Beef and Broccoli Stir-Fry Recipe

I am absolutely thrilled to share this Beef and Broccoli Stir-Fry Recipe with you because it’s one of those dishes that always feels like a cozy hug in a bowl. I’ve made it countless times, and every time it hits the spot with its perfect balance of tender beef, crisp broccoli, and a savory, slightly sweet sauce that just sings. What I love most is how straightforward it is to whip up on a busy night, but the flavors are anything but ordinary. This recipe brings a bit of restaurant magic right into my kitchen, and I know it will for you, too.

Why You’ll Love This Beef and Broccoli Stir-Fry Recipe

When I think about what makes this Beef and Broccoli Stir-Fry Recipe special, the first thing that always comes to mind is the incredible flavor profile. The combination of soy sauces, oyster sauce, and a touch of sesame oil creates this rich, savory layer that perfectly complements the sweetness from the sugar and the mild bite of the white pepper. Each bite delivers a satisfying mix of tender, caramelized beef and vibrant green broccoli that still has a hint of crunch. It’s the kind of dish that feels both comforting and fresh at the same time.

Beyond flavor, what makes me recommend this recipe over and over is how easy it is to prepare without any fancy equipment or hard-to-find ingredients. I love that the steps are straightforward and quick, especially how the beef is marinated to stay tender and juicy. This dish is a winner for weeknight dinners, casual family meals, or even when I want to impress friends without spending hours in the kitchen. It’s reliable, delicious, and offers a beautiful balance of textures, flavor, and color that truly stands out.

Ingredients You’ll Need

This Beef and Broccoli Stir-Fry Recipe uses simple, accessible ingredients that come together to create a dish bursting with taste and texture. Each item is carefully chosen to enhance the dish, from the tender flank steak to the fresh broccoli florets, with sauces that bring a perfect harmony of savory and sweet.

• Flank steak (1 pound): Thinly sliced for quick cooking and tender bites.
• Baking soda (1/4 teaspoon, optional): Helps tenderize the beef if desired, but you can leave it out.
• Water (3 tablespoons): Used in marinade to keep beef juicy and tender.
• Cornstarch (1 1/2 teaspoons + 2 1/2 tablespoons): One part for marinating the beef and another for thickening the sauce perfectly.
• Vegetable oil (3 tablespoons, divided): High smoke point oil ideal for searing and stir-frying.
• Oyster sauce (1 teaspoon + 1 tablespoon): Adds depth and umami to both marinade and sauce.
• Low sodium chicken stock (2/3 cup, warmed): Forms the base of the stir-fry sauce for richness and moisture.
• Granulated or brown sugar (1 1/2 teaspoons): Balances savory flavors with a hint of sweetness.
• Soy sauce (1 1/2 tablespoons): Brings salty, savory notes key to classic stir-fry profiles.
• Dark soy sauce (1 teaspoon): Adds color and deeper flavor intensity.
• Sesame oil (1/2 teaspoon): For that irresistible nutty aroma and finish.
• White pepper (1/8 teaspoon): Delivers a subtle heat that stays gentle on the palate.
• Broccoli florets (4 cups): Provides fresh crunch and vibrant color.
• Garlic (2 cloves, minced): Essential aromatic that wakes up the whole dish.
• Ginger (1/4 teaspoon grated, optional): Adds a zesty, warming note.
• Shaoxing wine (1 tablespoon): A classic cooking wine that brightens the flavors.

Directions

Step 1: In a bowl, combine the sliced flank steak with baking soda and water. Massage gently until the beef absorbs the liquid—this helps tenderize the meat. If you prefer your beef less tenderized, you can skip the baking soda. Then, mix in the cornstarch, 1 teaspoon of oyster sauce, and 2 teaspoons of vegetable oil. Let the beef marinate for at least 30 minutes, which really lets those flavors seep in.

Step 2: While the beef marinates, prepare the stir-fry sauce by whisking together the warmed chicken stock, sugar, soy sauce, dark soy sauce, 1 tablespoon oyster sauce, sesame oil, and white pepper in a small bowl. Set this flavorful mixture aside for later use.

Step 3: Bring a large pot of water to a boil and blanch the broccoli florets for 30 to 60 seconds, depending on if you like your broccoli crisp or slightly tender. Once blanched, drain immediately and set aside so they keep their bright green color and fresh crunch.

Step 4: Heat a wok or large skillet over high heat until it starts to smoke lightly. Add 2 tablespoons of vegetable oil, then quickly sear the marinated beef in batches, cooking each side for about 1 to 2 minutes until nicely browned but not fully cooked through. Remove the beef from the wok and set aside.

Step 5: Lower the heat to medium and add the remaining tablespoon of oil along with the minced garlic and ginger if you’re using it. Stir-fry for about 5 seconds until fragrant, then pour in the Shaoxing wine around the edges of the wok to deglaze and release those caramelized bits.

Step 6: Pour the prepared sauce into the wok, stirring against the wok’s sides to scrape up all those delicious browned bits left from cooking the beef. Bring the sauce to a gentle simmer. Mix the remaining cornstarch with 3 tablespoons of water to create a smooth slurry. Drizzle this into the simmering sauce slowly while stirring constantly so it thickens evenly in about 20 seconds.

Step 7: Add the blanched broccoli and seared beef back to the wok, including any juices. Toss everything together carefully over medium heat until the sauce clings beautifully to every piece. If your sauce feels too thin, turn up the heat to reduce it further; if it’s too thick, just splash in a bit of chicken stock or water. Serve immediately, ideally with steamed rice for the perfect meal.

