Beef Broccoli Stir Fry
This beef broccoli stir fry is a classic Chinese-style takeout favorite made at home with tender sliced beef, crisp-tender broccoli, and a glossy, savory sauce. Ready in under 30 minutes, this easy beef and broccoli recipe delivers restaurant-quality flavor with simple ingredients and foolproof technique.
Ingredients
- Beef & Vegetables
- 1½ pounds flank steak or sirloin thinly sliced against the grain
- 4 cups broccoli florets bite-size
- 4 cloves garlic thinly sliced or minced
- 1 tablespoon fresh ginger finely grated
- Neutral oil canola or peanut, for cooking
- Black pepper to taste
- Sauce
- ⅓ cup soy sauce
- 2 tablespoons oyster sauce
- 1 –2 teaspoons brown sugar
- 1 tablespoon cornstarch
- ½ cup beef broth or water
- ½ teaspoon sesame oil
- Optional
- Red pepper flakes for heat
Instructions
- In a bowl, toss sliced beef with 1 tablespoon soy sauce, cornstarch, and black pepper. Marinate 10–15 minutes.
- In a small bowl, whisk remaining soy sauce, oyster sauce, brown sugar, and beef broth. Set aside.
- Heat a wok or large skillet over medium-high heat. Add oil.
- Add broccoli and stir-fry 2–3 minutes until bright green and crisp-tender. Remove and set aside.
- Add more oil if needed. Add beef in a single layer; let sear 30 seconds undisturbed.
- Stir-fry beef 1–2 minutes until just cooked. Remove and set aside.
- Add garlic and ginger to the pan; stir 20–30 seconds until fragrant.
- Pour in sauce mixture and bring to a simmer.
- Return beef and broccoli to the pan; toss 1–2 minutes until sauce thickens and coats evenly.
- Finish with sesame oil and remove from heat. Rest 1 minute before serving.
Notes
- Always slice beef against the grain for tenderness.
- Do not overcrowd the pan—cook in batches if needed.
- Broccoli should stay vibrant and slightly crisp.
- Sauce should be glossy and lightly thick, not watery.