Swap the takeout for this 15-minute Beef and Broccoli Stir Fry instead! Sliced flank steak, broccoli florets, and a flavorful stir fry sauce come together in one pan to create this flavorful dish that’s perfect for dinner, meal prep, and more.
Cut steak in half lengthwise and then cut into thin strips against the grain. Tip: it’s easier if you freeze the meat for about 10-15 minutes before slicing.
Prep the broccoli by cutting into bite sizes, I like to cut the stem off and finely slice them.
In a medium bowl, whisk together soy sauce, chicken stock, rice vinegar, sesame oil, brown sugar, ginger, garlic, Sriracha and set aside.
Heat avocado oil in a large skillet over medium-high heat. Add steak and cook in batches without overcrowding the pan, flipping once, about 1-2 minutes per side. Remove to a bowl. Repeat until all the steak is cooked.
In the same pan, add the broccoli florets and stems, cook for 2 minutes on high heat. You want the broccoli to still have a bite. Remove to a plate.
Add sauce to the same pan, scrape off any bits with a wooden spoon and cook for 2 minutes.
Add the steak and broccoli back in along with any meat juices and cook until reheated for 2 minutes to hear back up. Toss while cooking.
Serve over rice or noodles, top with green onions and sesame seeds.
Notes
Beef broccoli variations
Instead of beef - Chicken and pork can easily be used instead of the steak tips.
Looking for a vegetarian version? Replace the meat with tofu, vegetarian “steak tips”, or soy curls.
Low carb beef and broccoli - Replace the brown sugar in the stir fry sauce with a keto sweetener, like stevia or monk fruit sweetener.
Add more vegetables - Cauliflower, bell peppers, snap peas, carrots, or edamame would all be delicious additions.
For serving - Beef and broccoli can be served over rice, cauliflower rice, quinoa, rice noodles, gluten-free soba noodles, or on its own.
Making ahead and storingBeef broccoli stir fry is a perfect meal prep recipe because it can be made a few days ahead of time and is super filling! Once the batch is cooked and cooled, store some in an airtight container with rice or noodles in the fridge for about 4 days. The leftovers can be reheated easily in the microwave or in a skillet on the stove.