20-Minute Beef and Broccoli Stir-Fry

Better-Than-Takeout 20-Minute Beef and Broccoli

Skip the takeout! This 20-Minute Beef and Broccoli Stir-Fry is faster than delivery, healthier, and tastes incredible. Thin, tender strips of beef and crisp broccoli florets are tossed in a rich, savory garlic soy sauce. Served over white rice or noodles, it’s the ultimate quick weeknight meal.

The Secret to Tender Beef

To get tender, melt-in-your-mouth beef like you find in Chinese restaurants, follow these two rules:

1. Slice Against the Grain: Slicing against the grain breaks up the tough muscle fibers, making the beef tender.
2. Use Flank Steak or Sirloin: These cuts are lean, flavorful, and cook very quickly.

Ingredients You’ll Need

• Flank Steak (1 lb): Thinly sliced against the grain.
• Broccoli Florets (3 cups): Fresh.
• Garlic (3 cloves) & Ginger (1 tsp): Minced.
• Soy Sauce (1/3 cup): Or tamari for gluten-free.
• Brown Sugar (2 tbsp) & Sesame Oil (1 tbsp): For sweetness and aroma.
• Beef Broth (1/2 cup) & Cornstarch (1 tbsp): The sauce base.
• Vegetable Oil (2 tbsp): For stir-frying.

Step-by-Step Cooking Steps

1. Make the Sauce: Whisk the soy sauce, beef broth, brown sugar, sesame oil, and cornstarch in a bowl until smooth.
2. Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef slices in a single layer and sear for 1-2 minutes per side until browned. Transfer to a plate.
3. Cook Broccoli: Add the remaining oil to the pan. Add the broccoli florets and 2 tablespoons of water. Cook for 3 minutes, stirring, until the broccoli is bright green and tender-crisp.
4. Combine: Lower the heat to medium. Add the garlic and ginger, cooking for 30 seconds. Pour in the sauce and bring to a simmer. It will thicken almost immediately.
5. Finish: Toss the beef back into the skillet. Coat everything in the sauce and cook for 1 minute until heated through. Serve over hot rice.