Name: Beef and Broccoli Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 1 lb flank steak, thinly sliced against the grain; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 4 cups broccoli florets; 3 cloves garlic, minced; 1 teaspoon freshly grated ginger; 1/4 cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon brown sugar; 1/4 cup beef broth or water; 1 teaspoon sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); Cooked white rice, for serving; Sesame seeds, for garnish (optional); Green onions, sliced, for garnish (optional)

Tender strips of flank steak tossed in a savory garlic-ginger soy sauce with crisp-tender broccoli—this Beef and Broccoli Stir Fry is a quick, flavorful dish inspired by the classic Chinese-American takeout favorite. It’s cooked in just one pan and ready in under 30 minutes, making it a lifesaver for busy weeknights.

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance between hearty and fresh. The beef comes out juicy and flavorful, while the broccoli stays crisp and vibrant. The sauce is rich and packed with umami, thanks to the combination of soy sauce, oyster sauce, hoisin, and a touch of brown sugar. Plus, I can make the whole meal faster than it would take to order takeout. It’s a go-to for when I want something satisfying but don’t have a lot of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak, thinly sliced against the grain

1 tablespoon cornstarch

2 tablespoons vegetable oil

4 cups broccoli florets

3 cloves garlic, minced

1 teaspoon freshly grated ginger

1/4 cup low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon brown sugar

1/4 cup beef broth or water

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Cooked white rice, for serving

Sesame seeds, for garnish (optional)

Green onions, sliced, for garnish (optional)

Directions

I start by tossing the thinly sliced flank steak with 1 tablespoon of cornstarch in a bowl, letting it marinate for about 10–15 minutes.

While the beef marinates, I whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth (or water), and sesame oil in a small bowl and set it aside.

In a large skillet or wok, I heat 1 tablespoon of vegetable oil over medium-high heat and stir-fry the broccoli florets for about 3–4 minutes until they’re tender-crisp. I remove them and set them aside.

I add the remaining oil to the skillet and cook the beef in a single layer for 2–3 minutes until browned. If needed, I work in batches to avoid overcrowding.

I add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.

Next I return the broccoli to the pan and pour in the prepared sauce, stirring everything together to coat.

I stir in the cornstarch slurry and cook for another 1–2 minutes, just until the sauce thickens.

Finally, I serve the beef and broccoli hot over white rice, garnished with sesame seeds and green onions if I have them on hand.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 350 kcal per serving

Variations

I sometimes swap the flank steak for sirloin, skirt steak, or even thin-sliced chicken breast.

For a spicier version, I add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.

I occasionally throw in other veggies like snap peas, bell peppers, or mushrooms for extra crunch and color.

To make it gluten-free, I use tamari or a certified gluten-free soy sauce and double-check the oyster and hoisin sauces.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or toss it back in a skillet over medium heat until warmed through. If the sauce thickens too much, I splash in a bit of water or broth to loosen it up.

Related Recipes:

Best Ever Pepper Steak

FAQs

How do I keep the beef tender?

I slice the beef thinly against the grain and let it marinate briefly with cornstarch, which helps keep it tender and juicy when stir-fried.

Can I use frozen broccoli?

Yes, I can use frozen broccoli. I make sure to thaw and pat it dry before cooking to avoid excess moisture in the pan.

What’s a good substitute for oyster sauce?

If I don’t have oyster sauce, I use a mix of soy sauce and a bit of brown sugar, or hoisin sauce alone in a pinch. The flavor won’t be quite the same, but it still tastes great.

Can I meal prep this stir fry?

Absolutely. I cook the beef and broccoli and portion it into containers with rice for easy lunches or dinners during the week.

Is this dish healthy?

It’s a lighter version of the takeout classic, especially when I use low-sodium soy sauce and control the amount of oil. Plus, it’s packed with protein and veggies.

Conclusion

Beef and Broccoli Stir Fry is one of those quick and comforting meals I keep coming back to. It’s fast, flavorful, and easy to customize based on what I have in the fridge. Whether I’m meal prepping or pulling dinner together last-minute, this one-pan dish never disappoints.

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