A badass, easy beef and broccoli stir fry.
Come on...does it get better than beef and broccoli? Juicy flank steak, crispy broccoli, and a mix of sweet and heat...yeaaaah buddy! Such an easy recipe to cook too. Give this easy beef and broccoli stir fry a try...you'll love it.
Ingredients for easy beef and broccoli stir fry
For stir fry sauce
- Corn starch
- Brown sugar
- Coconut aminos
- Sesame oil
- Crushed red pepper
- Ginger
- Garlic
For beef and broccoli
- Extra virgin olive oil
- Flank steak
- Broccoli
- White (or brown) rice
- Sesame seed
How to cook it
Step 1 - Make the sauce. Combine all the sauce ingredients in a medium sized bowl. Whisk until all the clumps of brown sugar are dissolved. Set it aside for later.
Step 2 - Cook the broccoli. Heat some olive oil in a large wok and add the broccoli. Cover and cook (I like my broccoli to be a tad on the softer side with my beef and broccoli, so I cover it but feel free to keep it uncovered if you like it a bit crispier). Remove from wok, cover and set aside.
Step 3 - Cook the beef. Heat some more olive oil in the wok and add the beef. Cook (working in batches if need be) until the meat is slightly browned. Don't overcook the beef here, it will cook a bit more when we add the sauce (hint hint...that's our next step!).
Step 4 - Add the stir fry sauce. Add all the meat back to the pan (if you were cooking it in batches) and add your stir fry sauce. Bring the sauce to a boil. Once boiling, drop the heat to a simmer.
Step 5 - Add back your broccoli. Add your broccoli back and toss everything together so the broccoli is fully coated with the sauce.
Step 6 - Add your cooked rice. Add your cooked rice into the wok with the beef and broccoli and mix until all combined.
Tips, Tricks, FAQs
Freeze your meat for proper slicing
Freeze the steak for 30 minutes before slicing. You want your beef to be thinly sliced, and freezing it will get the meat stiff (get your minds outta the gutter!) which will make it easier to slice nice and thin.
Slice the meat against the grain
Keeping the beef tender is key to any good beef stir fry (or any steak meal for that matter). Regardless of which cut of steak you go with, when slicing your meat, make sure to cut against the grain. This will ensure that you're cutting through the muscle fibers with a knife instead of your teeth (which is one of the biggest reasons you can have a tough steak). This will shorten the fibers and makes the steak much more tender.
How do you make a good stir fry?
High heat, quick cook time and a good wok! The wok is a great tool for this beef and broccoli stir fry because it does a good job distributing heat evenly, it uses a little oil and it's big! Get yourself a good wok and give it the high heat, and you're well on your way to some pretty nasty (in a good way) stir frys.
What beef should I use for stir fry?
Flank is a really great option for beef and broccoli stir fry. It's not that expensive, and as long as you're not overcooking it, and cutting the steak against the grain, it will be a flavorful, juicy option. You can also use sirloin and skirt as well. Remember, any cut you choose, cut against the grain.
OTHER RECIPES YOU MIGHT LIKE
Ground Turkey Stir Fry, Ground Pork Stir Fry, and this One Pan Chicken and Broccoli should all give you another nice taste of stir fry heaven!
Tools I used in this recipe:
- Calphalon 13" Wok
- Misen Chef's Knife
- Pyrex Measuring Cup
- Pyrex Custard Cup
- Farberware 3 Quart Sauce Pan
- Riveira Wooden Cooking Utensils
Ok, so if you made this easy Beef and Broccoli Stir Fry...would definitely appreciate if you leave a comment below and let me know what you thought! Always love hearing from you guys...and don't worry I'm an Italian from New Jersey...I got thick skin!
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Recipe
Easy Beef and Broccoli Stir Fry Recipe
Ingredients
- 1 ½ cup white rice
- 6 tbsp extra virgin olive oil split into 4 tbsp and 2 tbsp servings
- 6 cup broccoli florets
- 2 lb flank steak sliced thin (¼ inch thick x 1 inch long slices)
- salt to taste
- black pepper to taste
Stir Fry Sauce
- 6 tbsp coconut aminos
- 3 tbsp brown sugar
- 3 tbsp sesame oil
- 1 cup hot water
- 3 tsp cornstarch
- 4 clove garlic minced
- 1 tsp ginger minced
- 1 tsp crushed red pepper
Instructions
- Cook the rice. Cook time will vary based on the rice you're using - follow the instructions. Once rice is cooked, remove from heat and set aside. Fluff with a fork, and keep covered with a lid to prevent drying.
- Make the stir fry sauce. Combine all the ingredients for the stir fry in a medium bowl. Whisk until all the brown sugar is dissolved. Set aside.
- Heat the 4 tbsp of olive oil in a wok. Add the broccoli and toss until the broccoli is fully coated in the olive oil. Cover and cook for about 5-7 minutes until the broccoli is softened a bit. If you like your broccoli a bit crisper, leave the cover off. Once cooked, transfer to a bowl and cover.
- Heat the remaining olive oil in the same wok. When heated, add the strips of flank and season with salt & pepper (work in batches if you need to). Cook until meat is slightly browned.
- Add all the cooked steak to the wok and add in your stir fry sauce. Bring to a boil.
- Once boiling, drop the heat to a simmer and add your cooked broccoli. Toss the broccoli in the wok for about a minute until it's fully coated with the sauce.
- Turn off the burner and add the cooked rice to the wok. Mix everything together thoroughly.
- Let the stir fry sit with the burner off for about 2-3 minutes, mixing everything occasionally. This will allow the sauce to thicken a bit.
- Serve hot and top with the sesame seeds.
Notes
- One serving size = about a cup of stir fry.
- Freeze the steak before slicing so it's easy to get it thinly sliced. DON'T FORGET TO CUT AGAINST THE GRAIN.
- Nutritional information provided is an estimate and will vary based on cooking method and ingredients used. It's advised you calculate your own nutritional values if needed.
Nutrition
About The Skinny Guinea
Hey...how you doin'? I'm Tommy, The Skinny Guinea…just a busy dad who loves to cook. Offering easy to cook dinners and family friendly recipes, while always staying true to my Italian roots!
Love this stir fry dish