Beef and Broccoli Stir-Fry 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jan 14, 2020

This better-for-you take on a Chinese favorite allows you to get your protein and vegetables in one bowl. It comes together in about 30 minutes.

Storage Notes: Refrigerate in an airtight container for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/3 cup low-sodium soy sauce
  • 1/3 cup chicken broth or water
  • 2 tablespoons cornstarch, divided
  • 1 tablespoon light brown sugar
  • 1 pound flank steak
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 large yellow onion, thinly sliced
  • 1 pound broccoli, cut into florets (about 6 cups)
  • 1 medium carrot, cut into 1-inch matchsticks (about 1/2 cup)
  • 1/2 cup thinly sliced scallions (about 3 to 4), plus more for garnish
  • 2 tablespoons minced garlic (about 3 cloves)
  • 1 tablespoon finely grated fresh ginger
  • Cooked brown rice or steamed riced cauliflower (optional)
  • Toasted sesame seeds, for garnish (optional)


In a small bowl, whisk together the soy sauce, broth or water, 1 tablespoon cornstarch and the brown sugar until combined.

Cut the flank steak with the grain into 2-inch-wide pieces, then slice against the grain into 1/8-inch-thick strips. Place the steak on a large plate and sprinkle with the remaining 1 tablespoon cornstarch. Toss to coat.

In a large flat-bottomed wok, or nonstick or well-seasoned cast-iron skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering but not smoking. Add the steak and cook, stirring frequently, until browned, about 4 minutes. Transfer the steak to a plate.

Add the remaining 1 tablespoon of oil to the pan and heat until just smoking. Add the onion, broccoli and carrot to the pan. Cook, stirring, until the onion softens and broccoli and carrot are slightly tender, about 3 minutes.

Stir in the scallions, garlic and ginger. Cook, stirring, just until fragrant, about 30 seconds. Whisk the soy sauce mixture again. Reduce the heat to medium and add the soy mixture and beef to the pan. Cook until the sauce thickens, about 1 minute.

Serve over cooked brown rice or with steamed riced cauliflower and garnish with toasted sesame seeds and additional scallions, if desired.

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Recipe Source

Adapted from

Tested by Ann Maloney.

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