Quick Stir-Fried Beef and Broccoli with Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef and crisp broccoli florets quickly stir-fried in a savory ginger-soy sauce, perfect for a fast and satisfying weeknight meal. This Asian fusion recipe (high protein), ready in about 30 minutes, pairs flank steak, broccoli florets, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 460 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
4 cups broccoli florets
1/4 cup soy sauce
1 tbsp, minced fresh ginger
3 cloves, minced garlic cloves
1 tbsp brown sugar
1 tbsp cornstarch
3 tbsp vegetable oil
1/4 cup water
1 tsp sesame oil
1/4 tsp (optional) red pepper flakes
2, sliced for garnish green onions
4 cups cooked, for serving white rice

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup soy sauce, 1 tbsp brown sugar, 1 tbsp cornstarch, and 1/4 cup water until smooth. Add 1 lb thinly sliced flank steak and toss to coat; let marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked; remove beef and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add 4 cups broccoli florets, 1 tbsp minced fresh ginger, and 3 minced garlic cloves; stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
Step 4: Return the beef to the wok along with 1 tsp sesame oil and 1/4 tsp red pepper flakes (if using). Stir everything together and cook for another 2 minutes until the sauce thickens and beef is cooked through.
Step 5: Serve immediately over 4 cups cooked white rice, garnished with 2 sliced green onions.