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30-Minute Beef and Broccoli

Whip up this quick and flavorful Beef and Broccoli stir-fry for a perfect weeknight meal. Tender, thinly sliced beef and crisp-tender broccoli are coated in a savory, umami-rich sauce, all ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb Flank Steak thinly sliced against the grain into 1/4-inch thick strips
  • 1 tbsp Cornstarch
  • 1 tbsp Low-Sodium Soy Sauce
  • 1 tsp Sesame Oil
For the Sauce
  • 1/2 cup Beef Broth
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 tbsp Brown Sugar packed
  • 1 tsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Fresh Ginger grated
  • 2 cloves Garlic minced
  • 1 tbsp Cornstarch for thickening, mixed with 2 tbsp cold water to form a slurry
For the Stir-fry
  • 4 cups Broccoli Florets fresh or frozen, thawed
  • 2 tbsp Vegetable Oil or other high smoke point oil like canola or grapeseed
  • Cooked Rice for serving (optional)
  • Sesame Seeds for garnish (optional)

Equipment

  • Large Skillet or Wok
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

Marinate the Beef
  1. In a medium bowl, combine the thinly sliced beef, 1 tablespoon cornstarch, 1 tablespoon low-sodium soy sauce, and 1 teaspoon sesame oil. Toss well to coat the beef evenly. Set aside to marinate while you prepare the rest of the ingredients, about 10-15 minutes.
Prepare the Sauce
  1. In a small bowl, whisk together the beef broth, 1/4 cup low-sodium soy sauce, oyster sauce, brown sugar, rice vinegar, 1 teaspoon sesame oil, grated ginger, and minced garlic. In a separate very small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to create a slurry. Set both aside.
Cook the Broccoli
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-5 minutes until bright green and crisp-tender. Remove the broccoli from the skillet and set aside.
Sear the Beef
  1. Add the remaining 1 tablespoon of vegetable oil to the same skillet/wok over high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding (this ensures a good sear). Cook for 1-2 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside with the broccoli.
Combine and Serve
  1. Reduce the heat to medium. Pour the prepared sauce mixture into the hot skillet. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry until the sauce thickens to your desired consistency. This should take about 1-2 minutes.
  2. Return the cooked beef and broccoli to the skillet with the sauce. Toss everything gently to coat evenly. Cook for another 1-2 minutes to heat through.
  3. Serve immediately over cooked rice, if desired, and garnish with sesame seeds. Enjoy your 30-Minute Beef and Broccoli!

Notes

For easier slicing, partially freeze the flank steak for 15-20 minutes before cutting. If you prefer spicier, add a pinch of red pepper flakes with the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.