One-Pan Beef and Broccoli Stir-Fry Recipe
Slicing the steak thin and against the grain, then coating it in a light cornstarch slurry, keeps the beef tender even over the high, fast heat a stir-fry needs. Steaming the broccoli briefly in the same pan before searing the beef means no extra pot, and the same cornstarch that tenderizes the meat also thickens the sauce to a clingy, restaurant-style glaze without a long simmer.
- Prep
- 15 min
- Cook
- 13 min
- Total
- 28 min
- Servings
- 4
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 4 cups broccoli florets
- 1/3 cup soy sauce, divided
- 2 tbsp cornstarch, divided
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp brown sugar
- 1/2 cup beef broth
- 3 tbsp vegetable oil
- 1 tsp toasted sesame oil
Nutrition per serving
- Calories
- 409
- Protein
- 28g
- Carbs
- 18g
- Fat
- 25g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Slice the flank steak as thinly as possible against the grain. Toss it in a bowl with 1 tablespoon of the soy sauce and 1 tablespoon of the cornstarch; let sit while you prep the rest.
- 2In a small bowl, whisk the remaining soy sauce, beef broth, brown sugar, and remaining cornstarch until no lumps remain. Set this sauce aside.
- 3Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer and sear undisturbed for 1 minute, then flip and cook 1 more minute until just browned. Remove to a plate.
- 4Add the remaining 2 tablespoons oil to the same pan, then add the broccoli and a splash of water (about 2 tablespoons). Cover and steam for 2 to 3 minutes, until bright green and crisp-tender.
- 5Push the broccoli to one side, add the garlic and ginger to the cleared space, and stir for 30 seconds until fragrant.
- 6Return the beef to the pan, pour in the sauce, and toss everything together. Cook for 1 to 2 minutes, until the sauce thickens and coats the beef and broccoli.
- 7Remove from heat, drizzle with sesame oil, and serve immediately over rice or noodles.
Tips & variations
- Freeze the flank steak for 15 minutes before slicing; a firmer piece of meat is much easier to cut into thin, even strips.
- Swap the flank steak for sirloin tips or thinly sliced pork tenderloin with no other changes to the recipe.
- Frozen broccoli florets work in a pinch; add them straight from the freezer and extend the covered steaming time by 1 to 2 minutes.
- For a saucier dish, double the sauce ingredients (soy sauce, broth, sugar, cornstarch) so there's extra to spoon over rice.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring between each. The broccoli will soften somewhat on reheating but the beef stays tender.
Tips from the Tulo kitchen
- A very hot pan matters more than a fancy wok; if the beef doesn't sizzle loudly the moment it hits the oil, let the pan heat longer before adding it.
- Pat the sliced steak dry before tossing it with cornstarch so it sears instead of steams in the pan.
FAQ
Can I use chicken instead of beef in this recipe?
Yes, thinly sliced chicken thigh or breast works with the same sauce and timing, though the sear time in step 3 should stretch to about 3 to 4 minutes total to cook it through.
Why is my stir-fry sauce watery instead of glossy?
This usually means the cornstarch settled at the bottom of the bowl before adding the sauce; whisk it again right before pouring it into the pan, and make sure the pan is still hot when the sauce goes in.
What can I serve this with besides rice?
Lo mein noodles, steamed jasmine rice, or even cauliflower rice all work well for soaking up the sauce.
Can I prep this ahead of time?
Slice the steak and mix the sauce up to a day ahead and refrigerate separately; the actual cooking still only takes about 13 minutes once everything is prepped.
