Beef and Broccoli
A quick and satisfying beef and broccoli stir-fry featuring tender flank steak and a glossy soy-brown sugar sauce served over rice.
Ingredients
Main Ingredients
- 1 lb Flank steak Slice thinly against the grain.
- 1 - 2 heads Broccoli Cut into florets; frozen florets can also be used.
- 1/3 cup Soy sauce Low-sodium recommended.
- 2 - 3 tablespoons Brown sugar Adjust sweetness to taste.
- 1 - 2 teaspoons Cornstarch For thickening; can use arrowroot instead.
- 2 - 4 tablespoons Water For sauce mixture.
- 4 servings Rice Steamed white, jasmine, or brown rice.
- 1 tablespoon Neutral oil Vegetable, canola, or peanut oil for searing.
Optional Extras
- Garlic For added flavor.
- Ginger For added flavor.
- Sesame oil For drizzling at the end.
- Sliced scallions For garnish.
- Red pepper flakes For heat.
Instructions
Preparation
- Trim any excess fat and slice the flank steak very thin against the grain.
- Heat a large skillet or wok over high heat and add a tablespoon of neutral oil until shimmering.
Cooking
- Add the beef in a single layer (work in batches if needed) and sear for about 1–2 minutes per side until browned but not fully cooked through. Remove to a plate.
- Add a splash more oil if needed, then toss in the broccoli. Stir-fry for 2–4 minutes until bright green and just tender; add a couple tablespoons of water and cover briefly for quicker steaming if desired.
- In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and water until smooth.
- Return the beef to the pan. Pour the sauce over everything and stir constantly until the sauce thickens and evenly coats the beef and broccoli, about 1 minute.
Serving
- Spoon over hot cooked rice and garnish with sliced scallions or sesame seeds if desired.
Notes
If you prefer less sugar, reduce the brown sugar by a tablespoon. For gluten-free, use tamari or a gluten-free soy sauce.