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Seared flank steak slices and broccoli in glossy ginger-soy sauce over steamed white rice in a dark ceramic bowl

Beef Broccoli Stir Fry: 25-Minute Healthy Dinner

Tender flank steak and crisp broccoli tossed in a glossy ginger-soy sauce, ready in 25 minutes. A lighter homemade take on the takeout favorite, served over rice or noodles.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Ingredients Method

Ingredients
  

  • 1 lb flank steak thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp avocado oil or any neutral oil
  • 4 cups broccoli florets about 1 large head
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Slice the flank steak thinly against the grain and toss with the cornstarch in a bowl; let it sit 10 minutes. In a small bowl, whisk the soy sauce, water, honey and sesame oil.
  2. Heat the avocado oil in a large skillet or wok over high heat. Add the beef in a single layer and sear 1-2 minutes per side until browned; transfer to a plate (cook in two batches if needed).
  3. Add the broccoli and 2 tbsp water to the hot skillet, cover and steam 3 minutes. Uncover and stir-fry 2-3 minutes until crisp-tender with a few charred spots.
  4. Stir in the garlic, ginger and red pepper flakes; cook 30 seconds until fragrant.
  5. Return the beef and any juices to the pan, pour in the sauce and toss 1-2 minutes until glossy and the beef reaches 145 °F.
  6. Serve hot over steamed rice or noodles, spooning the extra sauce over the top.