Easy Beef and Broccoli Stir Fry
This easy beef and broccoli stir fry is quicker than take-out and healthier too! You'll only need one pan and minimal ingredients for this homemade recipe, it's been a family favorite dinner for years.
Ingredients
- 1 lb sirloin steak Note 1
- 12 oz broccoli florets about 4 cups
- 2 tablespoons olive oil
- 1 carrot julienned
- Sesame seeds for garnish optional
- Green onions sliced green part, for garnish, optional
Chinese stir-fry sauce
- 2 garlic cloves grated
- 2 inch ginger grated
- 1 teaspoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1/3 cup soy sauce
- ½ cup water
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
Instructions
- To prep, cut the beef into thin slices against the grain. Cut the broccoli into small pieces. Mix the marinade, if you’re making a fresh batch.
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil.
- Once oil is shimmering, add beef slices and cook for about 3 minutes, stirring occasionally. Transfer into a clean plate.
- Add remaining tablespoon of oil and heat it.
- Add broccoli florets and carrots and cook for about 4 minutes, or until nice and tender.
- Pour in stir-fry sauce and add beef slices. Bring it to a boil and cook for another minute or 2 minutes, or until sauce if thickened.
- Serve over hot rice with sesame seeds and/or green onions.
Notes
Note 1a: Sirloin steak is my go-to cut for this recipe. But any boneless steak would work. Other alternatives are flank steak and top round steak.
Note 1b: The most important thing is to cut the steak into nice and thin slices against the grain. Here's my tip on how to slice meat thinly!
Note 2: You can read more details about my all-purpose Chinese stir fry sauce here.
Storing Tips:
- Refrigerate leftover stir fry in an airtight container in the fridge for for up to 3 days. We don't recommend freezing the stir fry as it will change the texture of both the beef and the broccoli.
- To reheat, simply place it in a microwave for 2 minutes until warmed through. Alternatively, you can also reheat it in a skillet on the stovetop for a couple minutes until hot.
- A stir-fry is always a great meal to have prepped in the fridge for simple assembly after a long day. We like to make a batch of this Chinese stir-fry sauce up to a week in advance and keep it in the fridge. Plus, prepping the veggies by chopping them a couple of days before keeps the cooking simple.
Nutrition
Calories: 205kcalCarbohydrates: 11gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 792mgPotassium: 517mgFiber: 2gSugar: 6gVitamin A: 2052IUVitamin C: 52mgCalcium: 60mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
