This classic Beef and Broccoli stir-fry is savory, satisfying, and surprisingly simple to make at home. With tender beef and crisp broccoli in a glossy umami sauce, it’s a comforting weeknight favorite. Master a few easy techniques for a Beef and Broccoli that rivals takeout.
Looking for Beef and Broccoli inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Beef and Broccoli
- Faster than delivery: Ready in about 30 minutes from start to finish.
- Incredibly tender beef: A simple velveting technique keeps it juicy and soft.
- Addictive sauce: Perfectly balanced savory, sweet, and rich flavors.
- Endlessly adaptable: Swap veggies or add heat to make it your own.
Ingredients & Tools
- 450 g flank steak or sirloin, thinly sliced against the grain
- 1 large head broccoli, cut into florets (about 4 cups)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable or peanut oil, divided
- 2 tbsp cornstarch
- 60 ml low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 120 ml beef broth or water
- 1 tsp sesame oil
- Toasted sesame seeds and sliced green onions for garnish
Tools: A large wok or skillet, a medium mixing bowl, a small bowl for the sauce, and a sharp knife for slicing.
Notes: Using low-sodium soy sauce gives better control over saltiness, and the sesame oil at the end adds a nutty aroma—don’t skip it!
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 20 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Slice that beef thin and against the grain. This is the single most important step for tender beef. Look for the lines running through the meat (the grain) and slice perpendicular to them. It shortens the muscle fibers, making each piece much easier to chew.
- Why velvet the beef? Coating the beef in cornstarch and a bit of soy sauce before cooking creates a protective layer that seals in juices. It’s a classic Chinese restaurant technique that prevents the meat from becoming tough and gives it a silky texture.
- Have everything prepped and within arm’s reach. Stir-frying happens fast. Once you start cooking, there’s no time to chop garlic or measure sauces. This “mise en place” makes the process smooth and stress-free.
- Don’t overcrowd the pan. If you add too much beef at once, it will steam instead of sear. Cook in a single layer, in batches if needed, to get that beautiful, caramelized exterior.
How to Make Beef and Broccoli
Step 1: Start by preparing your beef. Take your thinly sliced flank steak and place it in a medium bowl. Add one tablespoon of the soy sauce and the cornstarch. Use your hands to toss everything together until every piece of beef is evenly coated. It’ll look a bit pasty—that’s exactly what you want. Let it sit for 10-15 minutes while you prep the other ingredients. This is the velveting step that works its magic.
Step 2: While the beef is marinating, mix your sauce. In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Whisk it until the sugar is dissolved and the sauce is smooth. This is your flavor powerhouse—taste it and you’ll get a preview of the deliciousness to come. Set this bowl right next to your stove.
Step 3: Now, let’s blanch the broccoli. Bring a pot of salted water to a boil and have a bowl of ice water ready. Add the broccoli florets to the boiling water and cook for just 60-90 seconds—you want them bright green and slightly tender but still with a good crunch. Immediately drain them and plunge them into the ice water to stop the cooking. This step ensures your broccoli is perfectly cooked and vibrant by the end.
Step 4: Heat one tablespoon of oil in your wok or a large skillet over high heat until it’s shimmering. Add the velveted beef in a single layer—you might need to do this in two batches to avoid crowding. Let it sear undisturbed for about 60-90 seconds to get a good crust, then stir-fry for another minute until it’s just cooked through but not overdone. Transfer the beef to a clean plate.
Step 5: Reduce the heat to medium and add the remaining tablespoon of oil to the same wok. Add the minced garlic and grated ginger. Stir-fry for just 30-60 seconds until incredibly fragrant—be careful not to burn it, or it’ll turn bitter. That aroma is your cue that it’s ready.
Step 6: Add the blanched broccoli florets to the wok. Toss them with the garlic and ginger for about a minute, just to heat them through and let them soak up those flavors. You’ll hear a satisfying sizzle as they hit the pan.
Step 7: Return the cooked beef and any accumulated juices back to the wok. Give your sauce mixture another quick whisk (the cornstarch can settle) and then pour it over the beef and broccoli. Stir everything together quickly and continuously. The sauce will begin to bubble and thicken almost immediately, turning glossy and coating every single piece beautifully.
