Beef and Broccoli Stir-Fry Recipe

I absolutely love sharing this Beef and Broccoli Stir-Fry Recipe with friends because it’s a perfect balance of tender, juicy beef and crisp-tender broccoli all coated in a luscious, flavorful sauce. It’s one of those dishes that comes together quickly for a weeknight dinner but feels special enough to serve when you have your favorite people over. You’ll find that the marinade and the sauce really make this recipe stand out from your usual stir-fry fare.

When I first tried this recipe, I was amazed at how tender the beef turned out, thanks to a little trick with baking soda in the marinade. Plus, the sauce is so rich and savory with soy, oyster sauce, and a touch of sesame oil that it just keeps you going back for bites. Whether you’re cooking for picky eaters or aiming for a healthier homemade takeout alternative, this Beef and Broccoli Stir-Fry Recipe fits the bill beautifully.

this Recipe

Ingredients You’ll Need

The success of this Beef and Broccoli Stir-Fry Recipe really lies in simple, fresh ingredients that complement each other beautifully. When shopping, look for fresh broccoli with tight florets and a flank steak that’s nicely marbled but not too fatty for the best texture.

• Flank steak: Perfect cut for stir-fry; slice thinly against the grain for tender bites.
• Baking soda: Optional but great for tenderizing the beef quickly when used sparingly.
• Cornstarch: Helps create that glossy, thick sauce and coats the beef for a nice sear.
• Vegetable oil: Has a high smoke point, ideal for stir-frying at high heat.
• Oyster sauce: Adds a rich umami depth—don’t skip it!
• Chicken stock (low sodium): Creates the base of the sauce without overpowering the other flavors.
• Soy sauce and dark soy sauce: Provide saltiness and color; the dark soy sauce deepens the appearance and flavor.
• Sesame oil: Just a small amount adds a subtle nutty aroma.
• White pepper: Adds mild heat and a unique peppery touch that’s different from black pepper.
• Broccoli florets: Fresh is best for crunch, blanched quickly before stir-frying.
• Garlic and ginger: Essential aromatics for that classic stir-fry punch.
• Shaoxing wine: Adds a slight sweetness and complexity, but you can substitute dry sherry if needed.

Variations

I love making this Beef and Broccoli Stir-Fry Recipe my own by swapping things out depending on what I have on hand or dietary preferences. Don’t hesitate to experiment — a simple switch here or there can really make it feel like a new dish!

• Vegetarian version: I’ve replaced beef with extra-firm tofu or seitan, which soaks up the sauce beautifully for a meatless twist.
• Spicy kick: Adding a few dashes of chili garlic sauce or tossing in sliced fresh chili peppers gives the dish a wonderful heat that my family can’t resist.
• Different greens: Baby bok choy or snap peas make for lovely seasonal swaps when broccoli isn’t in season.
• Gluten-free option: Use tamari or coconut aminos instead of soy sauce to keep the sauce gluten-free without losing that savory depth.

How to Make Beef and Broccoli Stir-Fry Recipe

Step 1: Tenderize your beef

Start by slicing the flank steak into thin strips about a quarter-inch thick, making sure to cut against the grain — this is what keeps the beef tender. If you want that silky tender texture I love, toss the sliced beef with baking soda and water, massaging it gently until absorbed. This trick softens the meat in just 20-30 minutes without making it mushy. Then mix in cornstarch, vegetable oil, and oyster sauce for flavor and to help with browning later. Let it sit while you prepare the rest of your ingredients.

Step 2: Prepare the sauce and broccoli

While the beef marinates, whisk together chicken stock, soy sauces, sugar, oyster sauce, sesame oil, and white pepper to make your sauce. You’ll notice how the dark soy sauce adds a pleasing color and depth right away. Then blanch your broccoli florets briefly in boiling water — 30 seconds if you like them crisp, or a bit longer for a tender bite. Drain and set aside. This step ensures your broccoli keeps its vibrant green color and fresh snap once tossed in the wok.

Step 3: Sear the beef to perfection

Heat your wok until it’s almost smoking hot and add a couple of tablespoons of oil. Spread the beef out and sear quickly on both sides, about 2 to 3 minutes in total — you want a beautiful caramelized crust without overcooking it. Once browned, remove it from the wok to rest so it stays tender and juicy.

Step 4: Build the sauce and finish stir-frying

Lower the heat to medium and add the remaining oil along with minced garlic and grated ginger to your wok. Stir for just a few seconds until fragrant — watch carefully so they don’t burn. Pour in Shaoxing wine around the edges, letting it sizzle and lift all those lovely beef bits stuck to the pan. Now add your sauce mixture and bring it to a gentle simmer. Stir cornstarch with water to make a slurry, then drizzle it in slowly while stirring constantly until the sauce thickens up into that irresistible glossy coating.

Finally, toss back in your seared beef and blanched broccoli, stirring to coat everything in the sauce evenly. If the sauce still looks too thin, crank up the heat briefly to reduce it; if too thick, adjust with a splash of chicken stock. Serve piping hot over steamed rice for a filling, satisfying meal.

How to Serve Beef and Broccoli Stir-Fry Recipe

Garnishes

I usually sprinkle toasted sesame seeds and chopped green onions over the top before serving. The sesame seeds give a delightful nutty crunch, and the green onions add freshness and a pop of color. Sometimes, a drizzle of extra sesame oil right before serving amps up the aroma and flavor.

Side Dishes

Steamed jasmine or white rice is my go-to, soaking up every bit of that delicious sauce. For something lighter, brown rice or cauliflower rice work well too. Occasionally, I like to serve this with a simple Asian-style cucumber salad for a refreshing contrast.

Creative Ways to Present

For family dinners or special occasions, I sometimes plate the stir-fry over a bed of fried rice or even in a lettuce cup for a fun handheld twist. Using a carved-out pineapple half as a serving bowl adds a tropical flair that’s always a hit at parties.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The broccoli holds up nicely without getting mushy, and the beef stays tender. Just make sure to cool it down quickly after cooking to keep everything fresh.

Freezing

Freezing this dish is totally doable, although I’ve found the broccoli gets a little softer upon reheating. If you’re planning to freeze portions, consider blanching the broccoli just a bit less or freezing the beef and sauce separately to maintain the best texture.

Reheating

To reheat, I prefer warming the stir-fry gently in a wok or nonstick pan over medium heat with a splash of water or chicken stock to loosen up the sauce. Microwaving works too, but stirring a couple of times while heating helps keep things from drying out.

FAQs

Final Thoughts

Honestly, this Beef and Broccoli Stir-Fry Recipe is close to my heart because it was one of the first dishes I mastered that made me feel comfortable in the kitchen. It’s approachable, forgiving, and produces incredible flavors that everyone notices. If you’re looking for a go-to dinner that’s quick but still impressive, I can’t recommend this enough. So next time you want something satisfying and packed with umami goodness, give this a try—you’ll be so glad you did.

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