This ginger beef and broccoli stir fry is a classic Chinese-American takeout favorite, featuring tender strips of beef, crisp-tender broccoli, and a savory-sweet ginger sauce. It comes together in about 30 minutes, making it a perfect weeknight dinner that tastes far better than delivery. The key is a hot wok, quick cooking, and a simple sauce that clings to every bite.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) Shaoxing wine or dry sherry (optional)
- 2 teaspoons (5 g) cornstarch
- 1 teaspoon (5 ml) vegetable oil, for marinating
- 3 tablespoons (45 ml) vegetable or peanut oil, divided
- 1 lb (450 g) broccoli, cut into small florets (about 4 cups)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated or minced
- 1/4 cup (60 ml) low-sodium beef broth or water
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce (or hoisin for a vegetarian option)
- 1 tablespoon (15 ml) brown sugar, packed
- 1 teaspoon (5 ml) rice vinegar
- 1 teaspoon (5 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
- 2 green onions, sliced (for garnish)
- Cooked white rice, for serving
Instructions
- In a medium bowl, combine the sliced beef, 1 tablespoon soy sauce, Shaoxing wine (if using), 2 teaspoons cornstarch, and 1 teaspoon oil. Mix well and let marinate for 10 minutes while you prepare the other ingredients.
- In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, oyster sauce, brown sugar, and rice vinegar. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the broccoli florets and stir-fry for 2–3 minutes, until bright green and slightly charred. Remove to a plate.
- Add the remaining 2 tablespoons oil to the wok. Add the beef in a single layer (work in batches if needed) and let sear without moving for 1 minute, then stir-fry for 2–3 minutes until browned but still pink inside. Push beef to one side.
- Add the garlic and ginger to the empty side of the wok and stir-fry for 30 seconds until fragrant.
- Return the broccoli to the wok. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens and coats the beef and broccoli. Ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) as verified with a food thermometer.
- Remove from heat, garnish with green onions, and serve hot over steamed rice.
Tips
- Slice beef thinly: For easier slicing, freeze the steak for 15–20 minutes before cutting. Always slice against the grain to keep the meat tender.
- Don’t overcrowd the wok: Overcrowding lowers the temperature and steams the beef instead of searing. Cook in batches if necessary.
- Adjust the sauce: If you prefer a thicker sauce, add a bit more cornstarch slurry. For a thinner sauce, omit the slurry entirely.
- Substitutions: No oyster sauce? Use hoisin or a mix of 1 tablespoon soy sauce and 1 teaspoon sugar. No Shaoxing wine? Just omit it—the dish will still be flavorful.
Serving Suggestions
Serve this stir fry over steamed jasmine or basmati rice. For a low-carb option, serve over cauliflower rice or alongside noodles. Add a side of steamed dumplings or a simple cucumber salad to round out the meal.
Variations
- Vegetarian: Substitute the beef with firm tofu (pressed and cubed) or seitan. Marinate in the same mixture and cook for 3–4 minutes until browned.
- Spicy: Add 1–2 teaspoons of chili garlic sauce or red pepper flakes to the sauce for heat.
- Extra veggies: Add sliced bell peppers, snap peas, or carrots along with the broccoli for more color and crunch.
- Chicken: Swap beef for chicken breast or thighs, and cook until the chicken reaches a safe minimum internal temperature of 165°F (74°C).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stir fry will keep for 3–4 days. To reheat, warm in a skillet over medium heat with a splash of water or broth to revive the sauce, or microwave in 30-second intervals. Avoid freezing, as the broccoli can become mushy.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw and pat dry thoroughly before cooking. You may need to reduce the initial stir-fry time to 1–2 minutes.
What cut of beef is best? Flank steak, sirloin, or ribeye are ideal because they are tender and slice well. Avoid tough cuts like chuck.
Can I make this gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a substitute).
Why is my beef tough? Overcooking or slicing with the grain are the main culprits. Cook quickly over high heat and slice thinly against the grain.
Can I prepare the sauce ahead? Yes, the sauce can be mixed up to 2 days in advance and stored in the fridge.
Is this dish very spicy? No, it’s mild. Add chili flakes or hot sauce for heat.
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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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