Beef and Broccoli Stir-Fry

Name: Beef and Broccoli Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 lb (450 g) flank steak, sliced thin against the grain; 1 tbsp soy sauce; 1 tbsp cornstarch; 1 tsp sesame oil; ¼ tsp black pepper; ⅓ cup soy sauce; 2 tbsp oyster sauce; 2 tbsp brown sugar; 1 tbsp cornstarch; ½ cup beef broth; 1 tsp sesame oil; 2 tbsp neutral oil (canola or vegetable), divided; 1 large head broccoli, cut into florets; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; Steamed rice, to serve

Prep Time: 15 min Cook Time: 15 min Servings: 4 Easy

🔥 Hot

Alex Chen

Ingredients

Beef & marinade

1 lb (450 g) flank steak, sliced thin against the grain
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
¼ tsp black pepper

Sauce

⅓ cup soy sauce
2 tbsp oyster sauce
2 tbsp brown sugar
1 tbsp cornstarch
½ cup beef broth
1 tsp sesame oil

Stir-fry

2 tbsp neutral oil (canola or vegetable), divided
1 large head broccoli, cut into florets
3 cloves garlic, minced
1 tbsp fresh ginger, grated
Steamed rice, to serve

Instructions

Slice the flank steak against the grain into thin strips about ¼ inch (5mm) thick. Place in a bowl with soy sauce, cornstarch, sesame oil and black pepper. Toss to coat and let marinate while you prepare the rest.

Thin slices of flank steak marinating in soy sauce and cornstarch

In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, brown sugar, cornstarch, beef broth and sesame oil. Set aside. The cornstarch will thicken the sauce as it cooks.

Whisking the glossy soy-oyster sauce mixture in a bowl

Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon of oil, then the marinated beef in a single layer. Sear for 1 minute without stirring, then stir-fry 1-2 minutes until browned. Transfer beef to a plate.

Beef strips searing in a smoking hot wok

Add the remaining 1 tablespoon of oil to the wok. Add the broccoli florets and stir-fry for 2 minutes. Pour in 2 tablespoons of water, cover the wok with a lid, and steam for 1-2 minutes until the broccoli is bright green and crisp-tender.

Push the broccoli to the edges of the wok. Add the garlic and ginger to the center and cook for 15 seconds until fragrant. Return the beef (and any juices) to the wok.

Garlic and ginger sizzling in the center of the wok with broccoli

Give the sauce a quick stir (the cornstarch settles) and pour it into the wok. Toss everything together for 1-2 minutes until the sauce bubbles, thickens and glossy-coats the beef and broccoli. Serve immediately over steamed rice.

Finished beef and broccoli stir-fry glossy with sauce, served over rice

Personal Tips

Slice the beef against the grain and partially freeze it first. 20 minutes in the freezer firms up the meat so you can cut paper-thin, tender strips that cook in under 2 minutes.
Prep everything before you turn on the stove. Stir-frying moves fast - once the wok is hot, you will not have time to mince garlic or mix sauce. This is the Chinese principle of mise en place.
Do not crowd the pan. Sear the beef in one layer and work in batches if needed. Crowding steams the meat instead of browning it, leaving it gray and tough.
Steam the broccoli briefly with a splash of water after stir-frying. This keeps it vivid green and crisp-tender rather than burnt or raw-tasting in the center.
Reheat leftovers in a hot pan with a splash of water, not the microwave. The water re-thins the sauce and the pan revives the sear without turning the broccoli soggy.

Nutrition (per serving)

320 kcal

Calories

28g

Protein

18g

Carbs

15g

Fat

Fiber

Nutrition (per serving): 1 serving (without rice, approximately 300g) | USDA FoodData Central

Frequently Asked Questions

What cut of beef is best for stir-fry?

Flank steak is the classic choice because it is lean, flavorful and easy to slice thin against the grain. Sirloin or skirt steak also work. Avoid tough cuts like chuck unless you marinate them much longer.

How do I get the beef tender and not chewy?

Three things: slice against the grain, slice thin (partially freeze first), and use the cornstarch marinade (velveting). The cornstarch coats the meat and protects it during the high-heat sear, keeping it tender.

Can I make beef and broccoli ahead for meal prep?

Yes. Store the stir-fry and rice separately for up to 4 days. Reheat in a hot pan with a splash of water to revive the sauce. The broccoli softens slightly but the flavor holds up well.

Is there a gluten-free version?

Yes. Use tamari or certified gluten-free soy sauce instead of regular soy sauce, and a gluten-free oyster sauce (often made with mushroom). Replace the cornstarch with arrowroot powder if preferred.

Can I use frozen broccoli?

Fresh is best because frozen broccoli releases water and turns mushy in a stir-fry. If you must use frozen, thaw it fully and pat it very dry before cooking, and skip the steaming step.

Why add water and cover the broccoli?

The brief steam finishes cooking the broccoli evenly without burning it. It keeps the florets bright green and crisp-tender. Without this step, the outside chars before the stems soften.

Dietary Restrictions

Allergens

SoyWheat (in soy sauce)Oyster sauce (shellfish trace)

Not Suitable For

Celiac (contains wheat soy sauce)
Vegan (contains oyster sauce and beef)

Modifications

Use tamari or gluten-free soy sauce for a celiac-safe version
Swap beef for tofu and oyster sauce for mushroom stir-fry sauce for a vegetarian version
Use coconut aminos instead of soy sauce for a soy-free option

Explore More

Dinner Beef Vegetables

Related Recipes