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Beef and Broccoli Stir Fry for Quick Weeknight Dinners
Emily

Beef and Broccoli Stir Fry for Quick Weeknight Dinners

A quick, flavorful stir-fry ready in 25 minutes with tender beef, fresh broccoli, and a rich homemade sauce. Gluten-free option available with tamari, no deep frying or preservatives, and customizable for family-style or individual bowls.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak
  • 1 lb broccoli
  • 2 tablespoons oil (vegetable or avocado)
  • 6 tablespoons soy sauce (or gluten-free tamari)
  • 1.5 tablespoons corn starch (or arrowroot powder)
  • 1/4 cup brown sugar

Method
 

  1. Cook rice in a rice cooker and set aside
  2. Seal flank steak in airtight packaging and freeze for 30 minutes before slicing for even thickness
  3. In a 20oz bowl, mix soy sauce, corn starch, and brown sugar until sugar dissolves
  4. Heat 1 tablespoon oil in a 12-inch wok over medium heat
  5. Add broccoli and sauté for 4 minutes until tender-crisp
  6. Stir in 2 tablespoons water if needed to steam the vegetables
  7. Heat 1 tablespoon oil in a cast iron skillet over high heat
  8. Add frozen-sliced flank steak in a single layer and sear for 1.5 minutes per side until browned
  9. Add the sauce to the beef and broth, simmer for 3 minutes until thickened
  10. Fold in the sautéed broccoli and adjust sauce consistency with additional water if needed
  11. Serve immediately over cooked rice

Notes

For gluten-free option, substitute soy sauce with tamari but increase to 7 tablespoons for similar flavor
corn starch can be replaced with 1.5 tablespoons arrowroot powder
Use sirloin or ribeye if flank steak is unavailable
Add 2 tablespoons water to the broccoli during cooking for steaming if no lid available
Customize with veggies like bell peppers or snap peas and proteins like shrimp or tofu
Avoid overcooking beef to keep it tender