Beef and broccoli with leftover steak turns a leftover cooked steak into a takeout-style dinner for two in about 20 minutes. The broccoli is seared and steamed in one skillet, a quick soy, oyster sauce and ginger sauce turns glossy around it, and thin slices of cooked steak go in at the very end, just long enough to get hot. Because the beef is already cooked, there is no marinating and no searing in batches. I built this around one leftover steak, about half a pound, so it uses up exactly what most of us have left in the fridge.
Why you’ll like this leftover steak stir-fry
- Fast: about 10 minutes of cooking, because the steak only needs to heat through.
- No waste: one leftover steak becomes a full dinner for two instead of a cold sandwich.
- Tender beef: adding the steak last keeps it from turning tough.
- One skillet: the broccoli, aromatics, sauce and steak all cook in the same pan.
- Pantry sauce: soy sauce, oyster sauce, brown sugar and cornstarch are easy to keep on hand.
What makes this work with cooked steak
The steak goes in last. Raw beef for a stir-fry is usually marinated and seared hard, but cooked steak has already been seared once. Cooking it again firms it up and dries it out. Here it is sliced thin and tossed in the hot sauce for just 2 minutes, which is enough to heat thin slices all the way through without overcooking them.
Sear, then steam the broccoli. The florets cook in hot oil for 2 minutes so they pick up a few browned spots, then a splash of water and the lid steam them for 2 minutes more. That gives tender-crisp broccoli with some color instead of pale, boiled florets.
A sauce that thickens fast. Whisking the cornstarch into the sauce ahead of time means it thickens almost the moment it hits the pan. The soy and oyster sauce bring savory depth, the brown sugar rounds the edges, and a little sesame oil finishes it.
Sized for one steak. Most leftover-steak recipes start with a pound of beef. Half a pound, roughly one strip steak or a few slices of flank, with 3 cups of broccoli makes two plates over rice without stretching the meat.
Ingredients for beef and broccoli with leftover steak
The full amounts are in the recipe card below. These are the choices that matter most:
- Leftover steak: almost any cooked steak works, including flank, sirloin, strip, ribeye or skirt. Medium-rare to medium leftovers stay the most tender. Leftover roast beef or London broil works the same way.
- Broccoli: cut the florets bite-size, about the size of the steak slices, so everything cooks and eats evenly. Peel and slice the stems if you like; they cook in the same time when cut thin.
- Low-sodium soy sauce: it keeps the sauce from getting too salty once the oyster sauce goes in.
- Oyster sauce: it adds the rich, savory flavor of takeout beef and broccoli. See the swaps below if you do not have any.
- Brown sugar: balances the salty sauces and helps it turn glossy.
- Cornstarch: thickens the sauce so it clings instead of pooling.
- Garlic and fresh ginger: they go in near the end so they stay bright and do not burn.
- Toasted sesame oil: just a little adds a nutty finish.
How to make beef and broccoli with leftover steak
- Whisk the sauce ingredients together in a small bowl.
- Sear the broccoli in hot oil for 2 minutes.
- Add the water, cover and steam for 2 minutes.
- Lower the heat and cook the garlic, ginger and pepper flakes for 1 minute.
- Add the steak and sauce and toss for 2 minutes, until glossy and hot.
- Serve over rice with green onion.
How to slice and reheat the steak
Slicing: cold steak slices more cleanly than warm, so cut it straight from the fridge. Find the lines running through the meat and slice across them, as thin as you can, then cut long slices in half. Short, thin pieces feel tender and heat through quickly.
Reheating: once the steak and sauce are in the pan, keep tossing so every slice touches the hot sauce. In about 2 minutes the sauce turns thick and glossy, and the steak should be steaming hot. Leftovers should be reheated to 165°F, which you can check with an instant-read thermometer on a thicker slice. Serve right away; letting it sit on the heat longer only toughens the beef.
The broccoli: it is ready when it is bright green and a knife slides into a stem with a little resistance. If your florets are large, give them another minute under the lid before adding the aromatics.
Tips for the best leftover steak beef and broccoli
- Get everything ready first. The cooking takes only a few minutes, so mix the sauce, slice the steak and mince the garlic before the pan goes on.
- Let the pan get hot. Wait until the oil shimmers before adding the broccoli so it browns instead of steaming right away.
- Cover quickly. Put the lid on right after the water goes in to trap the steam.
