Why You Will Love This Recipe
This Beef and Broccoli Stir-Fry is the perfect weeknight meal—quick, flavorful, and packed with fresh ingredients. Tender strips of beef meet crisp broccoli in a savory-sweet sauce that’ll make you feel like you’re dining at your favorite takeout spot. Best of all, it comes together in under 30 minutes! Whether you’re new to stir-fries or a kitchen pro, this recipe delivers every time.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 4 cups broccoli florets
- 3 tbsp soy sauce (low-sodium works too)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil (divided)
- 1/4 cup beef broth or water
- 1 tsp sesame oil (optional)
- Cooked rice or noodles, for serving
Ingredient Prep Guide
Beef: Slice against the grain (look for the lines in the meat and cut perpendicular to them) to ensure tenderness. Pat it dry with paper towels—this helps it sear better instead of steaming in the pan.
Broccoli: Cut florets into bite-sized pieces. If the stems are thick, peel them with a vegetable peeler and slice thinly. For extra crisp-tender texture, blanch broccoli in boiling water for 1 minute, then rinse under cold water to stop cooking.
Sauce: Mix soy sauce, oyster sauce, hoisin sauce, and cornstarch in a small bowl. Cornstarch can clump, so whisk well until smooth!
Equipment & Tools
- Large skillet or wok
- Mixing bowls (small and medium)
- Sharp knife and cutting board
- Tongs or wooden spatula
- Measuring spoons
Step-by-Step Instructions
Step 1: Heat 1 tbsp vegetable oil in your skillet or wok over medium-high heat. Add the beef in a single layer (cook in batches if needed—overcrowding the pan will steam the meat). Sear for 2 minutes per side until browned but not fully cooked. Transfer to a plate.
Step 2: Add the remaining 1 tbsp oil to the pan. Toss in garlic and ginger, stirring for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3–4 minutes. If your broccoli isn’t blanched, add 2 tbsp water to the pan and cover for 1–2 minutes to soften.
Step 3: Pour the sauce mixture into the pan and stir. Let it bubble and thicken for 1 minute. Add the beef back to the pan along with beef broth, tossing everything until glossy and combined. Finish with a drizzle of sesame oil for extra aroma if using.
Key Details
Total Time: 25 mins (Prep: 15 mins | Cook: 10 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet/wok, mixing bowls, tongs
Serving Suggestions
Serve this Beef and Broccoli Stir-Fry over steamed jasmine rice or udon noodles for a hearty meal. For a low-carb option, try cauliflower rice. Garnish with sesame seeds or sliced green onions for a pop of color. Pair with a simple cucumber salad or steamed edamame to round out the meal. This dish works great for meal prep—just store portions in airtight containers!
Pro Tips
Marinate for flavor: If you have extra time, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15–30 minutes before cooking. This tenderizes the meat and adds depth to the dish.
Don’t skip the cornstarch: It’s the secret to that glossy, clingy sauce. If the sauce thickens too much, add a splash of beef broth or water to loosen it.
High heat is key: Stir-frying relies on quick cooking at high temperatures to lock in texture and flavor. Keep your ingredients prepped and nearby so you can work efficiently.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to revive the sauce. Microwaving works too, but cover the dish with a damp paper towel to prevent drying out. Avoid freezing, as the broccoli may become mushy when thawed.
Troubleshooting
Chewy beef? You might have cut it with the grain or overcooked it. Always slice against the grain, and don’t cook the beef longer than 2 minutes per side during searing.
Soggy broccoli? Blanch it first to partially cook it, or use higher heat when stir-frying to evaporate excess moisture. Don’t add salt too early—it draws out water.
Bland sauce? Adjust seasoning with a pinch of sugar for sweetness or a dash of rice vinegar for brightness. Taste as you go!
Frequently Asked Questions
Can I use frozen broccoli?
Yes, but thaw and pat it dry first to avoid watering down the sauce. Frozen broccoli won’t be as crisp, though.
What can I substitute for oyster sauce?
Use 1 tbsp soy sauce + 1 tsp brown sugar for a similar savory-sweet flavor. Alternatively, try hoisin sauce, but reduce the sugar elsewhere.
Is this recipe gluten-free?
Use tamari instead of regular soy sauce, and check that your oyster sauce is gluten-free (many brands are not). Double-check all sauce labels!
Beef and Broccoli Stir-Fry
Ingredients
- 1 lb flank steak or sirloin thinly sliced
- 4 cups broccoli florets
- 3 tbsp soy sauce low-sodium works too
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp vegetable oil divided
- 1/4 cup beef broth or water
- 1 tsp sesame oil optional
- Cooked rice or noodles for serving
Instructions
- Heat 1 tbsp vegetable oil in your skillet or wok over medium-high heat. Add the beef in a single layer (cook in batches if needed—overcrowding the pan will steam the meat). Sear for 2 minutes per side until browned but not fully cooked. Transfer to a plate.
- Add the remaining 1 tbsp oil to the pan. Toss in garlic and ginger, stirring for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3–4 minutes. If your broccoli isn’t blanched, add 2 tbsp water to the pan and cover for 1–2 minutes to soften.
- Pour the sauce mixture into the pan and stir. Let it bubble and thicken for 1 minute. Add the beef back to the pan along with beef broth, tossing everything until glossy and combined. Finish with a drizzle of sesame oil for extra aroma if using.
