Steak and broccoli stir fry is one of those magical meals that transforms simple ingredients into a restaurant-worthy dinner in minutes. The tender strips of flank steak glazed in a savory-sweet sauce alongside vibrant green broccoli creates a balance that’s both satisfying and nourishing. This dish has become my go-to for busy weeknights when I want something that feels special without hours in the kitchen.
I discovered the joy of making stir fry at home during my early cooking adventures, when takeout became too expensive but my craving for Asian flavors wouldn’t subside. After some trial and error (and a few smoky kitchen mishaps!), I found that the key was preparation – having everything ready before the wok heats up makes all the difference between stress and success.
This steak and broccoli stir fry recipe is perfect for beginners and experienced cooks alike. It’s incredibly versatile, nutrient-rich, and comes together in just 35 minutes from start to finish. I especially love how the simple marinade transforms ordinary flank steak into something tender and flavorful – a technique I learned from my neighbor whose family owned a Chinese restaurant for decades.
What You Need to Make This Recipe
This steak and broccoli stir fry centers around tender flank steak (which becomes incredibly tender thanks to a simple marinade) and fresh broccoli florets that retain their satisfying crunch. I always keep the aromatics abundant – fresh ginger and garlic create that authentic stir fry foundation that makes your kitchen smell amazing. The full ingredient list and precise measurements can be found in the recipe card below.
How to Make Steak and Broccoli Stir Fry
Creating the perfect steak and broccoli stir fry is all about timing and preparation. You’ll start by marinating thinly sliced flank steak in a mixture that tenderizes the meat while adding depth of flavor. While that works its magic, you’ll prepare a rich, umami-packed sauce that’s similar to the flavors in my ground beef and broccoli recipe, but with a texture perfect for coating strips of steak. Blanching the broccoli before the final stir fry ensures it maintains its vibrant color and perfect texture.
Savory Steak and Broccoli Stir Fry
Ingredients
Equipment
Method
- In a medium bowl, combine the sliced flank steak with soy sauce, cornstarch, baking soda, and rice wine. Mix well to ensure all pieces are coated. Let marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
- In a small bowl, whisk together beef broth, oyster sauce, soy sauce, brown sugar, sesame oil, and cornstarch until smooth and well combined. Set aside.
- Bring a pot of water to a boil. Add the broccoli florets and blanch for 1 minute. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until just smoking.
- Add the marinated steak in a single layer (work in batches if needed to avoid overcrowding). Let cook undisturbed for 1 minute, then stir-fry for another 1-2 minutes until just browned. Remove steak from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Add minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
- Add the sliced bell pepper and stir-fry for 1 minute.
- Add the blanched broccoli to the wok and stir-fry for another 2 minutes.
- Return the cooked steak to the wok.
- Pour the prepared sauce over the stir fry and toss to coat evenly. Cook for 1-2 minutes until the sauce thickens and everything is heated through.
- Garnish with sliced green onion tops and sesame seeds. Serve hot with steamed rice or noodles.
Notes
Pro Tips for Making This Steak and Broccoli Stir Fry
After making this steak and broccoli stir fry countless times, I’ve gathered some tried-and-true tips to ensure your dish turns out perfectly every time:
Freeze the steak for 15 minutes before slicing. This makes it much easier to cut the meat into thin, even strips that will cook quickly and remain tender.
Don’t skip the marinade time. The combination of baking soda and cornstarch in the marinade is my secret weapon for creating that signature tender texture you find in restaurant stir fries. Even 20 minutes makes a noticeable difference!
My Secret Trick: I always pat the marinated meat dry with paper towels before adding it to the wok. This prevents steaming and helps achieve that beautiful caramelization that gives steak and broccoli stir fry its rich flavor.
Cook in batches if necessary. Overcrowding the pan is the enemy of a good stir fry. I’d rather take an extra few minutes to cook in batches than end up with soggy, steamed meat that lacks that delicious sear.
Fun Variations for Steak and Broccoli Stir Fry
Different Protein Options
While flank steak is traditional, you can easily swap in chicken breast, shrimp, or even tofu for a vegetarian version. I’ve made this with shrimp many times, similar to my shrimp and broccoli recipe, and it’s always a hit – just reduce the cooking time accordingly.
Vegetable Swaps
Feel free to customize the vegetables based on what you have on hand. Snow peas, carrots, mushrooms, or bok choy all work beautifully alongside or in place of broccoli. My neighbor adds water chestnuts for extra crunch, and I’ve been incorporating that delicious twist ever since!
Sauce Adjustments
For a spicier kick, add sriracha or red pepper flakes to your beef broccoli mixture. If you prefer a sweeter profile, increase the brown sugar slightly. My husband loves when I add a tablespoon of hoisin sauce for a deeper, more complex flavor that reminds him of his favorite Chinese restaurant.
What to Serve With Steak and Broccoli Stir Fry
This steak and broccoli stir fry pairs perfectly with steamed rice, which soaks up all that delicious sauce – I prefer jasmine rice for its aromatic qualities, but any variety works well. For a lower-carb option, try cauliflower rice or simply enjoy the stir fry on its own.
For a complete Asian-inspired feast, I like to start with a simple miso soup or a crisp Asian slaw dressed with rice vinegar and sesame oil. This beef broccoli combination creates a satisfying meal that doesn’t need much accompaniment.
On busy weeknights, I sometimes serve this with store-bought spring rolls or potstickers on the side for a takeout-style dinner that’s still homemade at heart. The Chinese beef and broccoli flavors pair wonderfully with these simple additions.
Don’t forget a sprinkle of toasted sesame seeds and sliced green onions for that restaurant-quality presentation!
How to Store Steak and Broccoli Stir Fry
Refrigerator Storage
Leftover steak and broccoli stir fry will keep well in an airtight container in the refrigerator for up to 3 days. I find that the flavors actually continue to develop overnight, making the leftovers sometimes even more delicious than the original meal!
Freezing Tips
While you can freeze this dish, the broccoli texture will soften upon thawing. If you plan to make this ahead for freezing, I recommend slightly undercooking the broccoli so it doesn’t become mushy later. Store in freezer-safe containers for up to 2 months.
Reheating Methods
For the best texture when reheating steak and broccoli stir fry, I prefer using a skillet over medium heat with a splash of water to rehydrate the sauce. This prevents the meat from drying out and helps maintain the integrity of the dish. Microwave reheating works in a pinch, but use medium power and stir halfway through for more even heating.
Nutritional Benefits
This steak and broccoli stir fry packs an impressive nutritional punch. The flank steak provides high-quality protein and iron, while broccoli delivers fiber, vitamins C and K, and powerful antioxidants. The minimal oil used in stir frying helps keep the calorie count reasonable while preserving nutrients better than some other cooking methods. Even better, this satisfying steak and broccoli stir fry comes together quickly for a balanced weeknight meal.
FAQs
What cut of beef is best for steak and broccoli stir fry?
Flank steak is ideal for its flavor and texture, but sirloin, skirt steak, or beef tenderloin also work well. The key is slicing thinly against the grain and using the marinade to ensure tenderness regardless of which cut you choose.
Can I make steak and broccoli stir fry ahead of time?
You can prep all ingredients and the sauce up to 24 hours ahead. Store everything separately in the refrigerator, then stir-fry just before serving for the freshest flavor and texture.
Why is my beef tough in my stir fry?
Tough beef usually results from skipping the marinade, cutting with (instead of against) the grain, overcooking, or using the wrong cut. The cornstarch and baking soda marinade is essential for tenderizing.