Beef and Broccoli Stir-Fry Recipe

There’s something incredibly satisfying about a well-made Beef and Broccoli Stir-Fry Recipe that just hits all the right notes—tender, juicy beef coated in a luscious savory sauce paired with crisp, vibrant broccoli. I absolutely love how this dish comes together so quickly, making it perfect for busy weeknights when you want a nourishing, restaurant-quality meal without all the fuss.

What makes this Beef and Broccoli Stir-Fry Recipe really stand out is the balance of flavors and textures. The marinade tenderizes the beef just beautifully while the sauce brings that perfect harmony of salty, sweet, and umami goodness. When I first tried this recipe, I found it so easy to customize based on what I had on hand, and trust me, once you make it a couple of times, it becomes a go-to comfort meal you’ll want to share with friends and family.

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Ingredients You’ll Need

The ingredients are straightforward, and each one plays a key role in delivering that authentic, mouthwatering flavor you want from a Beef and Broccoli Stir-Fry Recipe. Don’t skip on fresh broccoli florets and good-quality flank steak for the best texture and taste.

• Flank steak: Look for a well-marbled piece for juiciness and slice it thinly against the grain to keep it tender.
• Baking soda: Optional but helps tenderize the beef perfectly—just don’t overdo it!
• Cornstarch: Essential for the marinade and thickening the sauce, creating that glossy finish.
• Vegetable oil: Choose a neutral oil with a high smoke point for stir-frying.
• Oyster sauce: Adds a deep savory, umami flavor that’s signature to this dish.
• Chicken stock: Use low sodium to control saltiness and add rich flavor.
• Soy sauce (regular and dark): Gives depth and the characteristic soy flavor; dark soy sauce also adds color.
• Sesame oil: Just a splash for that irresistible toasted aroma.
• Granulated sugar (or brown sugar): Balances the salty flavors with sweetness.
• White pepper: Adds subtle heat without overwhelming the dish.
• Broccoli florets: Fresh is best, but frozen can work if you blanch properly.
• Garlic and ginger: Freshly minced for aromatic depth.
• Shaoxing wine: A traditional cooking wine that brightens the sauce, but you can substitute dry sherry.

Variations

One of the things I love most about this Beef and Broccoli Stir-Fry Recipe is how easy it is to adapt. Depending on what you have in your kitchen or your dietary preferences, there are plenty of ways to make it your own.

• Swap the Beef: I’ve swapped flank steak for thinly sliced chicken breasts or even tofu for a vegetarian twist—both bring a different texture but still soak up the sauce beautifully.
• Make it Spicy: Adding a pinch of crushed red pepper flakes or a drizzle of chili garlic sauce gives the dish a pleasant heat that my family goes crazy for.
• Extra Veggies: Sometimes I throw in sliced bell peppers, snap peas, or mushrooms to add color and nutrition.
• Gluten-Free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free to keep this recipe gluten-friendly.

How to Make Beef and Broccoli Stir-Fry Recipe

Step 1: Marinate and Tenderize the Beef

Start by slicing your flank steak thinly—about 1/4 inch thick—across the grain to keep the beef nice and tender once cooked. In a bowl, combine the sliced beef with baking soda and water; gently massage this in to tenderize without making the meat mushy. After a few minutes, mix in cornstarch, vegetable oil, and oyster sauce, then set aside to marinate for at least 30 minutes. This step is what really brings the beef to life and locks in so much flavor.

Step 2: Prepare the Sauce and Broccoli

While your beef marinates, whisk together the chicken stock, sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a separate bowl—this will be your stir-fry sauce. Next, blanch the broccoli florets in boiling water for just 30 to 60 seconds depending on how crisp you like them, then drain and set aside. Blanching avoids that raw broccoli taste and locks in the bright green color, which I love for presentation.

Step 3: Sear the Beef

Heat your wok or a large skillet over high heat until it’s smoking hot—this is key for a quick sear that locks in juices. Add 2 tablespoons of vegetable oil and spread your beef slices out in a single layer; cook for just 2-3 minutes, flipping to brown both sides. Don’t overcrowd the pan; you want that sear, not to steam the meat. Remove the beef from the wok and set it aside to rest while you prepare the aromatics.

Step 4: Build Flavors and Thicken the Sauce

Lower the heat to medium and add another tablespoon of oil along with minced garlic and grated ginger. Stir them quickly for about 5 seconds until fragrant, then pour Shaoxing wine around the edges of the wok to deglaze. Add the prepared sauce and stir the bottom to release all those tasty browned bits from searing the beef. Then, stir your cornstarch slurry and slowly drizzle it into the sauce while stirring constantly. Let it simmer for about 20 seconds until it thickens to that silky consistency you want.

Step 5: Combine and Finish Cooking

Now, toss in your blanched broccoli and seared beef along with any juices. Stir everything together over medium heat until the sauce coats every piece beautifully. Adjust the sauce thickness by either reducing on higher heat or adding a splash more chicken stock if it gets too thick. Serve immediately with steaming rice for a classic combo I always go back to.

How to Serve Beef and Broccoli Stir-Fry Recipe

Garnishes

I usually garnish this dish with a sprinkle of toasted sesame seeds and thinly sliced green onions. It not only adds a pop of color but also a delightful toasty flavor and extra freshness that complements the rich sauce really well.

Side Dishes

Simple steamed jasmine or basmati rice is my go-to side, as it helps soak up all that delicious sauce. If I want to get fancy, I pair it with some garlic fried rice or even a light cucumber salad for a fresh contrast.

Creative Ways to Present

For special occasions, I like serving this stir-fry over a bed of cauliflower rice or even using it to stuff lettuce wraps for a fun, interactive meal. It’s always a hit when you want something familiar but a little unexpected.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the refrigerator for up to 3 days. I recommend separating the beef and broccoli from rice if storing together to keep textures from getting mushy.

Freezing

I’ve frozen this Beef and Broccoli Stir-Fry Recipe a few times for quick lunches, but I do suggest skipping freezing if you want that perfect broccoli texture—frozen broccoli tends to get soggy upon thawing. Freeze the beef and sauce instead, then add fresh veggies when reheating.

Reheating

The best way I’ve found to reheat leftovers is in a skillet over medium heat with a splash of chicken stock or water to loosen the sauce. This keeps the beef tender and prevents dryness while waking up the flavors.

FAQs

Final Thoughts

This Beef and Broccoli Stir-Fry Recipe is honestly one of my kitchen staples because it combines ease, flavor, and that cozy homemade feeling we all crave. I hope you give it a try and enjoy the process as much as I do—there’s just something so satisfying about crafting this classic dish yourself. It’s a recipe I always come back to when I want to impress without stress, and I think you’ll love it just as much.

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