Quick 15 Minute Beef and Broccoli Stir Fry

Say hello to your new favorite home-made Chinese dish. Secondary cuts of beef are transformed into tender strips of beef coated with a garlicy asian sauce, broccoli, and mushrooms. This must try dish is quick and easy to make all made in one skillet in under 15 minutes.Quick 15 Minute Beef and Broccoli Stir FryWho doesn’t love Chinese food? I honestly can’t get enough of it, but prefer to make my own at home. I want it homemade and quick! Making it healthier, faster, and cost saving is the only way to go.

This beef and broccoli recipe has been our favorite. It’s 1000x better than any Chinese restaurants and has been our go to recipe for years. It’s super easy to make and is packed full of flavor. It’s made with simple ingredients that you should be able to find in your fridge or pantry.
Quick 15 Minute Beef and Broccoli Stir FryThe beef is first marinated in a mixture of cornstarch and water for just 2-3 minutes. This mixture tenderizes the beef and will make any tough cut of beef tender and melt in the mouth.

The beef is then cooked in a large skillet until brown and crispy on the outside and removed from the pan. Now here’s the fun part, At this point you can add whatever veggies you like to the skillet. I like to use broccoli, mushrooms, and bell peppers. But anything you like will work just as good.
Quick 15 Minute Beef and Broccoli Stir Fry

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After the veggies have cooked down, return the beef to the skillet and pour in the sauce mixture. Stir fry for just a minute and enjoy this flavorful tender beef and broccoli on noodles or rice! Quick 15 Minute Beef and Broccoli Stir Fry

Quick 15 Minute Beef and Broccoli Stir Fry

3.0 from 1 reviews
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Serves: 4

Ingredients

  • 1 lb boneless round, chuck steak, flat iron, or flank steak, cut into thin 3-inch strips
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon olive, vegetable, or sesame oil
  • 3 cloves garlic, minced
  • 4 cups broccoli florets
  • 1 small onion, cut into strips
  • ½ bell pepper cut into strips
  • ½ cup mushrooms, sliced
  • hot cooked rice or noodles for serving
  • For the sauce:
  • 1⁄3 cup reduced sodium soy sauce
  • ⅓ cup water
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon ground ginger
  • 1 teaspoon corn starch

Instructions

  1. In a large bowl, combine cornstarch and water until smooth. Add the beef and mix until fully coated. Set aside for 2 minutes.
  2. Heat 1 tablespoon oil in a large skillet on medium-high heat. Add beef and stir-fry for 3-5 minutes or until it's no longer pink. Remove from pan and set aside.
  3. In the same pan, stir-fry garlic, broccoli, onion, bell peppers and mushrooms in the remaining oil, for 3-5 minutes. Return beef to pan.
  4. In small bowl, whisk all the ingredients for the sauce and pour into pan. Stir-fry for 2-3 minutes or until everything is fully combines and the mixture as simmered.
  5. Serve hot over rice or noodles. Enjoy!

Quick 15 Minute Beef and Broccoli Stir-Fry

 

11 Comments

  • Erin

    Followed the recipe to a T and it came out perfect!👌🏽. I think it’s actually better than my family’s favorite Chinese restaurant beef and broccoli. This will be a frequent meal in my home!

  • Megan

    So you’re supposed to rinse the cornstarch mixture off? Tha would have been a helpful tip of advice. I’m a newbie cook and ruined my meat 🙁 bummer! I was really looking forward to this for dinner. Maybe I’ll try again next week.

  • Dennis

    Okay so I’m not sure what went “south” I followed this recipe after using a “velveting” technique to soften the beef strips which after the process you completely rinse off any residue of the 1st technique then I used your recipe but I let it sit in the marinade for about 3 hrs. When I tried frying the beef in my wok I found a big problem with the cornstarch mixture which I made twice as much because I was using about two and a half pounds of beef (large family). The cornstarch ended up just being scorched in the wok and the beef was not really getting cooked correctly I had to take the beef out then clean the wok and rinse off the cornstarch residue on the beef order to get it to cook correctly. The veggies turned out fine although when I added the sauce and beef to the wok the sauce was loose and not getting thick so I added more cornstarch and then I got my desired sauce. I will definitely never ever use the “velveting” method again I do not like the beef to “melt” in my mouth I enjoy being able to take a bite and chewing beef. I added a few other things to this recipe to “heat” it up a bit and shitake mushrooms. I don’t usually follow recipes per se I really only use them as a basic idea as to what I want to achieve because everyone has their own personal taste and when I do follow the recipe It usually turns out less than spectacular. Sorry, I’m sure this works for others (marinade) but not for me.

    • Anita

      Hi, i’ve made this dish many times and just now came across your comments. I felt it necessary to clarify that you don’t rinse the corn starch off of the beef after sitting for 2 min. Plus, the second part of the recipe is actually a sauce, not a marinade that you discard aftrewards. You cook the sauce in the pan/pot along with everything else.

      Please note that I usually use a little extra meat that I tenderize (a necessary step) before cutting, and I use extra veggies than what the recipe calls for. There is still more than enough sauce to do that.

      I grate 2 tbsp of fresh ginger instead of the 1 tsp of dry ground ginger…what a difference!

      Also, I do one extra step. .. After I saute the veggies, I remove the veggies from the pot and put them on the plate with the meat, then I add the sauce to the pot and boil for 1 min. BEFORE I add the veggies and meat back to the pot. I do this because I found the sauce didn’t thicken enough for me.

      Finally, we already have many dishes that we serve with rice and found chow mein complimented this recipe more so than rice did.

      Overall, this recipe has never failed me and anyone I have ever made it for has love it! Try it my way and maybe you will love it aswell.

      • Anita

        Sorry, we use the Chinese instant noodles, but we don’t stir fry the noodles after we boil them. Only if you stir fry the noodles is it considered a “chow mein”.

  • Codi

    Do you know how I can calculate the saturated fat? Need that info to track for smart points through weight watchers. This looks delicious!

  • Bonnie

    I think I will make this tonight. Is there any problem in marinating the beef for a few hours in the cornstarch mixture? I’m going to be away and thought I would do it now. I’ve never used a cornstarch mixture to marinate. Thank you!

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