight—making it a great alternative to take out.

I grew up on stir-fries. It was a regular meal in our household, usually containing a multitude of different vegetables and tender bites of stir-fried meat. My mom’s stir-fry sauce is heavenly, but of course she doesn’t have a recipe for it because she just eyeballs it.

So, this easy beef and broccoli recipe is my take on the meals I loved so much growing up. Each bite is full of texture and savory flavor, making it an incredibly satisfying meal.

I love to serve beef and broccoli stir fry over basmati rice, but any white or brown rice will work. You can also lighten it up and serve it over cauliflower rice.

What’s Notable About This Recipe

10-Ingredients: assuming you have salt, pepper and oil on hand, this recipe comes together with just 10 ingredients. Many of which are pantry ingredients like broth, soy sauce, honey and cornstarch.
20-Minute Meal: this dinner comes together incredibly quickly. Ten minutes of prep for slicing the beef and prepping the aromatics and ten minutes of stove top cooking.
One Pot: everything comes together in a large sauté pan. The bigger the better so you don’t have to cook the beef in batches.
Great as Leftovers: if you’re someone who likes to have leftovers for lunch the next week, this recipe is right up your alley! Simply reheat the leftovers in the microwave. Or, to make them go a little farther, toss them with some rice noodles and you’ve got a completely new dish to enjoy the next day.

Ingredients Needed

Head of broccoli, large flank steak, oil, broth, oyster sauce, soy sauce, scallions, ginger, garlic, cornstarch, honey and sesame seeds measured and set out on a counter.

Beef: I prefer flank steak here, but you can also use top sirloin (one of my favorite cuts) or round steak.
Scallions: you’ll be stir frying the white and light green parts then tossing the dark green parts at the end for a dose of freshness.
Pantry items: high-heat cooking oil such as avocado or canola oil, kosher salt, and black pepper. You’ll also need cornstarch and honey (or sugar).
Oyster sauce: Oyster sauce is a rich, savory condiment made from oyster extracts, commonly used in Asian cuisine to add depth and umami to dishes. Look for it sold in short, slender glass jars.
Beef broth: you only need a ¼ cup, so this is a great place to use Better Than Bouillon Beef Base.
Soy sauce or tamari: either will work. Soy sauce tends to be thinner and saltier while tamari is less salty and thicker (I prefer Tamari).
Aromatics: fresh ginger and garlic are a must here. Both add layers of flavor, but the ginger is key for adding a spicy kick.
Broccoli: you’ll need 1 pound, which is about 2 crowns. Be sure to use fresh—not frozen or you’ll lose that delicious crisp-tender texture.

How to Make Stir-Fried Beef and Broccoli

Start by prepping the beef. If you’ve got the time, place the beef on a plate and freeze it for a few minutes prior to slicing. This is a great hack for easier slicing.

Flank steak cut in half lengthwise then each half cut crosswise into thin strips.

If you don’t have the time (I rarely do), simply slice the steak lengthwise into two thin halves.

Thinly sliced flank steak on a plastic cutting board.

Then slice each half against the grain into ¼-inch pieces. Season the steak well with salt and pepper.

Pro Tip: if you haven’t prepped the remaining ingredients yet—chopping the ginger, cutting the broccoli into florets, etc.—do that before you season the beef. If you season the beef and then let it sit for a few minutes, the salt will draw out moisture and cause the beef to steam during cooking instead of sear.

To cook the beef, heat oil in a large nonstick skillet over high heat until shimmering.

Sliced steak and scallion pieces cooking in a large nonstick skillet.

Add the beef and scallions whites and arrange in a single layer. Let the beef cook, without moving, until the steak is browned on the bottom side, this will take about 2 minutes.

Stir the beef and continue cooking until it’s no longer pink, this will take about 2 minutes.

Stir fry sauce in a small white speckled bowl.

For the stir fry sauce, whisk together the oyster sauce, broth, tamari, ginger, garlic, and honey.

Stir fry sauce getting poured into a skillet with cooked beef and raw broccoli florets.

Add the sauce and the broccoli to the skillet with the beef and stir to combine. Reduce the heat down to medium then cover the skillet and cook until the broccoli is crisp tender and the sauce is thickened. Be sure to uncover and stir occasionally. All in all, this should take just 3 to 5 minutes. Finally, stir in the scallion greens.

Stir-fried beef and broccoli in a large nonstick skillet.

And that’s it! Now just spoon it over rice or enjoy it as-is.

Time Saving Tips

Prep everything ahead of time. Slice the steak, cut the broccoli into florets, mix up the stir fry sauce ahead of time. Store everything, separately, in containers in the refrigerator for up to 2 days ahead of time. When it’s time to cook, simply pull everything out and dinner will be done in 10 minutes!
Use a bag of raw broccoli florets instead of breaking a head of broccoli down yourself. This will save a few minutes of prep time.
Use a jarred stir fry sauce—this will save both on prep time and ingredient list. Making this a 4 ingredient recipe!

How to Serve It

I like Stir-Fried Beef and Broccoli over a bed of fluffy white recipe—preferably basmati or jasmine. Any kind of brown rice would also be delicious. Frankly, it would be delicious over my Cilantro Brown Rice.

Serve over or toss with rice noodles, soba noodles or udon noodles (yum!).

Serve it alongside my Korean Cucumber Salad for an Asian–fusion meal.

Stir-fried beef and broccoli in a large black serving bowl with sesame seeds scattered over top and a silver serving spoon set in it.

Storage and Using Leftovers

Store any leftover stir-fried beef and broccoli in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

I like to toss any leftovers with soba or udon noodles. I’ll often make a bit more sauce too so everything is nicely coated. This is a great way to extend the leftovers into an entirely new meal.

Or, lightly reheat and serve warm—not hot—in lettuce wraps with lettuce. Yum!