Skip the takeout menu, this beef and broccoli stir-fry comes together in about 20 minutes and tastes even better than delivery. Tender sliced beef and crisp broccoli are coated in a rich, glossy garlic-soy sauce that clings to every bite.
Serve it over steamed rice for a satisfying dinner the whole family will ask for again.
Why You'll Love This Recipe
- Faster than delivery — ready in about 20 minutes start to finish
- Restaurant-quality sauce — rich, glossy, and perfectly balanced
- Budget-friendly — cheaper than ordering takeout for the family
- Customizable — easy to swap in your favorite vegetables
Ingredients
For the beef and marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the sauce:
- 1/2 cup beef broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Other:
- 2 tablespoons vegetable oil, divided
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- Sesame seeds and sliced green onions, for garnish
Step-by-Step Instructions
1. Marinate the beef. Toss the sliced beef with soy sauce and cornstarch. Let it sit for 10–15 minutes while you prep the rest of the ingredients.
2. Make the sauce. Whisk together the beef broth, soy sauce, brown sugar, oyster sauce, sesame oil, and cornstarch in a small bowl. Set aside.
3. Cook the broccoli. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the broccoli and stir-fry for 2–3 minutes until bright green and slightly tender. Remove and set aside.
4. Sear the beef. Add the remaining oil to the same pan. Add the marinated beef in a single layer and sear for 1–2 minutes per side until browned. Add the garlic and ginger during the last 30 seconds.
5. Combine and simmer. Return the broccoli to the pan. Pour in the sauce and stir everything together. Cook for 2–3 minutes until the sauce thickens and coats the beef and broccoli.
6. Serve. Garnish with sesame seeds and green onions, and serve hot over steamed rice.
Tips for the Best Stir-Fry
- Slice beef against the grain — this keeps it tender rather than chewy.
- Use high heat — a hot pan or wok is key for that classic stir-fry sear.
- Don't overcrowd the pan — cook the beef in batches if needed so it sears instead of steams.
- Prep everything before cooking — stir-fry moves fast, so have all ingredients ready to go.
Recipe Variations
- Spicy Beef and Broccoli: Add a teaspoon of chili garlic sauce or red pepper flakes to the sauce.
- Chicken and Broccoli: Swap the beef for thinly sliced chicken breast.
- Low-Sodium Version: Use low-sodium soy sauce and reduce the added salt in the marinade.
Frequently Asked Questions
What cut of beef is best for stir-fry? Flank steak, sirloin, or skirt steak all work well since they're tender when sliced thinly against the grain.
Can I use frozen broccoli? Yes, though fresh broccoli gives a better texture. If using frozen, thaw and pat dry first to avoid excess water in the pan.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to help maintain the texture.