Stir Fry Beef with Broccoli

Stir Fry Beef with Broccoli

Stir Fry Beef with Broccoli

It finally feels like winter here in Colorado. The temperature outside is fifteen degrees and the snow is really coming down. It’s so peaceful and beautiful, I just cannot stop staring out the window. It’s a perfect day to sit in my warm, cozy office and watch the snow fall outside. There is a tall glass of water on my desk and I’m very excited to be sharing a new recipe with you today for Stir Fry Beef with Broccoli.


Colorado Winter

I love good Chinese food, but I’m kind of particular. I haven’t found a really good Chinese restaurant nearby, so we rarely go out for Chinese, but making stir fry at home is so easy that we don’t have to. It’s less expensive than eating out, and you know exactly what is going into your food. I add a couple of non-traditional ingredients when I make Stir Fry Beef with Broccoli like baby bella mushrooms and fresh green onions that make it unexpected and extra delicious. More fresh ingredients means more nutrition and more flavor.

Flank steak is a fairly inexpensive cut of beef that is readily available. Slice it very thinly against the grain and toss with corn starch. Corn starch is used as a thickening agent with the sauce we’ll add later and helps to get a good caramelization on the meat.

Flank Steak

Thin strips make for quick cooking and the beef will be nice and tender. Stir fry is best when made in a Wok, but if you don’t own a Wok, a deep skillet will work just fine.

Heat the oil on high heat until it bubbles when you place the end of a wooden spoon in it. Add the beef and stir fry until it’s just slightly pink.

Flank Steak

Remove the steak from the Wok and place on a plate, but leave the liquid in the pan.

Lower the heat and let the pan cool for a few minutes and then add the mushrooms and garlic. Turn the heat back up to medium and stir-fry the mushrooms and garlic until they are tender.

Sauteed Mushrooms and Garlic

Add the broccoli florets and stir-fry for another 2 minutes. Add 1 or two minutes to the cooking time if you like the broccoli more tender. My preference is to maintain the bright green color in the broccoli, so I don’t like to cook it very long.

Next, add the beef back into the Wok and then add the sauce and stir-fry until the sauce begins to thicken.

Stir Fry Beef with Broccoli

Thickening the sauce will take about five minutes or so, but just keep an eye on the Wok and remove from the heat when it’s reached desired doneness.

Serve the Stir Fry Beef with Broccoli over brown rice for added fiber. Chinese food makes great leftovers, so be sure to save any extras! If you like a little extra crunch, add some toasted peanuts or sesame seeds before serving.

Stir Fry Beef with Broccoli

By using fresh ingredients and cooking at home, you not only save money, but can control the amount of fat and chemicals in your food.

Stir fry dishes are extremely simple to make, so don’t feel intimidated. Leave me a question below if you feel like you need some extra guidance.

Thank you for stopping by my kitchen, where everything, without exception, is made from the ♥

Please subscribe to my email list so that you don’t miss out on any new recipes. I promise, I will never send you any spam or sell your information.

Stir Fry Beef with Broccoli

20 minutes

20 minutes

Category: Main Course

Cuisine: Chinese

Yield: 4

Stir Fry Beef with Broccoli


  • 3 tablespoons canola oil
  • 1 pound flank steak, thinly sliced against the grain
  • 2 rounded teaspoons corn starch
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh minced ginger
  • 1/4 cup oyster sauce
  • 1/4 tsp crushed red pepper flakes
  • 4 green onions, thinly sliced
  • 1 pound broccoli florets, washed and trimmed
  • 4 cloves minced garlic
  • 8 ounces sliced baby bella mushrooms
  • Brown rice


  • Heat the canola oil in a Wok on high heat until small bubbles form when you place the end of a wooden spoon in the oil.
  • Meanwhile, in a small mixing bowl, add the soy sauce, brown sugar, corn starch, ginger, oyster sauce, crushed red pepper flakes and green onions. Using a wire whisk, mix until combined. Set the sauce aside.
  • On a plate or in a Ziplock bag, add the meat and corn starch and toss until the meat is well coated.
  • Add the meat to the Wok and cook until it has only a little bit of pink left, tossing regularly. Remove the meat from the Wok and turn the heat to low to cool down. Let cool for 2 minutes, then add the garlic and mushrooms and turn the heat up to medium and cook until the mushrooms start to soften.
  • Add the broccoli and stir fry for another 2 minutes.
  • Add the meat and sauce to the Work and turn the heat back up to high heat and cook for about 5 minutes, or until the sauce starts to thicken.
  • Serve over brown rice or chow mein noodles.
  • Recipe Management Powered by Zip Recipes Plugin

    Please share!


    1. I’m going to make this! It’s lo carb friendly w/o the rice! Yummmmm…thank you for sharing your love of healthy food and cooking with us! Love you!


    Leave a Reply


    Enjoy our recipes? Please spread the word :)

    %d bloggers like this: