Easy Beef and Broccoli Stir-Fry

Pro tips

• Pat beef dry with paper towels before cooking to promote browning and prevent steaming.
• Cook beef in batches on high heat—crowding the pan lowers temperature and causes stewing instead of searing.
• Stir the sauce mixture before adding to the pan; cornstarch settles quickly and won't thicken evenly if not combined.
• Slice beef against the grain after cooking for maximum tenderness, or slice thin before cooking for faster preparation.

Substitutions

• Soy sauce → Tamari (gluten-free option)
• Top sirloin → Flank steak or skirt steak (slice thin before cooking)
• White rice → Brown rice, jasmine rice, or cauliflower rice
• Broccoli → Snap peas, bell peppers, or bok choy (adjust cooking time as needed)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water, or microwave for 1-2 minutes.

Equipment

large skillet or wok · cutting board

Can I use a different cut of beef?

Yes. Flank steak, skirt steak, or ribeye work well. Slice against the grain and ensure pieces are thin (¼-inch) for quick cooking.

How do I keep the broccoli crisp?

Add broccoli in the last 3-4 minutes of cooking, or stir-fry it separately and combine at the end. High heat and minimal stirring help retain crunch.

What if my sauce is too thin?

The cornstarch thickens as it cooks. If still thin after 1-2 minutes on high heat, mix 1 tsp cornstarch with 1 tbsp cold water and stir in.

Can I make the sauce ahead?

Yes. Mix all sauce ingredients (soy sauce, ginger, garlic, sesame oil, brown sugar, cornstarch, water) up to 4 hours ahead and refrigerate.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce to make it gluten-free. All other ingredients are naturally gluten-free.