Easy Leftover Steak Beef and Broccoli Stir Fry: Your Ultimate 30-Minute Weeknight Meal
Transform your dinner routine and make the most of those delicious beef leftovers with this incredibly simple yet flavorful Easy Beef and Broccoli Stir Fry. If you’ve been searching for the perfect way to repurpose leftover steak, look no further! This quick stovetop recipe, featuring a delectable homemade ginger-soy sauce, brings a satisfying meal from your fridge to the table in under 30 minutes. It’s an ideal solution for a busy weeknight, offering a fresh take on classic Asian-inspired flavors.
This versatile stir fry isn’t just for any leftover steak; it’s particularly excellent with cuts like London broil, flank steak, skirt steak, sirloin, or any other firm, cooked beef that might be lingering in your refrigerator. Its robust flavors and crisp-tender broccoli make it a wholesome and hearty dish that the whole family will love, ensuring no good steak goes to waste.
This recipe truly embodies convenience and flavor, proving that a delicious meal doesn’t have to be complicated or time-consuming. It’s an excellent example of smart cooking and meal planning, turning what might have been a simple reheated steak into an exciting new dish.
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📹 Watch How to Make This Beef and Broccoli Stir Fry
⏲️ Quick and Easy: Time Needed for This Stir Fry
One of the biggest advantages of this Beef and Broccoli Stir Fry is its incredible speed. Designed specifically for using pre-cooked steak, this skillet meal comes together remarkably fast. You’re looking at a prep time of just 10-15 minutes, which includes slicing your steak and broccoli, and whisking together the sauce. The actual cooking time is even quicker, around 10 minutes on the stovetop. This means you can have a fresh, hot, and satisfying dinner on the table in a total of just 20-25 minutes, making it a perfect solution for those hectic evenings when time is of the essence.
The minimal cooking time for the beef itself is a game-changer, as it only needs to be reheated. The bulk of the cook time is dedicated to getting the broccoli to that perfect crisp-tender consistency and allowing the rich ginger-soy sauce to thicken and coat all the ingredients beautifully.
🥘 Key Ingredients for Your Beef and Broccoli Stir Fry
This delicious beef and broccoli stir fry combines tender pieces of leftover steak with vibrant broccoli florets, all bathed in a rich, savory homemade ginger-soy sauce, traditionally served over fluffy rice. It’s a harmonious blend of textures and flavors that feels gourmet but is incredibly simple to prepare.
I genuinely love this concept for using leftover steak because it’s not only easy but also incredibly flavorful and self-contained, making it a complete meal on its own. It’s particularly fantastic when made with remnants from a grilled steak dinner or the flavorful leftover London Broil from our Easy Crockpot London Broil recipe. By planning to cook a little extra steak, you ensure you have the perfect foundation for this speedy stir fry later in the week.
In fact, I often plan for leftovers in my weekly meal plans. This strategic approach ensures I always have pre-cooked components ready for quick second-act meals like this one, eliminating the guesswork of whether I’ll have enough leftover steak.
To start your flavorful stir fry, you’ll need:
- Leftover cooked beef: Whether it’s London broil, round steak, flank steak, skirt steak, sirloin, or any other firm cut of beef. Ensure it’s sliced against the grain into bite-sized pieces for maximum tenderness.
- Broccoli florets: Fresh is best for that crisp texture, but properly prepared frozen broccoli can also work in a pinch.
- Cooked rice: Essential for soaking up all that delicious sauce. White rice, brown rice, or even jasmine rice works wonderfully.
For the thickening slurry that coats the beef:
- Cornstarch: This is crucial for creating a light coating on the beef and helping the sauce adhere.
- Water: To dissolve the cornstarch and create a smooth slurry.
- Garlic powder: Adds an aromatic depth to the beef. You can also use fresh minced garlic.
And for the star of the show, the homemade Ginger-Soy Sauce:
- Vegetable oil: For stir-frying. High smoke point oils like canola or grapeseed oil are also great alternatives.
- Soy sauce: The base of the savory flavor. Low-sodium soy sauce can be used for a healthier option.
- Brown sugar: Balances the saltiness of the soy sauce with a touch of sweetness and helps achieve a glossy finish.
- Ground ginger: Provides that signature warm, slightly spicy kick. Fresh grated ginger can be used for a more intense flavor.
