There’s a memory I come back to every time I make beef and broccoli. It was a Monday evening after a long day of school pickups, a cranky toddler meltdown in the middle of the produce aisle, and one too many unanswered emails. I remember opening the fridge, exhausted and close to tears, wondering what I could possibly pull together without ordering takeout again. That’s when I spotted a lonely flank steak, a bundle of broccoli, and half a bottle of soy sauce hiding behind the jam. And that night, with my sleeves rolled up and my kids hanging around the counter asking when dinner would be ready, I made my first true stir-fry from scratch. It wasn’t perfect, but it was mine—and it was a turning point. Since then, this beef and broccoli stir fry has become one of my go-tos: the kind of recipe that grounds me on busy nights and makes me feel like a kitchen magician, even when the day has been anything but magic.
Why You’ll Love This Recipe:
- Quick to make—done in under 30 minutes
- Family-friendly and packed with flavor
- Easy to customize with pantry staples
- Tastes even better than takeout (and costs less)
- Great for meal prep and reheats beautifully
Ingredients You’ll Need:
- Flank steak (or skirt steak or sirloin), I usually go with flank because it’s lean but flavorful when sliced thin. If you’re in a pinch, I’ve also used sirloin or even chuck roast, sliced very thinly against the grain.
- Fresh broccoli, I prefer fresh for the crunch, but frozen works too if you give it a quick rinse under hot water and pat it dry.
- Soy sauce I use low-sodium soy sauce to control the salt. You can use tamari for gluten-free or coconut aminos if you’re avoiding soy.
- Oyster sauce This is the secret to that rich, umami-packed stir-fry flavor. Don’t skip it if you can help it, but hoisin sauce can be a backup if needed.
- Garlic and ginger, Fresh is best here. I grate the ginger on a microplane and finely mince the garlic—no shortcuts.
- Cornstarch is used for velveting the beef and thickening the sauce. It makes a big difference in texture.
- Brown sugar, just a touch to balance the saltiness. You could use honey or maple syrup in a pinch.
- Sesame oil adds warmth and nuttiness at the end. A drizzle goes a long way.
- Neutral oil for cooking, I usually reach for avocado oil or vegetable oil. You want something with a high smoke point.
- Optional: Red pepper flakes or chili garlic paste. If your crowd can handle a little heat, this perks it up.
How to Make It (Step-by-Step Instructions):
Start by slicing your beef very thin—this is key. I like to pop the steak in the freezer for 20 minutes first, which firms it up just enough to get those paper-thin slices. Always cut against the grain; it helps the meat stay tender. Once sliced, toss the beef with a tablespoon of soy sauce, a little cornstarch, and a splash of oil. This little marinade doesn’t just flavor the meat, it gives it that velvety, glossy finish you find in good takeout. Let it sit while you prep everything else.
Next, mix up your sauce in a small bowl: soy sauce, oyster sauce, brown sugar, garlic, ginger, and a little cornstarch to thicken. Stir until smooth. Have this ready to go before you start cooking—stir fry moves fast, and there’s no time to measure mid-sizzle.
Heat your wok or large skillet until it’s good and hot—I’m talking just shy of smoking. Add a bit of oil and sear the beef in batches. Don’t overcrowd the pan. Give it space so it browns instead of steams. This part takes a bit of patience, but the caramelized edges are worth it. Transfer the browned beef to a plate and move on to the broccoli.
I toss the broccoli florets into the hot pan with a splash of water to steam-fry for a minute or two. You want it bright green with a bit of crunch. Then return the beef to the pan, pour in the sauce, and stir to coat. Within a minute, the sauce should bubble and thicken, cloaking everything in that beautiful glossy finish. A quick drizzle of sesame oil at the end brings it all together.
