Classic stir-fry with tender beef and crisp broccoli.
Weeknight Seared Beef with Bright Broccoli
A takeout-style favorite that comes together fast—tender, marinated flank steak and crisp, blanched broccoli finished in a glossy, savory-sweet sauce.
This is the kind of dinner that fixes a craving for takeout without the wait. Thin slices of flank steak are briefly tossed with a splash of soy, a touch of sesame oil, and a dusting of cornstarch so they sear quickly and stay tender. Garlic and fresh ginger in the sauce give that familiar aromatic lift, while oyster sauce and a little brown sugar create a glossy, umami-forward finish that clings to every bite.
A couple of small technique moves make all the difference: slice the beef across the grain into 1/8–1/4-inch strips and let it marinate just 10–15 minutes while you prep. Blanching the broccoli for 1–2 minutes and shocking it in ice water keeps the florets vibrantly green and perfectly crisp—no soggy veg. Work the beef in a very hot skillet in a single layer to get a quick, caramelized sear; a cornstarch slurry added at the end produces that silky, clingy sauce you expect from a great stir-fry.
This recipe is wonderfully meal-prep friendly. Roast through the sauce and store components separately—beef, broccoli, and sauce—then reheat gently and toss together so broccoli keeps its bite. It serves four nicely over steamed rice or chewy noodles and finishes beautifully with sliced green onions and a drizzle of sesame oil for fragrance. Small swaps (sirloin or skirt steak, broccolini or snap peas) keep the method the same and the result reliably satisfying.
Ingredients
How to Make Beef and Broccoli Stir-Fry
- Slice the flank steak thinly across the grain into 1/8–1/4-inch strips and place in a medium bowl; add 1 tablespoon soy sauce, 1 teaspoon cornstarch and 1 tsp sesame oil, toss to coat and let marinate at room temperature for 10–15 minutes while you prep the vegetables.
- Cut the broccoli into bite-size florets and bring a medium pot of salted water to a boil; blanch the florets 1–2 minutes until bright green and just tender, then drain and plunge into ice water to stop cooking; drain thoroughly and set aside.
- Whisk the stir-fry sauce in a small bowl: combine the remaining 2 tablespoons soy sauce, oyster sauce, chicken broth and brown sugar until the sugar dissolves; in a separate small cup stir the remaining cornstarch with 2 tablespoons cold water to make a slurry.
- Heat a large skillet or wok over high heat until very hot, add 1 tablespoon vegetable oil and spread it around, then add the marinated beef in a single layer (work in batches if necessary) and sear 1–2 minutes per side until just browned but not overcooked; transfer beef to a plate.
- Wipe the pan briefly if needed, then add the remaining 1/2 tablespoon vegetable oil over medium-high heat; add the minced garlic and ginger and stir 20–30 seconds until fragrant (do not burn).
- Pour the prepared sauce into the pan and bring to a simmer, then stir in the cornstarch slurry and simmer 30–60 seconds until the sauce thickens; add the blanched broccoli and seared beef back to the pan and toss 1–2 minutes to coat and heat through.
- Taste and adjust seasoning (a splash of soy sauce if needed). Serve immediately over the optional cooked jasmine rice, garnish with sliced green onions and toasted sesame seeds.
Recipe Card
Beef and Broccoli Stir-Fry
Classic stir-fry with tender beef and crisp broccoli.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Slice the flank steak thinly across the grain into 1/8–1/4-inch strips and place in a medium bowl; add 1 tablespoon soy sauce, 1 teaspoon cornstarch and 1 tsp sesame oil, toss to coat and let marinate at room temperature for 10–15 minutes while you prep the vegetables.
- Cut the broccoli into bite-size florets and bring a medium pot of salted water to a boil; blanch the florets 1–2 minutes until bright green and just tender, then drain and plunge into ice water to stop cooking; drain thoroughly and set aside.
- Whisk the stir-fry sauce in a small bowl: combine the remaining 2 tablespoons soy sauce, oyster sauce, chicken broth and brown sugar until the sugar dissolves; in a separate small cup stir the remaining cornstarch with 2 tablespoons cold water to make a slurry.
- Heat a large skillet or wok over high heat until very hot, add 1 tablespoon vegetable oil and spread it around, then add the marinated beef in a single layer (work in batches if necessary) and sear 1–2 minutes per side until just browned but not overcooked; transfer beef to a plate.
- Wipe the pan briefly if needed, then add the remaining 1/2 tablespoon vegetable oil over medium-high heat; add the minced garlic and ginger and stir 20–30 seconds until fragrant (do not burn).
- Pour the prepared sauce into the pan and bring to a simmer, then stir in the cornstarch slurry and simmer 30–60 seconds until the sauce thickens; add the blanched broccoli and seared beef back to the pan and toss 1–2 minutes to coat and heat through.
- Taste and adjust seasoning (a splash of soy sauce if needed). Serve immediately over the optional cooked jasmine rice, garnish with sliced green onions and toasted sesame seeds.
Nutrition
- Carbohydrates
- 34
- Saturated Fat
- 6
- Sodium
- 820
- Fiber
- 4
- Unsaturated Fat
- 12
- Protein
- 33
- Fat
- 18
- Cholesterol
- 70
- Trans Fat
- 0
- Calories
- 450
- Sugar
- 4.5