Steak and Broccoli Stir-Fry: Easy, High-Protein Dinner in 30 Minutes
A quick and easy steak and broccoli stir-fry made with tender lean beef, crisp-tender broccoli, and a savory garlic-ginger sauce. This high-protein, low-carb dinner is gluten-free, dairy-free, and ready in 25 minutes—perfect for healthy weeknight meals or make-ahead lunches.
Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1 large head of broccoli chopped into bite-size florets
- 3 cloves garlic minced
- 1 tsp fresh ginger grated (or 1/2 tsp ground ginger)
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water slurry
- Salt and pepper to taste
Instructions
- Marinate the Steak:Toss the sliced steak in soy sauce, rice vinegar, and sesame oil. Let it sit while prepping the rest.
- Prep the Broccoli:Steam or microwave the broccoli for 2-3 minutes until bright green but still crisp. Set aside.
- Sear the Steak:Heat 1 tbsp olive oil in a large skillet or wok over high heat. Add steak in a single layer (in batches if needed). Sear 1-2 minutes per side until browned. Remove and set aside.
- Make the Stir-Fry Sauce:- In the same pan, add the remaining olive oil, garlic, and ginger. Cook until fragrant, about 30 seconds. Add steamed broccoli, stir, then return steak to the pan.- Pour in the cornstarch slurry and stir until everything is glossy and coated.
- Serve:Serve hot as is or over cauliflower rice for a low-carb option.
Notes
Secret Tips from My Kitchen
- Slice steak thinly and against the grain. This keeps it tender and easier to chew—especially important for leaner cuts like flank or sirloin.
- Flash-cook on high heat. A hot pan gives you that savory sear without overcooking the beef or broccoli.
- Use cornstarch in the marinade. Just a teaspoon helps lock in moisture and creates that glossy finish when the sauce hits the pan.
- Steam broccoli slightly before stir-frying. This helps it cook faster and stay bright green with a little crunch.
- Add the sauce at the end. Stirring it in just before serving prevents sogginess and keeps the flavors punchy and bold.