Expert Tips for the Best Results:
Over the years, I’ve learned that stir-fry success comes down to prep and heat. Have every ingredient measured and ready before you turn on the stove—once the pan is hot, things move fast. Use high heat, but don’t rush. Let the beef sear in a single layer without poking it too much; that golden crust adds so much flavor. And always cut the meat thin against the grain—it makes even tougher cuts tender. Lastly, don’t drown the dish in sauce. A little goes a long way when it’s thick and flavorful.
Variations & Substitutions:
This stir-fry is endlessly adaptable, which has saved me on more than one occasion. I’ve swapped broccoli for snap peas, green beans, or even thinly sliced cabbage when that’s what I had. One night, I was out of brown sugar and used a splash of maple syrup instead—it turned out slightly sweeter, but my kids loved it. I’ve also done a veggie-only version with tofu, skipping the beef entirely, and it still had that same comforting flavor. The key is keeping the balance of savory, sweet, and umami—beyond that, you can play.
Serving Suggestions:
I usually serve this over steamed jasmine rice, though brown rice or even soba noodles work well too. When I’m feeling fancy, I’ll add a sprinkle of toasted sesame seeds or thinly sliced scallions on top. It makes a great weeknight dinner, but I’ve also served it to company with a quick cucumber salad or egg drop soup on the side. It’s hearty, satisfying, and feels a little special without much fuss.
Storage & Reheating Instructions:
Leftovers keep beautifully in the fridge for up to three days. I store them in a glass container with a tight lid, and when it’s time to reheat, I either warm it gently on the stovetop with a splash of water on it or heat it in the microwave for one or two minutes. The broccoli softens a bit after storing, but the flavor deepens, and the sauce stays rich and savory. It’s the kind of food that gets even more yum the day after.
Recipe FAQs:
Can I use chicken instead of beef?
Absolutely. I’ve made this with thinly sliced chicken thighs, and it works wonderfully. Just adjust the cooking time a little since chicken cooks faster.
What if I don’t have a wok?
No problem at all. A large, heavy skillet does the job just fine. Just make sure it’s hot enough to sear the meat properly.
Is oyster sauce necessary?
It adds a deep, savory flavor that’s hard to replace, but if you don’t have it, hoisin or even soy sauce with a touch of fish sauce can work in a pinch.
How do I slice beef thin enough?
The freezer trick is a game-changer. Stick the steak in for about 20–30 minutes until it’s firm but not frozen solid. Use a sharp knife and cut across the grain in thin strips.
Can I make this ahead of time?
You sure can. Sometimes I prep the beef and sauce in the morning, then cook everything in 10 minutes flat right before dinner. It’s a huge time saver.
Nutrition Information (Per Serving – Estimated):
- Calories: 380
- Protein: 28g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
- Sodium: 780mg
If you’ve never tried making beef and broccoli from scratch, I hope this recipe gives you the nudge to go for it. It’s a dish that’s taught me patience, prep, and the quiet joy of turning simple ingredients into something that smells and tastes like comfort. Whether you follow the recipe to the letter or make it your own, I’d love to hear how it turns out for you. Leave a comment, share your version, or just let it become part of your dinner rotation. After all, the best recipes are the ones we come back to again and again—and this one’s been that for me.
Beef and Broccoli Stir Fry
Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 3 cups broccoli florets
- 2 tbsp vegetable oil or sesame oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- ¼ cup soy sauce low sodium preferred
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch mixed with 2 tbsp water slurry
- ½ cup beef broth or water
- Optional garnish: sesame seeds sliced green onions
Instructions
- In a bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add beef slices and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger; sauté for 30 seconds until fragrant.
- Add broccoli florets and stir-fry for 3-4 minutes until crisp-tender.
- Return beef to the pan. Pour the sauce mixture over and stir to coat.
- Add cornstarch slurry, stirring constantly until sauce thickens, about 1-2 minutes.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
- Slice beef thinly for tenderness.
- Substitute broccoli with other veggies like snap peas or bell peppers.
- Adjust sweetness or saltiness to taste by modifying sugar and soy sauce.
- Leftovers keep well in the fridge for up to 2 days; reheat gently.