Beef and Broccoli with Sesame Seeds

Pro tips

• Cook beef in batches over high heat without crowding the pan—this ensures browning and prevents steaming, which toughens the meat.
• Add the sauce when both beef and broccoli are cooked to prevent the beef from overcooking while the broccoli finishes.
• Toast sesame seeds in a dry skillet for 1–2 minutes before serving to deepen their nutty flavor.
• Have all ingredients prepped and within arm's reach before you start cooking—stir-frying happens fast.

Substitutions

• Stir-fry beef → chicken breast strips or pork tenderloin (adjust cooking time slightly)
• Broccoli → bell peppers, snap peas, or bok choy (use vegetables that cook at similar rates)
• White rice → brown rice or cauliflower rice (note: brown rice takes longer to cook)
• Olive oil or butter → vegetable oil or sesame oil (sesame oil adds authentic flavor)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed. Store rice separately.

Can I use frozen broccoli instead of fresh?

Yes. Use frozen broccoli florets directly—no thawing needed. Add an extra minute to cooking time to ensure they're heated through and tender.

What cut of beef works best for this stir fry?

Stir-fry beef (typically sirloin or flank) is ideal because it's thin and cooks quickly. Slice against the grain for maximum tenderness.

How do I prevent tough, rubbery beef?

Cook the beef over high heat in batches—don't overcrowd the pan. Remove it before it's fully cooked, then add it back at the end to finish. This prevents overcooking.

Can I make this ahead?

Cook the stir fry fully, then store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave. Store rice separately.

Is this recipe gluten-free?

Only if your stir-fry sauce is gluten-free. Check the label, as many contain soy sauce with wheat. Swap for tamari or a certified GF sauce.