This Beef and Broccoli Stir Fry is a fast, savory weeknight hero that’s better than takeout. The glossy sauce and tender, velveted beef come together in one pan for a complete meal. You’ll love this easy Beef and Broccoli Stir Fry for its incredible aroma and foolproof method.
Craving a delicious Beef and Broccoli Stir Fry? You've come to the right spot! From Savory Combo Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Beef and Broccoli Stir Fry
- Faster than delivery: Ready in about 20 minutes of active cooking.
- Magical sauce: Perfectly balanced savory-sweet and glossy.
- Tender beef: Velveting technique ensures juicy, soft slices.
- Endlessly adaptable: Easily swap or add your favorite veggies.
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 canola 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
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Tools: A large wok or a large, heavy-bottomed skillet, a set of tongs, and a small whisk or fork for the sauce.
Notes: Low-sodium soy sauce helps control saltiness; brown sugar aids caramelization; don’t skip the sesame oil for flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 18 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 your beef when it’s partially frozen. This is the single best trick for getting paper-thin, restaurant-style slices. Pop the steak in the freezer for about 30-45 minutes until it’s firm but not solid. It makes slicing against the grain so much easier.
- What does “velveting” the beef mean? It’s a Chinese restaurant technique where you coat the beef in a mixture of cornstarch and a liquid (like soy sauce). This creates a delicate barrier that seals in the juices during high-heat cooking, preventing the beef from becoming tough and chewy.
- Don’t overcrowd the pan. This is the golden rule of stir-frying. If you add too much beef at once, the pan’s temperature will plummet, and you’ll end up steaming the meat instead of searing it. We’ll cook in two batches for the perfect sear.
- Have everything prepped and within arm’s reach. Stir-frying is a fast process with no time to stop and mince garlic or measure sauce. Do all your chopping and mixing before you even turn on the heat—this is called your *mise en place*.
How to Make Beef and Broccoli Stir Fry
Step 1: Prepare the Beef. In a medium bowl, toss the thinly sliced beef with 1 tablespoon of the soy sauce and the 2 tablespoons of cornstarch. Make sure every piece is lightly and evenly coated. This is the velveting step—it might look a bit pasty now, but it’s the secret to supremely tender beef. Let it sit for 10-15 minutes while you prepare the other components.
Step 2: Make the Stir-Fry Sauce. In a small bowl or a liquid measuring cup, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Whisk it until the sugar has dissolved and the sauce is smooth. Giving it a good whisk now prevents any lumps of cornstarch or sugar later. Taste a tiny drop—you should get a hit of saltiness first, followed by a mellow sweetness.
Step 3: Blanch the Broccoli. Bring a pot of salted water to a boil. Add the broccoli florets and cook for just 60-90 seconds, until they turn bright green and are slightly tender but still very crisp. Immediately drain and rinse with cold water to stop the cooking process. This step ensures your broccoli is perfectly cooked by the end and retains its vibrant color and bite.
Step 4: Sear the Beef. Heat 1 tablespoon of vegetable oil in your wok or large skillet over high heat until it’s shimmering and just starting to smoke. Add half of the beef in a single layer, spreading it out. Let it sear undisturbed for about 60 seconds to get a good brown crust, then flip and cook for another 30-60 seconds. Remove to a clean plate and repeat with the remaining beef and oil.
Step 5: Build the Aromatics and Sauce. Reduce the heat to medium. Add the minced garlic and grated ginger to the now-empty wok. They’ll sizzle on contact—stir constantly for just 20-30 seconds until incredibly fragrant. Be careful not to burn them! Pour in your pre-mixed sauce. It will bubble and thicken almost immediately as it hits the hot pan. You’ll notice it go from watery to a glossy, coating consistency in about a minute.
