Simply by Maha
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DinnerBeef and broccoli stir fry in a glossy savoury sauce
Asian · Dinner

Beef and Broccoli Stir Fry

This broccoli and beef stir fry is such a good easy dinner. It has tender steak, crisp broccoli, and a glossy savoury sauce that comes together so quickly and is perfect with rice or noodles.

5.0 (2 reviews)
10m
Prep
20m
Cook
30m
Total
4
Serves
easy
Level
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Instructions

  1. Marinate the steak
    In a medium bowl, toss the sliced steak with cornstarch, soy sauce, baking soda, pepper, and salt. Set aside while you prepare the rest.
  2. Make the sauce
    In a bowl or measuring cup, whisk together the beef broth, soy sauce, brown sugar, oyster sauce, rice vinegar, cornstarch, white pepper, and cayenne powder until smooth. Set aside.
  3. Cook the broccoli
    Heat 1 tbsp neutral oil in a large pan or wok over medium heat. Add the broccoli and stir-fry briefly. Add a splash of water, cover, and steam for 2 to 3 minutes until the broccoli is tender-crisp. Remove and set aside.
  4. Cook the steak
    Heat the pan over medium-high heat until very hot, then add 1 1/2 to 2 tbsp neutral oil. Add the marinated steak and stir-fry for 2 to 3 minutes, until just cooked through and seared. Remove and set aside.
  5. Cook the aromatics
    Lower the heat to medium-low. Add the sesame oil and about 1/2 tbsp neutral oil to the pan. Add the garlic and ginger and sauté for about 30 seconds, until fragrant.
  6. Combine everything
    Return the broccoli and steak to the pan. Pour in the sauce and toss everything together for 1 to 2 minutes, until the sauce thickens and coats everything evenly.
  7. Serve
    Serve hot with rice or noodles.

About this recipe

Beef and broccoli is my go-to weeknight stir fry because it is faster than ordering in and tastes better too. Thin slices of beef get a quick marinade, sear in a hot pan, and join tender-crisp broccoli in a glossy sauce built on soy, garlic, and ginger. The whole thing comes together in the time it takes the rice to cook.

The secret to beef that is actually tender, not chewy, is slicing it thin against the grain and giving it a short rest in a little soy and cornstarch. That cornstarch does double duty, it protects the beef and it thickens the sauce later. Once you have done it a couple of times it becomes second nature.

I keep the broccoli on the firm side because nobody wants it grey and mushy. A quick steam or a splash of water under the lid for two minutes is all it needs. Serve it over rice and you have a proper dinner with very little fuss.

Per serving
  • 380Calories
  • 30gProtein
  • 19gFat
  • 18gCarbs
estimated

Good to know

Why you'll love it

  • On the table in under 30 minutes, including the rice.
  • Beef comes out tender, not tough, when you slice it right.
  • One pan, so cleanup is quick.
  • The sauce is a simple soy, garlic, and ginger base you can memorise.
  • Cheaper and fresher than takeout.
  • Easy to bulk up with extra veg like peppers or carrots.
  • Reheats well for lunch the next day.

Ingredient notes

Beef: Flank steak or sirloin are my picks. Slice thinly against the grain so each bite stays tender. Freezing the beef for 20 minutes first makes thin slicing much easier.

Broccoli: Cut florets a similar size so they cook evenly. The stems are good too, just peel them and slice thin so they soften in time.

Soy sauce: Use a regular or light soy for the salt and savour. A small splash of dark soy adds colour if you want that deep restaurant look.

Cornstarch: It tenderises the beef in the marinade and thickens the sauce at the end. Do not skip it, it is what makes the sauce cling.

Fresh ginger and garlic: Fresh really does beat the jarred stuff here. Grate them so they melt into the sauce rather than sitting in chunks.

Tips & tricks

Get your pan or wok ripping hot before the beef goes in. A proper sear in about a minute per side is what keeps the beef juicy instead of grey and steamed.

Sear the beef in two batches. Crowding the pan drops the heat and the meat stews in its own juices.

Have everything chopped and the sauce mixed before you turn on the heat. Stir frying happens fast and there is no time to chop mid-cook.

Steam the broccoli with a splash of water under a lid for about 2 minutes so it stays bright green and tender-crisp.

Add the cornstarch slurry at the very end and let it bubble for 30 seconds so it thickens and turns glossy rather than cloudy.

Storage & make-ahead

Keep leftovers in an airtight container in the fridge for up to 3 days.

You can freeze it for up to 2 months, though the broccoli softens a fair bit on thawing, so it is better fresh.

Reheat in a hot pan with a splash of water to loosen the sauce, or microwave in short bursts, stirring between each so it heats evenly.

Variations

Add more veg: Toss in sliced peppers, snap peas, or carrots with the broccoli for a bigger, more colourful plate.

Chicken or tofu: Swap the beef for sliced chicken thigh or pressed firm tofu using the same marinade and sauce.

Sticky and sweet: Stir in a tablespoon of honey or brown sugar and a splash of oyster sauce for a sweeter, glossier finish.

Spicy version: Add a sliced fresh chili or a spoon of chili garlic sauce when you fry the garlic and ginger.

Frequently asked questions

Slice it thinly against the grain and marinate it for 15 minutes in soy sauce and cornstarch. That short rest plus a quick high-heat sear keeps it tender.
Flank steak or sirloin work best. Both stay tender when sliced thin against the grain. Skirt steak is fine too if that is what you have.
You do not have to. Steaming it in the pan with a splash of water for about 2 minutes keeps it bright and tender-crisp without an extra pot.
It needs a cornstarch slurry. Mix a teaspoon of cornstarch with cold water, stir it in at the end, and let it bubble for 30 seconds to thicken.
Yes. It keeps in the fridge for up to 3 days and reheats well in a hot pan with a splash of water to loosen the sauce.
Steamed white or jasmine rice is classic. Fried rice, noodles, or cauliflower rice for a lighter plate all work too.
Yes, but add it straight from frozen toward the end and cook a little longer. It will be softer than fresh, so do not overcook it.
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