Not only is this delicious, but it takes less than 30 minutes to make! This is one of my favorite flank steak recipes. I always watch for sales on flank steak. It is great in so many recipes. I like to buy flank steak in two packs at Sam’s Club. I bring them home and prep them for the meals I have planned, then freeze. If I am doing Broccoli Beef then I will cut one up into strips as this recipe calls for, then freeze in Ziploc freezer bag.
I also try to prep the broccoli when I buy it, so it is ready to toss into meals like this. Once the beef and broccoli are prepped, this can be made super fast!
It is possible to make broccoli beef and other stir fries without a wok, but I love using a wok. I like this one on Amazon. A large frying pan can be used if you don’t have a wok.
Once the beef and broccoli are prepped, then mix together all the sauce ingredients, except the cornstarch and water. Set the beef broth mixture aside.
Pro Tip – I keep ginger root in a Ziploc bag in the freezer. When fresh ginger is needed pull out a frozen piece of ginger and grate what is needed on a microplane. We recommend this microplane. Do not peel it. Just grate. It grates super fast and easy! Once you have enough ginger put the root back into its bag in the freezer.
THE BEST oil to use for stir fry is peanut oil. However, I never have it on hand. I always have Olive, canola and avocado oils. Out of those options canola oil is the best option for stir frying. It has a much better flash point for this kind of cooking.
I like to prep the sauce all ahead of time. So it’s ready to go! Prep the garlic and ginger. Mix the cornstarch and water so it is ready to throw in. And mix the soy sauce, broth, brown sugar and pepper.
When all the parts are ready to go, stir fry the steak with a little canola oil in a hot wok or frying pan. Just enough to brown it, but not cook it all the way through. Remove it, then stir fry the broccoli till crisp tender.
The broccoli should be heated and cooked all through, but still have some snap to it. Remove the broccoli from the heat to join the steak in a large bowl.
Add another Tablespoon of the Canola oil to the hot pan. Add the garlic and ginger and stir fry for about 30 seconds. Next slowly pour in the beef broth sauce mixture. Heat till it simmers then whisk in the cornstarch and water mixture.
Next toss in the beef and broccoli. Stir fry till it is all heated through. Remove from heat and serve over rice.
- 1 Large wok or large skillet
- 4 Tablespoons canola oil
- 1½-2 pounds flank steak sliced thinly against the grain
- 2 cups broccoli florets cleaned, and sliced in half lengthwise
- 1½ cups beef broth
- ⅓ cups soy sauce
- 3 Tablespoons brown sugar
- ¼ teaspoon black pepper
- 2 Tablespoons cornstarch
- ⅓ cup cold water
- 2 cloves minced garlic or 1 Tbsp
- 2 Tbsp minced or grated fresh ginger
- In a small mixing bowl combine all the sauce ingredients except the cornstarch and water. Set aside.
- Heat a large frying pan or wok. Pour 2-3 Tablespoons of the canola oil into the hot pan. Carefully place the steak strips into the hot oil and stir fry until lightly browned. Do not cook all the way through. Move the steak to a large bowl using a slotted spoon, leaving the oil in the wok or pan.
- Carefully place the broccoli florets into the hot oil and stir fry for about 3 minutes. Use the slotted spoon to remove the broccoli to the bowl with the steak strips.
- Add 1 more Tablespoon of oil to the pan. Turn the heat to medium and add garlic and ginger. Stir fry for about 30 seconds. Pour in the beef broth mixture for the sauce. Turn the heat up to medium high and stir.
- With a fork, combine the cornstarch and water in a small bowl. Once the sauce starts to simmer add in the cornstarch mixture while whisking.
- Add the steak and broccoli back into the sauce till heated through. Turn the heat off. Serve over rice.