Step 8: Once the sauce has thickened to a gravy-like consistency—this should only take a minute or two—turn off the heat. Drizzle the sesame oil over the top and give it one final toss. The sesame oil isn’t for cooking; it’s for fragrance and flavor, so adding it at the end preserves its delicate nutty character.
Step 9: Transfer your Beef and Broccoli to a serving platter. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds. Serve it immediately over a big, fluffy bed of steamed jasmine rice to soak up all that incredible sauce.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat in a skillet over medium heat; add a splash of broth if dry.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The classic, non-negotiable partner. Its fluffy, slightly sticky texture is perfect for soaking up every last drop of that savory sauce.
- Simple Egg Drop Soup — A light, comforting soup to start the meal. Its delicate flavor won’t compete with the stir-fry and it just feels right.
- Vegetarian Spring Rolls — They add a fantastic crispy texture contrast. The fresh, crunchy cabbage and carrot inside play nicely with the rich main dish.
Drinks
- Jasmine Green Tea — Its floral, slightly sweet notes cleanse the palate between bites and complement the umami flavors beautifully without overpowering them.
- Light Lager or Pilsner — A cold, crisp beer is fantastic here. The carbonation and mild bitterness cut through the richness of the sauce perfectly.
- Gewürztraminer (White Wine) — This aromatic white wine has a touch of sweetness and lychee notes that are a surprisingly great match for the ginger and soy in the dish.
Something Sweet
- Mango with Sticky Rice — The ultimate finish. The sweet, creamy mango and coconut-infused sticky rice provide a lovely, refreshing contrast to the savory meal.
- Fortune Cookies and Orange Wedges — A simple, light, and fun way to end. The bright citrus is incredibly refreshing after the rich stir-fry.
- Lychee Sorbet — Incredibly light and palate-cleansing. The floral, fruity flavor of lychee is a delightful and elegant end note.
Top Mistakes to Avoid
- Mistake: Slicing the beef with the grain. This is the fast track to a chewy, tough stir-fry. Slicing against the grain breaks up the long muscle fibers, guaranteeing a more tender bite.
- Mistake: Adding raw broccoli directly to the wok. It’ll take too long to cook, steaming your beef and other ingredients instead of stir-frying them. Blanching it first is the key to that perfect crisp-tender texture.
- Mistake: Using the wrong cut of beef. Lean, quick-cooking cuts like flank or sirloin are ideal. Stew meat or chuck roast will never get tender in the short cooking time and will be disappointingly tough.
- Mistake: Letting the sauce boil for too long. Once the cornstarch-thickened sauce comes to a bubble and coats the back of a spoon, it’s done. Overcooking can cause it to break and become thin again.
Expert Tips
- Tip: For an even more authentic texture, try velveting the beef the “restaurant way.” Briefly poach the cornstarch-coated beef in oil or water before stir-frying. It creates an incredibly silky, protective coating that locks in juices.
- Tip: If you want a thicker sauce, create a cornstarch slurry by mixing an extra teaspoon of cornstarch with a tablespoon of cold water. Stir it into the simmering sauce at the very end.
- Tip: For a deeper, more complex flavor, add a star anise pod to the sauce as it simmers. Just remember to fish it out before serving—it adds a wonderful, subtle licorice note.
- Tip: To make this dish ahead, prep all the components separately. Store the cooked beef, blanched broccoli, and sauce in different containers in the fridge. When ready to eat, just stir-fry the garlic/ginger, then combine everything and heat through.
FAQs
Can I use frozen broccoli instead of fresh?
You can, but you’ll need to adjust the method. Thaw the frozen broccoli completely and pat it very dry with paper towels to remove excess moisture. There’s no need to blanch it. Add it directly to the wok, but be prepared for it to release more water, which might make your sauce a bit thinner. You might need to cook it a minute longer to evaporate some of that liquid before adding the sauce back in.
What’s a good substitute for oyster sauce if I don’t eat seafood?
No problem! A great vegetarian alternative is mushroom stir-fry sauce or vegetarian oyster sauce, which is made from mushrooms and has a very similar rich, savory flavor. In a pinch, you can also use an extra tablespoon of soy sauce mixed with a half teaspoon of brown sugar, though you’ll lose a bit of the depth.
