Beef and Broccoli Recipe
Make Beef and Broccoli Recipe fast: sear thin steak, toss with glossy sauce, and serve over rice for a weeknight winner.
Ingredients
- 1 lb flank steak* (very thinly sliced into bite-sized strips)
- 2 Tbsp olive oil ((or vegetable oil), divided)
- 1 lb fresh 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
Instructions
Step 1: Start the rice and prepare the steak
Begin by putting the white rice on to cook so it finishes around the same time as the stir-fry. While the rice starts, pop the flank steak into the freezer for about 30 minutes to firm it up for effortless paper-thin slicing. After chilling, thinly slice the steak against the grain into bite-sized strips, arranging the strips loosely on a matte white ceramic plate to keep them separate and ready to sear.
Step 2: Whisk the sauce and cook the broccoli
Combine the stir-fry sauce ingredients — grated ginger, grated garlic, hot water, low-sodium soy sauce (or tamari), packed light brown sugar, corn starch, black pepper and sesame oil — in a clear glass mixing bowl and stir until the sugar dissolves and the corn starch is fully dispersed; set this glossy, slightly viscous sauce aside. Heat a tablespoon of oil in a pan and cook the broccoli until bright green and crisp-tender (partially covered for a few minutes), then remove and let it rest so it keeps that lively color and crunchy texture while you sear the beef.
Step 3: Sear the beef, add the sauce, and combine with broccoli
Sear the thin beef strips quickly on high heat so they brown but remain tender; return them to the resting skillet, pour in the prepared sauce and reduce the heat so the sauce simmers and thickens, forming a glossy coating on each strip. Once the sauce has visibly thickened and clung to the beef (3–4 minutes), fold the bright broccoli back in and stir just to combine, adjusting with a tablespoon or two of water if you prefer a looser glaze.
Step 4: Plate and garnish
Spoon the glossy beef and broccoli over the cooked white rice or present the stir-fry in the serving skillet alongside a neat mound of rice; finish with a light sprinkle of toasted sesame seeds for contrast and texture. Serve immediately while the sauce clings glossy to the meat and the broccoli remains vibrant and crisp-tender.
Notes
- Chill the steak for about 30 minutes to make thin slicing easier.
- Dissolve corn starch fully in hot water before adding to avoid lumps.
- Undercook broccoli slightly if you plan to reheat leftovers.
- Slice steak against the grain for maximum tenderness.
- Use toasted sesame oil sparingly as a finishing flavor.