I’m sharing an Easy Stir Fry Recipe for tender beef and broccoli in a savory sauce that’s ready in under 30 minutes and hides one simple trick I’ll reveal below.

Jump to Recipe

I used to call in Chinese takeout every Friday until I made a version of beef and broccoli that honestly beats it. The contrast of thinly sliced flank steak and bright broccoli florets, plus that glossy, savory sauce made me question everything I thought I knew about quick dinners.

It’s fast, messy in the best way, and somehow way more satisfying than plastic containers. I don’t claim it’s perfect, sometimes I over salt or rush it, but people keep asking for the recipe.

This is my Easy Stir Fry Recipe that proves good food doesn’t need a chore.

Ingredients

Print Recipe (No Advertisments)

Flank steak: Lean, protein rich, gives meaty chew and umami, thin slices stay tender when cooked.
Broccoli: Crunchy, high in fiber and vitamin C, adds green freshness and mild bitter notes.
Garlic: Sharp, aromatic, boosts savory depth and health properties, a little goes a long way.
Ginger: Warm, slightly spicy, helps cut richness and adds bright zing to sauce.
Soy sauce: Salty, umami backbone, provides depth and savory balance, choose low sodium option.
Oyster sauce: Thick, sweet savory, amps umami and gloss, small amount adds big flavor.
Brown sugar: Adds gentle sweetness and caramel notes, helps balance salty and savory flavors.
Cornstarch: Makes sauce glossy and thick, also seals meat juices when used in marinade.

Ingredient Quantities

1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain

4 cups broccoli florets (about 12 oz / 340 g)

2 tablespoons vegetable oil, divided

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons low sodium soy sauce, divided

1 tablespoon oyster sauce

1 tablespoon brown sugar

1/2 cup beef broth or water

1 tablespoon cornstarch for the sauce slurry

1 tablespoon cornstarch for the beef marinade

1 tablespoon Shaoxing wine or dry sherry (optional but recommended)

1 teaspoon sesame oil

Salt and black pepper, to taste

2 green onions, sliced (optional garnish)

1 teaspoon toasted sesame seeds (optional)

How to Make this

Print Recipe (No Advertisments)

1. Slice the flank or skirt steak thinly against the grain and toss in a bowl with 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 teaspoon sesame oil, the Shaoxing wine or sherry if using, and a pinch of salt and pepper; let it marinate at least 10 minutes (longer if you got time).

2. In a separate bowl whisk together the remaining 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, and 1/2 cup beef broth or water.

3. Stir 1 tablespoon cornstarch into that sauce mixture until smooth so you have a slurry ready.

4. Cut broccoli into florets and mince the garlic and ginger, slice green onions for garnish if using.

5. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until very hot, then sear the beef in a single layer in batches so it browns fast, about 1 to 2 minutes per side; remove beef to a plate while you cook the rest.

6. Add the remaining 1 tablespoon vegetable oil to the pan, reduce heat to medium-high, then add minced garlic and ginger and stir for 20 to 30 seconds until fragrant but not burned.

7. Toss in the broccoli, stir-fry for 1 minute, then add a splash of the beef broth or water and cover the pan for 1 to 2 minutes to steam until broccoli is bright green and tender crisp.

8. Return the beef and any juices to the pan, pour in the sauce slurry, stir and bring to a simmer; cook until the sauce thickens and everything is heated through, about 1 to 2 minutes.

9. Turn off the heat, drizzle the 1 teaspoon sesame oil, taste and adjust with salt and pepper if needed, then sprinkle sliced green onions and toasted sesame seeds before serving with rice.

Equipment Needed

1. Sharp chef’s knife, for slicing the steak thin (dont fight the grain)
2. Sturdy cutting board, preferably non-slip
3. Large skillet or wok, big enough to sear beef and stir-fry broccoli
4. Mixing bowls (one for the marinade, one for the sauce slurry)
5. Measuring spoons and 1/2 cup measuring cup
6. Whisk or fork, to blend the sauce and cornstarch slurry
7. Silicone spatula or tongs, for stirring and flipping the beef
8. Lid (or a plate) to cover the pan while steaming the broccoli

FAQ

Q: Can I use a different cut of beef? A: Yes, you can use sirloin or ribeye, but flank or skirt give the best bite for this stir fry. Slice very thin against the grain, toss with the 1 tablespoon cornstarch and a little soy and Shaoxing if you have it, let it sit 10 to 20 minutes so it tenderizes. Cook fast on high heat so it stays juicy.

Q: How do I keep the broccoli crisp instead of mushy? A: Blanch or steam the florets 1 to 2 minutes then plunge into ice water to stop cooking, or stir fry them on high for 2 to 3 minutes until bright green. Dont overcrowd the pan and dont overcook.

Q: Can I make this recipe gluten free? A: Yes, swap low sodium soy sauce for tamari or coconut aminos and use a gluten free oyster sauce or mushroom sauce. Cornstarch is naturally gluten free. Skip Shaoxing wine or use a gluten free substitute.

Q: How do I get that glossy, takeout style sauce? A: Mix the 1 tablespoon cornstarch for the sauce into a few tablespoons of cold water or some of the broth until smooth, stir it into the simmering sauce and cook a minute until it thickens and turns glossy. Finish with the teaspoon of sesame oil for shine.

Q: Can I meal prep or freeze this dish? A: You can marinate the beef up to 24 hours and the cooked dish keeps 3 to 4 days in the fridge. Freezing whole beef and broccoli ruins the broccoli texture, so if you must freeze, freeze the beef and sauce only and add fresh broccoli when reheating.

Q: What should I serve it with? A: Classic is steamed jasmine or long grain rice, but it also goes great with brown rice, noodles, or cauliflower rice. Top with sliced green onions and a sprinkle of toasted sesame seeds.

Easy Beef And Broccoli Recipe (Better Than Takeout!) Substitutions and Variations

Flank steak: swap with sirloin or flat iron (same slice-against-grain method), or use boneless chicken thighs cut thin for a cheaper option but cook a bit longer till no pink. For a veg option use firm tofu pressed, dusted with 1 tbsp cornstarch and pan-fried till crisp, it soaks the sauce well.
Broccoli florets: use broccolini or cauliflower florets if thats what you got, or try sugar snap peas or green beans for more crunch. Note, cauliflower takes a little longer to get tender, snap peas cook faster.
Low sodium soy sauce: swap with tamari for gluten free (use same amount), or coconut aminos for a lower sodium sweeter twist (1:1 but taste first), or regular soy sauce if you dont mind cutting added salt elsewhere.
Oyster sauce: replace with hoisin mixed with a splash of soy (use about equal parts hoisin plus 1/2 tsp soy) for similar sweetness and thickness; or use vegetarian mushroom stir fry sauce straight across for a meatless version, works great.

Pro Tips

1. Marinate longer if you can. Even 30 to 60 minutes makes the beef noticeably more tender and the cornstarch gives it a silky bite. If the steak is hard to slice thin, stick it in the freezer for 15 to 20 minutes first, it helps you get thinner even slices.

2. Get the pan screaming hot and cook the beef in small batches. Crowding the pan makes the meat steam instead of brown so you lose flavor. Use an oil with a high smoke point like vegetable or peanut oil so it wont burn.

3. For broccoli, flash steam with just a splash of water and a lid so it stays bright green and tender but still crisp. If you arent serving right away dunk it in ice water for a minute to stop the cooking, keeps the color and crunch.

4. Finish the sauce off the heat with the sesame oil and taste for balance. If it tastes flat add a tiny splash of rice vinegar or lemon juice to brighten it. Make the slurry ahead so it thickens immediately when you add it, no waiting around.