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–+ servings

20-Minute Beef and Broccoli Stir-Fry

Skip the takeout and whip up this classic Chinese-American dish at home in just 20 minutes. Tender beef strips and crisp broccoli florets tossed in a savory garlic-ginger sauce deliver restaurant flavor with better ingredients and less money.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 servings

Equipment

Large wok or skillet
Mixing bowls
Whisk
Sharp knife
Cutting board
Spatula or wooden spoon

Ingredients
  

For the Beef

  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil

For the Sauce

  • 1/3 cup soy sauce
  • 1/4 cup beef broth or water
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp sesame oil

For the Stir-Fry

  • 3 tbsp vegetable oil divided
  • 4 cup broccoli florets bite-sized
  • 4 piece garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 3 piece green onions sliced
  • 1 tsp sesame seeds for garnish

For Serving

  • 4 cup cooked white rice

Instructions
 

  • Marinate beef: In a bowl, combine sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let sit while you prep other ingredients (at least 5 minutes).
  • Make sauce: In a small bowl, whisk together 1/3 cup soy sauce, beef broth, brown sugar, rice vinegar, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Set aside.
  • Cook broccoli: Heat 1 tablespoon vegetable oil in large wok or skillet over high heat. Add broccoli florets and stir-fry for 2-3 minutes until bright green and slightly tender but still crisp. Add 2 tablespoons water, cover, and steam for 1 minute. Transfer broccoli to plate.
  • Cook beef: Add remaining 2 tablespoons oil to hot wok. Add marinated beef in single layer (work in batches if needed to avoid crowding). Let sit undisturbed for 1 minute to get a good sear, then stir-fry for 2-3 minutes until browned and just cooked through. Transfer to plate with broccoli.
  • Make stir-fry: In same wok, add minced garlic and ginger. Stir-fry for 30 seconds until fragrant. Give sauce a quick stir and pour into wok. Bring to simmer, stirring constantly, until sauce thickens (about 1 minute).
  • Combine and serve: Return beef and broccoli to wok. Toss to coat everything in sauce. Cook 1 minute to heat through. Remove from heat, stir in sliced green onions. Serve immediately over cooked rice, garnished with sesame seeds.

Notes

For easiest slicing, freeze beef for 30 minutes until firm but not frozen. Slice as thin as possible against the grain for tender beef. Have all ingredients prepped before you start cooking - stir-frying moves fast. Use high heat throughout for best results. Don't overcrowd the pan or beef will steam instead of sear. Can substitute chicken, pork, or tofu for beef. Add bell peppers, snap peas, or mushrooms for extra vegetables. Sauce can be made 2 days ahead and refrigerated. Leftovers reheat well but are best eaten same day. Serve over rice, noodles, or cauliflower rice.
ALLERGEN INFORMATION: Contains soy (soy sauce), and sesame (sesame oil, sesame seeds). Gluten-free if using gluten-free soy sauce (tamari). Naturally dairy-free. Contains beef. Always check ingredient labels if you have food allergies.
Keyword 20 minute dinner, beef and broccoli, better than takeout, Chinese takeout, easy stir fry, quick beef recipe, stir fry recipe, weeknight stir fry
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