Beef and Broccoli Stir-Fry (Better Than Takeout)
Tender flank steak and crisp-bright broccoli in a glossy garlic-ginger sauce. Faster than delivery at 27 minutes, with no wok required.
56% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 12 min
- Serves
- 4
- Calories
- 340
- Protein
- 30 g
- Per serving
- $4.38
Why this recipe works
Slicing flank steak thin is the only fussy part, and freezing it for 15 minutes first makes it easy. Everything else happens in one skillet in the time it takes the rice to cook.
- A quick cornstarch and soy coating, called velveting, keeps thin slices of beef tender in a very hot pan.
- Steaming the broccoli in the pan first means it is cooked through before the sauce goes in.
- Searing the beef in two batches keeps the pan hot enough to brown rather than boil.
Ingredients
For the sauce
You will need
- 12-inch skillet or wok
- Sharp knife
Method
Tap a step number to mark it done.
Coat the beef
Toss the sliced beef with 1 tablespoon each of cornstarch and soy sauce. Whisk all the sauce ingredients together in a separate bowl.
Steam the broccoli
Add the broccoli and ¼ cup of water to the skillet over medium-high heat, cover and cook until bright green and just tender. Drain any water left and set the broccoli aside.
Sear the beef
Wipe the pan dry, add 1 tablespoon of oil and heat until shimmering. Add half the beef in a single layer and sear without stirring until browned, then flip briefly and remove. Repeat with the remaining oil and beef.
Make the sauce
Lower the heat to medium, add the garlic and ginger and stir for 30 seconds. Re-whisk the sauce and pour it in; simmer until thick and glossy, about 1 minute.
Combine
Return the beef and broccoli to the pan and toss until everything is coated and hot. Serve over steamed rice.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideAlong the grain: long, chewy fibers Across the grain: short, tender fibers Slice against the grain
Find the direction of the muscle fibers and cut across them. It turns chewy cuts like flank and sirloin tender, in seconds and for free.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Freeze the steak for 15 minutes before slicing; firm meat slices thinner and more evenly.
- Look for the lines running along the steak and cut across them. That is what makes it tender.
- Nutrition is for the stir-fry only. Add about 205 calories per cup of cooked white rice.
Nutrition per serving
340 calories
$4.38 estimated cost per serving
Where the calories come from
| Protein | 35% of calories | 30 g |
|---|---|---|
| Carbs | 18% of calories | 16 g |
| Fat | 47% of calories | 18 g |
| Fiber | 3 g | |
| Sodium | 1260 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my beef tough?
Usually it was sliced with the grain or cooked in one crowded batch. Slice across the grain as thinly as you can and sear in two batches so the pan stays very hot.
Can I use frozen broccoli?
Yes. Skip the steaming step and add the frozen florets straight to the pan with the sauce; cook 3 to 4 minutes until hot.
How do I make it gluten-free?
Use tamari instead of soy sauce and a gluten-free oyster sauce. Check the labels; most regular oyster sauces contain wheat.
