Air Fryer Beef and Broccoli
Air Fryer Beef and Broccoli is made with flank steak, broccoli florets, soy sauce, and fresh ginger; air fry at 400°F for 15 minutes with a sticky garlic sauce.
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Method
- 1
Toss sliced beef with olive oil and cornstarch. Air fry at 400°F for 5-6 minutes until browned.
- 2
Add broccoli florets tossed in oil. Cook together 6-8 more minutes, shaking halfway, until broccoli is charred.
- 3
Mix soy sauce, oyster sauce, brown sugar, garlic, ginger, and sesame oil in a small bowl.
- 4
Pour sauce over beef and broccoli, toss to coat. Cook 1-2 more minutes until sauce is sticky.
- 5
Serve over steamed rice with sesame seeds and green onions.
Pro tip. Slice the beef thin against the grain for tenderness. The cornstarch coating creates crispy edges that hold the sauce beautifully.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 2-3 minutes. Reheats fast. Pull at 2 minutes for some char on the florets. Full reheat guide for broccoli.
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