Name: Beef and Broccoli Stir-Fry
Prep time: PT-488681H30M7S
Cook time: PT-488681H30M7S
Total time: PT-488681H30M7S
Cuisine: Chinese / Chinese‑American
Ingredients: 1 lb (≈450 g) flank steak or similar, thinly sliced; 1 lb (≈450 g) broccoli florets; 2 tbsp soy sauce (divided); 2 tbsp oyster sauce; ¼ cup (≈60 ml) chicken or beef stock; 1 tbsp cornstarch; 1 tbsp Shaoxing wine or dry sherry (optional); 1 tbsp sugar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2‑3 tbsp vegetable oil (for stir‑frying); Salt & pepper, to taste

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A savory stir-fry of tender beef and crisp broccoli in a flavorful garlic‑ginger oyster‑soy sauce. This classic takeout favorite is fast, flavorful, and better than what I get from most restaurants. Beef and Broccoli Stir-Fry

Why You’ll Love This Recipe

I love how quickly this dish comes together—it’s a full dinner in under 40 minutes. The beef is juicy and flavorful, the broccoli stays bright and crisp, and that glossy sauce? It clings to every bite with a balance of sweet, salty, and umami. I can customize it to suit my preferences or dietary needs, and it reheats beautifully for leftovers. It’s a great go-to for busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈450 g) flank steak or similar, thinly sliced
1 lb (≈450 g) broccoli florets
2 tbsp soy sauce (divided)
2 tbsp oyster sauce
¼ cup (≈60 ml) chicken or beef stock
1 tbsp cornstarch
1 tbsp Shaoxing wine or dry sherry (optional)
1 tbsp sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
2‑3 tbsp vegetable oil (for stir‑frying)
Salt & pepper, to taste

directions

I start by marinating the beef with half of the soy sauce and the Shaoxing wine (if using). I let it sit for at least 20 minutes—or up to 3 hours for deeper flavor.
While the beef marinates, I whisk together the remaining soy sauce, oyster sauce, stock, sugar, sesame oil, and cornstarch until smooth.
I heat a wok or large skillet over high heat, add 1 tablespoon of oil, and stir-fry the broccoli until bright green and just tender (about 1–2 minutes). A splash of water and a quick steam under a lid helps if the broccoli is too firm.
I remove the broccoli and set it aside. Then I add more oil and stir-fry the beef in two batches to avoid overcrowding. I let each batch sear for about a minute before stirring and cooking until nearly done.
With all the beef back in the pan, I toss in the garlic and ginger, stirring for about 30 seconds until fragrant.
I pour in the sauce and stir everything to coat. The sauce thickens quickly—about 30 to 60 seconds.
Once the sauce is glossy and clings to the beef and broccoli, I remove it from heat and serve hot over steamed rice. Garnishes like scallion greens or sesame seeds are a nice touch.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I sometimes swap the beef with chicken or tofu for a different protein.
For a spicy kick, I like to add a spoonful of chili garlic sauce or a dash of red pepper flakes.
When I want extra vegetables, I toss in snow peas, bell peppers, or mushrooms during the stir-fry.
To lighten the dish, I go with low-sodium soy sauce and skip the sugar or use a sugar substitute.
I also enjoy this with cauliflower rice or soba noodles for a twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I use a skillet over medium heat to bring it back to life gently—this keeps the broccoli from getting mushy. A quick microwave reheat works too, but I usually add a splash of water or stock to loosen the sauce.

FAQs

How do I slice the beef to keep it tender?

I always slice it thinly against the grain. This breaks up the muscle fibers and makes the meat more tender when cooked.

Can I make this recipe gluten-free?

Yes. I swap regular soy sauce for a gluten-free tamari or coconut aminos, and double-check that the oyster sauce I use is gluten-free.

What’s a good substitute for Shaoxing wine?

If I don’t have Shaoxing wine, I use dry sherry. Otherwise, I just leave it out—the dish is still delicious without it.

How do I keep the broccoli crisp?

I stir-fry it briefly and sometimes add a splash of water and cover the wok for a minute to steam it. This helps it become tender without losing that fresh bite.

Can I freeze beef and broccoli stir-fry?

I don’t usually freeze it because the broccoli texture changes after thawing. But if I do freeze it, I reheat it in a skillet with a little water or broth to revive the sauce and texture.

Conclusion

This beef and broccoli stir-fry is one of those meals I keep coming back to. It’s quick, customizable, and packed with flavor. Whether I’m cooking for a busy weeknight dinner or prepping lunches ahead, it always hits the spot. Once I master the sauce and stir-fry technique, it becomes a go-to I can tweak endlessly.