If you crave that classic takeout-style beef and broccoli but want a fresher, faster, and more budget-friendly version, this Beef and Broccoli Stir Fry is your weeknight hero. It’s loaded with tender, seared beef, vibrant broccoli, and a rich, glossy sauce that clings to every bite without being too salty. In under 30 minutes, you’ll have a balanced, protein-packed dinner that feels satisfying yet light—and it reheats beautifully for meal prep. Below you’ll find step-by-step instructions, chef-tested tips, smart dietary swaps, and answers to the most common questions to guarantee perfect results every time.
Why this recipe works:
The secret is threefold
- a quick marinade with cornstarch for velvety, tender beef (a technique often called velveting)
- high-heat stir-frying for maximum browning without overcooking; and
- a balanced sauce formula (salty + sweet + umami + aromatic) that thickens to a restaurant-style sheen. You’ll also learn how to blanch or steam-burst broccoli so it stays crisp-tender and bright green. Pro move: keep ingredients dry so they sear, not steam.
Ingredients You’ll Need
- Flank steak or sirloin (1.5 lb), thinly sliced against the grain
- Broccoli florets (4 cups), cut into bite-size pieces
- Neutral high-heat oil (2–3 tbsp), like avocado, canola, or grapeseed
- Green onions and toasted sesame seeds for garnish (optional)
- Cooked jasmine rice or noodles, for serving
Sauce & Aromatics (Stir-Fry Sauce + Marinade)
- Low-sodium soy sauce or tamari (1/3 cup total; split: 2 tbsp for marinade, rest for sauce)
- Beef broth (1 cup), low-sodium preferred
- Brown sugar (2 tbsp) or honey (1.5 tbsp)
- Fresh garlic (4 cloves) and fresh ginger (2 tbsp), finely minced
- Cornstarch (3 tbsp, divided): 1 tbsp for marinade, 2 tbsp to thicken sauce
- Sesame oil (2 tsp), preferably toasted, for finishing aroma
- Rice vinegar (1–2 tsp) for brightness; optional chili flakes or chili oil for heat
- Oyster sauce (1–2 tbsp) or hoisin for deeper umami (optional but recommended)
Kitchen Tools You’ll Use
- 12–14 inch carbon steel wok or large stainless/cast-iron skillet
- Sharp chef’s knife + cutting board
- Measuring cups/spoons + small whisk
- Large mixing bowl for marinade + medium bowl for sauce
How to Make Beef and Broccoli (Step-by-Step)
- Slice the Beef: Freeze the steak 20–30 minutes to firm, then slice 1/4-inch thick against the grain. Pat very dry with paper towels.
- Marinate the Beef
Combine soy sauce, cornstarch, and sesame oil; marinate for 15 minutes. - Prep Broccoli: Cut into uniform florets. Option 1—Blanch 60–90 seconds in boiling water, drain, and pat dry. Option 2—Microwave with 1 tbsp water for 60–90 seconds, then drain and dry.
- Make the Sauce: Whisk remaining soy/tamari with beef broth, brown sugar, ginger, garlic, oyster/hoisin (if using), 1 tsp sesame oil, rice vinegar, and 2 tbsp cornstarch until smooth.
- Sear the Beef: Heat the wok over high until smoking. Add 1 tbsp oil, then half the beef in a single layer; sear 45–60 seconds per side. Transfer to a plate; repeat with remaining beef.
- Stir-Fry Broccoli: Add 1 tsp oil if needed; stir-fry broccoli 2–3 minutes until crisp-tender with a few charred spots.
- Sauce & Combine: Return beef to the wok. Whisk the sauce again and pour in; toss continuously 1–2 minutes until glossy and thickened.
- Finish & Serve: Adjust seasoning with more soy, vinegar, or chili. Garnish with scallions and sesame seeds; serve over rice or noodles.
Pro Tips for Stir-Fry Success
- Dry = Browning: Moisture is the enemy of sear. Pat the beef and broccoli dry before cooking.
- Batch cooking: Overcrowding drops the pan temperature and leads to steaming.
- Heat matters: Preheat the pan until wisps of smoke appear; add oil, then ingredients.
- Velvet like a pro: Cornstarch + soy + a little oil protects beef fibers for tenderness.