- Sesame oil (optional, but highly recommended): A few drops add an incredible nutty aroma and authentic Asian flavor. Use sparingly as its flavor is potent.
- Additional cornstarch and water: To thicken the main sauce to the perfect consistency.
💭 Expert Tips & Frequently Asked Questions
Properly stored leftover steak can safely last 3-4 days in the refrigerator. To ensure maximum freshness and safety, always store cooked steak in an airtight container. It’s a good practice to plan this leftover stir-fry dish into your weekly meal rotation within that timeframe. Our “planned leftover” system often involves preparing a steak dinner early in the week and then utilizing the leftover steak for this quick and easy stir fry just two days later, ensuring it’s used at its peak quality.
To achieve a smooth, lump-free sauce, it’s absolutely crucial to follow the cornstarch slurry directions. If cornstarch is added directly into hot liquid in the pan, it will instantly clump together, making it impossible to dissolve and thicken properly. The secret is to first create a “slurry” by thoroughly mixing cornstarch with an equal amount of cold or room temperature liquid (like water or broth) until it’s completely dissolved. This slurry should then be whisked into the hot ingredients in the pan, allowing it to gradually thicken without forming unsightly lumps.
While this recipe is designed for leftover steak, it’s incredibly adaptable for raw beef as well! If you don’t have leftovers, simply use a firm cut of beef (like sirloin, flank, or skirt steak) sliced into bite-sized pieces. You’ll reverse the initial steps for coating the beef slightly: instead of coating with the cornstarch slurry first, you’ll first sear the raw steak in oil in your skillet for 4-5 minutes until it’s cooked to your desired doneness. Once seared, remove the steak, prepare the cornstarch slurry (cornstarch, water, garlic powder), and then proceed with the recipe, adding the slurry and re-introducing the beef when the recipe calls for the sauce. This ensures the beef is cooked through and flavorful.
Broccoli is not only a classic and complementary pairing for beef in stir-fries due to its slightly bitter and earthy notes, but it’s also incredibly nutritious! Using raw broccoli florets is ideal for optimal texture and nutrient retention. A mere ½-cup serving of raw broccoli provides almost 70% of the daily value of Vitamin K1 (source – Healthline) and is an excellent source of essential Vitamins C and A (source – Nutrition And You). Its vibrant green color also adds an appealing visual contrast to the rich beef and sauce.
Yes, you can certainly use frozen broccoli, but a little preparation is key to ensuring it doesn’t water down your stir fry. It’s best to steam and thoroughly drain frozen broccoli first. Placing frozen vegetables directly into a hot stir fry pan introduces too much moisture, which lowers the pan’s temperature and effectively boils the ingredients instead of sautéing them. This can result in soggy broccoli and a less flavorful dish. Steaming and draining beforehand helps maintain that desired crisp-tender texture.
While the stir fry is best enjoyed fresh off the stove, you can definitely do some meal prep to make it even quicker. You can slice your leftover steak, chop your broccoli florets, and prepare both the cornstarch slurry for the beef and the ginger-soy sauce mixture up to a day in advance. Store all components separately in airtight containers in the refrigerator. When you’re ready to cook, it’s just a matter of combining everything in the skillet!
Store any leftover Beef and Broccoli Stir Fry in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce. Alternatively, microwave it in short bursts, stirring occasionally, until heated through. Be careful not to overcook the beef during reheating, as it’s already cooked.
Substitutions and Flavorful Variations
This Easy Beef and Broccoli Stir Fry is wonderfully flexible, allowing you to customize it based on your preferences or what you have on hand. Don’t hesitate to experiment and make it your own!
What else can I add to the stir fry for more color and nutrition?
If you’re looking to boost the vegetable content or simply desire more variety, this stir fry base is incredibly accommodating. Consider adding a medley of your favorite hearty vegetables. Large slices work best to maintain texture and flavor alongside the beef and broccoli. Some excellent additions include:
- Sliced onions: Yellow or red onions add a pungent sweetness when sautéed.
- Carrots: Julienne or thinly slice them for a touch of color and sweetness.
- Fresh mushrooms: Sliced button, cremini, or shiitake mushrooms add an umami depth.
- Bell peppers: Red, yellow, or orange bell peppers, cut into strips, provide vibrant color and a sweet crunch.
- Snow peas or snap peas: For a fresh, sweet, and crisp element.
- Water chestnuts or bamboo shoots: For an authentic Asian texture and subtle flavor.
