Whenever I’m craving takeout, beef and broccoli is one of the first things that comes to mind. Tender strips of beef coated in a rich, savory sauce, paired with crisp-tender broccoli—it’s the perfect balance of protein, greens, and bold flavors.
The best part? You can make this dish faster than it takes to order delivery.
Homemade stir-fry isn’t just about saving money or eating healthier. It’s about controlling the flavors, adjusting the seasoning to your taste, and using high-quality ingredients.
With just a few simple steps, you’ll have a meal that’s even better than your favorite takeout spot.
Why This Recipe is a Game-Changer
A good stir-fry should be quick, flavorful, and perfectly balanced. This recipe checks all the boxes, delivering tender beef, crisp broccoli, and a sauce that clings to every bite.
- Perfectly Tender Beef – The trick to soft, juicy beef is slicing it thin and marinating it before cooking.
- Rich and Savory Sauce – A blend of soy sauce, garlic, ginger, and sesame oil creates an umami-packed glaze that coats the beef and broccoli beautifully.
- Quick and Easy – From prep to plate in under 30 minutes, making it a perfect weeknight dinner.
- Healthier Than Takeout – No additives, less oil, and fresher ingredients mean you control what goes into your food.
- Customizable – Swap the protein, add extra veggies, or adjust the spice level to make it your own.
What Makes a Great Beef and Broccoli Stir-Fry?
A stir-fry is only as good as its technique. The goal is to cook everything quickly over high heat so the beef stays juicy, the broccoli remains crisp, and the sauce coats everything evenly. The key to success? Thinly sliced beef, a flavorful marinade, and a perfectly thickened sauce.
The marinade is a game-changer. Even 15 minutes of marinating lets the beef soak up the flavors, ensuring every bite is tender and deeply seasoned. And don’t forget about the sauce—a mix of soy sauce, ginger, garlic, and a hint of sweetness creates that restaurant-quality glaze.
Key Ingredients for the Best Stir-Fry
This dish uses a handful of essential ingredients that create the perfect balance of savory, slightly sweet, and umami-rich flavors.
- Flank Steak or Sirloin – Lean, tender cuts that cook quickly and absorb the marinade beautifully.
- Broccoli Florets – Adds freshness and crunch, balancing the richness of the sauce.
- Soy Sauce – Forms the salty, umami-packed base of the stir-fry sauce.
- Garlic & Ginger – The aromatic backbone that gives the dish its signature flavor.
- Oyster Sauce – Adds a rich depth and slight sweetness to the sauce.
- Cornstarch – Helps thicken the sauce and keeps the beef tender and velvety.
- Sesame Oil – A finishing touch that enhances the flavor with a nutty, toasty aroma.
How to Make Beef and Broccoli Stir-Fry
A stir-fry should be fast, high-heat cooking with minimal steps but maximum flavor.
- Slice and Marinate the Beef – Thinly slice the beef against the grain and marinate it with soy sauce, cornstarch, and a little oil for at least 15 minutes.
- Prepare the Sauce – In a small bowl, mix soy sauce, oyster sauce, garlic, ginger, and a splash of water for a perfectly balanced stir-fry sauce.
- Blanch the Broccoli – Quickly boil or steam the broccoli for 30 seconds to keep it bright green and slightly crisp.
- Sear the Beef – Heat oil in a pan and stir-fry the beef over high heat for 2-3 minutes until browned but still juicy.
- Combine Everything – Add the broccoli and stir in the sauce, letting it thicken and coat the beef evenly.
- Finish and Serve – Drizzle with sesame oil and serve over steamed rice or noodles.
The result? Juicy beef, perfectly cooked broccoli, and a sauce that brings everything together in the most satisfying way.
What to Serve with Beef and Broccoli Stir-Fry
A great stir-fry deserves the perfect sides to complement its rich, bold flavors. Here are a few must-try options:
| Side Dish | Why It Works |
|---|---|
| Steamed White or Brown Rice | A neutral base that soaks up the delicious sauce. |
| Garlic Fried Rice | Adds an extra layer of garlicky goodness to the meal. |
| Vegetable Spring Rolls | Crispy, crunchy, and a perfect contrast to the tender stir-fry. |
| Spicy Cucumber Salad | Refreshing, tangy, and balances the richness of the dish. |
| Sesame Noodles | A flavorful carb option that pairs well with the sauce. |
| Miso Soup | A light, umami-packed broth that complements the meal. |
Storage & Reheating Instructions
This stir-fry tastes just as good the next day, making it perfect for leftovers.
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How to Store Beef and Broccoli
- Let it cool before transferring to an airtight container.
- Refrigerate for up to 4 days or freeze for up to 3 months.
How to Reheat Beef and Broccoli
- Stovetop: Reheat in a pan over medium heat with a splash of water. Stir until warm.
- Microwave: Heat in 30-second intervals, stirring in between, to avoid overcooking the beef.
- Oven: Cover with foil and bake at 325°F (165°C) for about 15 minutes.
Pro Tips for the Best Stir-Fry
- Slice beef thinly and against the grain for the most tender bites.
- Marinate the beef for at least 15 minutes to enhance the flavor and texture.
- Use high heat to sear the beef quickly without overcooking it.
- Blanch the broccoli first so it stays bright green and slightly crisp.
- Cornstarch helps thicken the sauce and gives the beef a velvety coating.
- A drizzle of sesame oil at the end enhances the aroma and flavor.
FAQs About Beef and Broccoli Stir-Fry
1. Can I use a different cut of beef?
Yes! While flank steak is ideal, sirloin, ribeye, or skirt steak work well too. Just make sure to slice it thinly against the grain for tenderness.
2. Can I make this dish gluten-free?
Absolutely! Swap soy sauce for tamari or coconut aminos, and make sure your oyster sauce is gluten-free.
3. What if I don’t have oyster sauce?
You can substitute it with hoisin sauce or a mix of soy sauce and a pinch of brown sugar for a similar depth of flavor.
4. Can I add other vegetables?
Yes! Carrots, bell peppers, snap peas, or mushrooms all work great in this stir-fry. Just adjust the cooking time so they stay crisp.
5. Can I make this ahead of time?
Yes! You can marinate the beef up to 24 hours in advance and store the stir-fry sauce separately. When ready to cook, just stir-fry everything fresh.
This Beef and Broccoli Stir-Fry delivers restaurant-quality flavor in less time than takeout. Whether it’s a quick weeknight dinner or a meal-prep favorite, this dish never disappoints!
Beef and Broccoli Stir-Fry
Equipment
- Wok or Large Skillet For high-heat stir-frying
- Mixing Bowl For marinating the beef
- Spatula or Tongs For tossing the ingredients
Ingredients
- 1 pound flank steak thinly sliced against the grain
- 2 cups broccoli florets
- 3 tablespoons soy sauce low sodium preferred
- 2 tablespoons oyster sauce
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon cornstarch for thickening
- 1 teaspoon sesame oil for finishing
Instructions
- In a mixing bowl, combine soy sauce, cornstarch, and thinly sliced flank steak. Let it marinate for at least 15 minutes.
- In a small bowl, mix oyster sauce, garlic, ginger, and a splash of water to create the stir-fry sauce.
- Blanch the broccoli florets in boiling water for 30 seconds, then drain and set aside.
- Heat oil in a wok over high heat. Stir-fry the beef for 2-3 minutes until browned but still tender.
- Add the broccoli and pour in the prepared stir-fry sauce. Toss everything together, letting the sauce thicken and coat the beef.
- Finish with a drizzle of sesame oil and serve over steamed rice or noodles.
Notes
- For extra heat, add red pepper flakes or Sriracha to the sauce.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!