Servings and Timing

This recipe makes about 6 hearty servings, which is wonderful for feeding a family or meal prepping for the week. Prep time, including marinating, is roughly 35 to 40 minutes, with about 10 minutes of active cooking time. The total time clocks in around 50 minutes. There’s no special resting or cooling time needed once it’s cooked—just serve while it’s piping hot for the best taste and texture.

How to Serve This Beef and Broccoli Stir-Fry Recipe

When I serve this Beef and Broccoli Stir-Fry Recipe, I like to keep things simple yet visually appealing. Steamed jasmine or white rice is my go-to side because it soaks up the luscious sauce perfectly, creating a delightful bite with every forkful. Sometimes, I like to jazz it up with a sprinkle of toasted sesame seeds or chopped scallions on top to add freshness and a slight crunch that brightens the dish.

If I’m entertaining or want to elevate the meal, I pair the stir-fry with a light Asian-inspired salad, like a cucumber salad tossed with rice vinegar and toasted sesame oil. This adds a cool, crisp contrast that balances out the warm, savory flavors. I also find that a chilled glass of dry Riesling or a crisp lager beer complements the dish beautifully, especially if you want a beverage with a touch of acidity or bitterness to offset the richness.

For presentation, I love serving it family-style in a large, shallow bowl so everyone can scoop out generous portions. This dish is best enjoyed hot from the wok, as the contrast of tender beef and crisp broccoli is at its peak. It’s perfect for weeknight dinners, casual weekend meals, or even bringing to a potluck where you want to impress without fuss.

Variations

I enjoy experimenting with this Beef and Broccoli Stir-Fry Recipe to suit different tastes or dietary needs. For a gluten-free version, I swap out regular soy sauce for tamari and double-check that the oyster sauce is gluten-free. You can also make this vegan by replacing the beef with marinated tofu or seitan, and swapping oyster sauce for mushroom-based sauces or hoisin for that deep umami taste.

Flavor-wise, if you like a little heat, I often add red pepper flakes or fresh sliced chili peppers during the garlic and ginger stir-fry step to kick it up a notch. For a different aromatic profile, swapping Shaoxing wine with dry sherry or even a splash of mirin can add a lovely sweetness and mild tang. If you’re short on time, using thinly sliced sirloin steak works just as well, and cooking it quickly in a super-hot pan keeps it tender.

I’ve also tried cooking the broccoli a bit longer or even roasting it separately before tossing with the beef and sauce, giving it a slightly smoky, caramelized flavor that’s delicious. The beauty of this recipe is how adaptable it is, yet it always retains that signature balance of tenderness, crunch, and savory depth.

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer them to airtight glass or BPA-free plastic containers as soon as the stir-fry cools to room temperature, which helps preserve the flavors and keep the beef tender. Stored in the refrigerator, it stays fresh for about 3 to 4 days. I always make sure to separate any rice if storing together, as it reheats better and prevents sogginess.

Freezing

This Beef and Broccoli Stir-Fry Recipe freezes quite well, though I find the texture of broccoli changes slightly after thawing. For freezing, I pack the beef and sauce separately from any vegetables if possible, in freezer-safe containers or heavy-duty resealable bags. Frozen properly, it lasts up to 2 months. When ready to eat, thaw overnight in the fridge to preserve the best texture and flavor.

Reheating

The best way to reheat this dish is gently on the stovetop in a skillet or wok over medium heat. This helps rewarm the beef and broccoli evenly while allowing the sauce to loosen back up without drying out. Adding a splash of water or chicken stock during reheating works wonders to bring back that glossy finish. I avoid microwaving if I can, as it tends to overcook the beef and make the broccoli mushy, but if pressed for time, a brief 1-2 minute zap in the microwave with a cover works in a pinch.

FAQs

Can I use a different cut of beef for this Beef and Broccoli Stir-Fry Recipe?

Absolutely! While flank steak is ideal because it’s lean and cooks quickly, you can substitute sirloin, skirt steak, or even ribeye if you prefer something more tender. Just slice it thinly against the grain and adjust cooking times accordingly to avoid overcooking.

What can I substitute if I don’t have oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce or a combination of soy sauce and a bit of mushroom soy sauce or a touch of fish sauce to mimic the umami depth. Each substitute will slightly change the flavor but still deliver a delicious result.

Is it necessary to blanch the broccoli before stir-frying?

Blanching the broccoli keeps it vibrant in color and ensures it’s tender-crisp. You can skip this step if you prefer your broccoli very crunchy or want to cook it solely in the wok, but blanching does help maintain the ideal texture and appearance.

Can I prepare any parts of this recipe ahead of time?

Yes! You can slice and marinate the beef up to 24 hours ahead and store it in the fridge. The sauce can be mixed earlier as well. Just keep the broccoli fresh and blanch it right before cooking for optimal texture.

How can I make this recipe vegan?

To make this vegan, replace the beef with tofu, tempeh, or seitan, and use mushroom-based or vegan stir-fry sauces in place of oyster and soy sauces. You can also add other veggies like bell peppers or snap peas to enrich the dish while keeping the flavors bold and satisfying.

Conclusion

I’m so excited for you to try this Beef and Broccoli Stir-Fry Recipe because it’s truly one of those all-time favorites in my kitchen. Easy to make yet bursting with flavor, it perfectly balances tender beef, crisp broccoli, and a rich sauce that feels both indulgent and homey. Whether you’re cooking for yourself, family, or friends, this recipe never fails to deliver a delicious, comforting meal that you’ll want to make again and again.

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