Jeff Mauro Stir Fry Recipe: Beef and Broccoli

This beef-and-broccoli stir-fry pairs tender beef and crisp-tender vegetables with a glossy soy, ginger, and garlic sauce, and it is served hot over rice or noodles. For cooks searching for a Jeff Mauro stir fry recipe, this is a practical home-style version, not a claim to reproduce a specific published recipe.

Ingredients

1 pound (454 g) boneless beef sirloin, flank steak, or skirt steak, trimmed
5 cups (350 g) broccoli florets, cut into bite-size pieces
1 medium red bell pepper, about 1 cup (150 g) sliced
2 tablespoons (30 ml) neutral cooking oil, such as canola or avocado oil, divided
3 cloves garlic, about 1 tablespoon (9 g), finely chopped
1 tablespoon (15 g) fresh ginger, peeled and finely grated
⅓ cup (80 ml) low-sodium soy sauce
¼ cup (60 ml) low-sodium chicken or beef broth, or water
1 tablespoon (15 ml) oyster sauce
1 tablespoon (12 g) cornstarch
1 tablespoon (15 ml) honey or packed light brown sugar
1 teaspoon (5 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (1 g) black pepper
2 scallions, about ¼ cup (25 g) thinly sliced
1 teaspoon (3 g) toasted sesame seeds, optional

Oyster sauce brings a rounded, savory depth to the sauce. If it is unavailable, use an equal amount of hoisin sauce for a sweeter result, or use 1 tablespoon (15 ml) extra soy sauce for a saltier, less complex sauce. For a gluten-free version, choose certified gluten-free tamari and check that the oyster sauce or substitute is also gluten-free.

Instructions

Slice and organize the ingredients. Pat the beef dry and slice it across the grain into strips about ½ inch (1.3 cm) thick and 2 inches (5 cm) long. Cutting across the visible muscle fibers shortens them and helps the cooked beef feel more tender. Cut the broccoli into similar-sized florets, slice the pepper, and chop the garlic, ginger, and scallions. Stir-frying moves quickly, so have everything ready beside the stove before heating the pan. Allow about 25 minutes for the full preparation, including measuring and cutting.
Mix the sauce. In a small bowl, whisk the soy sauce, broth, oyster sauce, cornstarch, honey, rice vinegar, sesame oil, and black pepper until the cornstarch is evenly dispersed. It may settle while you cook, so give it another quick stir immediately before adding it to the pan. Mixing it now prevents dry cornstarch clumps and keeps you from needing to measure ingredients over a hot skillet.
Sear the beef in batches. Heat a large wok or heavy skillet over high heat until hot, then add 1 tablespoon (15 ml) of the neutral oil. Arrange half the beef in one layer, leaving a little space between pieces. Cook for about 2 minutes, turn, and cook for another 2 to 3 minutes, until browned and cooked through. Check a thick piece with a food thermometer inserted sideways; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Transfer the beef to a clean plate and repeat with the remaining beef. Do not crowd the pan: if the strips overlap, they release moisture and steam instead of browning.
Rest the beef and cook the vegetables. Let the cooked beef rest for at least 3 minutes. During that time, add the remaining 1 tablespoon (15 ml) oil to the hot pan, then add the broccoli and bell pepper. Stir-fry for 3 to 4 minutes, turning the vegetables often. The broccoli should be bright green and tender-crisp, with a little bite remaining. If the pan is dry or the florets are large, add 1 tablespoon (15 ml) water and cover for about 1 minute to help the broccoli soften with steam.
Add the aromatics and sauce. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Stir the sauce again, pour it into the pan, and toss continuously for 1 to 2 minutes. It should bubble gently and thicken into a shiny coating. If it becomes too thick before the vegetables are tender, stir in water 1 tablespoon (15 ml) at a time.
Finish and serve. Return the rested beef and any juices on the plate to the pan. Toss for about 1 minute, just long enough to coat and rewarm the beef. Scatter over the scallions and sesame seeds, if using, and serve promptly. The sauce continues to thicken as it stands, so loosen it with a splash of water if needed rather than cooking it for several extra minutes.

Tips

Cut across the grain. Look for the direction in which the muscle fibers run and slice across them, not parallel. If the steak is difficult to slice thinly, put it in the freezer for 15 to 20 minutes first; it should firm up but not freeze solid. This optional chilling time is not included in the recipe timing.
Use a hot, roomy pan. A wok is useful, but a broad, heavy skillet works well too. Cook the meat in batches and keep the ingredients moving. A pan that is packed too tightly loses heat, causing the beef and vegetables to release moisture and soften rather than brown.
Adjust the sauce before it goes in. Low-sodium soy sauce helps keep the dish from becoming too salty as the sauce reduces. If yours tastes too salty, add a little more broth or water and balance it with a small amount of honey. If it tastes too sweet, add a few drops of rice vinegar.
Keep the vegetables crisp-tender. Broccoli florets that are close in size cook more evenly. If you prefer softer broccoli, cover the pan for an extra minute with a tablespoon of water; avoid simmering the finished stir-fry for a long time, which can make the vegetables limp and the beef tougher.

