There’s something magical about the sizzle of beef hitting a hot wok, the aroma of garlic and ginger filling the kitchen, and knowing dinner will be on the table faster than you can say “takeout.” This flank steak stir-fry with broccoli has saved my sanity on more hectic evenings than I can count. It’s that perfect marriage of juicy, caramelized beef and crisp-tender veggies, all wrapped up in a glossy sauce that clings to every bite.
What I love most? It’s one of those rare recipes that feels indulgent yet checks all the nutritional boxes. Flank steak brings that beefy satisfaction without breaking the bank, while broccoli adds that fresh crunch we all need more of. And let’s be honest – any dish that lets me pretend I’m a wok-tossing street food vendor while actually just standing in my pajamas is a winner in my book.
Why This Recipe Works
- Speed demon: From fridge to fork in under 30 minutes – faster than delivery
- Flavor bomb: That marinade does double duty, tenderizing while packing umami punch
- Adaptable canvas: Swap veggies, adjust heat, or go gluten-free without missing a beat
Essential Ingredients & Tools
Ingredients for the Marinade
- 1.5 lbs flank steak – sliced like you’re defying gravity (against the grain for tenderness)
- 3 tbsp soy sauce – the salty backbone of our flavor profile (use tamari for gluten-free)
- 2 tbsp rice vinegar – that bright zing cutting through richness (lime juice works in a pinch)
- 1 tbsp honey – nature’s perfect balance to salty and sour (maple syrup substitutes well)
- 2 cloves garlic – because no great dish ever started with “maybe less garlic”
- 1 tsp fresh ginger – the warm hug your taste buds deserve
Ingredients for the Sauce
- 1/4 cup soy sauce – doubling down on that savory goodness
- 2 tbsp oyster sauce – the secret weapon for depth (hoisin works in a pinch)
- 1 tbsp cornstarch – our sauce’s bodyguard against thin disappointment (arrowroot powder for gluten-free)
- 1/2 cup beef broth – because water is for hydrating, not flavor building
Ingredients for the Stir-Fry
- 3 cups broccoli florets – fresh or frozen (we don’t judge busy schedules)
- 1 red bell pepper – for that pop of color and sweetness
- 2 tbsp vegetable oil – our high-heat dance partner for perfect searing (avocado oil alternative)
- 1 tsp sesame oil – the finishing touch (added to ingredient list)
Tools You’ll Need
- Chef’s knife – essential for slicing steak thinly against the grain
- Large skillet or wok – a heavy-bottomed frying pan works if you don’t have a wok
- Mixing bowls – for marinating and sauce prep
- Tongs – helps flip steak and veggies efficiently
Serves: 4 | Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins
How to Make Flank Steak Stir-Fry with Broccoli
- Marinate Like You Mean It
Combine all marinade ingredients (1.5 lbs flank steak, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 cloves garlic, 1 tsp fresh ginger) in a bowl. Add your thinly sliced flank steak (against the grain – we’ll get to why this matters) and let it soak up the flavors. Even 10 minutes makes a difference, but if you’ve got time, an overnight marinade turns this from great to “when’s the next time we’re making this?” The acidity in the vinegar tenderizes the meat while the honey caramelizes during cooking, adding a subtle sweetness.
- Sauce Prep (Your Future Self Thanks You)
Whisk together the sauce ingredients (1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp cornstarch, 1/2 cup beef broth) in a separate bowl. That cornstarch might look suspicious now, but trust me, it’s about to perform a kitchen miracle when it hits the heat. The cornstarch acts as a slurry, which will thicken the sauce when heated.
- Sear Squad
Heat your wok or skillet until it’s practically singing – we want that oil shimmering. Cook the steak in batches in 2 tbsp vegetable oil (no crowding the pan – that’s how we avoid the dreaded steam instead of sear). Two minutes per side should give you those beautiful caramelized edges (thanks to the Maillard reaction) while keeping the inside juicy. Transfer to a plate to rest – the residual heat will continue cooking the steak slightly (carryover cooking).
- Veggie Victory Lap
Same pan, fresh 1 tbsp vegetable oil, all the flavor. Toss in your 3 cups broccoli florets and 1 red bell pepper, stirring like you’re conducting an orchestra. We’re aiming for crisp-tender – that perfect midpoint between raw and mushy. High heat ensures vegetables retain their crunch without becoming soggy. For frozen broccoli, pat it dry first to prevent excess moisture.
- Grand Finale
Return the steak to the pan, pour in that sauce, and stir like your dinner depends on it (because it does). Watch as the sauce transforms from thin liquid to glossy perfection, coating every ingredient. Remove from heat immediately to prevent overcooking. A final drizzle of 1 tsp sesame oil is like the mic drop of the stir-fry world.
Pro Technique
The Slice Is Right
Flank steak has personality – those long muscle fibers can be tough if you don’t show them who’s boss. Look for the grain (those parallel lines running through the meat) and slice perpendicular to them. It’s like cutting a loaf of bread – you wouldn’t slice along the length, right? Same principle. Aim for ¼-inch thick slices for even cooking.
