Beef and Broccoli Stir-Fry: A Quick, Flavorful Classic
An easy recipe pairing protein and veggies for bold, at-home restaurant-quality flavor.
Beef and Broccoli Stir-Fry: The Ultimate Takeout-Inspired Dinner
If you crave those restaurant-style Asian dinners but want something easy to whip up at home, look no further than beef and broccoli stir-fry. This classic dish combines tender beef strips, crisp-tender broccoli, and a savory-sweet sauce in one quick, delicious meal that always satisfies. Ideal for busy weeknights or meal prep, this beloved recipe guarantees all the flavor and satisfaction of your favorite takeout without ever leaving your kitchen.
Why You’ll Love This Recipe
- Quick and Easy: Finished in under 30 minutes, this dish uses minimal ingredients and basic pantry staples for maximum flavor with little fuss.
- Healthy and Balanced: A perfect harmony of protein and vegetables, making it both wholesome and satisfying.
- Customizable: Adapt the sauce and toppings to suit your taste. Try adding extra vegetables, more spice, or swapping out the protein.
- Perfect for Meal Prep: The flavors intensify as it sits, making leftovers even tastier the next day.
- Budget-Friendly: Uses affordable cuts like flank or sirloin steak, plus broccoli and simple seasonings.
Essential Ingredients for Beef and Broccoli Stir-Fry
Before you start, gather these fresh and pantry ingredients for the perfect beef and broccoli experience:
- Beef: Flank steak is a favorite for its tenderness and flavor, but sirloin, skirt steak, or even round steak work well when thinly sliced against the grain.
- Broccoli: Fresh broccoli florets are best, but frozen broccoli can be substituted in a pinch—just thaw and pat dry first.
- Soy Sauce: The umami base of the sauce; use low-sodium if desired.
- Sesame Oil: Adds depth and toasted nuttiness.
- Garlic and Ginger: Essential for traditional flavor. Freshly minced is ideal.
- Sugar: Balances the saltiness with a touch of sweetness; brown sugar or honey can be used.
- Rice Vinegar: Adds tang and brightness. Sub balsamic or white vinegar if needed.
- Cornstarch: Thickens the sauce and helps coat the beef for an irresistibly glossy finish.
- Vegetable Oil: For stir-frying.
- Water Chestnuts (optional): For added crunch and subtle sweetness.
- Chiles (optional): Add fresh red chile or red pepper flakes for spice.
- Pasta or Rice: Serve over spaghetti-style pasta for a modern twist, or stick to steamed white rice for the classic version.
- Scallions: Sliced for a fresh, crisp garnish.
Step-by-Step: How to Make Classic Beef and Broccoli Stir-Fry
Prepare the Ingredients
- Slice the Beef: Cut steak thinly against the grain for maximum tenderness. For easier slicing, freeze the beef for 20–30 minutes first.
- Chop the Broccoli: Separate into small florets for fast, even cooking.
- Mix the Sauce: In a small bowl, combine soy sauce, sugar, vinegar, garlic, sesame oil, and a splash of water. Whisk until the sugar dissolves. Reserve a small portion to marinate the beef briefly.
- Starch Slurry: Whisk cornstarch into the remaining sauce. This thickens the final stir-fry beautifully.
Cook the Pasta or Rice
Bring a large pot of salted water to a boil. Add the noodles or rice and cook as directed. Drain, then toss with a dash of sesame oil to prevent sticking. Set aside and keep warm.
Prepare the Broccoli
In a large skillet or wok, heat a splash of vegetable oil over medium-high heat. Add broccoli florets, letting them brown slightly on the bottom (about 1½ minutes). Toss and continue cooking until bright green and just tender, 3–5 minutes more. Season lightly with salt. Remove broccoli to a plate or tray and set aside.
Sear the Beef
Add another drizzle of oil to the pan. Working in batches, lay beef strips in a single layer and let brown without moving, 30 seconds per side. Remove browned beef to the plate with broccoli and repeat until all beef is cooked.
Combine and Finish the Stir-Fry
Reduce heat to medium. Add water chestnuts and half of your chiles (if using), tossing to heat through for 30 seconds. Stir the reserved sauce-cornstarch mixture and add to the pan. Bring to a simmer, stirring until thickened and glossy—this should only take about 1 minute.
Return broccoli and beef (with accumulated juices) to the pan. Toss to coat and heat through thoroughly—another 60 seconds. Taste and adjust seasoning as needed.
Serve and Garnish
Serve beef and broccoli over warm pasta or rice. Sprinkle with sliced scallions and extra chile for a hint of heat. Enjoy piping hot!
Tips for the Best Beef and Broccoli Stir-Fry
- Slice meat thinly and evenly to ensure quick, uniform cooking and maximum tenderness.
- Don’t crowd the pan; cook beef in batches, allowing it to brown instead of steaming.
