This is one of those dinners I pull out when I’ve got 20 minutes, hungry kids, and zero patience. It’s saucy, flavorful, and so easy. You just sear the beef, steam the broccoli a bit, and pour in the magic sauce. Done. And yes—you can totally swap in chicken if that’s what you have.
Ingredients
Flank steak – Sliced super thin so it cooks fast and stays tender. You can sub chicken breast or thighs if needed.
Broccoli florets – Fresh is best, but frozen will work in a pinch (just thaw and pat dry).
Tamari or soy sauce – This is the base of your stir-fry sauce. Tamari keeps it gluten-free.
Maple syrup or honey – Adds just the right touch of sweetness.
Garlic + Ginger – Use fresh if you can. Frozen grated ginger works great too!
Cornstarch – Thickens the sauce for that glossy takeout-style finish.
📋 You can find the full ingredient list in the Recipe Card below the article.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
How to Make Beef and Broccoli
- Prep everything first: Slice steak thinly and whisk the sauce ingredients together in a bowl.
- Cook the broccoli: Heat 1 tablespoon oil in a hot skillet. Add broccoli and stir-fry 4–5 minutes until crisp-tender. Remove and set aside.
- Sear the beef: Add remaining oil, then the steak in a single layer. Sear for 1 minute undisturbed, then flip and cook another minute or so.
- Combine: Add broccoli back in and pour the sauce over everything. Stir and cook 1–3 minutes until thick and glossy.
- Serve hot: Great with rice or noodles!
Tips
- Slice beef very thin across the grain so it stays tender.
- Don’t overcrowd the skillet or the steak will steam, not sear.
- Want it spicy? Add chili flakes to the sauce.
- No flank steak? Skirt steak, sirloin, or even chicken works.
- Sauce too thick? Just splash in a little water to loosen it up.
- Frozen broccoli tip: Thaw and pat dry so it doesn't water down the stir fry.
- Use a Microplane for ginger—especially when it’s frozen. So easy.
- Make it gluten-free by using tamari instead of soy sauce.
- Don’t skip sesame oil—just a bit adds tons of flavor.
- Garnish ideas: Sprinkle on sesame seeds or chopped green onions before serving.
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for 3–4 days.
- To Make Ahead. Prep the sauce and slice the beef up to 2 days in advance.
- To Reheat. Warm in a skillet over medium heat or microwave with a splash of water.
More Asian Dinner Recipes
Did you like this article?
Please leave a comment and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Easy Beef and Broccoli Stir Fry (Better Than Takeout!)
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 pounds flank steak, thinly sliced
- 2 tablespoons oil, for stir-frying
- 3 cups broccoli florets
Sauce
- ½ cup tamari, or soy sauce
- ½ cup water
- ½ teaspoon apple cider vinegar, or rice vinegar
- 1 ½ teaspoons sesame oil
- 2 tablespoons maple syrup, or honey
- 2 teaspoons fresh ginger, grated
- 5 teaspoons garlic, minced
- red chili flakes, optional
- 3 tablespoons cornstarch, for thickening
INSTRUCTIONS
- Prep everything ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.½ cup tamari, ½ cup water, ½ teaspoon apple cider vinegar, 1 ½ teaspoons sesame oil, 2 tablespoons maple syrup, 2 teaspoons fresh ginger, 5 teaspoons garlic, red chili flakes, 3 tablespoons cornstarch
- Add 1 tablespoon of the olive oil to a large skillet over high heat: Let the pan heat up for a few minutes (oil should be shimmering).2 tablespoons oil
- Add the broccoli and cook for 4-5 minutes, tossing/stirring often: Transfer it to a plate once tender-crisp.3 cups broccoli florets
- Add the remaining tablespoon of olive oil to the skillet: Add the beef in a single layer (sprinkle it into the pan spread out a bit) and don’t touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. Leaving it a bit rare at this stage is ideal.2 tablespoons oil, 1 pounds flank steak
- Add the broccoli back to the pan and pour the sauce in: Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately.
Comments
No Comments