Need dinner on the table in no time and on a budget? Then this Beef and Broccoli Stir Fry is for you!
Even though our family doesn’t eat much red meat, somehow I’ve got a little carnivore on my hands. Scary as it sounds, Chloe could probably down a pound of beef in one sitting. She’s obsessed – and this Beef and Broccoli Stir Fry is now one of our go-to weeknight meals that she LOVES.
Since Chloe is such a steak and red meat lover, I’m trying to base more recipes on it. This one pairs two of Chloe’s favorites: broccoli and beef. It’s a great last minute weeknight meal because chances are you already have most of the ingredients in your pantry, and there’s next to no preparation. Just marinade the beef anywhere from 20 minutes to overnight and then 10 minutes or so before you’re ready to eat, grab your pan and you can have this delectable, Chloe-approved Beef and Broccoli Stir Fry on the table.
I’m all about a quick weeknight meal that everyone loves and I’m telling you, this Beef and Broccoli Stir Fry is the ticket. If you’re looking for more recipes that can be ready in no time try out my Vegetarian Stuffed Peppers, Roasted Tomato Soup or Sheet Pan Sausage with Cabbage and Apples to name a few. They’re simple, delicious and a huge crowd pleaser.
Want to try this meal at home but don’t have time to make it yourself? This recipe is available order from One Potato. Check it out here!
Next time you’re in the kitchen and want something full of flavor and fast as lightning to make, go for this recipe. I’m mom of the year every time I make this one, and it truly couldn’t be more simple. Let me know what you think of this recipe and tag me on social media if you make it!
Beef and Broccoli Stir Fry
- 1/3 cup soy sauce
- 1/2 teaspoon sesame oil (i like to use toasted)
- 1 tablespoon honey
- 1 clove garlic, finely chopped or grated
- 1 teaspoon fresh ginger, finely chopped or grated
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 pound boneless sirloin, tri tip, flank or skirt steak – sliced into 2 x 1/2 inch strips
- 1 package (14 ounces) frozen or fresh broccoli florets
- 3 teaspoons vegetable oil
- Whisk together the soy sauce, sesame oil, honey, garlic and ginger.
- Place the beef in a Ziploc bag (or glass bowl), pouring in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
- Whisk the cornstarch and water together and add to the remaining sauce mixture.
- Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
- Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
- Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
- Serve over brown rice.