Skillet Beef and Broccoli Stir-Fry With Soy-Ginger Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 1 lb flank steak (or top sirloin), thinly sliced against the grain
• 1 tsp cornstarch + 1 tsp low-sodium soy sauce + 1 tsp neutral oil (for coating beef)
• 4 cups broccoli florets (about 12 oz)
• 2 tbsp water (to steam broccoli)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp neutral oil (divided; for stir-frying)
• Soy-Ginger Sauce: 1/3 cup low-sodium soy sauce, 1/4 cup water, 1 tbsp packed brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1 tsp toasted sesame oil, 1/4 tsp red pepper flakes, 1/2 tsp black pepper
• 1 tbsp unsalted butter (optional, for finishing)
• 2 scallions, thinly sliced (for serving)
• 3 cups hot cooked jasmine rice (for serving)

Do This

• 1. Whisk sauce ingredients until smooth; set aside.
• 2. Toss sliced beef with 1 tsp cornstarch, 1 tsp soy sauce, and 1 tsp oil.
• 3. Heat a 12-inch cast iron skillet over medium-high heat for 3 minutes; add 1 tbsp oil.
• 4. Sear beef in a single layer 2 minutes; flip and cook 1 minute; remove to a plate.
• 5. Add remaining 1 tbsp oil, broccoli, and 2 tbsp water; cover and steam 3 minutes, then stir-fry 1 minute.
• 6. Add garlic and ginger 30 seconds, return beef, pour in sauce, and simmer 1–2 minutes until glossy; finish with butter if using. Serve over rice with scallions.

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Why You’ll Love This Recipe

• Fast and satisfying: a full dinner in under 30 minutes, using one skillet.
• Bold, cozy flavors: salty-sweet soy sauce, fresh ginger, and garlic with a glossy finish.
• Camp-friendly: works great on a camp stove, grill side burner, or standard kitchen range.
• Flexible: swap the protein, change the veggies, or dial the heat up or down.

Grocery List

• Produce: Broccoli florets (about 12 oz), fresh ginger, garlic, scallions
• Dairy: Unsalted butter (optional)
• Pantry: Low-sodium soy sauce, rice vinegar, brown sugar, cornstarch, neutral oil (canola/avocado/vegetable), toasted sesame oil, red pepper flakes, black pepper, jasmine rice

Full Ingredients

Beef

• 1 lb flank steak (or top sirloin), sliced very thin against the grain (about 1/4-inch thick)
• 1 tsp cornstarch
• 1 tsp low-sodium soy sauce
• 1 tsp neutral oil (canola, vegetable, or avocado)

Vegetables & Aromatics

• 4 cups broccoli florets (about 12 oz)
• 2 tbsp water (for steaming the broccoli in the skillet)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tbsp fresh ginger, finely grated (or minced)
• 2 scallions, thinly sliced (greens and whites separated if you’d like)

Quick Soy-Ginger Sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup water
• 1 tbsp packed brown sugar
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes
• 1/2 tsp freshly ground black pepper

For Stir-Frying & Serving

• 2 tbsp neutral oil, divided
• 1 tbsp unsalted butter (optional, stirred in at the end for shine and richness)
• 3 cups hot cooked jasmine rice (about 3/4 cup cooked rice per serving)

Step-by-Step Instructions

Step 1: Slice the beef for quick, tender cooking

Place the steak in the freezer for 10 minutes (optional but helpful) to firm it up for easier slicing. Slice the beef thinly against the grain into 1/4-inch slices. Thin slices cook quickly and stay tender in a hot skillet.

Step 2: Mix the quick soy-ginger sauce

In a bowl or measuring cup, whisk together: 1/3 cup soy sauce, 1/4 cup water, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1 tsp toasted sesame oil, 1/4 tsp red pepper flakes, and 1/2 tsp black pepper. Whisk until the cornstarch is fully dissolved and no lumps remain. Set aside.

Tip: Keep the sauce near the stove. Once you start stir-frying, everything moves quickly.

Step 3: Coat the beef (simple “velvet” step)

In a bowl, toss the sliced beef with 1 tsp cornstarch, 1 tsp soy sauce, and 1 tsp neutral oil until lightly coated. This helps the beef brown nicely and stay juicy, even over strong camp heat.

Step 4: Preheat the skillet properly

Set a 12-inch cast iron skillet (or heavy stainless skillet) over medium-high heat for 3 minutes. You’re aiming for a hot pan surface (roughly 400–450°F), where a drop of water sizzles immediately.

Add 1 tbsp neutral oil and swirl to coat.

Step 5: Sear the beef in batches

Add the beef in a single layer (work in 2 batches if needed to avoid steaming). Cook the first side for 2 minutes without moving it much, then flip and cook 1 minute more. The beef should be browned at the edges and still slightly pink in the center.

Transfer beef to a plate. If your skillet looks dry, you can add a small drizzle of oil before the next step.

Step 6: Steam-stir-fry the broccoli

Add the remaining 1 tbsp neutral oil to the skillet. Add the broccoli florets and 2 tbsp water. Immediately cover with a lid (or a piece of foil in camp) and steam for 3 minutes.

Remove the lid and stir-fry for 1 minute to drive off extra moisture and pick up a little char on the broccoli tips.

Step 7: Add aromatics, glaze everything, and finish

Push the broccoli to the edges and add the garlic and ginger to the center of the skillet. Stir constantly for 30 seconds until fragrant (don’t let the garlic burn).

Return the beef (and any juices) to the skillet. Give your sauce one more quick whisk (cornstarch settles), then pour it in. Stir and simmer for 1–2 minutes until the sauce thickens and turns glossy, coating the beef and broccoli.

If using, stir in 1 tbsp unsalted butter off heat for extra sheen and richness. Top with sliced scallions and serve hot over jasmine rice.

Pro Tips

• Don’t overcrowd the pan: If the beef is piled up, it steams and turns gray. Sear in batches for better browning.
• Slice against the grain: Look for the direction of the muscle fibers and cut across them for tender bites.
• Control camp-stove heat: If your burner runs hot, drop to medium right after the beef sears so the garlic and sauce don’t scorch.
• Keep broccoli bright: Steam for the full 3 minutes, then stir-fry briefly. Overcooking turns it olive and soft.
• Want extra sauce? Double the sauce ingredients and simmer 1–2 minutes longer, adding 1–2 tbsp water if it thickens too much.

Variations

• Spicy camp version: Add 1 tbsp sriracha to the sauce or increase red pepper flakes to 1/2 tsp.
• Swap the protein: Use 1 lb boneless chicken thighs (thinly sliced) or 1 lb firm tofu (cubed and browned first).
• More veggies: Add 1 cup sliced bell pepper or 1 cup snap peas during the stir-fry step (no change to timing needed).

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours. Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water (1–2 tbsp) until hot, about 4–6 minutes, or microwave in 60-second bursts, stirring between.

Make-ahead: Slice the beef and mix the sauce up to 24 hours ahead. Keep beef and sauce in separate containers in a cooler or fridge. Cut broccoli ahead as well to make dinner even faster at camp.

Nutrition (per serving)

Approximate, including 3/4 cup cooked jasmine rice per serving: 640 calories, 35 g protein, 24 g fat, 70 g carbohydrates, 4 g fiber, 1100 mg sodium.