Beef and broccoli stir fry for two--all made in one pan. Just add rice or noodles and serve this easy skillet beef dinner for two!
We're going through a major take-out phase in our house. Schedules are packed, time is tight, and dinner needs to fit in one bowl. Plus, it needs to come together super speedy! Enter my beef and broccoli stir fry, stage right!
For a dinner to hit my table fast, it not only has to be easy, but it has to be made all in one skillet! This stir fry cooks the broccoli and beef right in the same pan. Though, you will have to cook rice separately, or you could buy frozen rice and heat it in the microwave, like I do most of the time! I typically use frozen brown rice when I make this for our lunches for the week.
Making homemade takeout:
You guys really seem to love my honey garlic chicken thighs, and I'm guessing that's because it bakes on one sheet pan in the oven! That recipe does require a pre-fry step of coating the chicken in cornstarch and egg, but after that, everything bakes together on one pan.
This beef and broccoli stir fry is even easier--just cook the beef, add the broccoli, stir in the sauce and serve!
Stir fry sauce for easy beef and broccoli:
While the beef and broccoli are sizzling in the skillet, we'll whisk together our sauce. The sauce is sticky, sweet, spicy, and salty all at once. Basically, it's addicting--you'll want to double it and pour the extra over rice.
The stir fry sauce is made up of:
- soy sauce
- chicken broth (using this instead of additional soy sauce for lower sodium levels)
- honey
- fresh garlic
- fresh ginger
- red pepper flakes (optional, if you like it spicy)
- cornstarch
Cornstarch uses:
Let's talk about cornstarch, because we're going to use it twice in this recipe. And in this recipe, it actually has two different applications. First, we're going to coat the thinly sliced beef in cornstarch before frying it in the skillet, because it helps create a crispy crust. The starch clings to the meat and allows it to become extra brown and crispy. Check the how-to video for this recipe to see the cornstarch in action--so much crust on the beef!
Second, we're using cornstarch to thicken the stir fry sauce. The only rules you have to remember with cornstarch is that it must be fully dissolved in cold liquid before using. Whisk cornstarch into your sauce ingredients, and then pour it in the pan to heat up. When cornstarch hits a hot pan, the protein coagulate and thicken the sauce. But if you add cornstarch to a hot pan, it will clump. Fully dissolve it in cold liquid first, please!
Beef and broccoli stir fry:
When making this beef and broccoli stir fry, the freezer is your friend! You can use frozen broccoli florets or fresh broccoli that you chop into bite-size pieces. Also, before attempting to slice the meat against the grain, try freezing it for 20 minutes first. I find that beef is slightly firmer and easier to cut against the grain.
I successfully use both flank steak and skirt steak for this recipe. While I slightly prefer skirt steak, use whatever you can find or whatever has a great price at the store. Before slicing the meat, use your eyes to find the lines in the meat. Then, cut opposite of those lines--this is how you cut against the grain. Please see the video at the top of the post for further instructions on this.
Dinner for two:
If you've been around this site for a while, you'll notice that everything is portioned for two people. So yes, this beef and broccoli serves two very generously. When we make this, we usually have a small portion for lunch leftover; but for the most part, my recipes make just two servings. That said, you can absolutely double this recipe and cook this recipe in a larger skillet to feed 4-6 people.
I love the skillet I use for this recipe (my 10" cast iron skillet), because it gets super hot and sears the beef quickly. If you're worried about
We love the broccoli slightly crunchy, so we add it after the beef sears on the first side. If you like the broccoli a little softer, add it at the same time as the beef, your choice! You can even slightly blanch the broccoli before hand. Frozen broccoli florets are a little smaller than fresh-cut, so they may cook quicker.
If you make this recipe and love it, let me know! I'll keep the better than takeout recipes coming, because you guys really seem to love them!
Beef and Broccoli Stir Fry
Beef and broccoli stir fry for two. Made in just minutes, all in one skillet!
Ingredients
- 8 ounces of skirt steak (or flank steak)*
- 2 tablespoons cornstarch, divided use
- 2 cups fresh or frozen broccoli florets
- ¼ cup soy sauce
- ¼ cup chicken stock
- ¼ teaspoon red pepper flakes (optional)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons honey
- 1 tablespoon neutral oil (vegetable oil or canola oil)
- 2 cups of hot cooked rice
Instructions
- Place the beef uncovered in the freezer for 20 minutes to firm it up slightly.
- Find the grain in the beef, and then slice the opposite direction. See video for reference if you need help with this. Toss the sliced beef with one tablespoon of the cornstarch in a bowl, and set aside.
