Beef and Broccoli with the Best Sauce
Total Time
30 mins
Prep Time
17 mins
Cook Time
13 mins
Rating
4.98 out of 5 stars
(1.75k)
Ingredients
4 servings
- 1 lb flank steak, very thinly sliced into bite-sized strips
- 2 Tbsp olive oil (or vegetable oil), divided
- 1 lb broccoli, cut into 6 cups of florets
- 2 tsp sesame seeds, optional garnish
- 1 tsp fresh ginger, grated (loosely packed)
- 2 tsp garlic, grated (from 3 cloves)
- 1/2 cup hot water
- 6 Tbsp low sodium soy sauce (or GF Tamari)
- 3 Tbsp packed light brown sugar
- 1 1/2 Tbsp corn starch
- 1/4 tsp black pepper
- 2 Tbsp sesame oil
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Preparation
Step 1
Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak for 30 minutes for easier slicing.
Step 2
Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
Step 3
Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté for 4-5 minutes, partially covered with a lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
Step 4
Increase heat to high and add 1 Tbsp oil. Add beef in a single layer and sauté for 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
Step 5
Add the sauce, reduce heat to medium/low and simmer for 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.
Step 6
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Chef's notes
The best beef cuts for stir fry are tender and lean, like Flank Steak, Top Sirloin Steak, Top Round Steak, or Tri-Tip Steak.
For a thinner sauce, add 2 Tbsp water at the end.
This recipe reheats well, making it perfect for meal prep and to-go lunches.
Use a sharp knife to cut super thin slices against the grain for tender beef.
Don't overcrowd the pan or it will steam cook instead of sear.
