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This Beef and Broccoli Stir Fry is a classic restaurant dish that is surprisingly easy to re-create at home. Tender strips of beef, crisp broccoli, and a flavorful sauce form the basis for this whole meal, which comes together in just minutes.
Want to know a secret? I have a weakness for Chinese take-out and some nights nothing hits the spot quite like those favorites, right? Beef and Broccoli happens to be one of my boy’s favorite things to order and it’s inspired this beef and broccoli soup as well. (I like that one so much it’s featured in my first cookbook!)
Beef and Broccoli Stir-Fry
I’ve made several different versions of beef and broccoli over the years and combined a few I liked best in this recipe. This “better than takeout” meal has become one of our favorite easy dinners over the past 15+ years.
With the zing of fresh ginger and plenty of garlic, the stir-fry sauce pairs so well with the tender strips of beef and crisp broccoli. Next time you get a craving for Chinese food, skip the take-out order and make this instead. It’s just as quick as ordering delivery and tastes even better.
I made this tonight and it is delicious. My family loved it! I will definitely make this again and highly recommend it to all.
Ingredients and Substitutions
The Beef – I use either flank, skirt, or sirloin steak in this stir-fry, depending on my preference and what is available.
The Broccoli – Broccoli is one of my favorite vegetables in stir fries. It stays nice and crunchy (as long as it isn’t overcooked) and it holds onto the sauce beautifully. Even my oldest son, a long-time broccoli critic, can’t resist the crisp bite it adds to this recipe.
The Sauce – I use oyster sauce and soy sauce together to add great salty, savory flavors. And I balance that with balsamic and rice wine vinegars for their acidity.
Garlic & Ginger – I find that fresh garlic and ginger bring everything together with a zest that just can’t be matched by the powdered stuff. Please don’t substitute with dried here. This one just won’t work that way and you’ll wind up sad.
Olive Oil – I use a light olive oil here, not an extra virgin oil. Light olive oil is neutral in flavor and has a higher smoke point. It’s perfect for stir fries. (That said, if you only have extra virgin? It will work fine, it’s just a little pricier and isn’t needed in this case.)
Cornstarch – I add a couple teaspoons of cornstarch to help thicken the sauce so that it will cling nicely to the beef and broccoli.
Brown Sugar – If you’d like to add a touch of sweetness, I add about a tablespoon of brown sugar to the sauce. It finishes balancing the flavors nicely.
Notes on Equipment
- Large skillet or wok
- Chef’s knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Sturdy fish spatula – I am so grateful for the day that a friend introduced me to this particular kitchen tool, called a fish spatula. And, it’s absolutely perfect for tending stir fries. I have found so many uses for it over the years, and that’s news worth sharing!
How to Make Beef and Broccoli Stir Fry
Chopping the Ingredients – I start by slicing the beef and chopping the broccoli, ginger, and garlic. Then, I’ll set the chopped produce aside in the fridge until needed.
Marinating the Meat – I place the meat in a large zip-close bag, sprinkle with cornstarch, and add soy sauce. Then, I seal the bag and press to coat. Let the meat rest in the refrigerator for 10 minutes to an hour.
Making the Sauce – While the meat is marinating, you’ll want to stir together the oyster sauce, balsamic and rice wine vinegars, garlic, ginger, and (if desired) brown sugar in a small bowl. Refrigerate until needed.
Prepping the Skillet – When the beef is almost done marinating, I warm a large skillet over medium-high heat and add about 2 teaspoons of oil to the pan.
Adding the Beef – Once the oil in the pan is rippling hot, you’ll want to add about half the beef strips. Spread them evenly across the skillet, and cook without stirring for 1 minute.
Flipping the Beef – Using tongs or a spatula to toss the beef, flip over each beef strip and spread across the skillet again. Cook for 1 more minute, then set the beef aside until needed.
Draining Excess Liquid – Drain any excess liquid from the skillet and add another 2 teaspoons of oil.
Repeating the Process – Once the oil has been added to the pan, you’ll want to repeat the process of cooking and flipping the meat and draining excess liquid for the remaining uncooked beef.
Steaming the Broccoli – Next, it’s time to add the broccoli to the pan. As soon as I’ve made sure the broccoli has been lightly tossed in the oil, I add about ⅓ cup of water to the skillet and cover with a lid. Reduce the heat to medium and let the broccoli cook for 2 minutes.
Heating the Sauce – Uncover the pan and push the broccoli to the sides of the skillet. Then, add the sauce to the center of the pan and let cook for about 1 minute, until the sauce is fragrant. Stir to coat the broccoli and let simmer for 2 more minutes.
Bringing Everything Together – Finally, I add the beef back to the skillet and increase the heat to medium-high. Toss to coat for 1-2 minutes, until the sauce has thickened and is evenly coating the meat and vegetables.
Expert Tip
The most important piece of advice I can give to ensure that every bite of this stir fry is delicious and cooked to perfection is this: take the time to very thinly slice your beef. The beef should be sliced into very thin uniform strips, ideally ⅛” thick.
