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30-Minute Beef and Broccoli

Kathleen R. Coffey
A quick and flavorful stir-fry featuring tender slices of beef and crisp broccoli in a rich, savory-sweet sauce, perfect for serving over rice or a low-carb alternative.
This one-pan dish is protein-packed, full of nutrients, and ready in just 30 minutes—ideal for weeknight dinners or meal prep.
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Prep Time 17 minutes
Cook Time 13 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4

Equipment

  • 1 Carbon Steel Wok or Large Skillet
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 Microplane Zester/Grater
  • 2 Glass Mixing Bowls
  • 1 Measuring Cups & Spoons Set

Ingredients
  

  • 1 lb flank steak thinly sliced against the grain into bite-sized strips
  • 2 tbsp olive oil or vegetable oil, divided
  • 1 lb fresh broccoli cut into florets (about 6 cups)
  • 2 tsp sesame seeds optional, for garnish

Stir-Fry Sauce:

  • 1 tsp fresh ginger grated
  • 2 tsp garlic grated (about 3 cloves)
  • 1/2 cup hot water
  • 6 tbsp low sodium soy sauce or gluten-free Tamari
  • 3 tbsp light brown sugar packed
  • 1 1/2 tbsp cornstarch
  • 1/4 tsp black pepper
  • 2 tbsp sesame oil

Instructions
 

  • Prepare the Rice Base (Optional but Recommended): If you plan to serve this dish with rice, start cooking it first so it’s hot and ready when your stir-fry is done.
    Rinse your rice under cold water until the water runs clear—this removes excess starch for fluffier grains.
    Transfer the rinsed rice to a saucepan or rice cooker, add the appropriate amount of water, and cook according to package instructions.
    Keep covered and warm until serving time.
  • Chill and Slice the Beef for Tender Results: Place the flank steak in the freezer for about 25–30 minutes.
    This short chilling time firms up the meat just enough to make slicing easier and more precise. Once slightly firm, place the beef on a sturdy cutting board.
    Using a sharp chef’s knife, slice it into thin strips, cutting against the grain.
    This technique shortens the muscle fibers, ensuring every bite is melt-in-your-mouth tender. Aim for strips no thicker than 1/4 inch.
  • Mix the Flavor-Packed Stir-Fry Sauce: In a medium glass mixing bowl, add the hot water first—this will help dissolve the sugar more efficiently.
    Whisk in low-sodium soy sauce (or gluten-free tamari), light brown sugar, grated fresh ginger, grated garlic, cornstarch, black pepper, and sesame oil.
    Stir continuously until the sugar is completely dissolved, and the cornstarch is lump-free. Set the sauce aside; it will slightly thicken once it hits the heat later.
  • Sauté the Broccoli to Bright Perfection: Place a carbon steel wok or large skillet over medium heat and add 1 tablespoon of oil.
    Once shimmering, add the broccoli florets. Stir-fry uncovered for about 2 minutes, then place a lid partially over the pan to trap some steam while still allowing moisture to escape.
    Continue cooking for another 2–3 minutes, tossing occasionally, until the broccoli is a vibrant green and just tender but still crisp.
    For softer broccoli, add 2 tablespoons of water before covering—it will lightly steam and soften without losing its color.
    Transfer the cooked broccoli to a plate and set aside.
  • Sear the Beef for Maximum Flavor: Increase the heat to high and add the remaining tablespoon of oil to the skillet.
    When the oil is hot and shimmering, spread the beef strips in a single layer without crowding them—this ensures a good sear instead of steaming.
    Cook for about 2 minutes on the first side, then flip and cook for another 1–2 minutes until browned and just cooked through.
    For tenderness, avoid overcooking; you can test by cutting a piece to check doneness.
  • Add the Sauce and Bring it Together: Reduce the heat to medium-low and pour in the prepared stir-fry sauce.
    As the sauce heats, it will begin to thicken due to the cornstarch. Stir continuously for 3–4 minutes, coating the beef in the glossy, savory glaze.
    Once thickened, return the cooked broccoli to the pan. Toss everything together until each piece of beef and broccoli is generously coated with sauce.
    If the sauce feels too thick, stir in 1–2 tablespoons of water to loosen it to your preference.
  • Serve and Enjoy Immediately: Spoon the beef and broccoli mixture over freshly steamed rice or a low-carb alternative such as cauliflower rice or zucchini noodles.
    Sprinkle with sesame seeds for a nutty finish, if desired. Serve immediately while hot, ensuring everyone gets a generous mix of beef, broccoli, and sauce in each portion.

Notes

  • Chill beef in the freezer for 25–30 minutes before slicing for cleaner, thinner cuts.
  • Always slice beef against the grain to ensure tenderness.
  • Use fresh broccoli for the best texture and color—avoid frozen unless necessary.
  • Pre-mix the sauce so it’s ready to pour in quickly when the beef is done.
  • For softer broccoli, add a splash of water before covering to steam.
  • Avoid overcrowding the beef in the pan; cook in batches if needed.
  • Stir the sauce continuously as it thickens to prevent lumps.