- Use high heat for stir-frying. A large skillet or wok works best for searing and fast cooking.
- Prep all ingredients beforehand—stir-frying happens quickly!
- Mix sauce only when ready to cook so the corn starch doesn’t separate out or cause lumps.
- Add broccoli last to keep it crisp-tender and vibrant green.
- Adjust sweetness, acidity, and spice to taste. Add more chile, a splash of honey, or rice vinegar according to preference.
- Freeze beef briefly before slicing for the easiest paper-thin cuts.
Ingredient Swaps and Variations
- Vegetables: Add snap peas, carrots, bell peppers, mushrooms, or baby corn for more color and nutrition.
- Sauce: Swap white vinegar with rice or black vinegar for extra depth; add oyster sauce for more umami.
- Heat: Add Sriracha or more fresh chile for a spicier kick.
- Gluten-free: Use tamari in place of soy sauce; serve over rice or gluten-free noodles.
- Low-carb: Serve over cauliflower rice or spiralized zucchini.
- Protein: Substitute chicken, pork, tofu, or shrimp for beef.
- Slow Cooker Option: For an even easier meal, combine steak, soy sauce, sugar, sesame oil, vinegar, ginger, and garlic in a slow cooker, cook until the beef is fork-tender, then add broccoli near the end to keep it bright.
Serving Suggestions
- With Rice: The most classic option—steamed jasmine, basmati, or brown rice.
- With Noodles: Try soba, spaghetti, or rice noodles for a fun twist.
- With Quinoa or Cauliflower Rice: For added protein or a lower-carb version.
- As a Bowl: Top with extra veggies, sesame seeds, and a drizzle of chili oil for a hearty rice bowl.
Frequently Asked Questions
What is the best cut of beef for stir-fry?
Flank steak is the classic choice for beef and broccoli thanks to its lean texture and bold flavor. Top sirloin, skirt steak, or tri-tip also work very well when sliced thinly across the grain.
How do I keep the beef tender?
What others are reading
Slice steak as thinly as possible, against the grain. Quick marinating with a splash of soy sauce, oil, and cornstarch helps lock in moisture and enhance tenderness.
Can I make beef and broccoli ahead?
Absolutely. This stir-fry stores beautifully in the fridge and reheats well for up to 3 days. The sauce flavors deepen over time, making leftovers extra tasty.
Is this dish spicy?
The base recipe is not overly spicy but can be customized with fresh chiles, Sriracha, or red pepper flakes to bring up the heat as desired.
What other vegetables work in this stir-fry?
Bell peppers, snap peas, carrots, and sliced mushrooms all make excellent additions for extra crunch and nutrition.
Can I make this gluten-free?
Yes! Substitute tamari or coconut aminos for soy sauce and serve over gluten-free noodles or steamed rice.
Nutrition Info (Per Serving, Estimation)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| ~389 | 25g | 30g | 18g | 900mg |
Note: Nutrition values will vary based on choice of beef, sauce, and serving base.
Reader Pro Tips
- Chill beef in the freezer briefly for easier, thinner slices and faster cooking.
- Prep ahead: Chop, measure, and mix everything before you stir-fry for efficiency and maximum flavor.
- For extra glossy sauce: Stir the cornstarch into the sauce just before adding it to the pan, and simmer briefly.
- Boost flavor by adding a splash of oyster sauce or a sprinkle of toasted sesame seeds before serving.
- Leftovers? Try tucking them into lettuce wraps for a fun and healthy lunch.
More Weeknight Stir-Fry Ideas
- Chicken and Broccoli Stir-Fry: Swap beef for sliced chicken breast or thigh.
- Stir-Fried Tofu and Veggies: For a hearty vegetarian twist.
- Spicy Shrimp and Snow Peas: Try plump shrimp with sugar snap peas and spicy garlic sauce.
Frequently Asked Questions (FAQs)
Q: Can I freeze beef and broccoli stir-fry?
A: Yes, you can freeze fully cooked beef and broccoli in an airtight container. Thaw overnight and reheat gently for best results.
Q: What’s the best way to reheat leftovers?
A: For best texture, reheat in a skillet over medium heat, splashing in a tablespoon or two of water to loosen the sauce. Microwave in short bursts if you’re in a rush.
Q: Do I have to use water chestnuts?
A: No, they’re optional but add nice crunch. Omit or substitute sliced bamboo shoots if preferred.
Conclusion
Beef and broccoli stir-fry is the ideal blend of tradition, flavor, and convenience. Quick to prepare and endlessly customizable, it’s a recipe that belongs in every home cook’s weeknight rotation. Try it once, and it may just become your new favorite dinnertime classic!
References
- https://ourtableforseven.com/pioneer-woman-beef-and-broccoli/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8459/jadens-beef-with-broccoli/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32436513/beef-and-broccoli-stir-fry-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62667928/slow-cooker-beef-and-broccoli-recipe/
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