If you’ve ever craved that perfectly saucy, tender, and slightly sweet takeout-style dinner, this Beef and Broccoli Stir-Fry Recipe is going to become your new best friend. I absolutely love how this turns out every time — the beef is juicy and tender, the broccoli nice and crisp, all wrapped up in a rich, flavorful sauce that just clings to everything. It’s quick enough for a weeknight, but impressive enough that you’d be happy serving it anytime you want to wow guests or just treat yourself.
When I first tried making this Beef and Broccoli Stir-Fry Recipe at home, I was amazed by how much fresher and better it tasted than takeout. Plus, you get full control over the ingredients, so it’s healthier and you avoid all the unnecessary additives. You’ll find that with a few pro tips I’m sharing, this becomes one of the easiest and most satisfying dishes to whip up. Trust me, once you nail this recipe, you’re going to want to make it again and again.
Why You’ll Love This Recipe
- Tender Beef Every Time: The baking soda tenderizer and marinade are magic for juicy, melt-in-your-mouth slices.
- Perfectly Crisp Broccoli: Blanching broccoli just right keeps it vibrant and crisp, balancing the rich sauce.
- Versatile and Easy: Great for busy weeknights yet special enough for guests or meal prep.
- Rich, Flavorful Sauce: Combining oyster sauce, soy sauces, and Shaoxing wine packs in authentic depth.
Ingredients You’ll Need
The ingredients in this Beef and Broccoli Stir-Fry Recipe come together seamlessly for that classic Chinese-American dish we all know and love. I always grab the freshest broccoli I can find and a nice flank steak, and the secret really is in the marinade and sauce blend to get that perfect balance of flavor and texture.
- Flank Steak: Thinly sliced across the grain for tender bites; marinating makes it even better.
- Baking Soda: Optional but I swear by it for tenderizing the beef quickly without mushiness.
- Vegetable Oil: Neutral flavor and high smoke point for perfect stir-frying.
- Oyster Sauce: Adds that umami depth and slight sweetness that’s absolutely essential.
- Cornstarch: Used in both marinade and sauce for a silky, thick finish.
- Low Sodium Chicken Stock: Keeps the sauce flavorful without overpowering saltiness.
- Soy Sauce & Dark Soy Sauce: Combination creates a rich color and savory complexity.
- Sesame Oil: Just a little goes a long way to add that nutty aroma.
- White Pepper: A subtle warm spice note — black pepper won’t quite do the same job here.
- Broccoli Florets: Fresh and crisp, the perfect partner to soak up the sauce.
- Garlic & Ginger: Classic aromatics for that punch of freshness and warmth.
- Shaoxing Wine: Optional but highly recommended for authentic, slightly sweet depth.
Variations
One of the things I love most about this Beef and Broccoli Stir-Fry Recipe is how easy it is to tweak based on what you have on hand or your personal preferences. Don’t hesitate to switch it up to make the dish your own.
- Swap the Beef: I’ve made this with thinly sliced chicken breast or even tofu — both work great for different spin-offs.
- Go Gluten-Free: Use tamari instead of soy sauce, and make sure oyster sauce is gluten-free if needed.
- Spicy Kick: Add a splash of chili garlic sauce or some sliced fresh chilies to the stir-fry for heat.
- Seasonal Veggies: Sometimes I add sliced carrots, bell peppers, or snap peas alongside the broccoli for extra crunch and color.
How to Make Beef and Broccoli Stir-Fry Recipe
Step 1: Marinate the Beef to Tender Perfection
Start by placing your thinly sliced flank steak into a bowl. If you want that super tender texture, sprinkle baking soda over it along with water and gently massage it in. This step is a game-changer — I learned it the hard way trying to avoid chewy, tough bites. Then, add the remaining marinade ingredients: cornstarch, vegetable oil, and oyster sauce. Mix well and let it rest for at least 30 minutes. The marinade will not only tenderize but also infuse the beef with flavor, making every mouthful juicy and delicious.
Step 2: Whip Up the Rich Sauce Mixture
While your beef chills in marinade, combine all your sauce ingredients in a separate bowl. I like to warm the chicken stock first; it helps everything dissolve smoother when the sauce hits the wok. Mix together your soy sauces, oyster sauce, sugar, sesame oil, white pepper, and chicken stock. This blend of salty, sweet, and umami packs the punch that makes this Beef and Broccoli Stir-Fry Recipe so irresistible.
