Description

This easy beef and broccoli stir fry is a quick, flavorful, and healthier alternative to takeout! Made with tender steak, crisp broccoli, and a savory garlic-ginger sauce, this dish is ready in just 30 minutes. Serve it over rice or noodles for a delicious homemade meal the whole family will love.

Ingredients

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For the Stir Fry

1 pound London broil steak, sliced thinly into small strips
2 tablespoons olive oil or vegetable oil
1 pound broccoli, cut into florets (about 6 cups)
2 teaspoons sesame seeds (optional, for garnish)

For the Sauce

½ cup hot water
6 tablespoons low-sodium soy sauce (or gluten-free Tamari/coconut aminos)
2 tablespoons sesame oil
2 tablespoons packed light brown sugar
1 ½ tablespoons cornstarch
4 cloves garlic, minced
2 teaspoons ginger paste or fresh ginger, grated
½ teaspoon black pepper

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Instructions

1. Prepare the Ingredients

Thinly slice the steak against the grain for tenderness. Pat dry with a paper towel.
Cut the broccoli into bite-sized florets and set aside.
Mince the garlic and grate the ginger if using fresh.

2. Make the Stir Fry Sauce

In a small bowl, whisk together hot water, soy sauce, sesame oil, brown sugar, cornstarch, garlic, ginger, and black pepper.
Stir until the cornstarch is fully dissolved. Set aside.

3. Cook the Beef

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the beef in a single layer and sear for 2-3 minutes per side, until browned.
Remove from the pan and set aside.

4. Stir-Fry the Broccoli

Add the remaining 1 tablespoon of oil to the pan.
Add the broccoli and stir-fry for 3-4 minutes, until bright green and slightly tender.

5. Combine Everything

Return the cooked beef to the pan.
Pour in the prepared sauce and stir well.
Simmer for 2-3 minutes until the sauce thickens and coats the beef and broccoli.

6. Serve & Garnish

Sprinkle with sesame seeds if desired.
Serve hot over steamed rice, noodles, or on its own.

Notes

For extra tender beef, marinate it in 2 tablespoons of soy sauce for 15 minutes before cooking.
Want it spicier? Add ½ teaspoon red pepper flakes or 1 teaspoon sriracha.
For a low-carb version, serve over cauliflower rice.
Store leftovers in the fridge for up to 3 days or freeze for 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-inspired