Step 6: Bring It All Together. Add the blanched broccoli and the seared beef (along with any accumulated juices) back into the wok. Toss everything together vigorously to coat every single piece in that glorious, thickened sauce. Cook for another 1-2 minutes, just until everything is heated through. The broccoli should be tender-crisp, and the beef should be piping hot. Turn off the heat and drizzle with the sesame oil, giving it one final toss.
Step 7: Garnish and Serve. Transfer your Beef and Broccoli Stir Fry to a serving platter. Immediately garnish with the sliced green onions and a generous sprinkle of sesame seeds. The residual heat will wilt the green onions just slightly, releasing their fresh, oniony aroma. Serve it right away while it’s hot and the textures are at their absolute peak.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a skillet with a splash of broth or water to refresh sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect vehicle for soaking up every last drop of that incredible sauce. It’s a non-negotiable pairing in my book.
- Simple Cucumber Salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crisp, and acidic contrast that cuts through the richness of the stir-fry beautifully.
- Vegetable Spring Rolls — A crunchy, savory starter that adds a different texture and makes the whole meal feel more like a festive occasion.
Drinks
- Jasmine Green Tea — Its delicate, floral notes cleanse the palate between bites and complement the umami flavors without overwhelming them.
- A Crisp Lager — The light carbonation and clean finish of a cold lager are fantastic for cutting through the savory sauce and resetting your taste buds.
- Ginger Beer (non-alcoholic) — The spicy-sweet kick of ginger beer mirrors the ginger in the dish and provides a refreshing, bubbly lift.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut rice and fresh, tangy mango are a classic Southeast Asian dessert that feels like a natural and luxurious follow-up.
- Fortune Cookies and Orange Slices — A simple, light, and fun way to end the meal. The bright citrus is wonderfully refreshing after the savory main course.
- Lychee Sorbet — This light, floral sorbet is incredibly refreshing and acts as a perfect palate cleanser, leaving you feeling satisfied but not overly full.
Top Mistakes to Avoid
- Mistake: Slicing the beef with the grain. This is the biggest culprit for tough, chewy beef. Always look for the long muscle fibers and slice perpendicularly across them. This shortens the fibers, making each piece much more tender to bite into.
- Mistake: Adding the sauce ingredients separately to the wok. If you pour soy sauce, then oyster sauce, etc., directly into the hot pan, the sugar will likely burn before the other ingredients can incorporate. I’ve messed this up before too—whisking the sauce first is a non-negotiable step.
- Mistake: Cooking the broccoli directly in the stir-fry. Raw broccoli takes much longer to cook than beef. If you try to cook them together from raw, your beef will be overcooked and tough by the time the broccoli is tender. Blanching first solves this perfectly.
- Mistake: Using a low-heat pan. A stir-fry needs intense, screaming-hot heat to properly sear the meat and create that “wok hei” or breath of the wok flavor. If your pan isn’t hot enough, the ingredients will stew and release liquid, making the final dish soggy.
Expert Tips
- Tip: Freeze your ginger before grating. A frozen knob of ginger is infinitely easier to grate—it creates fluffy piles of ginger with none of the stringy fibers, and your microplane won’t get clogged. It’s a complete game-changer.
- Tip: Use a splash of Shaoxing wine. If you have it or want to level up, add a tablespoon of Shaoxing wine to the sauce. It adds a deep, complex, slightly fermented flavor that is the hallmark of authentic Chinese stir-fries.
- Tip: Don’t skimp on the post-cook rest. After you’ve added the sesame oil and garnishes, let the stir-fry sit for just a minute off the heat before serving. This allows the flavors to meld together just that little bit more.
- Tip: Reheat leftovers in a skillet. To maintain the best texture, never microwave your leftover stir-fry. Reheat it gently in a skillet over medium heat. You might need to add a tiny splash of water or broth to loosen the sauce back up.
FAQs
Can I use a different cut of beef?
Absolutely. While flank and sirloin are ideal for their lean texture and flavor, you can use skirt steak or even thinly sliced ribeye. Ribeye will be richer due to the marbling. Just remember the key is to slice it very thinly against the grain, no matter which cut you choose. Avoid stewing meats like chuck roast, as they require long, slow cooking to become tender.
