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.
Ingredients
Main ingredients
- 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 broccoli florets Cut into bite-sized pieces, about 12–16 oz
- for serving cooked white or brown rice
Instructions
Preparation
- 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).
Cooking
- 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.
Notes
For a gluten-free version, use tamari instead of soy sauce. Add 1 tsp toasted sesame oil for a nutty finish.