Variations and Dietary Swaps
- Gluten-Free: Use tamari instead of soy sauce.
- Low-Carb/Keto: Swap brown sugar for 1–2 tsp monk fruit or erythritol; thicken with xanthan (1/8 tsp) if avoiding cornstarch.
- Seasonal Twist: Add bell peppers, snap peas, or carrots.
Serving Suggestions
- Serve over steamed jasmine rice or noodles.
- Garnish with sesame seeds and scallions.
Storage and Reheating
- Store in an airtight container for up to 3 days.
- Reheat on stovetop or microwave; add a splash of broth if needed.
- Meal Prep: Portion with rice in divided containers; keep garnishes separate. Broccoli stays crispest if slightly undercooked initially.
FAQs
Conclusion
This Beef and Broccoli Stir Fry brings together high-heat searing, a balanced glossy sauce, and crisp-tender broccoli for a weeknight dinner that tastes like your favorite takeout—only fresher. Save this recipe, rate it, and tag @culinarycravingcom if you make it!
Related Recipes
- Garlic Butter Shrimp
- Chicken Teriyaki Bow
- Vegetable Lo Mein
Explore More Hubs
Love Asian-inspired recipes? Check out our Asian cuisine collection for more quick and easy stir-fries, noodle dishes, and flavorful weeknight meals. For more fast family dinners, browse our Quick & Easy recipes or explore our 30-Minute Meals category for when you need dinner on the table fast.
Beef and Broccoli Stir Fry
Make restaurant-quality beef and broccoli stir fry at home with tender beef and crisp vegetables. This quick Asian dish is perfect for busy weeknights.
Ingredients
- Flank steak or sirloin 1.5 lb, thinly sliced against the grain
- Broccoli florets 4 cups, cut into bite-size pieces
- Neutral high-heat oil 2–3 tbsp, like avocado, canola, or grapeseed
- Green onions and toasted sesame seeds for garnish optional
- Cooked jasmine rice or noodles for serving
Sauce & Aromatics (Stir-Fry Sauce + Marinade)
- Low-sodium soy sauce or tamari 1/3 cup total; split: 2 tbsp for marinade, rest for sauce
- Beef broth 1 cup, low-sodium preferred
- Brown sugar 2 tbsp or honey (1.5 tbsp)
- Fresh garlic 4 cloves and fresh ginger (2 tbsp), finely minced
- Cornstarch 3 tbsp, divided: 1 tbsp for marinade, 2 tbsp to thicken sauce
- Sesame oil 2 tsp, preferably toasted, for finishing aroma
- Rice vinegar 1–2 tsp for brightness; optional chili flakes or chili oil for heat
- Oyster sauce 1–2 tbsp or hoisin for deeper umami (optional but recommended)
Instructions
- Slice the Beef: Freeze the steak 20–30 minutes to firm, then slice 1/4-inch thick against the grain. Pat very dry with paper towels.
- Marinate the Beef
- Combine soy sauce, cornstarch, and sesame oil; marinate for 15 minutes.
- Prep Broccoli: Cut into uniform florets. Option 1—Blanch 60–90 seconds in boiling water, drain, and pat dry. Option 2—Microwave with 1 tbsp water for 60–90 seconds, then drain and dry.
- Make the Sauce: Whisk remaining soy/tamari with beef broth, brown sugar, ginger, garlic, oyster/hoisin (if using), 1 tsp sesame oil, rice vinegar, and 2 tbsp cornstarch until smooth.
- Sear the Beef: Heat the wok over high until smoking. Add 1 tbsp oil, then half the beef in a single layer; sear 45–60 seconds per side. Transfer to a plate; repeat with remaining beef.
- Stir-Fry Broccoli: Add 1 tsp oil if needed; stir-fry broccoli 2–3 minutes until crisp-tender with a few charred spots.
- Sauce & Combine: Return beef to the wok. Whisk the sauce again and pour in; toss continuously 1–2 minutes until glossy and thickened.
- Finish & Serve: Adjust seasoning with more soy, vinegar, or chili. Garnish with scallions and sesame seeds; serve over rice or noodles.
Notes
- Substitute flank steak with sirloin or skirt steak.
- For extra heat, add a pinch of red pepper flakes.
- Make it gluten-free by using tamari instead of soy sauce.