Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry is a classic takeout favorite that’s quick, tasty, and made right at home. Tender slices of beef and crisp broccoli come together in a rich,…
Tip: save now, cook later.Beef and Broccoli Stir Fry is a classic takeout favorite that’s quick, tasty, and made right at home. Tender slices of beef and crisp broccoli come together in a rich, garlicky sauce that’s both slightly sweet and full of flavor. It’s the kind of meal that feels like a little celebration after a busy day.
I love making this stir fry because it’s so simple yet satisfying. I usually marinate the beef just a bit to keep it tender, and I make sure not to overcook the broccoli so it stays bright green and crunchy. The sauce is where the magic happens for me—it brings everything together with soy sauce, a touch of brown sugar, and just enough garlic and ginger to make you want to eat every bite immediately.
My favorite way to enjoy this dish is over a bed of fluffy white rice or noodles. It’s perfect for a weeknight dinner, and I find that leftovers taste even better the next day. Whenever I make it, my family always asks for seconds, which tells me I’m doing something right!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin are great because they’re tender and cook quickly. If you want a leaner option, try skirt steak or even thinly sliced chicken or tofu for a vegetarian twist.
Broccoli: Fresh broccoli florets give that perfect crunch. Broccoli rabe, as shown in the photo, works well too and adds a bit of bitterness for contrast. Frozen broccoli can be used but steam it properly to avoid sogginess.
Soy Sauce & Oyster Sauce: These build the umami, or savory depth. For gluten-free cooking, use tamari instead of soy sauce. If oyster sauce isn’t available, mushroom sauce or a splash of fish sauce can add similar flavor.
Ginger & Garlic: Fresh is best here for bright, punchy flavor. Grated or finely minced helps release more aroma. If fresh isn’t on hand, good quality powdered versions work in a pinch.
Cornstarch: This is key for thickening the sauce and giving it that glossy finish. You can substitute arrowroot powder or potato starch for a similar effect.
How Do I Get Tender Beef and Crisp Broccoli Every Time?
The balance of cooking is everything in this stir fry. Here’s how I make sure the beef stays tender and the broccoli stays bright and crunchy:
- Slice beef thinly and against the grain. This breaks down muscle fibers, making it easier to chew.
- Marinate briefly with soy sauce and cornstarch. The cornstarch forms a protective coating that locks in moisture when cooked quickly.
- Blanch broccoli first. Boil it just 1-2 minutes until you see the color brighten. This prevents it from overcooking during stir-frying.
- Cook beef in batches over medium-high heat. Avoid crowding the pan to let it sear nicely without steaming.
- Add aromatics last before the sauce. Garlic and ginger should cook quickly, releasing their flavor without burning.
- Combine beef, broccoli, and sauce at the end. Stir ring the sauce thickens with cornstarch and coats everything for a glossy finish.
Following these steps makes the stir fry pop with texture and flavor every time!
Equipment You’ll Need
- Large wok or skillet – heats evenly and has high sides to toss ingredients without spilling.
- Sharp chef’s knife – makes slicing beef thin and chopping broccoli easy and safe.
- Cutting board – a sturdy surface for prepping your meat and veggies.
- Mixing bowls – for marinating beef and mixing the sauce ingredients smoothly.
- Slotted spoon or tongs – helps to remove and handle the beef and broccoli during cooking.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken or pork for a different but equally tasty meat option.
- Add bell peppers, snap peas, or mushrooms for extra texture and color.
- Try a splash of sesame oil at the end for a nutty aroma.
- Stir in crushed red pepper flakes or fresh chili if you like a bit of heat.
How to Make Beef and Broccoli Stir Fry?
Ingredients You’ll Need:
For the Beef and Marinade:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce (for marinating)
- 1 tsp cornstarch (for marinating)
For the Stir Fry and Sauce:
- 1 large head of broccoli, cut into florets (or broccoli rabe as pictured)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional, for depth)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar or Shaoxing wine
- 1 tsp cornstarch (remaining from the total 2 tsp)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp vegetable oil or sesame oil
- 1/2 cup beef broth or water
- Red chili flakes or fresh chili slices (optional, for heat)
- Sesame seeds, for garnish
- Chopped green onions and cilantro, for garnish
- Steamed white rice, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and marinating, and about 10 minutes for cooking. Overall, you can have a delicious beef and broccoli stir fry ready in around 25 minutes!
Step-by-Step Instructions:
1. Prep the Beef:
In a bowl, toss your thinly sliced beef with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and let it marinate for 10 to 15 minutes. This helps tenderize the beef and locks in flavor.
2. Prepare the Sauce:
In a separate bowl, whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce (if using), brown sugar, rice vinegar, 1 teaspoon cornstarch, and beef broth until smooth. Set this aside for later.
3. Cook the Broccoli:
Boil a pot of water and blanch the broccoli florets for 1 to 2 minutes until they turn bright green but are still crisp. Drain and set aside so they’re ready for the final stir fry.
4. Stir Fry the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until it’s browned but not completely cooked through. Remove the beef from the pan and set it aside.
5. Sauté the Aromatics:
Add the remaining 1 tablespoon of oil to the pan. Quickly stir in the minced garlic, ginger, and chili flakes (if you like it spicy) and cook for about 30 seconds until fragrant.
6. Bring It All Together:
Return the beef to the pan. Pour in the prepared sauce and stir everything together, cooking for 1 to 2 minutes until the sauce thickens and coats the beef nicely.
7. Add the Broccoli:
Gently toss in the blanched broccoli and stir for another 1 to 2 minutes, letting it soak in the sauce and heat through.
8. Serve and Garnish:
Serve your beef and broccoli stir fry over a bed of steamed white rice. Sprinkle with sesame seeds, chopped green onions, and fresh cilantro for a tasty and colorful finish. Enjoy!
Can I Use Frozen Broccoli for This Stir Fry?
Yes, you can use frozen broccoli, but be sure to thaw it completely and pat it dry to avoid excess water in the pan. Steam or blanch it briefly before adding to the stir fry for the best texture.
What Can I Substitute for Flank Steak?
Skirt steak, sirloin, or even thinly sliced chicken or pork work well. For a vegetarian option, try firm tofu or tempeh, adjusting cooking times accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Make This Dish Spicier?
Absolutely! Add more red chili flakes or fresh sliced chilies when sautéing the garlic and ginger. You can also drizzle some chili oil on top before serving for an extra kick.