Step 3: Blanch the Broccoli Just Right
Bring a pot of water to a rolling boil and quickly blanch your broccoli florets for 30 to 60 seconds. I like mine with a bit of crunch, so I aim closer to 30 seconds — but if you prefer softer veggies, let them go a little longer. Drain immediately and set aside; this step keeps the broccoli bright green and prevents it from overcooking when you stir-fry later.
Step 4: Sear the Beef Until Just Browned
Heat your wok over high heat until it’s really smoking — this is crucial for that authentic sear. Add 2 tablespoons of vegetable oil and quickly stir-fry the beef in batches, searing each side for about 1 to 2 minutes until nicely browned but not fully cooked through. Remove the beef from the wok and set it aside. High heat and quick cooking lock in the juices and give you that restaurant-quality texture.
Step 5: Build the Sauce and Finish the Stir-Fry
Lower the heat to medium and add the last tablespoon of oil to your wok. Toss in minced garlic and optional grated ginger; stir for just a few seconds until fragrant — you don’t want them to burn! Pour the Shaoxing wine around the edges to bring a lovely aroma and subtle sweetness. Then, add your sauce mixture and swirl the wok to scrape up all those flavorful brown bits left from the beef.
In a separate small bowl, whisk cornstarch with water until smooth, then slowly drizzle this slurry into the simmering sauce while stirring to thicken it. After it thickens — usually about 20 seconds — toss in the blanched broccoli, the seared beef, and any juices collected. Stir everything together over medium heat until the sauce coats all the ingredients beautifully. If it seems a bit too thick, a splash of water or chicken stock will help. If it’s thin, turn the heat up to reduce it faster or add more slurry. Serve immediately with fluffy steamed rice for a meal that’s simply unbeatable.
Pro Tips for Making Beef and Broccoli Stir-Fry Recipe
- Baking Soda Tenderizing: I recommend not skipping baking soda unless you prefer chewier beef; just don’t overdo it or the meat gets mushy.
- High Heat is Key: A smoking hot wok seals in flavor and texture fast — don’t be shy with the heat.
- Cornstarch Slurry: Always mix slurry separately, then add gradually to avoid lumps and control sauce thickness.
- Broccoli Timing: Blanching saves your broccoli from steaming too long in the wok, so you keep that satisfying crunch.
How to Serve Beef and Broccoli Stir-Fry Recipe
Garnishes
I usually sprinkle a few toasted sesame seeds on top right before serving to add a slight crunch and nuttiness. Sometimes I add chopped green onions for a fresh bite and a pop of color — it honestly brightens the whole dish. A drizzle of a little extra sesame oil at the end can also really elevate the aroma.
Side Dishes
Steamed white jasmine rice is my go-to pairing because it soaks up all the delicious sauce. Occasionally, I’ll serve it alongside some simple sides like quick pickled cucumbers or a light Asian slaw to balance the richness. For a low-carb option, cauliflower rice also works surprisingly well.
Creative Ways to Present
For special occasions, I like to plate the beef and broccoli over a bed of crispy fried rice noodles for an extra textural surprise. Another fun idea I tried was serving it in lettuce cups — it felt fresh and pretty and turned the dish into finger food, perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
After dinner, I let any leftovers cool completely before transferring them to an airtight container. Stored in the fridge, this Beef and Broccoli Stir-Fry Recipe stays good for up to 3 days. When I reheat, I recommend adding a splash of water or stock to loosen the sauce back up and keep everything from drying out.
Freezing
While I don’t often freeze this dish because I prefer fresh-tasting stir-fry, it does freeze okay. When I’ve tried, I freeze in single-portion containers and thaw overnight in the fridge before reheating gently on the stove to preserve texture as much as possible.
Reheating
The best way I’ve found to reheat beef and broccoli is in a skillet over medium heat, adding a tiny bit of water or oil and stirring constantly just until heated through. This keeps the beef tender and prevents the broccoli from getting too soggy. Avoid the microwave when possible for best texture.
FAQs
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Can I use other cuts of beef for this stir-fry?