- Next, whisk together all of the sauce ingredients: the soy sauce, chicken stock, red pepper flakes (if using), minced garlic, grated ginger and honey. Add the remaining tablespoon of cornstarch, and whisk very well to combine. Set aside.
- Preheat a large 10" skillet over medium high heat. Add the tablespoon of oil, and allow it to heat until it shimmers, about 3-5 minutes.
- Add the meat to the pan in a single layer, and allow it cook on the first side until crispy and brown.
- Flip the meat to the other side, and add the broccoli florets to the pan. Finally, stir in the sauce and let it bubble and thicken while the beef finishes cooking, about 5 minutes.
- Divide the mixture over two bowls of freshly cooked hot rice and serve.
Notes
*Skirt and flank steak is often sold in 1-pound cuts; have your butcher cut it in half for you, or cut it in half at home and freeze the remaining portion for another dinner.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 544Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 46mgSodium: 1305mgCarbohydrates: 62gFiber: 4gSugar: 19gProtein: 27g
Nancy says
I am commenting here because I don't see a place on the site where my comment belongs. Sorry. Anyway, I signed up, twice, to get email alerts for new recipes. There seem to be new recipes, but I have not received any email alerts. Am I misunderstanding this format?
Christina Lane says
No, you're probably doing it right, Nancy! I'll check right now and see if you've been added manually. If not, I'll add you right now. Sorry about this! Your comment has your email, so I can help you right now :)
Anabel Perez says
Hi Christina,
I'm having the same problem as Nancy. I signed up for emails but have not received any new recipe emails. Could you please help.
Christina Lane says
Just sent you a confirmation email. Check your spam :)
Emma Smith says
Christina, I have been following your recipes on Instagram for quite a while now. I've been meaning to make one of your many amazing-looking desserts for ages, but it turns out this stir fry is actually the first recipe I tested. It was great! My husband had two helpings which is a big green flag. :) Next time I will add chopped scallions and sesame seeds to add a little extra texture, color, and garnish! Next up, the Twix bars...
Debra Riddell says
When I cook the meat coated in cornstarch, even when using oil, it sticks to the pan terribly. In your video, yours didn’t seem to stick at all. What am I doing wrong?? Thanks!
Christina Lane says
Awww, Debra, I'm sorry this happened to you! Sometimes when the oil isn't hot enough, the food sits and can stick to the pan. If the oil is hot, the meat immediately starts cooking and creating a crust. Before you add all of your meat, add one piece and see if it sizzles when it hits the pan. If it does, go ahead and add the rest. Also, make sure you're not crowding the pan, causing the food to steam instead of sear. Best of luck :) Thanks for trying it! I think you'll do great next time!
Megan S says
is there sesame oil in this somewhere? I see it in the picture but not in the recipe...
Thom says
I have this question also! However, since the recipe calls for only 1 tablespoon of a neutral oil, it's probably not a big deal. I'm going to try it without.
BTW, Staub is awesome cookware! And the Le Mar color rocks!
Lizzy says
I made this for dinner tonight and it got very positive feedback from my husband. I served it with "shrimpless" fried rice as he is not a fan of plain rice, the combination was excellent.
Faith says
Hey, just wondering if the ginger is really necessary or can I sub it for something, I can't have it but I still want to try this recipe
Christina Lane says
Leave it out :)
Tricia Russell says
I found your recipe today and am definitely going to give it a try. It looks easy to make and I’m sure it will be tasty. Thanks.
Matthew Ivey says
Hello Christina! I recently made you recipe for my wife (who is currently working long hours at the hospital during this quarantine) and we both loved it! I actually sprinkled some everything bagel seasoning on top to give it a little extra garnish. I wanted to ask however, when I added the sauce, it seemed to stick to the bottom of the skillet and I had to almost force the sauce to be scooped up by either the meat or broccoli. Did I put the sauce in the skillet too early when it was too warm or did I not mix it correctly? Any feedback would be super appreciated!
Christina Lane says
Hi Matthew!
I'm sorry this happened to you! I do think it might be because your skillet was not non-stick, or the skillet was too hot? Did you happen to watch the video for this recipe?
Susan Jones says
Made this last night and it was a breeze and very delicious. Thank you!!
Rabia says
I can't seem to find the video anywhere!
Christina Lane says
Are you on mobile or desktop? On desktop, it's within the post between the words. It will pop up. An ad plays first. On mobile, it pops up in the side bar.