Serving Suggestions

Serve the stir-fry immediately over steamed jasmine or brown rice, or spoon it onto cooked noodles. Rice and noodles are serving suggestions and are not included in the stated preparation time. For a lighter plate, serve it with cauliflower rice or simply increase the amount of broccoli and pepper. Add a side of sliced cucumber or a simple green salad for a cool, crisp contrast to the hot sauce. If you set out extra soy sauce, offer it separately so diners can season their own portions without making the whole pan too salty.

For a more complete rice bowl, place the rice in individual bowls and arrange the beef and vegetables on top rather than stirring everything together. This keeps the sauce concentrated on the stir-fry and lets each person choose how much rice to mix into it. A wedge of lime is optional; a small squeeze brightens the savory sauce, although it is not a traditional requirement for this version.

Variations

Swap the protein: Use thinly sliced pork tenderloin or boneless chicken thighs in place of beef. Cook chicken to 165°F (74°C), checked with a food thermometer, and use the same temperature for duck. Pork tenderloin is a whole cut of pork, so USDA FSIS advises a minimum of 145°F (63°C) followed by a 3-minute rest. Cook whichever protein you choose in batches and avoid relying on color alone to judge doneness.

Change the vegetables: Replace the bell pepper with sliced carrots, snow peas, mushrooms, or thinly sliced cabbage. Hard vegetables such as carrots need a little more time than peppers, so add them first and cook until nearly tender before adding quick-cooking vegetables. Keep the overall quantity close to the recipe’s 6 cups (about 500 g) of vegetables to maintain a good balance with the sauce.

Make it spicy or vegetarian: Add ½ teaspoon (1 g) red pepper flakes with the garlic, or serve chili crisp at the table for adjustable heat. For a meat-free version, use 14 ounces (397 g) extra-firm tofu, pressed and cubed, and replace the oyster sauce with vegetarian mushroom stir-fry sauce. Brown the tofu in batches before cooking the vegetables; the flavor will be milder and more bean-forward than the beef version.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For better texture, store rice separately if you made it; rice can absorb sauce and become soft when stored together. The vegetables will lose some crispness after chilling, but the dish remains suitable for reheating when handled promptly and kept cold.

Reheat only the portion you plan to eat in a skillet over medium heat, stirring with 1 to 2 tablespoons (15 to 30 ml) water until steaming hot throughout. Check that leftovers reach 165°F (74°C) with a food thermometer, as recommended by USDA FSIS. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and verify the same temperature. Avoid repeated cooling and reheating of the whole batch. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Is this the exact Jeff Mauro stir-fry recipe?
This page provides a home-style beef-and-broccoli recipe for readers searching that phrase; it does not claim to reproduce or verify a specific published recipe. The ingredient list and method here are complete on their own, with timings and food-safety guidance for making this version.

Can I prepare the sauce or vegetables ahead?
Yes. Mix the sauce and refrigerate it in a covered container for up to 1 day, then stir it again before using. Cut the vegetables up to a day ahead and refrigerate them separately. For the best texture, slice the beef shortly before cooking and keep raw meat covered and separate from ready-to-eat foods.

What can I use instead of a wok?
A large, heavy skillet is a good substitute. A wide pan gives the ingredients room to brown, which matters more than having a wok shape. If your skillet is small, cook the beef in several batches and, if needed, cook the vegetables in two batches as well.

Why did my sauce turn watery?
Water released by crowded meat or vegetables can thin the sauce, and cornstarch may settle in the mixing bowl. Cook in batches, stir the sauce just before pouring, and let it bubble briefly so the starch thickens. If it is still thin, simmer for another 30 to 60 seconds while stirring; if it is too thick, add water a tablespoon at a time.

Can I use frozen broccoli?
Yes, but thaw it and drain it well first. Pat away excess moisture and expect a softer texture than fresh broccoli. Add it after the beef has been seared and stir-fry only until hot; prolonged cooking can make thawed broccoli mushy and dilute the sauce.

Can I double the recipe?
Yes, but do not double everything in one crowded pan. Cook the beef in several batches and keep each batch on a clean plate while you work. You can cook the vegetables in batches too, then combine everything with the sauce at the end. A larger quantity takes longer, so use visual cues and check the beef with a thermometer rather than depending on the original cook time alone.

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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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