I don’t eat oyster sauce. Is there a substitute?
Yes, you have a couple of great options. You can use an extra tablespoon of hoisin sauce for a sweeter, thicker profile, or you can use vegetarian oyster sauce (made from mushrooms), which is widely available. Another option is to use an additional tablespoon of soy sauce mixed with a quarter teaspoon of sugar to mimic the savory-sweet depth.
How can I make this dish spicier?
I love a spicy kick! The easiest way is to add 1-2 teaspoons of chili garlic sauce or Sriracha directly into your stir-fry sauce mixture before you add it to the wok. Alternatively, you can add 1-2 dried red chilies to the oil when you cook the garlic and ginger for a more infused heat.
Can I prepare any components ahead of time?
Definitely. You can slice the beef and keep it velveting in the marinade in the fridge for up to 24 hours. You can also blanch the broccoli a day ahead and store it in an airtight container in the fridge. The sauce can be mixed and kept in a jar for 3-4 days. This makes your actual cooking time on the day of just about 10 minutes.
Why is my sauce not thickening?
This usually happens if the cornstarch wasn’t fully incorporated or if the pan wasn’t hot enough. To fix it, mix one teaspoon of cornstarch with one tablespoon of cold water in a small bowl to create a “slurry.” Push your stir-fry to one side of the wok, pour the slurry into the bubbling liquid, and stir constantly. It should thicken up within 15-20 seconds.
Beef And Broccoli Stir Fry
Make this easy Beef and Broccoli Stir Fry at home in just 25 minutes! Tender beef, crisp broccoli, and a savory sauce better than takeout. Get the recipe now!
Ingredients
For the Beef and Broccoli:
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450 g flank steak or sirloin (thinly sliced against the grain)
-
1 large head broccoli (cut into florets (about 4 cups))
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3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tbsp vegetable or canola oil (divided)
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2 tbsp cornstarch
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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
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2 green onions (sliced (for garnish))
-
1 tbsp sesame seeds (for garnish)
Instructions
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In a medium bowl, toss the thinly sliced beef with 1 tablespoon of the soy sauce and the 2 tablespoons of cornstarch. Make sure every piece is lightly and evenly coated. Let it sit for 10-15 minutes while you prepare the other components.01
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In a small bowl or a liquid measuring cup, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Whisk it until the sugar has dissolved and the sauce is smooth.02
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Bring a pot of salted water to a boil. Add the broccoli florets and cook for just 60-90 seconds, until they turn bright green and are slightly tender but still very crisp. Immediately drain and rinse with cold water to stop the cooking process.03
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Heat 1 tablespoon of vegetable oil in your wok or large skillet over high heat until it’s shimmering and just starting to smoke. Add half of the beef in a single layer, spreading it out. Let it sear undisturbed for about 60 seconds to get a good brown crust, then flip and cook for another 30-60 seconds. Remove to a clean plate and repeat with the remaining beef and oil.04
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Reduce the heat to medium. Add the minced garlic and grated ginger to the now-empty wok. They’ll sizzle on contact—stir constantly for just 20-30 seconds until incredibly fragrant. Pour in your pre-mixed sauce. It will bubble and thicken almost immediately as it hits the hot pan. You’ll notice it go from watery to a glossy, coating consistency in about a minute.05
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Add the blanched broccoli and the seared beef (along with any accumulated juices) back into the wok. Toss everything together vigorously to coat every single piece in that glorious, thickened sauce. Cook for another 1-2 minutes, just until everything is heated through. Turn off the heat and drizzle with the sesame oil, giving it one final toss.06
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Transfer your Beef and Broccoli Stir Fry to a serving platter. Immediately garnish with the sliced green onions and a generous sprinkle of sesame seeds. Serve it right away while it’s hot and the textures are at their absolute peak.07
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