Beef and Broccoli Stir‑Fry — Quick Overview

A classic weeknight favorite: thinly sliced beef seared hot and fast, bright green broccoli blanched to crisp‑tender, and a glossy savory sauce that coats everything. Ready in about 20–25 minutes from start to finish.

Prep + Cook Time

• Prep: 10–15 minutes
• Cook: 8–10 minutes
• Serves: 3–4

Ingredients

For the beef

• 1 lb (450 g) flank steak or skirt steak, sliced thin across the grain (about 1⁄8–1⁄4 inch / 3–6 mm)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry (or 1 tbsp water)
• 1 tsp cornstarch
• 1 tbsp vegetable oil (for marinating)

For the sauce

• 3 tbsp low‑sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp toasted sesame oil
• 1⁄3 cup (80 ml) beef or chicken broth (or water)
• 1 tsp cornstarch (for slurry) mixed with 1 tbsp cold water

Vegetables & aromatics

• 1 large head broccoli (about 1 lb / 450 g), cut into florets
• 2 tbsp vegetable oil, divided
• 3 garlic cloves, thinly sliced or minced
• 1 tsp fresh ginger, grated (optional)
• 1 small onion or 3 scallions, sliced (optional)

To finish

• Sesame seeds, toasted (optional)
• Steamed rice or noodles, for serving

Equipment

• Heavy skillet or wok
• Mixing bowls
• Spider or slotted spoon (optional)
• Small bowl for sauce slurry

Step‑by‑Step Method

1. Slice and marinate the beef

1. Pat the beef dry with paper towels. Slice thinly across the grain — freezing the steak for 15–20 minutes first helps get clean thin slices.
2. In a bowl, combine 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tbsp oil. Add the beef, toss to coat, and set aside for 10–15 minutes. The cornstarch helps the beef stay tender and gives a silky finish.

2. Make the sauce

1. Whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and broth in a bowl. Keep the cornstarch slurry separate until needed.

3. Blanch the broccoli

1. Bring a pot of salted water to a boil. Add broccoli florets and blanch for 1–2 minutes until bright green and slightly tender.
2. Immediately transfer broccoli to an ice bath or rinse under cold water to stop cooking. Drain and set aside. This keeps the broccoli crisp and vibrant.

4. High‑heat sear the beef

1. Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering but not smoking.
2. Add beef in a single layer — work in batches if needed to avoid crowding. Sear for 1–2 minutes per side until browned but still slightly pink inside. Remove beef to a plate.

5. Build the stir‑fry

1. Reduce heat to medium‑high and add the remaining 1 tbsp oil. Add garlic, ginger, and onion or scallions if using. Stir for about 30 seconds until fragrant.
2. Add the blanched broccoli and toss for 1 minute.
3. Return the beef to the pan. Pour in the prepared sauce and stir to combine.

6. Thicken and finish

1. Stir in the cornstarch slurry and cook for 30–60 seconds until the sauce thickens and becomes glossy.
2. Taste and adjust seasoning — add a splash of soy sauce for salt or a pinch of sugar for balance.
3. Remove from heat and sprinkle with toasted sesame seeds if using.

Tips for Success

• Dry meat = better sear. Pat the beef completely dry before marinating.
• Cut across the grain for tender slices that are easy to chew.
• High heat is key for quick searing and a clean stir‑fry texture.
• If you prefer more sauce, increase broth by 1⁄4 cup and cornstarch by another 1 tsp in the slurry.
• For a lower‑sodium version, use low‑sodium soy sauce and taste before salting further.

Make‑Ahead & Storage

• Sauce mixes well a day ahead; store in the fridge and whisk before using.
• Leftovers keep 3–4 days in an airtight container. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Broccoli will soften with reheating.

Variations

• Swap beef for thinly sliced chicken breast or firm tofu (press and pat dry first).
• Add a handful of sliced bell peppers, snap peas, or mushrooms when you add the broccoli.
• For heat, toss in 1 sliced chili or 1 tsp chili garlic sauce to the sauce mix.

Serving Suggestions

• Serve hot over steamed jasmine or basmati rice, or toss with cooked rice noodles for a noodle bowl.
• A side of simple cucumber salad or quick pickled carrots brightens the meal.

Enjoy a fast, reliable weeknight stir‑fry that’s flavorful, adaptable, and ready in under 30 minutes.