dutch-oven ChartsDATASHEET // CT-DO-103
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beef & Broccoli Stir-Fry / Braise (Flank Steak, Skillet / Dutch Oven) in the dutch oven
Specification: 1.5 lb flank steak thinly sliced against the grain with broccoli florets in savory ginger soy sauce
Target Temp
350°F (177°C)
Stovetop / Oven
Total Time
18–22 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
145°F (63°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 350°F (177°C). Prepare beef & broccoli stir-fry / braise (flank steak, skillet / dutch oven) (1.5 lb flank steak thinly sliced against the grain with broccoli florets in savory ginger soy sauce).
2
Cook
Cook for 18–22 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Beef slices are tender and browned, broccoli is crisp-tender, and sauce coats the spoon Confirm internal temperature reaches 145°F (63°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Flank Steak Timetable & America's Test Kitchen Stir-Fry Science
Pro Tip: Velvet the sliced flank steak with cornstarch and soy sauce before searing over high heat in the Dutch oven to seal in juicy tenderness.
Related dutch oven Cook Times
No-Knead Bread (Lean Dough Boule)
450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)