This Chinese-inspired beef and broccoli stir-fry features tender steak, crisp broccoli, and a bold, garlicky sauce — all ready in just 30 minutes.
This beef and broccoli stir-fry has been a favorite in our kitchen for years.
It’s quick, simple, and full of savory flavor. The sauce balances garlic, ginger, and a touch of sweetness for rich depth. The steak is tender, and the broccoli stays crisp-tender. Everything cooks in one pan in about 30 minutes, making this an ideal weeknight dinner.
We like to serve it over steamed rice, fried rice, or noodles, and it’s also great tucked into lettuce wraps for a lighter option. No matter how you serve it, this beef and broccoli is consistently satisfying.
Recipe Tips
Step-by-step instructions are included below. A few tips to ensure the best results:
- Slice the beef against the grain. Cutting across the grain shortens the muscle fibers and yields more tender bites.
- Partially freeze the steak before slicing. Chilling flank steak for 20–30 minutes makes it easier to slice thinly and evenly.
- Don’t skip the baking soda in the marinade. It helps tenderize the meat and creates a silky texture when cooked.
- Use high heat for the stir-fry. A very hot pan produces good caramelization on the beef and keeps vegetables crisp.
- Stir-fry in batches if needed. Avoid overcrowding the pan so the meat sears instead of steaming.
Recipe Variations
Ways to adapt this recipe to your tastes or pantry:
- Swap the protein. Use thinly sliced chicken, pork, shrimp, or firm tofu instead of beef.
- Add vegetables. Bell pepper, snap peas, mushrooms, or sliced carrots work well with the sauce.
- Make it spicy. Stir in chili garlic sauce or red pepper flakes for heat.
- Make it gluten-free. Replace soy sauce with tamari or coconut aminos and verify oyster sauce is gluten-free.
- Serve with noodles. Try lo mein, udon, or rice noodles instead of rice.
More Favorite Stir-Fry Recipes To Try
If you enjoy this dish, try other simple Chinese-inspired stir-fries as well.
- Chow Mein
- Cashew Chicken and Broccoli
- Beef Chow Fun
- Sticky Honey Lemon Chicken
Beef and Broccoli
Equipment
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Dark Soy Sauce (optional)
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Shaoxing Wine (optional)
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White Pepper (optional)
Ingredients
Marinade:
- 1 pound flank steak
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
- 1 tablespoon soy sauce
- 1/4 teaspoon baking soda
Sauce:
- 1/2 cup beef stock
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine*
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon dark soy sauce
- 1/8 teaspoon white pepper
Stir-Fry:
- 2 tablespoons neutral oil
- 1 (12-ounce) bag broccoli florets
- 4 scallions, sliced into 2-inch pieces
- 1 tablespoon grated or minced fresh ginger
- 4 cloves garlic, grated or minced
- 1/2 teaspoon sesame oil
Instructions
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Marinate the steak. Thinly slice the steak against the grain into bite-sized pieces. In a small bowl whisk together cornstarch, oil, soy sauce, and baking soda. Add the steak, toss to coat, and let it marinate at least 10 minutes (up to 30 minutes).
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Prepare the sauce. In a separate bowl, whisk all sauce ingredients together until smooth and set aside.
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Stir-fry the broccoli. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add broccoli and sauté 6–8 minutes until crisp-tender. Transfer to a plate and set aside.
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Stir-fry the beef. Add remaining tablespoon oil to the pan. Spread the beef in an even layer and cook undisturbed about 1 minute to caramelize the bottom. Flip, add ginger and garlic, and cook 1–2 more minutes, stirring, until beef is nearly cooked through.
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Combine. Carefully add the broccoli, scallions, and sauce to the pan (liquid may sputter). Toss until combined and cook 30–60 seconds until sauce thickens. Remove from heat and stir in sesame oil.
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Season and serve. Taste and adjust seasoning with additional soy sauce if needed. Serve warm over rice, fried rice, or noodles.
Notes
Additional Info
Did you make this?
Let me know how it turned out in the comments below!