- Baby corn: Adds a delightful pop and sweetness.
The ginger-soy sauce pairs exceptionally well with these robust vegetables, ensuring every bite is packed with flavor.
Can I use noodles instead of rice for a different experience?
Absolutely! If you prefer a noodle stir fry over rice, there are several delicious options. Soba noodles (buckwheat noodles) or rice noodles would make a fantastic substitution. For a heartier meal, you could even use lo mein noodles or thinly cut spaghetti for a fusion twist.
When we lived in Japan, we particularly loved switching things up with yakisoba (Japanese fried noodles) instead of always eating stir fry over rice in the traditional Chinese style. In a yakisoba stir fry, the meat, vegetables, and sauce are typically cooked *with* the noodles rather than simply being served on top. Soba noodles are readily available at most grocery stores in the Asian aisle.
To transform this into a beef and broccoli yakisoba, you should first cook, rinse, and thoroughly drain the soba noodles according to their package instructions. It’s crucial to dry the noodles very well before adding them to the stir fry to prevent excess moisture. Then, incorporate the cooked noodles into the stir fry a couple of minutes before you add the sauce, allowing them to warm through and mingle with the other ingredients before the sauce coats everything.
Making it Spicy: For those who love a bit of heat, consider adding a pinch of red pepper flakes to the sauce mixture or a drizzle of sriracha or chili garlic sauce to the finished dish.
Vegetarian/Vegan Option: While this recipe is beef-focused, the sauce and vegetable combination can be adapted. Use firm tofu or tempeh instead of beef, pressed and cubed, then pan-fried until golden before adding to the stir-fry. Increase the vegetable quantity for a fulfilling plant-based meal.
Other Proteins: If you don’t have leftover steak, this sauce works wonderfully with leftover chicken, pork, or even shrimp. Adjust cooking times accordingly.
Garnishes: Don’t forget the finishing touches! A sprinkle of sesame seeds, sliced green onions, or a handful of fresh cilantro can elevate both the presentation and flavor.
📋 Step-by-Step Instructions for Your Easy Stir Fry
Follow these simple instructions to create a delicious and quick Beef and Broccoli Stir Fry with your leftover steak:
First, ensure your leftover steak is prepared. Slice your cooked beef, whether it’s London broil, flank steak, or another firm cut, into bite-sized pieces. This makes it easier to handle and ensures it reheats evenly.
In a medium to large bowl, prepare your first cornstarch slurry. Whisk together 2 tablespoons of cornstarch, 2 tablespoons of water, and ½ teaspoon of garlic powder until completely smooth and lump-free. Add your sliced leftover steak to this bowl and toss gently until each piece is well coated. This light coating will help the sauce cling to the beef and prevent it from drying out.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. If you enjoy the nutty aroma of sesame, you can add a few drops (start with ½ teaspoon, as a little goes a long way) of sesame oil to the vegetable oil. Once the oil is shimmering, add the coated steak. Stir fry for only about 1 minute, just until the steak is reheated and the coating is lightly set. Remember, the steak is already cooked, so a light hand is best to prevent it from becoming tough.
Carefully remove the reheated steak from the skillet and set it aside. Add the remaining 1 tablespoon of vegetable oil to the same pan (if needed) and add your broccoli florets. Stir-fry the broccoli for approximately 5 minutes, or until it reaches your desired crisp-tender consistency. It should be bright green and slightly softened, but still have a bit of a bite.
While the broccoli cooks, prepare your flavorful ginger-soy sauce. In a small bowl, combine ⅓ cup of soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of ground ginger, 1 tablespoon of cornstarch, and ½ cup of water. Whisk vigorously until the brown sugar is dissolved and the cornstarch is completely blended, ensuring there are no lumps.
Once the broccoli is cooked to your liking, return the reheated steak to the skillet with the broccoli. Give your prepared ginger-soy mixture a quick whisk again (as cornstarch can settle) and then pour it evenly over the beef and broccoli in the skillet.
Continue to cook for another 2-5 minutes, stirring frequently, until the sauce thickens to a glossy consistency and beautifully coats all the ingredients. The exact timing will depend on your heat level and desired sauce thickness. Once thickened, remove from heat immediately to avoid overcooking.
Serve your steaming hot, flavorful Beef and Broccoli Stir Fry generously over a bed of freshly cooked rice. Garnish with sesame seeds or sliced green onions for an extra touch of flavor and presentation, if desired.