Cutting Against the Grain – Look for long lines running through the steak. That’s the “grain”. When slicing the beef, make sure your knife is perpendicular to these lines. Slicing against these lines will yield tender, melt-in-your-mouth bites that are easy to chew.
Leaving Room to Cook – Although this is a one-pan recipe, make sure you’re not rushing when you cook the beef by cramming too much meat into the pan. Leaving some space between the pieces of beef as they cook will help ensure each strip cooks through fully and browns. If you need to cook in two or three batches, that’s fine.
Patting the Broccoli Dry – If your broccoli is still somewhat wet from the refrigerator/washing, pat it dry with a towel before chopping and adding to the pan. This will help the broccoli get a better sear and prevent premature steaming.
Serving Suggestions
I like to serve this beef and broccoli over this simple Asian Rice with an Asian Cabbage Salad on the side for a refreshing, crisp addition to the meal. And for the complete “better than takeout” made at home experience, you will never go wrong by starting the meal with a pot of Egg Drop Soup.
Make Ahead & Storage
Make Ahead: This recipe is best made immediately before serving, but it also reheats well. So, I don’t hesitate to make it in advance for lunches. I let it cool and then portion it into containers for the refrigerator. It will keep in the fridge for several days without any issues.
How to Store: I store the stir fry in an airtight container in the fridge.
How to Reheat: I reheat individual portions on a microwave-safe plate in the microwave. If the stir fry appears dry, add a splash of water to the serving before reheating.
More Take Out Inspired Recipes
- Shrimp Fried Rice
- Stir Fry Noodles with Chicken and Vegetables
- Filipino Lumpia
- Chicken and Bacon Fried Rice
- Easy Kung Pao Chicken
Frequently Asked Questions
Yes, you can. You’ll want to add it frozen and it will not need to cook for as long as fresh. That said, frozen broccoli when cooked will never be as crisp as fresh broccoli can be.
Absolutely! Just make certain that you are using a refined coconut oil (completely neutral and flavorless with a high smoke point). While you can certainly use an unrefined coconut oil too, you will have a hint of that flavor in the final dish.
The beef strips should be lightly browned with some remaining pink, but no longer bright red. They should still be very tender to the touch. When the meat is reintroduced to the pan with the broccoli, it will continue to cook. So, if you’re in doubt, pull the meat earlier not later.
To ensure that the sauce evenly coats the beef and broccoli, make sure the beef is sprinkled evenly with cornstarch while marinating. Also, make sure the sauce has a few minutes time to cook and thicken in the skillet. It should be fragrant and thick, but still stirable.
Beef and Broccoli Stir Fry
Ingredients
- 1½ pounds flank, skirt, or sirloin steak
- 2 teaspoons cornstarch
- ¼ cup low-sodium soy sauce
- 2 tablespoons coconut or olive oil
- 1½ pounds fresh broccoli cut into bite size pieces
- ⅓ cup water
Sauce Ingredients
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon balsamic vinegar
- 6 large garlic cloves about 2 tablespoons minced
- 1 inch fresh ginger about 1 tablespoon minced
- Optional: 1 tablespoon brown sugar
Instructions
- Slice the beef, against the grain, into very thin ⅛” strips. Place the meat in a medium size bowl or in a large zipclose bag, sprinkle with cornstarch, and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest in the refrigerator for at least 10 minutes or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
- Heat about 2 teaspoons of oil in a large skillet over medium-high heat. When the oil is rippling hot, add about half of the beef strips. Spread across the skillet and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute.
- Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a plate next to the stove. Drain any extra liquid and add another 2 teaspoons of oil to the hot skillet. Repeat the above steps with the remaining meat. Transfer the last of the cooked meat and any pan juices to the plate.
- Add the last 2 teaspoons of oil to the hot skillet and add the broccoli. Toss to coat, then add the water and cover with a lid. Reduce the heat to medium and let the broccoli steam for 2 minutes.
- Uncover and push the broccoli to the sides of the skillet. Pour the sauce into the center of the skillet and let it begin to heat for about a minute, until it is fragrant. Stir to coat the broccoli and simmer for a couple of minutes.
- Add the meat back to the skillet and increase the heat to medium-high. Cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/12/14 – recipe notes and photos updated 6/1/26}
recipe inspired by and/or adapted from with thanks to Steamy Kitchen, America’s Test Kitchen, Mel’s Kitchen Cafe, Everyday Food
Do use add the soy sauce mixture to the sauce or is it just for marinating?
The meat will absorb most of that mixture. You can discard any remaining liquids from the marinade. The prepared stir fry sauce will be plenty for the finished dish.
My husband loved this. He never eats leftovers but ate this again the next day. Could you sub the beef for chicken?
Chicken works great in this recipe, Amanda. I’m glad the meal was a hit!
I thought this was terrific! Great technique and pretty quick. I used flank and after dredging with cornstarch, it was really tender! The only thing I might change is to add a 1/4 c. water and 2 t. cornstarch to the sauce, to temper the acidity a little.
I’m so glad you like it!