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Beef & Broccoli Stir Fry

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5 from 7 reviews


This easy one-pan dinner is super savory, loaded with healthy protein and fiber, and best of all, quick to make.


Units Scale
  • 1 1/2 pounds flank steak
  • Kosher salt and black pepper
  • 1 bunch scallions, cut into 1-inch pieces, white and light green parts separated from dark green parts
  • 1 tablespoon avocado oil
  • 1/4 cup oyster sauce
  • 1/4 cup low-sodium beef broth
  • 2 tablespoons low-sodium tamari or soy sauce
  • 2 tablespoons chopped ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon honey
  • 4 teaspoons cornstarch
  • 1 pound broccoli, cut into 1-inch pieces
  • Cooked rice and toasted sesame seeds, for serving


  1. Cut steak in half lengthwise, with grain then cut each half against grain into thin ¼-inch pieces; season with 1 teaspoon pepper and ½ teaspoon kosher salt.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering.
  3. Add beef and scallion white and light green parts to skillet; use tongs to arrange in a single layer. Cook, without stirring, until beef is browned on bottom, about 2 minutes.
  4. Stir and continue to cook until beef is no longer pink, 2–3 minutes longer, stirring occasionally.
  5. For the sauce, whisk together oyster sauce, broth, tamari, ginger, garlic, and honey. Add cornstarch and whisk until smooth.
  6. Add sauce mixture and broccoli to skillet and toss to combine. Reduce heat to medium, cover, and cook until broccoli is crisp-tender, 3–5 minutes, uncovering and stirring beef and broccoli occasionally.
  7. Off heat, stir in scallion greens and serve over rice with sesame seeds.


Leftovers can be stored in the refrigerator for up to 4 days.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stove top


  • Serving Size: 1/4 of the recipe
  • Calories: 453
  • Sugar: 8.5g
  • Sodium: 1343mg
  • Fat: 19g
  • Saturated Fat: 8g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 51g
  • Cholesterol: 122mg