Beef & Broccoli Stir-Fry
Thin beef strips with broccoli in a savory ginger-soy sauce, served over steamed rice.
Beef & Broccoli Stir-Fry earns a permanent place in the rotation on arithmetic alone: under twenty minutes from starting to sitting down, 6 ingredients, 5 steps, and 30g of protein a serving for 380 calories. The method is forgiving enough to improvise around once you have cooked it once.
Why this one works
The appeal of a one-pan meal is not only the washing up. Cooking everything in the same vessel means the flavours actually meet each other rather than arriving on the plate as separate items.
Everything happens in one pan on the stovetop, which keeps both the timing and the washing up simple.
Ingredients
Makes 4 servings
- 1 lb flank steak, sliced thin
- 3 cups broccoli florets
- 3 tbsp soy sauce
- 1 tbsp ginger, grated
- 1 tbsp cornstarch
- Steamed rice
Notes on the key ingredients
Day-old refrigerated rice fries far better than fresh. Fresh rice carries too much moisture and turns to mush in a hot pan.
These sauces are already salty, so hold back on added salt until you have tasted the finished dish.
Substitutions
- No soy sauce? Use tamari for gluten-free, or coconut aminos for a milder, sweeter result.
Instructions
- Toss beef with cornstarch.
- Sear beef in a hot skillet 2 min per side; remove.
- Stir-fry broccoli 3 minutes.
- Return beef, add soy sauce and ginger, toss.
- Serve over rice.
Tips for getting it right
- Get the pan properly hot before anything goes in. A lukewarm pan steams food grey instead of browning it, and browning is most of the flavour.
- Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.
Storage, make-ahead and reheating
- Fridge: up to three days in a sealed container, cooled before it goes in.
- Freezer: up to two months. Freeze in portion-sized containers so you can thaw only what you need.
- Reheating: a hot pan brings back more texture than a microwave. A few minutes over medium heat is usually enough.
- Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 20 minutes on the night drops to closer to ten.
Variations
Add some heat
A pinch of red pepper flakes with the aromatics, or a spoonful of chilli crisp at the table, lifts the whole dish without changing the method.
Make it gluten-free
Use a certified gluten-free pasta or grain, swap soy sauce for tamari, and check the broth, which is the ingredient that most often hides wheat.
Stretch it further
Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 20 minute timing.
What to serve with it
- Crusty bread for the pan juices
- A crisp side salad
- Rice or couscous if you want to stretch it further
Nutrition per serving
| Calories | 380 |
|---|---|
| Protein | 30g |
| Servings | 4 |
| Total time | 20 minutes |
Figures are estimates and will vary with the brands and exact quantities you use.
Common questions
How long does Beef & Broccoli Stir-Fry take to make?
About 20 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 12 minutes.
Can I make this ahead of time?
The prep work can be done a day ahead, which cuts the time on the night substantially. The finished dish is best eaten soon after cooking, though leftovers keep for a few days.
How many does this serve?
Four as written, at 380 calories and 30g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.
Will children eat this?
Generally yes, though it helps to serve the stronger components on the side rather than mixed through, so they can be added or avoided plate by plate.