Beef and Broccoli Stir Fry
A quick and comforting stir-fry featuring thinly sliced flank steak, tender-crisp broccoli, and a sweet-savory soy-brown sugar glaze.
I first made this beef and broccoli stir fry on a busy weeknight when I wanted something fast, comforting, and with that sticky, savory sauce that makes everyone ask for seconds. It’s a classic take: thinly sliced flank steak seared until browned, tender-crisp broccoli, and a simple soy-brown sugar glaze thickened with cornstarch. If you like quick skillet meals, you might also enjoy my other take on a one-pan stir-fry: spicy ground beef stir-fry bowl, which leans on heat and garlic instead of sliced steak.
Why you’ll love this dish
This recipe is pure weeknight magic: it’s fast, uses pantry-friendly ingredients, and feels restaurant-quality without the fuss. Flank steak cooks quickly when sliced thin, the cornstarch in the sauce gives that glossy, clingy finish, and broccoli keeps a satisfying snap when stir-fried right. Make it when you want a crowd-pleasing dinner that’s great for leftovers and pairs perfectly with plain steamed rice.
The cooking process explained
Before you dive in, here’s the quick overview so you know what to expect: slice the flank steak thin across the grain, give the meat a fast, hot sear, remove it, then stir-fry the broccoli until bright green and almost tender. Whisk soy sauce, brown sugar, and cornstarch into a smooth sauce, return the beef to the pan, pour the sauce in, and cook just until it thickens and coats everything. Finish over hot rice and serve.
What you’ll need
- 1 lb flank steak, trimmed and sliced thin across the grain (about 1/8–1/4 inch thick)
- 3–4 tbsp soy sauce (use low-sodium if preferred)
- 1–2 tbsp brown sugar (adjust for sweetness)
- 1 tbsp cornstarch (for thickening)
- 1 large head or 12–16 oz broccoli florets, cut into bite-sized pieces
- Cooked white or brown rice, for serving
Optional notes/substitutions inline:
- Swap flank steak for skirt steak or sirloin if you prefer—slice thin and cook the same way.
- For a gluten-free version, use tamari in place of soy sauce.
- Add 1 tsp toasted sesame oil to the sauce at the end for a nutty finish.
Step-by-step instructions
- Slice the steak thin across the grain and pat the pieces dry. Season lightly with salt and pepper.
- Heat a large skillet or wok over high heat until very hot. Add a tablespoon of neutral oil (vegetable or canola).
- Add the steak in a single layer and sear without moving for 30–60 seconds, then toss and cook until just browned but still juicy. Remove the beef to a plate.
- In the same skillet, add the broccoli and a splash of water (about 2 tablespoons). Stir-fry until the florets are bright green and tender-crisp, about 3–4 minutes.
- While the broccoli cooks, whisk together soy sauce, brown sugar, and cornstarch in a small bowl until smooth.
- Return the beef to the skillet, pour the sauce over everything, and toss to combine. Cook 1–2 minutes until the sauce thickens and coats the beef and broccoli.
- Serve immediately over hot rice.
01Ingredients
Main ingredients
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01For a gluten-free version, use tamari instead of soy sauce. Add 1 tsp toasted sesame oil for a nutty finish.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
Serve this directly over steamed jasmine or short-grain rice so the sauce soaks in. For a lighter meal, pair with cauliflower rice or brown rice. Add sliced green onions and toasted sesame seeds on top for color and crunch. If you want a restaurant-style platter, place the rice on one side of the plate, the beef and broccoli on the other, and garnish with thinly sliced chilies or a drizzle of sesame oil.
You can also try it alongside a simple cucumber salad for a refreshing contrast or with egg rolls and hot-and-sour soup for a full takeout-at-home night.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Properly stored, they’ll keep 3–4 days. Reheat gently: warm in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. To freeze, spread cooled beef and broccoli in a shallow container and freeze for up to 2 months; thaw overnight in the fridge and reheat as above. Always reheat to an internal temperature of 165°F (74°C) for safety.
Creative twists
- Spicy: Add 1 tsp chili garlic sauce or a pinch of red pepper flakes to the sauce.
- Teriyaki-style: Swap brown sugar for honey and add a splash of alcohol-free mirin or dashi.
- Veg-forward: Add sliced bell peppers, snap peas, or mushrooms alongside the broccoli.
- Vegetarian swap: Replace beef with firm tofu, pressed and pan-fried, and use tamari for gluten-free.
- Crunchy topping: Finish with toasted sesame seeds and chopped roasted peanuts.
Your questions answered
How long does this take to make?
A: From prep to plate, plan 20–30 minutes. Thin slices and a hot pan are what keep cook time short.
Can I use a different cut of beef?
A: Yes—skirt, sirloin, or hanger will work. The key is slicing thin and across the grain for tenderness.
Will the sauce get gummy if I make it ahead?
A: The cornstarch thickens as it cools, so if you refrigerate it, the sauce may firm up. Reheat gently with a splash of water to restore the right consistency.
Is cornstarch necessary?
A: It’s the fastest way to get that glossy, clingy sauce. Arrowroot or potato starch can be used as gluten-free alternatives.
Can I double the recipe?
A: Yes—just cook meat in batches to avoid crowding the pan and ensure proper browning.
Conclusion
If you want a reliable, quick dinner that tastes like takeout but comes together in minutes, this beef and broccoli stir fry delivers. For a video-guided, visually detailed version of the classic, check Natasha’s take on the dish at Beef and Broccoli (with VIDEO) – NatashasKitchen.com. For another idea, try my Beef & Broccoli Stir Fry.
Skillet Dinners
Skillet Dinners
Skillet Dinners
