{"id":8967,"date":"2024-04-12T15:10:17","date_gmt":"2024-04-12T20:10:17","guid":{"rendered":"https:\/\/www.clovermeadowsbeef.com\/?p=8967"},"modified":"2025-04-24T14:44:52","modified_gmt":"2025-04-24T19:44:52","slug":"easy-beef-and-broccoli-stir-fry","status":"publish","type":"post","link":"https:\/\/www.clovermeadowsbeef.com\/easy-beef-and-broccoli-stir-fry\/","title":{"rendered":"Easy Beef and Broccoli Stir Fry"},"content":{"rendered":"\n

This easy beef and broccoli stir fry recipe is sure to be a family favorite.\u00a0Thinly sliced flank steak in a tasty sauce with crisp tender broccoli that\u2019s ready in\u00a020-minutes flat. It’s so much better than takeout, and healthier, too! <\/em><\/p>\n\n\n\n

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Stir fry recipes are great weeknight meals because you can get them on the table quickly. Beef and Broccoli is a classic stir fry recipe that you can typically find at most Chinese restaurants. This version is just as good (if not better), plus it’s much healthier. If you’re looking for other stir fry recipes, some of our other favorites are Pepper Steak Stir Fry<\/a> and Teriyaki Beef Stir Fry. <\/a><\/p>\n\n\n\n

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How to make Beef & Broccoli Stir Fry<\/strong><\/h2>\n\n\n\n

This recipe goes very fast, so it’s important to have your ingredients prepared beforehand.<\/p>\n\n\n\n

Step 1: <\/strong>Thinly slice flank steak so that strips are about 1\/4-inch thick.\u00a0Thin slices are key to this recipe so that every bite of the steak has the amazing flavor and sauce.\u00a0\u00a0 If you’re having problems slicing steak that thin, you can freeze your beef for about 30 minutes, and then slice it. Season with salt and pepper and set aside.\u00a0<\/p>\n\n\n\n

Step 2:<\/strong> In a medium bowl, whisk together low sodium soy sauce, chicken stock, honey, vinegar, brown sugar, sesame oil, cornstarch, red pepper flakes and 1\/4 cup water; set aside.\u00a0<\/p>\n\n\n\n

Step 3:<\/strong>\u00a0When you\u2019re ready to cook, heat 1 tablespoon of vegetable oil in a large pan or wok over high heat until smoking. Add the broccoli florets and stir-fry for 30 seconds, then add 1\/3 cup water. Cover the pan with a lid and lower the heat to medium. Steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel-lined plate.\u00a0<\/p>\n\n\n\n

Step 4:<\/strong> Carefully, wipe pan clean. Increase to high heat, add 1 tablespoon of vegetable oil in pan until smoking. The skillet needs to be very hot so that the beef will sear, not steam. It’s also important to not overcrowd the skillet, so I typically cook the beef in two batches. Add beef to skillet in a single layer. Cook without stirring for approximately 1 minute. Then, flip and cook for another 2-3 minutes, until browned. Transfer cooked beef to a large plate and cover, and repeat cooking process with remaining beef. Be sure not to overcook beef or it won’t be as tender!\u00a0<\/p>\n\n\n\n

Step 5:<\/strong> \u00a0Add the garlic and ginger to pan. Cook vegetables, stirring constantly for about 30 seconds. Return the reserved beef and broccoli to the pan. Add the sauce. \u00a0<\/p>\n\n\n\n

Step 6:<\/strong>\u00a0Bring to a boil and cook, stirring constantly to coat beef and broccoli with the sauce. \u00a0\u00a0Cook until slightly thickened, about 3-4 minutes.\u00a0Remove from heat and serve garnished with thinly sliced scallions and rice, if desired. \u00a0\u00a0<\/p>\n\n\n\n

Cooking Tips<\/h2>\n\n\n\n