Easy Broccoli and Beef Stir-Fry | A Healthy, Flavorful Classic
If you love Chinese takeout but want something healthier and homemade, this Broccoli and Beef Stir-Fry is a great choice. It’s quick to prepare, full of flavor, and made with simple ingredients you likely already have in your kitchen.
In this lighter take on Broccoli and Beef Stir-Fry, we skip common shortcuts like baking soda and added sugar. Instead, we use lean flank steak, which stays naturally tender when sliced thinly against the grain—no need for chemical tenderizers or unnecessary sweetness. This stir-fry comes together in just about 30 minutes, making it perfect for a quick lunch or an easy weeknight dinner. It’s also easy to customize with different vegetables or sauces based on what you like or what’s already in your fridge.
Whether you’re aiming to eat clean or just want a well-balanced one-pan meal, this Broccoli and Beef Stir-Fry delivers fresh flavor and satisfying texture without the heaviness of traditional takeout.
Why Slicing Against the Grain Matters in Broccoli and Beef Stir-Fry
One of the most important techniques for making tender beef in stir-fry dishes is how you slice it. The key? Always cut against the grain.
What is “the grain”?
When you look at a piece of meat, you’ll notice lines running in one direction—these are muscle fibers, often referred to as the grain. If you slice with the grain (in the same direction as the lines), the fibers remain long, which can result in chewy, tough beef.
What happens when you slice against the grain?
Cutting across the grain shortens those muscle fibers, making the beef much easier to chew. This is especially important in a dish like Broccoli and Beef Stir-Fry, where lean cuts like flank steak are used. With less fat to soften the meat, slicing technique becomes key to achieving tenderness.
How to do it right:
- Find the direction of the grain by looking at the lines in the raw meat.
- Rotate the steak so you’re cutting across those lines.
- Use a sharp knife to slice thinly, ideally at a slight angle for extra tenderness.
Mastering this simple step helps turn your Broccoli and Beef Stir-Fry into a meal that’s not just healthy, but also restaurant-quality.
Final Thoughts for Broccoli and Beef Stir-Fry
This recipe shows that you don’t need complex sauces or hard-to-find ingredients to create a flavorful, well-balanced meal at home. It’s fresh, versatile, and quick—perfect for busy weeknights or anytime you want something nourishing and satisfying.
Whether you’re cooking for yourself or your family, this dish is sure to become a staple in your weekly routine. Love healthy stir-fries? Don’t miss our Easy Stir-Fried Pork with Green Beans and Quick and Tasty Chicken and Bell Pepper Stir-Fry—both are fast, flavorful, and perfect for busy nights.
Easy Broccoli and Beef Stir-Fry
Equipment
- 1 wok
Ingredients
- 1 lb flank steak sliced thinly
- 2 tablespoons soy sauce
- 3 garlic cloves smashed and finely chopped
- 1 inch piece of ginger smashed and finely chopped
- ½ cup green onions chopped
- 1 lb broccoli florets
- 2 teaspoon sesame seeds
- 1 tablespoon potato starch mixed with ¼ cup (60ml) water
- A splash of white wine optional
Instructions
Gather Ingredients
- Prepare all ingredients ahead of time for a smooth cooking process. Slice the beef against the grain for tenderness. Trim the broccoli and keep only the florets.
Make the Slurry
- Mix potato starch with water until fully dissolved. Set it aside and stir again just before using.
Sear the Beef
- Heat oil in a hot wok. Add beef in a single layer and sear without stirring for about 2 minutes. Stir and cook for another 1–2 minutes. Season with salt and pepper.
- Add minced garlic and ginger; stir until fragrant. Pour soy sauce around the edges of the wok for even seasoning. Stir for another 30 seconds, then remove the beef from the wok.
Cook Broccoli and Green Onions
- Add more oil if needed. Stir-fry broccoli until it turns bright green. Season with salt and pepper, then add a splash of cooking wine. Cook for 2–3 minutes.
Return Beef and Add Slurry
- Add the beef back to the wok along with sliced green onions.
- Stir the slurry and pour it in. If the broccoli isn’t fully cooked, add a splash of water. Cook until the sauce thickens. Add a handful of green onions 30 seconds before turning off the heat.
Finish with Sesame Seeds
- Transfer everything to a serving plate. Sprinkle toasted sesame seeds on top and serve hot.
Video
Notes
- Slice Against the Grain: Cutting flank steak across the muscle fibers helps it stay tender and easier to chew.
- Use a Hot Pan: Preheat your wok or skillet until very hot before adding oil and ingredients to get a proper sear.
- Don’t Overcook Broccoli: Stir frequently and cook just until the broccoli turns bright green and is crisp-tender.
- Toast Sesame Seeds: Heat sesame seeds in a dry pan until golden and fragrant to enhance their flavor.
- Use Fresh Slurry: Potato starch settles quickly—stir the slurry just before adding to ensure even thickening.