Beef and Broccoli Stir-Fry
Tender strips of beef seared fast in a hot wok, then tossed with crisp broccoli florets in a savory, garlicky sauce. A Chinese-American takeout favorite that comes together in under 30 minutes. Serve it over steamed rice for a satisfying weeknight dinner.
For 4 servings
- prep
Prep the beef and broccoli.
1.Slice the flank steak against the grain into thin strips about 1/4-inch thick.2.Cut the broccoli into small, uniform florets.3.Mince the garlic cloves and ginger.4.In a small bowl, whisk together cornstarch and 2 tbsp water to make a slurry. - mix
Make the stir-fry sauce.
1.In a small bowl, combine soy sauce, oyster sauce, and brown sugar.2.Whisk until the sugar dissolves completely.3.Set the sauce aside near the stove.TIPThis sauce is the backbone of the dish — the balance of salty, sweet, and umami is what makes it taste like takeout. - steam · ~2 min
Steam the broccoli.
1.Heat 1 tbsp of vegetable oil in the wok over high heat until shimmering.2.Add broccoli florets and 2 tbsp water.3.Cover and steam for 2 minutes until bright green and crisp-tender.4.Remove broccoli from wok and set aside. - fry · ~2 min
Sear the beef.
1.Heat the remaining 1 tbsp vegetable oil in the same wok over high heat.2.Add beef strips in a single layer — work in batches if needed to avoid crowding.3.Sear for 1 minute without moving, then stir-fry for another minute until browned.4.Season with a pinch of salt and black pepper.TIPDon't crowd the pan — beef needs direct contact with the hot metal to sear properly. Crowding causes steaming. - saute · ~1 min
Build the aromatics.
1.Push the beef to one side of the wok.2.Add minced garlic and ginger to the empty side.3.Sauté for 30 seconds until fragrant, then toss everything together. - mix · ~1 min
Combine everything with the sauce.
1.Return the steamed broccoli to the wok.2.Pour the sauce mixture over the beef and broccoli.3.Toss well to coat everything evenly.4.Give the cornstarch slurry a quick stir, then drizzle it in.5.Toss continuously for 1 minute as the sauce thickens and turns glossy. - garnish
Finish and serve.
1.Remove from heat and drizzle with sesame oil.2.Sprinkle sesame seeds on top.3.Serve immediately over steamed rice.TIPThat final drizzle of sesame oil adds aroma. Don't skip it — it's the restaurant finishing touch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice flank steak against the grain for tender bites, not chewy strips.
- 2Pat beef dry with paper towels before searing to ensure a good brown crust.
- 3Cook broccoli just until crisp-tender; it will continue cooking in the sauce.
- 4Work in batches when searing beef so the wok stays hot and the meat browns.
- 5Stir the cornstarch slurry right before adding to avoid lumps in the sauce.
- 6Have all ingredients prepped and near the stove — stir-frying goes fast.
- 7Use a well-seasoned wok or cast-iron skillet for the best high-heat sear.
Adapt it for your goals.
Chicken and Broccoli
Substitute boneless chicken thighs or breast for beef. Cook until internal temp reaches 165°F. Great for poultry lovers or when you want a leaner protein.
Low SodiumLow-Sodium
Use low-sodium soy sauce and oyster sauce. Reduce added salt. Ideal for those watching their sodium intake without sacrificing flavor.
Spicy SzechuanSpicy Szechuan
Add 1 tbsp chili bean paste (doubanjiang) and 1 tsp Szechuan peppercorns to the sauce. Perfect for heat seekers wanting a numbing-spicy kick.
Gluten FreeGluten-Free
Swap soy sauce with tamari or coconut aminos, and ensure oyster sauce is gluten-free. Suitable for celiacs or gluten-sensitive diners.
Why this is on our healthy list.
Rich in Iron
Beef flank steak provides heme iron, essential for oxygen transport and energy production.
High in Vitamin C
Broccoli delivers a generous dose of vitamin C, supporting immune function and collagen synthesis.
Source of Fiber
Broccoli adds dietary fiber, which aids digestion and promotes a feeling of fullness.
Antioxidant Compounds
Garlic and ginger contain natural antioxidants that may help reduce oxidative stress in the body.
Frequently asked questions
Yes, but thaw and pat it dry first to avoid excess water. Reduce steaming time to 1 minute since frozen florets are already blanched.
