Skip the takeout menu — this beef and broccoli stir fry comes together faster than delivery and tastes just as good, if not better. Tender strips of beef and crisp broccoli tossed in a rich, savory sauce, all ready in about 20 minutes. It’s a go-to recipe for nights when you want something quick, satisfying, and better than what you’d order in.
Why You’ll Love This Recipe
- Faster than takeout — ready in about 20 minutes
- One pan — quick cooking, quick cleanup
- Better than restaurant versions — no mystery ingredients, just real food
- Budget-friendly — inexpensive cuts of beef work perfectly here
- Customizable — swap in whatever vegetables you have on hand
Ingredients
For the beef and marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp cornstarch
For the sauce:
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 cup beef broth or water
- 1 tbsp cornstarch (mixed with 2 tbsp water)
For the stir fry:
- 2 tbsp vegetable oil
- 3 cups broccoli florets
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- Sesame seeds, for garnish
Instructions
1. Marinate the beef. Toss the sliced beef with soy sauce and cornstarch. Let it sit for 10 minutes while you prep the rest of the ingredients.
2. Make the sauce. In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce, sesame oil, and beef broth. Set aside.
3. Cook the broccoli. Heat 1 tablespoon of 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 pan. Add the beef in a single layer and sear for 1–2 minutes per side until browned. Add the garlic and ginger and cook for 30 seconds until fragrant.
5. Combine and thicken. Return the broccoli to the pan. Pour in the sauce and cook for 1–2 minutes. Stir in the cornstarch slurry and cook until the sauce thickens and coats everything evenly, about 1–2 minutes.
6. Serve. Garnish with sesame seeds and serve hot over steamed rice or noodles.
Tips for the Best Beef and Broccoli Stir Fry
- Slice the beef thinly, against the grain — this is the key to tender, not chewy, beef.
- Cook on high heat — stir-fry works best fast and hot, not low and slow.
- Don’t overcrowd the pan when searing the beef, or it will steam instead of brown.
- Prep everything before you start cooking — stir-fry moves fast, so have all ingredients ready to go.
- Add extra vegetables like bell peppers, carrots, or snap peas for more variety.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, or microwave until warmed through. The sauce may thicken further when chilled — add a splash of water when reheating to loosen it back up.
Frequently Asked Questions
What’s the best cut of beef for stir fry? Flank steak, sirloin, or skirt steak all work well. Slicing thinly against the grain matters more than the exact cut.
Can I make this ahead of time? The sauce can be made a day ahead and stored in the fridge, but the stir fry itself is best cooked fresh for the right texture.
Is this recipe gluten-free? Use tamari or a gluten-free soy sauce alternative, and double-check your oyster sauce label to make it fully gluten-free.