Quick Beef & Broccoli Stir-Fry
Tender strips of beef and crisp broccoli florets tossed in a savory, garlicky soy-based sauce. This lightning-fast stir-fry comes together in just 20 minutes and delivers that glossy takeout-style sheen right from your own wok. Perfect for busy weeknights when you need something satisfying over a bowl of steamed rice.
For 4 servings
- prep · ~2 min
Blanch the broccoli florets.
1.Bring a pot of water to a rolling boil.2.Add broccoli florets and blanch for 1 minute until bright green.3.Drain immediately and plunge into ice water to stop cooking. Drain again and set aside.TIPKeep the broccoli crisp-tender — it finishes cooking in the wok later. - mix · ~1 min
Make the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, oyster sauce, water, cornstarch, brown sugar, sesame oil, and black pepper.2.Stir until cornstarch dissolves completely and no lumps remain. - fry · ~2 min
Sear the beef strips.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until smoking hot.2.Add beef strips in a single layer and sear untouched for 1 minute.3.Flip and cook the other side for another 30 seconds. Remove beef to a plate and set aside.TIPDon't crowd the pan — cook in two batches if needed. Overcrowding steams the beef instead of searing it. - saute · ~1 min
Cook the garlic and ginger.
1.Add remaining 1 tablespoon vegetable oil to the same wok.2.Add minced garlic and grated ginger. Stir-fry for 20-30 seconds until fragrant.TIPWatch closely — garlic burns in seconds on high heat. - simmer · ~2 min
Bring everything together with the sauce.
1.Pour the prepared sauce into the wok and stir constantly as it bubbles and thickens (about 30 seconds).2.Return the seared beef and blanched broccoli to the wok.3.Toss everything together for 1 minute until well coated in the glossy sauce. - garnish · ~1 min
Garnish with sesame seeds and spring onion.
1.Sprinkle toasted sesame seeds over the stir-fry.2.Scatter sliced spring onion on top. - serve
Serve hot over steamed rice.
Transfer the beef and broccoli to a serving plate. Pair with freshly steamed jasmine rice for the classic takeout experience.
TIPServe immediately while the sauce is still hot and glossy — the cornstarch-thickened sauce sets as it cools.
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 into thin strips for maximum tenderness.
- 2Add a pinch of baking soda to the beef marinade to tenderize it further.
- 3Dry the blanched broccoli thoroughly before adding to the wok to avoid watering down the sauce.
- 4Use a well-seasoned wok or cast-iron skillet to achieve the high heat needed for a proper sear.
- 5Prepare all ingredients before you start cooking — this stir-fry comes together in minutes.
- 6To reheat leftovers, use a hot wok with a splash of water to restore the glossy sauce.
- 7If the sauce gets too thick, thin it with a tablespoon of water or chicken broth.
Adapt it for your goals.
Chicken
Substitute flank steak with boneless, skinless chicken thighs sliced into strips. Cook until just done (about 2-3 minutes per side) for a leaner protein option.
vegetarianVegetarian
Replace beef with extra-firm tofu, cubed and pan-fried until golden. Use mushroom oyster sauce and add sliced bell peppers or snap peas for extra color and texture.
spicySpicy
Add 1-2 teaspoons of sriracha or gochujang to the sauce, or toss in dried red chili flakes with the garlic and ginger for a fiery kick.
low carbLow-carb
Serve the stir-fry over cauliflower rice or zucchini noodles instead of jasmine rice. The sauce is naturally low in sugar, so omit or halve the brown sugar.
gluten freeGluten-free
Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is certified gluten-free (or use a gluten-free hoisin sauce as a substitute).
Why this is on our healthy list.
Rich in Iron
Flank steak is a good source of heme iron, which is easily absorbed by the body to support healthy blood oxygen transport.
High in Vitamin C
Broccoli provides a generous dose of vitamin C, an antioxidant that supports immune function and collagen production.
Low in Added Sugar
With just 1 teaspoon of brown sugar in the entire dish, this stir-fry keeps added sugar minimal while still delivering balanced savory-sweet flavor.
Contains Beneficial Glucosinolates
Broccoli is rich in glucosinolates, which are linked to cellular health and may support the body's natural detoxification processes.
Good Source of Protein
Each serving of flank steak provides about 25 grams of complete protein, helping to build and repair tissues.
Frequently asked questions
Yes, but thaw and thoroughly pat it dry first. Skip blanching; just stir-fry the thawed broccoli directly in the wok for 2-3 minutes before adding the sauce.
