Tender beef strips and crisp broccoli swimming in a glossy ginger garlic sauce, better than takeout in 25 minutes. ♡
This beef and broccoli stir fry is the viral Chinese recipe that gets your favorite takeout right at home, only better. The secret is a quick velveting trick that keeps the beef ridiculously tender, plus a perfectly balanced sauce that clings to every floret of broccoli. One pan, 25 minutes from prep to plate, and skip the soggy delivery container forever.
If you love our chicken stir fry or teriyaki meatballs, this beef and broccoli is your next weeknight win. Let’s make it together.
Ingredients
Beef and Broccoli Stir Fry
- 1 1/4 lbs flank steak or sirloin, sliced thin against the grain
- 2 tbsp cornstarch (divided)
- 1 tbsp soy sauce (for marinade)
- 1 tsp toasted sesame oil
- 4 cups broccoli florets
- 3 tbsp neutral oil
- 4 cloves garlic, minced
- 1 tbsp fresh grated ginger
Stir Fry Sauce
- 1/3 cup low-sodium soy sauce
- 3 tbsp oyster sauce
- 2 tbsp brown sugar
- 1/2 cup low-sodium beef broth
- 1 tsp toasted sesame oil
- 1/2 tsp red pepper flakes (optional)
For serving
- 3 cups cooked white rice
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
How to Make Beef and Broccoli Stir Fry
- Marinate. Toss the sliced beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Let it sit 10 minutes while you prep everything else.
- Mix. Whisk soy sauce, oyster sauce, brown sugar, beef broth, sesame oil, red pepper flakes, and the remaining 1 tablespoon cornstarch in a bowl until smooth.
- Sear. Heat 2 tablespoons oil in a wok or large skillet over high heat. Add the beef in a single layer and sear 1 to 2 minutes per side until just browned. Move beef to a plate.
- Stir fry. Add the remaining 1 tablespoon oil, broccoli, garlic, and ginger to the same hot pan. Toss 3 to 4 minutes until the broccoli is bright green and crisp tender.
- Combine. Return the beef to the pan, pour the sauce over the top, and toss everything 1 to 2 minutes until the sauce thickens into a glossy coat. Serve over rice with green onions and sesame seeds.
Why This Recipe Works
Velveting the beef is the restaurant trick that home cooks usually skip. A quick toss in cornstarch, soy sauce, and sesame oil creates a thin coating that protects the beef from drying out in the screaming hot pan. The result is fork-tender meat that tastes like restaurant beef and broccoli, not the chewy strips you usually get from a home stir fry.
Slicing the beef thin against the grain is the second tenderness move. Cutting across the muscle fibers shortens them so the beef chews soft instead of stringy. Pop the steak in the freezer 15 minutes before slicing if you want razor-thin restaurant cuts.
The sauce balance is exactly what makes a great Chinese stir fry. Soy brings savory depth, oyster sauce adds rich umami, brown sugar caramelizes, and beef broth thins it just enough to coat without drowning. Cornstarch in the sauce is what gives that signature glossy thick coat that clings to every piece. This better than takeout dinner has 38 grams of protein per serving and zero MSG mystery.
Tips
- Slice the beef thin against the grain. Thicker pieces get chewy.
- Pop the steak in the freezer 15 minutes before slicing for cleaner cuts.
- Use a wok or your largest skillet. Crowding kills the sear and steams the beef.
- Have everything prepped and at the stove before you turn on the heat. Stir fry moves fast.
- Store leftovers in the fridge up to 4 days. Reheat in a hot skillet for 3 minutes to revive the texture.
- For meal prep: divide stir fry and rice into 4 glass containers. Holds well for lunches all week.
Variations
- Mushroom beef: add 8 oz sliced shiitake or cremini mushrooms with the broccoli.
- Sweet and spicy: add 2 tablespoons hoisin sauce and double the red pepper flakes.
- Pepper steak: swap broccoli for sliced bell peppers and onions.
- Cauliflower rice: serve over cauliflower rice for a low-carb version.
- Noodle stir fry: serve over lo mein or rice noodles instead of rice.
- Chicken version: swap beef for thinly sliced chicken thigh, cook 3 minutes per side.
Common Mistakes to Avoid
- Overcrowding the pan: crowded beef steams instead of searing. Cook in 2 batches if needed.
- Skipping the marinade: without the velveting cornstarch, the beef goes tough.
- Cooking beef too long: thin slices cook in 1 to 2 minutes per side. Past that they go chewy.
- Adding sauce too early: sauce on raw beef boils instead of sears. Cook the beef first, then add the sauce.
- Underdone broccoli: pale green broccoli is still raw. Cook 3 to 4 minutes until bright green and just tender.
Beef and Broccoli Stir Fry
Ingredients
Method
- Toss sliced beef with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil. Sit 10 minutes.
- Whisk sauce ingredients with remaining 1 tbsp cornstarch until smooth.
- Heat 2 tbsp oil in a wok over high heat. Sear beef 1 to 2 minutes per side. Move to a plate.
- Add 1 tbsp oil, broccoli, garlic, and ginger to the hot pan. Toss 3 to 4 minutes until bright green.
- Return beef. Pour sauce over top. Toss 1 to 2 minutes until thick and glossy. Serve over rice with green onions and sesame seeds.
Notes
Per USDA FoodData Central, a 4 oz portion of flank steak delivers around 25 grams of high-quality protein, which is why this stir fry is a serious dinner.
For more better than takeout dinners try our korean beef bulgogi bowl or chili crisp noodles.
