Stir Fried Beef and Broccoli is a classic Chinese-American dish made with tender slices of beef, crisp-tender broccoli, and a savory orange-sesame sauce. It’s quick to make, full of flavor, and perfect for weeknight dinners.
This is a delicious dinner that is easy to make. The orange-sesame sauce makes it different than other stir fried beef and broccoli recipes, and it really puts it into a “restaurant quality” category. What you serve with it is totally customizable. Serve with rice, Asian noodles or even cauliflower rice to keep things low carb.
You might also like these stir fry recipes: garlic chicken stir fry, pineapple ginger chicken stir fry and Asian vegetable stir fry.
Ingredients Needed:
- Steak: We’re using flank steak for this recipe.
- Soy Sauce: You’ll need low-sodium soy sauce.
- Oil: You’ll need toasted sesame oil for the sauce and a neutral oil for the stir frying (vegetable oil, canola oil or avocado oil).
- Vegetables: Broccoli, red bell pepper, ginger and garlic.
- Water Chestnuts: Look for sliced water chestnuts in a can. You can find them in your market’s Asian aisle.
- Orange Juice: Fresh squeezed will have the most flavor, but it’s okay to use it from a carton too.
- Chicken Broth: Use low sodium chicken broth (can sub beef broth).
- Cornstarch: This is used to thicken the sauce.
- Sesame Seeds: You’ll want them toasted since they taste really good when they’re toasted! See tips below…
How to make Stir Fried Beef and Broccoli:
The complete, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.
- Whisk together the sauce ingredients, and set that aside.
- Toss the steak with soy sauce, and saute in oil until lightly browned. Transfer it to a bowl.
- Then saute broccoli in oil and water until slightly tender. Then add the bell pepper and water chestnuts and cook a little more.
- Add garlic and ginger to the pan. Then add the cooked steak. Add the sauce, and cook until bubbling.
Recipe Tips
- An easy way to grate fresh ginger: Toss it in the freezer for about 1/2 hour before you need to use it. Once firm, it will be easier to peel and grate.
- Serve over hot, cooked rice.
- If you are preparing this recipe as gluten-free, just be sure to use brands of chicken broth and soy sauce that are known to be GF.
- Be sure to slice the beef thin against the grain to prevent it from becoming tough.
- To toast sesame seeds: Set a small skillet on the stove over medium heat. When the pan is hot, add the sesame seeds. After 30 seconds, swirl the sesame seeds in the pan with a spoon so that they brown evenly for 3 to 4 minutes. Lower the heat if you see smoke or the seeds brown too quickly.
What is the best steak to use for an Asian stir fry?
The best steaks for Asian stir-fry are tender, flavorful cuts like flank, skirt, sirloin, or flat iron steaks, which are lean and cook quickly when sliced thinly against the grain. For budget-friendliness, beef chuck also works well, provided it’s sliced thin and tenderized.
Substitution ideas for Stir Fry:
- Change up the veggies- try snap peas, zucchini, onions or mushrooms.
- Change up the protein- try chicken, tofu or shrimp.
What You’ll Love About This Recipe:
- It’s a balanced meal with protein and veggies in the same dish.
- You’ll feel like you’re eating (much better than) takeout at home!
- Everything is cooked in one pan, so easy clean up!
Stir Fried Beef and Broccoli with Orange Sesame Sauce
This delicious recipe is both gluten and dairy free!
Ingredients
SAUCE:
- ½ cup orange juice (freshly squeezed is best)
- ¼ cup low sodium chicken broth
- ¼ cup low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
STIR FRY:
- 1 pound flank steak, cut into thin strips
- 2 teaspoons low sodium soy sauce
- 2 tablespoons vegetable or canola oil, divided
- 3 cups bite-sized broccoli florets
- ½ cup water
- 1 medium red bell pepper (cored, seeded and sliced)
- One 8-ounce can sliced water chestnuts, drained
- 3 medium garlic cloves, minced
- 1 tablespoon grated fresh ginger
GARNISH:
- toasted sesame seeds, optional
Instructions
- Whisk together the sauce ingredients in a small bowl. Set aside.
- Toss the steak with the soy sauce. Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add the beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer the beef to a clean bowl.
- Add 1 more tablespoon of oil to the pan and return to high heat until shimmering. Add the broccoli and water to the pan, cover, and cook until bright green and slightly tender, about 2 minutes. Remove the lid, and add bell pepper and water chestnuts, and continue to cook until the vegetables are tender, about 3 minutes.
- Clear the center of the pan and add the remaining 1 teaspoon oil, garlic, and ginger. Cook, mashing the garlic mixture into the pan with back of a spatula, until fragrant, about 30 seconds. Stir in the cooked beef. Whisk the sauce to recombine, and add it to the pan. Bring it to a simmer. Cook the sauce until thickened, 1 to 2 minutes. Serve immediately over hot cooked rice.
Notes
- Serve over hot, cooked rice.
- If you are preparing this recipe as gluten-free, just be sure to use brands of chicken broth and soy sauce that are known to be GF.
- Be sure to slice the beef thin against the grain to prevent it from becoming tough.
- An easy way to grate fresh ginger: Toss it in the freezer for about 1/2 hour before you need to use it. Once firm, it will be easier to peel and grate.
Nutrition
Serving: 1serving, Calories: 345kcal, Carbohydrates: 24g, Protein: 30g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 68mg, Sodium: 761mg, Potassium: 925mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1419IU, Vitamin C: 116mg, Calcium: 76mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight and it was a HUGE hit! The flavors melded well without anything sticking out too much. This is a definite repeat, even my pickier eaters loved it.
Glad to hear it!