This beef and broccoli stir fry gives you tender slices of beef and crisp-tender broccoli in a glossy, savory garlic-ginger sauce, all in about 25 minutes. It tastes like your favorite takeout, but it is lighter, cheaper, and ready faster than delivery. Broccoli also adds real nutritional value. Harvard’s Nutrition Source lists cruciferous vegetables such as broccoli among the best food sources of vitamin C, a nutrient adults need at 90 mg a day for men and 75 mg for women (Harvard T.H. Chan School of Public Health).
Key Takeaways
- Slicing flank steak thinly against the grain and tossing it with cornstarch keeps the beef tender.
- Briefly steaming the broccoli in the wok keeps it bright green and crisp-tender.
- The whole meal takes about 25 minutes and serves 4 with rice.
Why Make Beef and Broccoli Stir Fry at Home?
Takeout beef and broccoli is delicious, but it is often heavy on oil, sugar, and salt. By making it yourself, you control every ingredient. You can, for example, use low-sodium soy sauce, add extra vegetables, and choose a lean cut of beef.
It is also genuinely fast. Once the beef is sliced, the actual cooking takes less than 10 minutes. In other words, it is quicker than waiting for a delivery driver.
The Secret to Tender Beef
Chinese restaurants use a technique called velveting. First, thin slices of beef are tossed with cornstarch, soy sauce, and a little oil. Then the coating protects the meat in the hot wok, so it stays juicy inside while browning outside.
Equally important is how you slice it. Look for the lines running through the steak, and cut across them, not along them. As a result, the muscle fibers are short and the beef is easy to chew.
Beef and Broccoli Stir Fry Ingredients
- Flank steak: Lean and flavorful. Sirloin or skirt steak work too.
- Broccoli florets: Cut them into bite-size pieces so they cook evenly.
- Sauce: Low-sodium soy sauce, oyster sauce, brown sugar, beef broth, and cornstarch.
- Aromatics: Fresh garlic and ginger give the sauce its punch.
- Neutral oil: Choose one with a high smoke point, such as avocado or peanut oil.
- Toasted sesame oil: Just a drizzle at the end for aroma.
How to Make Beef and Broccoli Stir Fry
The exact measurements are in the recipe card at the end of this post. Here is the method in brief.
1. Marinate the beef. First, slice the steak thinly against the grain. Toss it with cornstarch, soy sauce, and oil, and let it sit while you prep everything else.
2. Mix the sauce. Next, whisk together the broth, soy sauce, oyster sauce, brown sugar, and cornstarch.
3. Cook the broccoli. Then heat a little oil in a wok or large skillet. Add the broccoli and 3 tablespoons of water, cover, and steam for 2 minutes. Transfer to a plate.
4. Sear the beef. After that, heat more oil until shimmering. Sear the beef in a single layer for about 1 minute per side, working in batches.
5. Combine. Finally, add the garlic and ginger for 30 seconds, pour in the sauce, and return the broccoli and beef. Toss for 1 minute until glossy, then finish with sesame oil.
Tips for the Best Beef and Broccoli Stir Fry
- Freeze the steak briefly. Twenty minutes in the freezer makes thin slicing much easier.
- Get the pan very hot. High heat gives a good sear. Otherwise, the beef releases juice and turns gray.
- Cook in batches. Overcrowding drops the temperature, so give the beef space.
- Prep everything first. Stir-frying moves fast, so have all ingredients ready before you start.
Frequently Asked Questions
What is the best cut for beef and broccoli stir fry?
Flank steak is the classic choice because it is lean and absorbs marinade well. However, sirloin and skirt steak are excellent alternatives.
Can I use frozen broccoli?
Yes. Thaw it and pat it dry first, then skip the steaming step. Frozen broccoli is softer, so add it at the very end.
How do I make it gluten-free?
Simply use tamari instead of soy sauce and a gluten-free oyster sauce. Everything else is naturally gluten-free.
Final Thoughts
All things considered, this beef and broccoli stir fry is one of the best fakeout-takeout recipes you can learn. It is quick, balanced, and endlessly adaptable.
Craving more beef? Try our satay beef noodle soup or our slow-cooked Moroccan beef tagine with prunes.
AuthorEmma food bloggerDifficultyIntermediateVelveted flank steak and crisp-tender broccoli tossed in a glossy soy, oyster, garlic, and ginger sauce. Serves 4.
Beef
Sauce
Stir Fry
Marinate the beef. Toss the sliced beef with cornstarch, soy sauce, and oil. Set aside while you prep.
Mix the sauce. Whisk the broth, soy sauce, oyster sauce, brown sugar, and cornstarch until smooth.
Steam the broccoli. Heat 1 tsp oil in a wok over medium-high heat. Add the broccoli and 3 tbsp water, cover, and cook 2 minutes. Transfer to a plate.
Sear the beef. Heat the remaining oil until shimmering. Sear the beef in a single layer, about 1 minute per side, in batches. Set aside.
Aromatics. Add the garlic and ginger to the wok and stir 30 seconds.
Combine. Stir the sauce and pour it in. Simmer until glossy, about 1 minute, then return the beef and broccoli and toss to coat.
Finish. Drizzle with sesame oil and serve over rice.
4 servings
1/4 of stir fry
- Amount per serving
- Calories425
- % Daily Value *
- Total Fat 22g29%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 83mg28%
- Sodium 1140mg50%
- Total Carbohydrate 21g8%
- Dietary Fiber 3g11%
- Total Sugars 9g
- Protein 35g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Beef
Sauce
Stir Fry
Sources
- Harvard T.H. Chan School of Public Health, The Nutrition Source: Vitamin C