Batch Cooking Brilliance
I learned this the hard way after one too many soggy stir-fries. Overcrowding the pan is the enemy of good sear. Cook in batches, letting the pan come back up to temperature between each. Your patience will be rewarded with perfectly caramelized meat.
Sauce Science
That cornstarch needs heat to work its thickening magic. Stir the sauce right before adding it to the pan to prevent clumping. For extra smooth results, mix the cornstarch with a bit of cold broth first before adding the rest of the ingredients.
Chef’s Wisdom
Temperature Truths
Flank steak is like that friend who’s best in small doses – overcook it and it becomes difficult to deal with. Aim for medium-rare (about 130°F) and let it rest before slicing. Those five minutes of patience mean juicy instead of dry. Use a meat thermometer for precision.
Marinating Myths
You’ll hear all sorts of marinating “rules,” but here’s the real deal: even 10 minutes makes a difference, but overnight takes it to another level. Acidic ingredients (vinegar, citrus) break down proteins—but beyond 24 hours, the texture can turn mushy.
Aromatic Awakening
Take 30 seconds to toast your garlic and ginger in the oil before adding other ingredients. It’s like turning up the volume on their flavors. Stir constantly to avoid burning, which introduces bitterness.
Storage & Freshness Guide
Fridge Strategy
Leftovers (if you have any) keep beautifully for 3 days in an airtight container. Reheat gently in a skillet with a splash of water to bring the sauce back to life. The microwave is not your friend here – it turns that perfect steak into shoe leather.
Freezer Game
You can freeze the cooked steak and sauce separately for up to a month. Broccoli gets a bit sad after freezing, so if you’re planning ahead, keep that fresh. Thaw overnight in the fridge before reheating.
Meal Prep Magic
Chop your veggies and marinate the steak up to 2 days ahead. Keep the sauce components separate until cooking time to maintain that perfect texture. Future you will be sending thank you notes.
Nutrition Profile
This dish proves that quick and delicious doesn’t have to mean unhealthy. Packed with protein and veggies, it’s a meal that satisfies without weighing you down.
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 14g |
| Protein | 34g |
| Carbs | 12g |
| Fiber | 3g |
Ingredient Variations and Their Impact
Chicken Edition
Swap the flank steak for thinly sliced chicken breast. Pro tip: brine it in saltwater for 30 minutes first for extra juiciness. Cook to 165°F for safety.
Vegetarian Twist
Use pressed extra-firm tofu instead of beef. Marinate it well and dust with cornstarch before cooking for that perfect crispy exterior.
Mushroom Love
Replace broccoli with meaty shiitake or cremini mushrooms. Sauté them first to concentrate their incredible umami flavor.
Spice It Up
Add red pepper flakes to the marinade or finish with a drizzle of sriracha. For real heat lovers, chili crisp is your new best friend.
Hoisin Happiness
Swap oyster sauce for hoisin for a sweeter profile. Balance it with a splash of fish sauce for depth.
Perfect Pairings
Complementary Dishes
- Jasmine Rice: The subtle floral notes and sticky texture absorb the stir-fry’s savory sauce beautifully. For low-carb, cauliflower rice works equally well.
- Cucumber Salad: A crisp, vinegar-based salad cuts through the richness with refreshing acidity.
Drinks
- Malbec: This medium-bodied red wine’s dark fruit flavors complement the beef’s robustness.
- Riesling: An off-dry Riesling balances the dish’s saltiness with its honeyed citrus notes.
Something Sweet
- Mango Sorbet: The tropical sweetness and cold temperature provide a palate-cleansing finish.
- Sesame Cookies: Nutty and light, these echo the stir-fry’s Asian-inspired flavors.
Flank Steak Stir-Fry with Broccoli: A Weeknight Hero
Whip up a delicious Flank Steak Stir-Fry with Broccoli in under 30 minutes! Juicy steak, crisp veggies, and a glossy sauce make this a weeknight winner. Try it tonight!
Ingredients
For the Marinade
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1.5 lbs flank steak (thinly sliced against the grain)
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3 tbsp soy sauce
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2 tbsp rice vinegar
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1 tbsp honey
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2 cloves garlic (minced)
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1 tsp fresh ginger (grated)
For the Sauce
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1/4 cup soy sauce
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2 tbsp oyster sauce
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1 tbsp cornstarch
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1/2 cup beef broth
For the Stir-Fry
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3 cups broccoli florets
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1 red bell pepper (sliced)
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2 tbsp vegetable oil
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1 tsp sesame oil
Instructions
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In a bowl, whisk together marinade ingredients. Add steak and marinate for at least 10 minutes.01
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In a separate bowl, whisk sauce ingredients until smooth.02
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Heat 1 tbsp oil in a wok or large skillet over high heat. Cook steak in batches for 2 minutes per side. Set aside.03
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Add remaining 1 tbsp oil to pan. Stir-fry broccoli and bell pepper for 3-4 minutes until crisp-tender.04
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Return steak to pan, pour in sauce, and stir constantly for 1-2 minutes until thickened. Drizzle with 1 tsp sesame oil.05