🥗 Delicious Accompaniments for Your Beef and Broccoli Stir Fry
While this Easy Beef and Broccoli Stir Fry is a complete and satisfying meal on its own, pairing it with a few complementary side dishes can elevate your dining experience. The rich, savory flavors of the stir fry blend beautifully with fresh, lighter options or additional Asian-inspired treats.
- Crisp Green Salad: A simple green salad tossed with shredded carrots, crispy wonton strips, and a bright Japanese ginger dressing is a perfect complement. Makoto Ginger Dressing is a personal favorite for its zesty and refreshing profile, cutting through the richness of the stir fry.
- Steamed Edamame: Lightly salted steamed edamame pods offer a healthy, protein-packed, and fun-to-eat appetizer or side.
- Spring Rolls or Egg Rolls: For a more substantial meal, serve with fresh or fried spring rolls or classic egg rolls.
- Miso Soup: A light bowl of miso soup can start the meal beautifully, offering a warm and comforting savory broth.
- Sautéed Mushrooms: If you didn’t add them to the stir fry itself, a side of garlic-sautéed mushrooms can add another layer of umami flavor.
- Quick Cucumber Salad: Thinly sliced cucumbers marinated in a light soy-vinegar dressing with a hint of sesame oil provide a refreshing contrast.
🥩 More Creative Ways to Use Leftover Steak
Leftover steak is a culinary gift that keeps on giving! Beyond this fantastic stir fry, there are numerous other delicious ways to repurpose cooked steak, turning it into exciting new meals. Don’t let those precious protein remnants go to waste!
- Hearty Steak Sandwiches: Steak sandwiches are an absolute classic and a wonderful way to enjoy cold or reheated steak. Try our incredibly flavorful Carne Asada Tortas, piled high with homemade guacamole, melty cheese, and fresh tomatoes. Or, for an American classic, whip up some Cheesesteak Sandwiches with perfectly sautéed onions and bell peppers, all tucked into a crusty roll.
- Steak Salads: Slice the steak thinly and add it to a vibrant green salad with your favorite dressing for a protein-rich lunch.
- Steak Tacos or Fajitas: Dice the steak and warm it with some taco seasoning, then serve in tortillas with your favorite toppings like salsa, sour cream, and fresh cilantro.
- Breakfast Hash: Chop leftover steak into small cubes and cook with diced potatoes, onions, and peppers for a savory breakfast hash, topped with a fried egg.
- Quesadillas or Burritos: Layer diced steak with cheese and other fillings in a tortilla for a quick and satisfying quesadilla or burrito.
Recipe Card: Easy Beef with Broccoli using Leftover Steak
Easy Beef with Broccoli using Leftover Steak
Mary Ann
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15
minutes
10
minutes
25
minutes
Main Dish
American
5
servings
506
Ingredients
-
2
tablespoons
cornstarch -
2
tablespoons
water -
½
teaspoon
garlic powder -
1
pound
leftover steak, London broil, or firm cut of cooked beef,
sliced and cut into bite size pieces -
2
tablespoons
vegetable oil,
divided -
4
cups
broccoli florets -
2
cups
cooked rice
Sauce
-
⅓
cup
soy sauce -
2
tablespoons
brown sugar -
1
teaspoon
ground ginger -
1
tablespoon
cornstarch -
½
cup
water
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Instructions
-
Slice
1 pound leftover steak, London broil, or firm cut of cooked beef and cut into bite size pieces. -
Combine
2 tablespoons cornstarch,
2 tablespoons water, and
½ teaspoon garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
-
Heat
1 tablespoon vegetable oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
-
Remove meat from skillet. Heat remaining
1 tablespoon vegetable oil in pan; add
4 cups broccoli florets, stir-frying for about 5 minutes.
-
To make the sauce, mix together
⅓ cup soy sauce,
2 tablespoons brown sugar,
1 teaspoon ground ginger,
1 tablespoon cornstarch and
½ cup water in a small bowl until cornstarch is dissolved. -
Add soy mixture and cooked beef to skillet.
-
Cook for 2-5 minutes, stirring frequently.
-
Serve over
2 cups cooked rice.
Notes
It’s important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.
Nutrition per serving
Calories:
506
cal
Carbohydrates:
74
g
Protein:
30
g
Fat:
9
g
Sodium:
953
mg
Fiber:
3
g
Sugar:
6
g
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