Easy Stir Fry Skirt Steak Beef and Broccoli

If you ask me, beef and broccoli stir fry is a weeknight dinner hero.

This quick Chinese-American favorite brings together tender strips of skirt steak and fresh broccoli in a savory brown sauce. The beef gets nice and caramelized in a hot wok, while the broccoli keeps its crunch and soaks up all those good flavors.

I love how the sauce turns out glossy and rich, coating every piece with just the right balance of soy sauce, garlic, and ginger. A bowl of fluffy rice on the side makes it complete.

It’s the kind of no-fuss meal that always hits the spot, especially when you’re craving something comforting but don’t want to spend hours in the kitchen.

What Kind of Skirt Steak Should I Use?

For stir-frying, both inside and outside skirt steak will work great, though inside skirt is often considered the more tender option. The most important thing isn’t which cut you pick, but how you slice it – always cut against the grain and aim for thin, even strips about ¼-inch thick. If your butcher hasn’t already trimmed it, you might notice a tough membrane on the meat that you’ll want to remove before cooking. For the best results, try to get your skirt steak as cold as possible before slicing – some folks even pop it in the freezer for 15-20 minutes to firm it up, making it easier to get those perfect thin strips.

Options for Substitutions

This classic stir-fry recipe can be adapted with several easy swaps:

• Skirt steak: While skirt steak is great for stir-frying, you can substitute with flank steak, sirloin, or even flat iron steak. Just remember to slice thinly against the grain for tender results.
• Fresh broccoli: Out of fresh broccoli? Frozen broccoli works too – just thaw and pat dry before cooking. You can also swap in other veggies like snap peas, green beans, or cauliflower.
• Beef stock: Chicken stock or vegetable stock can work in place of beef stock. You might want to add an extra splash of soy sauce to maintain that rich flavor.
• Cornflour: Regular all-purpose flour or arrowroot powder work as thickeners too. Use the same amount as cornflour, but mix with cold water before adding to avoid lumps.
• Fresh ginger: If you don’t have fresh ginger, use ¼ teaspoon ground ginger instead. In a pinch, you can skip it, but you’ll miss out on some flavor.
• Sesame oil: This gives a distinct flavor, but you can use regular vegetable oil if needed. Try adding a few sesame seeds at the end for a similar nutty taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking beef and broccoli stir fry is overcrowding the pan, which causes the meat to steam instead of sear – work in batches and give your beef plenty of space to develop that perfect brown crust. A common error is cutting the beef with (instead of against) the grain, resulting in chewy, tough meat – always slice your skirt steak across the grain into thin strips for the most tender results. Your broccoli can quickly go from crisp-tender to mushy if you cook it too long, so add it to the pan only after your beef is nearly done and cook just until it turns bright green. For the best flavor, make sure your pan is smoking hot before adding the meat, and don’t stir the beef constantly – let it sit for 30-60 seconds on each side to develop a nice sear.

What to Serve With Beef and Broccoli?

The most natural pairing for beef and broccoli is a big bowl of steamed white rice – it’s perfect for soaking up all that tasty sauce! If you want to switch things up, brown rice or cauliflower rice work great too. I like to add some simple sides like steamed edamame or a quick cucumber salad with rice vinegar to round out the meal. For a complete Asian-inspired dinner, you could also serve some vegetable spring rolls or pot stickers on the side – they’re always a hit at my dinner table!

Storage Instructions

Keep Fresh: This beef and broccoli stir fry is great for leftovers! Just pop it in an airtight container and keep it in the fridge for up to 3 days. The sauce might thicken up a bit in the fridge, but that’s totally normal.

Freeze: If you want to save some for later, let the stir fry cool completely, then place it in a freezer-safe container. It’ll keep well for up to 2 months, though the broccoli might be a bit softer when thawed. Pro tip: freeze the sauce separately from the meat and veggies if you can – it helps everything stay fresher!

Warm Up: When you’re ready to eat your leftovers, heat them up in a pan over medium heat for about 5 minutes, stirring occasionally. You can add a splash of water or beef stock if the sauce seems too thick. A quick zap in the microwave works too – just heat in 30-second intervals, stirring between each one.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 130-150 g
• Fat: 80-100 g
• Carbohydrates: 40-50 g

Ingredients

• 1 cup beef stock
• 2/3 cup reduced sodium soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons cornflour
• 2 tablespoons vegetable oil
• 2 pounds skirt steak, thinly sliced against the grain into strips
• 4 cups fresh broccoli, cut into small pieces

Step 1: Prepare the Sauce Mixture

In a small bowl, combine the broth, soy sauce, sesame oil, minced garlic, and grated ginger.

Mix well until the ingredients are fully combined.

Add cornstarch to the mixture and stir until dissolved.

Set this sauce mixture aside for later use.

Step 2: Sear the Steak

Heat a large skillet over high heat until piping hot.

Add oil to the skillet and heat until it starts to shimmer or move slightly, which should take about 3 minutes.

Add the steak to the skillet and sauté it for about 6 minutes, or until it develops a nice brown color.

Once done, remove the meat from the skillet and set it aside for later.

Step 3: Cook the Broccoli

Reduce the heat to medium on the skillet.

Add the broccoli to the skillet and sauté for approximately 5 minutes, or until it becomes a little less crunchy but still vibrant in color.

This will ensure the broccoli maintains a crisp-tender texture when served.

Step 4: Combine Ingredients and Thicken the Sauce

Add the seared steak back into the skillet with the broccoli.

Pour over the previously prepared sauce mixture.

Stir everything to coat the meat and broccoli evenly with the sauce.

Allow the sauce to come to a simmer, then cook and stir until the sauce thickens slightly, and the broccoli achieves a crisp-tender texture; this should take about 3 minutes.

Step 5: Serve

Once the sauce has thickened to your desired consistency and everything is well mixed, remove the skillet from the heat.

Serve the steak and broccoli stir-fry warm over a bed of rice.

Enjoy your flavorful and satisfying meal!