- Re-whisk the sauce. Cornstarch settles to the bottom of the bowl, so stir it again just before pouring.
- Keep it brief once the steak is in. Toss only until everything is hot and glossy, then serve.
Swaps and variations
- No oyster sauce: use an extra tablespoon of soy sauce and a teaspoon more brown sugar. The sauce will be a little lighter but still savory.
- Other leftover beef: roast beef or London broil can be sliced and used the same way.
- Water instead of broth: works well; the soy and oyster sauce carry plenty of flavor.
- More heat: add the red pepper flakes, or a spoonful of chili garlic sauce with the sauce.
- Extra vegetables: a few strips of red bell pepper or sliced mushrooms can go in with the broccoli.
What to serve with it
Spoon it over steamed white or brown rice so the sauce has somewhere to go. Leftover rice works well too; warm it in the microwave with a splash of water while the broccoli steams. Lo mein noodles or rice noodles are good if you want something closer to takeout. A simple cucumber salad with rice vinegar adds a cool, crunchy side. It is the kind of easy, cozy dinner that makes leftovers feel like a treat for two.
Storage and food safety
Use leftover steak within 3 to 4 days of when it was first cooked, and keep it covered in the fridge until you slice it. Once the stir-fry is made, refrigerate any leftovers within 2 hours of cooking in a covered container and eat them within 3 to 4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave, until hot all the way through, to 165°F. The steak gets a little firmer each time it is reheated, so this dish is best eaten fresh.
Next time there is a steak left on the cutting board, slice it, wrap it and save it for this. A bowl of rice, a hot skillet and a few minutes are all it takes to turn it into dinner for two.
Frequently asked questions
Can I use any leftover steak?
Yes. Flank, sirloin, strip, ribeye and skirt all work, as does leftover roast beef. Steak cooked medium-rare to medium stays the most tender after reheating.
How do I keep leftover steak from getting tough?
Slice it thin across the grain while it is cold and add it only at the end. Toss it in the hot sauce just until it is heated through, then serve.
How long does leftover steak keep?
Use it within 3 to 4 days of when it was first cooked, kept covered in the fridge.
Can I make this with frozen broccoli?
Yes. Add it straight from frozen, skip the water and cook it covered until hot and tender before adding the aromatics. It will be softer than fresh broccoli.
Print
Beef and Broccoli with Leftover Steak (Quick Stir-Fry for Two)
- Total Time: 20 minutes
- Yield: 2 servings
Description
Leftover steak becomes beef and broccoli for two: tender-crisp broccoli and sliced cooked steak in a glossy soy, oyster sauce and ginger sauce, ready in about 20 minutes.
Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 cup low-sodium beef broth or water
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 3 cups broccoli florets (about 8 ounces), cut bite-size
- 2 tablespoons water
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 8 ounces leftover cooked steak, sliced thin across the grain
- 1 green onion, thinly sliced (optional)
- Cooked rice, for serving
Instructions
- In a small bowl, whisk the soy sauce, oyster sauce, brown sugar, broth, cornstarch and sesame oil until the cornstarch dissolves.
- Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the broccoli and cook for 2 minutes, stirring once or twice, until bright green and browned in spots.
- Add the water, cover right away and steam for 2 minutes, until the broccoli is tender-crisp.
- Uncover and reduce the heat to medium. Push the broccoli to the side, add the garlic, ginger and red pepper flakes to the open space and cook for 1 minute, stirring, until fragrant.
- Add the sliced steak. Whisk the sauce again, pour it in and toss for 2 minutes, until the sauce turns glossy and thick and the steak is hot all the way through.
- Serve right away over rice, topped with green onion.
Notes
Equipment: 12-inch skillet with a lid, small bowl and whisk, instant-read thermometer
- Any leftover steak works: flank, sirloin, strip, ribeye or skirt. Thin slices across the grain keep it tender.
- Add the steak at the end only to heat it through; cooking it longer makes it tough.
- No oyster sauce? Use an extra tablespoon of soy sauce and a teaspoon more brown sugar.
- Leftover roast beef or London broil can be used the same way.
- Use leftover steak within 3 to 4 days of when it was first cooked.
- Refrigerate leftovers in a covered container and eat them within 3 to 4 days.
- Reheat in a skillet over medium heat with a splash of water, or in the microwave, until hot.
- Reheat leftover steak to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American
