Beef and Broccoli Stir Fry with Brown Rice
Quick high-heat stir fry combining tender flank steak and broccoli in a ginger-garlic soy sauce. Brown rice provides a nutty base for this balanced dish. Sriracha adds adjustable heat while sesame oil and lime juice round out the flavor. Ready in under 30 minutes.
Ingredients
- 1 c brown rice, cooked
- 3 clove garlic, minced
- 1 inch fresh ginger, grated
- 1 tbsp honey
- ¼ c soy sauce
- ½ tbsp sriracha(optional)
- 1 tsp sesame oil
- 1 lb flank steak, sliced
- ¼ c cornstarch
- 2 tbsp canola oil, divided
- 3 small head broccoli, cut into florets
- ½ lime, juice
- salt, to taste(optional)
- black pepper, to taste(optional)
- sesame seeds, to serve(optional)
- scallions, to serve(optional)
Instructions
- 1
Cook brown rice according to package directions.
- 2
Mince garlic and grate ginger. In a small bowl, combine garlic, ginger, honey, soy sauce, sriracha, and sesame oil to make sauce.
- 3
Slice steak and toss with cornstarch until lightly coated.
- 4
Heat one tablespoon canola oil in a large skillet or wok over high heat.
- 5
Add steak, shaking off excess cornstarch. Cook, tossing, until browned and crisp.
- 6
Remove steak from skillet.
- 7
Add remaining tablespoon canola oil over high heat.
- 8
Add broccoli florets and cook until bright green and crisp-tender.
- 9
Return steak to skillet. Pour sauce over steak and broccoli.
- 10
Stir to coat everything until sauce thickens.
- 11
Season with lime juice, salt, and pepper.
- 12
Serve with rice, topped with sesame seeds and scallions.
Tips
Do not overcrowd the skillet when cooking steak to ensure proper browning.
Shake off excess cornstarch before adding steak to avoid a thick, gummy coating.
Keep broccoli cooking time short to maintain bright color and crisp texture.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if sauce has dried out.
Prepare sauce and chop vegetables up to 4 hours in advance. Cook rice ahead and reheat before serving. Slice and coat steak with cornstarch just before cooking.
Serve over cooked brown rice, garnished with sesame seeds and sliced scallions.
Common Mistakes
Do not skip shaking off excess cornstarch from steak to avoid a thick, pasty coating that prevents browning.
Do not cook steak and broccoli simultaneously in the same skillet to avoid steaming instead of crisping.
Do not overcook broccoli or it will become mushy and lose its vibrant color.