This beef and broccoli stir fry is a weeknight champion, delivering tender, juicy beef and crisp-tender broccoli in a glossy, savory-sweet sauce that clings to every bite. Inspired by the classic takeout dish but streamlined for the home cook, it comes together in about half an hour with ingredients you can find at any supermarket. The key is a hot wok or skillet, a quick marinade, and a sauce that balances soy, garlic, and a touch of sweetness—no need for delivery.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons (30 ml) soy sauce, divided
- 1 tablespoon (15 ml) dry sherry or Shaoxing wine (optional)
- 1 teaspoon (5 g) cornstarch
- 1/2 teaspoon (2 g) baking soda (optional, for extra tenderizing)
- 1 lb (450 g) broccoli, cut into small florets (about 4 cups)
- 3 tablespoons (45 ml) vegetable or canola oil, divided
- 2 cloves garlic, minced
- 1 teaspoon (5 g) grated fresh ginger
- 1/4 cup (60 ml) low-sodium beef broth or water
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) hoisin sauce
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (5 g) sugar
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
- Cooked white rice or noodles, for serving
Instructions
- In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, the sherry (if using), 1 teaspoon cornstarch, and the baking soda (if using). Toss well to coat. Let marinate at room temperature for 15 minutes while you prep the other ingredients.
- In a small bowl, whisk together the remaining 1 tablespoon soy sauce, beef broth, oyster sauce, hoisin, sesame oil, and sugar. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles immediately. Add 2 tablespoons of the oil and swirl to coat. Add the beef in a single layer (work in batches if needed). Let sear undisturbed for 1-2 minutes until browned, then stir-fry for another 1-2 minutes until just cooked through. Transfer the beef to a plate. The beef is safe to eat when it reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef) followed by a 3-minute rest, but it will finish cooking in the sauce later.
- Add the remaining 1 tablespoon oil to the wok. Add the broccoli florets and stir-fry for 2-3 minutes, until bright green and slightly charred at the edges. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- Pour the sauce mixture into the wok. Bring to a simmer, then return the beef and any accumulated juices to the pan. Stir-fry for 1-2 minutes to coat everything.
- Give the cornstarch slurry a quick stir, then add it to the wok. Cook, stirring constantly, for 30-60 seconds until the sauce thickens and turns glossy. The beef should be cooked to at least 145°F (63°C) (USDA FSIS safe minimum) with a 3-minute rest (which it has had).
- Serve immediately over hot rice or noodles.
Tips
- Slice the beef thinly: For easier slicing, pop the steak in the freezer for 15-20 minutes until firm but not frozen solid. Always slice against the grain for tenderness.
- Don’t overcrowd the pan: If you add too much beef at once, it steams instead of sears. Cook in batches if your wok or skillet isn’t large enough.
- Adjust the sauce: Taste the sauce before adding the slurry. If you prefer it sweeter, add a bit more sugar; if you like it saltier, add a splash of soy sauce.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce and hoisin are gluten-free (or substitute with a gluten-free stir-fry sauce).
Serving Suggestions
Serve this beef and broccoli over steamed jasmine rice, brown rice, or chow mein noodles. For a complete meal, add a side of egg rolls, spring rolls, or a simple cucumber salad with rice vinegar. A sprinkle of sesame seeds or sliced green onions on top adds color and crunch.
Variations
- Chicken and Broccoli: Substitute 1 lb (450 g) boneless, skinless chicken breast or thighs, sliced thinly. Cook until the chicken reaches 165°F (74°C) (USDA FSIS safe minimum for poultry).
- Vegetarian Tofu and Broccoli: Replace the beef with 1 lb (450 g) extra-firm tofu, pressed and cubed. Sear the tofu until golden, then proceed with the recipe. Use vegetable broth and a vegetarian oyster sauce (or mushroom sauce).
- Spicy Beef and Broccoli: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a kick.
- Add other vegetables: Toss in sliced bell peppers, snap peas, or carrots along with the broccoli for a more colorful stir-fry.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3-4 days. To reheat, place in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring until heated through (to at least 165°F / 74°C for leftovers). You can also microwave in 30-second bursts, stirring in between. The broccoli will soften on reheating, but the flavor remains delicious. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak, sirloin, or ribeye all work well. Avoid tough cuts like chuck or brisket, which require long braising. If you use a leaner cut, be careful not to overcook it.
What if I don’t have oyster sauce or hoisin? You can substitute oyster sauce with an equal amount of hoisin plus a dash of fish sauce, or use a vegetarian stir-fry sauce. For hoisin, you can use a mix of peanut butter, soy sauce, and a little honey, though the flavor will differ.
How do I make the beef extra tender? The cornstarch and baking soda in the marinade help tenderize. Slicing thinly against the grain and not overcooking are the most important factors. Marinating for 30 minutes instead of 15 will also help.
Can I make this ahead of time? You can prep the ingredients (slice beef, cut broccoli, mix sauce) up to a day ahead and store them separately in the fridge. Cook just before serving for the best texture.
Why is my sauce not thickening? Make sure the cornstarch slurry is well mixed and the sauce is at a simmer when you add it. Cook for another 30-60 seconds—it will thicken as it bubbles. If it’s still thin, add a little more slurry.
Is this recipe keto-friendly? The sugar and hoisin add carbs, but you can reduce the sugar and use a sugar-free hoisin or skip it, adding extra soy and a pinch of sweetener if desired. Serve over cauliflower rice to keep it low-carb.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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