Air Fryer Beef and Broccoli
This Air Fryer Beef and Broccoli delivers tender flank steak, crispy-edged broccoli, and a savory-sweet soy-ginger sauce in under 40 minutes. The air fryer creates that gorgeous caramelized edge on the beef and charred tips on the broccoli with far less oil than traditional wok-frying.
Equipment
- Air fryer - basket-style or oven-style, at least 5-quart (4.7L) capacity recommended
- Air Fryer Pan Insert - optional but helpful for a saucier result
- Large mixing bowl
- Small mixing bowl
- Chef's knife - sharp
- Cutting board
- Measuring spoons
- Measuring cups
- Small saucepan - or microwave-safe bowl for thickening the sauce
- Tongs - or kitchen spatula
- Whisk - or fork
Ingredients
- 1 lb flank steak - 450g, sliced thin against the grain into ¼ inch (6mm) thick strips
- 4 cups fresh broccoli florets - 360g, cut into bite-sized pieces about 1-1.5 inches (2.5-4cm) across
- 3 tablespoons soy sauce - divided; plus more to taste
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil - toasted variety
- 1 tablespoon brown sugar
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - grated
- 1 tablespoon cornstarch - divided; plus 1 teaspoon for the sauce slurry
- 2 tablespoons water
- 1 tablespoon vegetable oil - for the broccoli
- ¼ teaspoon red pepper flakes - optional, for a little heat
- salt and black pepper - to taste
- sesame seeds - for garnish
- green onions - sliced, for garnish
For Serving
- steamed white rice - or brown rice, noodles, or cauliflower rice
Instructions
- Place flank steak in the freezer for 15-20 minutes. Slice thinly against the grain into ¼ inch (6mm) thick strips and cut any long pieces in half.
- In a large bowl, whisk together 2 tablespoons soy sauce, oyster sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes (if using), and 1 tablespoon cornstarch. Reserve 3 tablespoons of marinade for the finishing sauce.
- Add beef strips to the marinade and toss to coat. Marinate at room temperature for 20-30 minutes, or refrigerate for up to 2 hours or overnight for deeper flavor.
- Toss broccoli florets in a small bowl with vegetable oil, the remaining 1 tablespoon soy sauce, and a pinch of salt and pepper.
- Preheat air fryer to 375°F (190°C). Arrange marinated beef in a single layer in the basket (cook in batches if needed). Air fry for 7-8 minutes, shaking halfway through. Transfer to a clean bowl.
- Place seasoned broccoli in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 6-8 minutes, shaking halfway, until tender with charred tips.
- Pour reserved marinade and any accumulated beef juices into a small saucepan with 2 tablespoons water. Bring to a simmer, then whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water. Cook for 1-2 minutes until thickened and glossy.
- Combine cooked beef and broccoli in a bowl. Pour thickened sauce over and toss to coat. Garnish with sesame seeds and sliced green onions. Serve immediately over rice or noodles.
Notes
- Slice against the grain: This is the most important step for tender beef. Look for the visible lines running through the flank steak and cut perpendicular to them.
- Freeze the beef briefly: 15-20 minutes in the freezer firms the meat enough to slice it into very thin, even strips with ease.
- Don't overcrowd the basket: Overcrowding traps steam and prevents browning. Cook in two batches if your air fryer is on the smaller side.
- Use a pan insert for a saucier dish: If you prefer a saucier, restaurant-style result, cook everything in a small metal pan that fits inside your air fryer basket to prevent juices from dripping through.
- Watch the broccoli closely: Broccoli can go from perfectly charred to burnt very quickly. Start checking at the 5-minute mark and look for those golden-brown crispy tips.
- Gluten-free adaptation: Replace soy sauce with tamari or coconut aminos. Double-check that your oyster sauce brand is also gluten-free.
- Make it spicy: Add 1-2 teaspoons of sriracha or chili garlic sauce to the marinade, or increase red pepper flakes to your heat preference.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Keep rice stored separately to prevent it from absorbing all the sauce.
- Reheating: Reheat in the air fryer at 300°F (150°C) for 4-5 minutes, or in a skillet with a splash of water or broth over medium heat for 3-4 minutes.
- Protein swaps: Substitute flank steak with boneless skinless chicken breast (cook to 165°F/74°C) or firm tofu (press well before marinating).