Prep everything ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.

Add 1 tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).

Add the broccoli and cook for 4-5 minutes, tossing/stirring often (it'll be tender-crisp). Transfer it to a plate.

Add the remaining tablespoon of olive oil to the skillet. Add the beef in a single layer (just sort of "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. It cooks fast and will easily overcook and become tough. Leaving it a bit rare at this stage is ideal.

Add the broccoli back to the pan and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately.

Notes

You will find toasted sesame oil in the Asian foods aisle of the grocery store (I sometimes I see it labeled as "pure" sesame oil). It's darker in color and tastes different than regular sesame oil. It's a flavor enhancer and has quite a strong taste.

Fresh ginger is way easier to grate when frozen! I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it.

I love to serve this recipe with rice, but that's totally optional! I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the beef so that it's ready at the same time.

Easy Beef and Broccoli Stir Fry

Ingredients

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