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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.
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Course Main Course
Cuisine asian

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.