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Beef and broccoli stir fry is a weeknight hero. Tender beef, crisp broccoli, and a bold, savory sauce that beats takeout every time. No mystery meat, no gloopy sauce. Just fresh, real ingredients in a dish that’s faster than delivery!
Here is Why This Recipe Works
Restaurant-Style Beef: Thanks to a quick velveting process, the beef turns out unbelievably tender.
Sauce That Actually Sticks: No thin, runny sauce pooling at the bottom of your plate. This one clings to every bite.
Faster Than Takeout: You could be halfway through this meal before delivery even leaves the restaurant.
One Pan, Less Mess: Stir-fry means everything cooks in one skillet, so you’re not stuck scrubbing a pile of dishes afterward.
I used my homemade stir fry sauce in this beef broccoli recipe, but you can use a store-bought sauce if you prefer.
The Ingredients
- Meat: Flank steak or any budget cut of beef
- Produce: Garlic, fresh ginger, scallions, broccoli
- Pantry: Chicken broth, cornstarch, brown sugar, rice vinegar, Vegetable oil, Shaoxing wine or dry sherry (optional)
- Pantry Seasonings: Baking soda, toasted sesame seeds (optional)
- Condiments: Low sodium soy sauce, oyster sauce, toasted sesame oil, chili garlic sauce (optional)
Variations
Ginger Beef and Broccoli: Swap the brown sugar for honey, double the fresh ginger, and finish with a drizzle of toasted sesame oil.
Cashew Beef and Broccoli Stir Fry: Stir in ½ cup of roasted cashews at the end.
Mushroom Beef and Broccoli Stir Fry: Add 1 cup of sliced mushrooms (shiitake or cremini work great) and sauté them with the beef.
Recipe Tips
- Slice the beef thinly against the grain. This keeps it tender and easy to chew.
- Pop the beef in the freezer for about 30 minutes to make it easier to slice.
- Don’t skip the velveting step. The cornstarch and baking soda give the beef that restaurant-quality tenderness.
- Have everything prepped before you start cooking. Stir-frying moves fast, so measure and chop everything ahead of time.
- Use a hot pan and get it sizzling before you add the beef. This helps with that perfect sear instead of steaming the meat.
- Cook the beef in batches if needed.
Storage
Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days. Let the stir fry cool before sealing the container to avoid excess condensation which will make the sauce watery.
Freezing: Transfer to a freezer safe container and store for up to 3 months. Keep in mind that the broccoli may soften a bit more after freezing.
Reheating: Heat a skillet over medium heat and stir fry for a few minutes until warmed through. You can also zap it in the microwave in 30-second intervals, stirring in between.
Broccoli Beef Stir Fry
Tonight dinner needs to happen fast, and this beef broccoli stir fry is exactly what I need. One pan, no fussy steps, and it actually gets the kids to eat their veggies without a battle.
The beef is tender and the sauce has just the right amount of savory. And the best part? It’s faster than arguing over what to eat. Win-win!
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Beef and Broccoli Stir Fry
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Ingredients
For the Sauce (or use your favorite store brand)
- ⅓ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 tablespoons oyster sauce
- 1-½ tablespoons cornstarch
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 teaspoons Shaozing wine, or dry sherry (optional)
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons chili garlic sauce, optional
To Tenderize the Beef:
- 1 to 1-½ pounds flank steak or chuck steak, sliced thinly (⅛ to ¼ inch thick)
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- 3 tablespoons stir fry sauce from above
For the Stir Fry:
- 2 tablespoons vegetable oil
- 6 garlic cloves, minced
- 2 teaspoons fresh ginger
- 3 scallions, white parts sliced thin, green parts cut into one inch pieces
- 1-½ pounds broccoli florets, cut into bite size pieces
- 2 tablespoons toasted sesame seeds, optional for garnish
Instructions
Make the Stir Fry Sauce
- In a medium bowl, whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, brown sugar, rice vinegar, Shaoxing wine (if using), sesame oil, and chili garlic sauce (if using). Set aside.
Tenderize the Beef
- Place the steak slices in a re-sealable plastic bag.
- Add the cornstarch, baking soda, and 3 tablespoons of the stir fry sauce. Knead the bag or toss the meat to coat it evenly. The mixture will be thick and pasty. Even though it’s not a liquid marinade, this method will quickly create a velvety, restaurant-style texture to the meat.
- Let it sit at room temperature for 20 minutes. (This velveting process quickly tenderizes the meat and helps it retain moisture.)
Cook the Stir Fry
- After you let the beef tenderize, heat the vegetable oil in a large skillet or wok over high heat.
- Add the marinated beef strips, spreading them into a single layer. Cook for 1–2 minutes on each side until browned. If using a large skillet, push the beef to the side; otherwise, transfer it to a plate.
- Reduce the heat to medium high and add the garlic, ginger, and scallion whites (reserve the green tops for later). Cook for 1 minute stirring constantly, then add the broccoli. Return the beef to the skillet.
- Whisk the sauce mixture to recombine it, then add it to the skillet. Toss everything to coat then place a lid on the skillet and cook for 2 to 3 minutes, shaking the skillet occasionally to stir things up. After 2 to 3 minutes, check the doneness of the broccoli. Cook a minute or two longer if you like your broccoli softer.
- Remove the skillet from the heat and stir in the green scallion tops. Sprinkle with sesame seeds and serve over rice.
Notes
- If you want to use a pre-made sauce from the store, this recipe uses just a little over 1 cup of sauce.
- Slice the beef thinly against the grain for the most tender texture. To make slicing easier, I like to place the meat in the freezer for about 30 minutes beforehand. This firms up the beef just enough to get cleaner slices.
- You can use any budget-friendly cut of beef for this recipe since the velveting process works to turn even tougher cuts into tender bites.
- Stir-frying moves fast, so have all your ingredients chopped, measured, and ready to go before you start cooking.
- Use a heavy skillet or wok and let it get hot before adding the oil and beef. This helps sear the meat properly and prevents it from steaming.
- If your skillet is too small to cook all the beef in one layer, cook it in batches. Overcrowding will cause the beef to steam instead of sear.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid overcooking the broccoli.
Note on the Velveting Process:
The mixture in the bag may seem thick and pasty rather than looking like a traditional marinade. The purpose of this step is to create a light coating that allows the cornstarch and baking soda to do their job.- The cornstarch forms a thin layer around the meat, which helps it retain moisture and develop a tender texture.
- The baking soda alters the surface proteins of the beef, further enhancing its tenderness. Don’t get heavy handed with the baking soda as too much can leave an unpleasant alkaline taste and make the texture of the meat mushy. All you need is ¼ teaspoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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