Absolutely! Flank steak is great for its texture and affordability, but sirloin or skirt steak also work well if sliced thinly. The key is to cut across the grain and marinate properly to achieve tenderness.
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Do I have to blanch the broccoli first?
While you can skip blanching, I strongly recommend it because it preserves the broccoli’s vibrant green color and crisp-tender texture, preventing overcooking during the stir-fry step.
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What can I substitute if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or even a splash of rice vinegar mixed with a little sugar make good substitutes. The wine adds a unique depth but can be omitted if needed.
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Can I make this recipe vegetarian or vegan?
Yes! Swap the beef for firm tofu or tempeh and use vegetable stock in the sauce. Just make sure to use vegetarian oyster sauce or a mushroom-based alternative to keep the umami flavor.
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How do I avoid a watery sauce in this stir-fry?
Make sure your cornstarch slurry is well mixed and add it gradually while stirring constantly. Also, ensure you reduce the sauce properly before adding beef and broccoli to achieve the perfect consistency.
Final Thoughts
This Beef and Broccoli Stir-Fry Recipe is close to my heart, not just because it tastes incredible, but because it’s that dependable, comforting dish I can make any night of the week. It’s full of layers of flavor, textures that complement each other, and the kind of home-cooked satisfaction that beats takeout every time. I hope you enjoy making it as much as I do — it’s one of those recipes you’ll keep coming back to, trust me. So grab your wok, fire up the stove, and let’s get cooking!
Print
Beef and Broccoli Stir-Fry Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Description
A flavorful and classic Beef and Broccoli stir-fry featuring tender marinated flank steak and crisp-tender broccoli florets in a savory soy-based sauce. Perfectly balanced with a rich oyster sauce blend and a hint of garlic and ginger, this dish comes together quickly for a delicious weeknight meal.
Ingredients
For the beef and marinade:
- 1 pound flank steak, sliced 1/4-inch (0.6 cm) thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
For the sauce:
- 2/3 cup low sodium chicken stock, warmed
- 1 1/2 teaspoons granulated sugar (or brown sugar)
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (or double black dark soy sauce)
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
For the rest of the dish:
- 4 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, grated or minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons (45 ml) water
Instructions
- Marinate the beef: In a bowl, combine sliced flank steak with baking soda and water. Massage the mixture to absorb the liquid fully. Add cornstarch, vegetable oil, and oyster sauce, mixing thoroughly. Let the beef marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a separate bowl, whisk together warm chicken stock, granulated sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper until well combined. Set aside.
- Blanch the broccoli: Bring a pot of water to a boil. Add broccoli florets and blanch for 30 to 60 seconds, depending on desired crispness. Immediately drain and set aside to stop cooking.
- Sear the beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons of vegetable oil and sear the marinated beef on both sides for 2-3 minutes until browned but not fully cooked through. Remove beef from wok and set aside.
- Cook aromatics and deglaze: Reduce heat to medium. Add remaining 1 tablespoon vegetable oil to the wok, then add minced garlic and ginger, stirring for about 5 seconds until fragrant. Pour Shaoxing wine around the wok’s edge to deglaze, loosening browned bits.
- Simmer and thicken the sauce: Pour in the prepared sauce mixture. Stir sauce along the sides of the wok, bringing it to a gentle simmer. Slowly drizzle in the cornstarch slurry while stirring constantly to prevent lumps. Let the sauce thicken for about 20 seconds.
- Combine beef and broccoli: Add the blanched broccoli and seared beef, including any accumulated juices, back into the wok. Toss and stir over medium heat to evenly coat everything with sauce. Adjust sauce thickness by reducing over higher heat or adding a splash of chicken stock or water if too thick.
- Serve: Once the beef is cooked through and the broccoli is tender but crisp, remove from heat. Serve hot with steamed rice for a complete meal.
Notes
- Omitting baking soda will result in less tender beef, suitable if you prefer a chewier texture.
- Blanch broccoli according to your preference for crunchiness; shorter blanching for crisp bite, longer for softer texture.
- Slicing beef thinly ensures quick cooking and tender texture.
- Use low sodium soy sauce and chicken stock to better control salt levels in the dish.
- Adjust cornstarch slurry quantity if you want a thicker or thinner sauce.
- Shaoxing wine enhances the flavor but can be omitted if unavailable.
