Hey there! One of my go-to weeknight dinners is Beef and Broccoli Stir Fry. This dish has been a savior more times than I can recall, especially after running around Manhattan with my kids. It’s quick, satisfying, and the whole family loves it.
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Imagine coming home from my son Alex's basketball practice, and whipping up a dinner that's ready before anyone can complain about hunger? That's this stir fry in a nutshell! Speaking of one-pot wonders, you might also like Pineapple Green Smoothie.
Why you’ll love this recipe
- Quick to prepare and cook, making it perfect for busy weeknights
- Uses minimal ingredients, most of which you probably already have
- The beef becomes tender and juicy, thanks to a simple marinade
- Broccoli adds a delightful crunch while being nutrient-rich
- Adaptable to whatever veggies you have at hand
- Kid-approved—my son asks for seconds!
Ingredients
- 1 lb boneless round, chuck steak, flat iron, or flank steak, cut into thin 3-inch strips
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive, vegetable, or sesame oil
- 4 cloves garlic, minced
- 3-4 cups broccoli florets
- 1 small onion, cut into strips
- ½ bell pepper, cut into strips
- ½ cup mushrooms, sliced, optional
- ⅓ cup reduced sodium soy sauce
- ⅓ cup water
- 1 tablespoon brown sugar or honey
- 1 teaspoon fresh ginger, grated or minced
- 1 teaspoon cornstarch
- Hot cooked rice or noodles for serving
Step-by-step instructions
Preparing the beef
- In a large bowl, combine cornstarch and water until smooth. Add beef and mix until fully coated. Set aside for 2 minutes. This keeps the beef tender—nobody likes chewy meat!
Cooking the dish
- Heat 1 tablespoon oil in a large skillet on medium-high heat. Add beef and stir-fry for 3-5 minutes or until it’s no longer pink. Remove from the pan and set aside.
Stir-frying vegetables
- In the same pan, stir-fry garlic, broccoli, onions, bell peppers, and mushrooms in the remaining oil for 3-5 minutes. Return beef to the pan.
Making the sauce
- In a small bowl, whisk all the ingredients for the sauce and pour into the pan. Stir-fry for 2-3 minutes or until everything is fully combined and the mixture has simmered.
Serving it up
- Serve hot over rice or noodles. Enjoy as you marvel at how simple and quick dinner came together!
Recipe tips & variations
- Sauce Substitutions: Swap soy sauce for tamari if you need gluten-free.
- Veggie Variations: Toss in snap peas or carrots for more color and crunch.
- Question: Did you know you can add a touch of spice with chili flakes if you like heat?
- Avoid this: Overcooking the veggies; keep them crisp and vibrant!
Storage & reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheating: Pop in the microwave or stir-fry pan until heated. The flavors deepen over time, making it even yummier!
FAQs
What is the best cut of beef to use for beef and broccoli stir fry?
I’ve found that flank steak works best for its tenderness and flavor, but round or chuck steak also do a fantastic job.
How do I make the beef tender and not chewy in a stir fry?
Key secret: marinate with cornstarch and water. It locks in moisture and creates a soft texture.
Can I prepare the sauce or vegetables ahead of time?
Absolutely! You can chop the veggies and whisk the sauce a day in advance, making the cooking process even quicker.
What can I serve with beef and broccoli besides rice?
It's great with noodles, quinoa, or even wrapped in a soft tortilla for a fun twist.
Recipes you may like
Hope you find this recipe as delightful as I do, and don’t hesitate to mix it up! Enjoy gathering your family around the table for this simple yet delicious meal.
Print
Beef and Broccoli Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and satisfying weeknight dinner featuring tender beef and nutrient-rich broccoli in a delicious stir fry.
Ingredients
- 1 lb boneless round, chuck steak, flat iron, or flank steak, cut into thin 3-inch strips
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive, vegetable, or sesame oil
- 4 cloves garlic, minced
- 3-4 cups broccoli florets
- 1 small onion, cut into strips
- ½ bell pepper, cut into strips
- ½ cup mushrooms, sliced, optional
- ⅓ cup reduced sodium soy sauce
- ⅓ cup water
- 1 tablespoon brown sugar or honey
- 1 teaspoon fresh ginger, grated or minced
- 1 teaspoon cornstarch
- Hot cooked rice or noodles for serving
Instructions
- In a large bowl, combine cornstarch and water until smooth. Add beef and mix until fully coated. Set aside for 2 minutes.
- Heat 1 tablespoon oil in a large skillet on medium-high heat. Add beef and stir-fry for 3-5 minutes or until it’s no longer pink. Remove from the pan and set aside.
- In the same pan, stir-fry garlic, broccoli, onions, bell peppers, and mushrooms in the remaining oil for 3-5 minutes. Return beef to the pan.
- In a small bowl, whisk all the ingredients for the sauce and pour into the pan. Stir-fry for 2-3 minutes or until everything is fully combined and the mixture has simmered.
- Serve hot over rice or noodles. Enjoy!
Notes
- Sauce Substitutions: Swap soy sauce for tamari if you need gluten-free.
- Veggie Variations: Toss in snap peas or carrots for more color and crunch.
- Question: Did you know you can add a touch of spice with chili flakes if you like heat?
- Avoid this: Overcooking the veggies; keep them crisp and vibrant!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