Why is my beef and broccoli watery?
This usually happens for one of two reasons. Either the wok wasn’t hot enough when you started cooking, causing the ingredients to steam and release water, or there was too much liquid in the pan from not patting the beef dry or from wet broccoli. Always ensure your pan is screaming hot and that your ingredients are as dry as possible before they hit the heat.
Can I make this dish spicy?
Absolutely! Stir-frying is all about customization. Add 1-2 teaspoons of chili-garlic paste or sriracha to the sauce mixture. You could also toss in a few dried red chilies when you’re frying the garlic and ginger for a more aromatic heat that infuses the entire dish.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in a wok or skillet over medium heat, stirring frequently. The microwave can make the broccoli mushy and the sauce might separate. If it seems a little dry after reheating, splash in a tablespoon of water or broth to loosen it up.
Beef And Broccoli
Make better-than-takeout Beef and Broccoli at home in 30 minutes! Tender beef, crisp broccoli, and a savory sauce. Get the easy recipe now!
Ingredients
For the main ingredients:
-
450 g flank steak or sirloin (thinly sliced against the grain)
-
1 large head broccoli (cut into florets (about 4 cups))
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
2 tbsp vegetable or peanut oil (divided)
-
2 tbsp cornstarch
-
60 ml low-sodium soy sauce
-
2 tbsp oyster sauce
-
1 tbsp hoisin sauce
-
1 tbsp brown sugar
-
120 ml beef broth or water
-
1 tsp sesame oil
-
Toasted sesame seeds and sliced green onions (for garnish)
Instructions
-
Start by preparing your beef. Take your thinly sliced flank steak and place it in a medium bowl. Add one tablespoon of the soy sauce and the cornstarch. Use your hands to toss everything together until every piece of beef is evenly coated. It’ll look a bit pasty—that’s exactly what you want. Let it sit for 10-15 minutes while you prep the other ingredients. This is the velveting step that works its magic.01
-
While the beef is marinating, mix your sauce. In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Whisk it until the sugar is dissolved and the sauce is smooth. This is your flavor powerhouse—taste it and you’ll get a preview of the deliciousness to come. Set this bowl right next to your stove.02
-
Now, let’s blanch the broccoli. Bring a pot of salted water to a boil and have a bowl of ice water ready. Add the broccoli florets to the boiling water and cook for just 60-90 seconds—you want them bright green and slightly tender but still with a good crunch. Immediately drain them and plunge them into the ice water to stop the cooking. This step ensures your broccoli is perfectly cooked and vibrant by the end.03
-
Heat one tablespoon of oil in your wok or a large skillet over high heat until it’s shimmering. Add the velveted beef in a single layer—you might need to do this in two batches to avoid crowding. Let it sear undisturbed for about 60-90 seconds to get a good crust, then stir-fry for another minute until it’s just cooked through but not overdone. Transfer the beef to a clean plate.04
-
Reduce the heat to medium and add the remaining tablespoon of oil to the same wok. Add the minced garlic and grated ginger. Stir-fry for just 30-60 seconds until incredibly fragrant—be careful not to burn it, or it’ll turn bitter. That aroma is your cue that it’s ready.05
-
Add the blanched broccoli florets to the wok. Toss them with the garlic and ginger for about a minute, just to heat them through and let them soak up those flavors. You’ll hear a satisfying sizzle as they hit the pan.06
-
Return the cooked beef and any accumulated juices back to the wok. Give your sauce mixture another quick whisk (the cornstarch can settle) and then pour it over the beef and broccoli. Stir everything together quickly and continuously. The sauce will begin to bubble and thicken almost immediately, turning glossy and coating every single piece beautifully.07
-
Once the sauce has thickened to a gravy-like consistency—this should only take a minute or two—turn off the heat. Drizzle the sesame oil over the top and give it one final toss. The sesame oil isn't for cooking; it's for fragrance and flavor, so adding it at the end preserves its delicate nutty character.08
-
Transfer your Beef and Broccoli to a serving platter. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds. Serve it immediately over a big, fluffy bed of steamed jasmine rice to soak up all that incredible sauce.09
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