Skip the takeout menu — this one-pan beef and broccoli stir fry comes together faster than delivery would even arrive. Thin strips of tender beef and crisp broccoli get coated in a rich, glossy brown sauce that’s sweet, savoury, and packed with flavour. It’s a weeknight dinner that tastes like your favourite Chinese restaurant, made right in your own kitchen.
Best part? It’s all made in a single pan, so cleanup is just as easy as the cooking.
Why you’ll love this recipe
- Ready in 30 minutes — faster than ordering takeout
- One pan, easy cleanup — beef, broccoli, and sauce all cook together
- Budget-friendly — a fraction of the cost of restaurant takeout
- Better than takeout — no mystery ingredients, just simple pantry staples
Ingredients
For the beef and marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the sauce
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the stir fry
- 2 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- ¼ cup water
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Marinate the beef. In a bowl, toss the sliced beef with soy sauce, cornstarch, and vegetable oil. Let it sit for 10–15 minutes while you prep the rest of the ingredients.
- Mix the sauce. In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, oyster sauce, sesame oil, cornstarch, garlic, and ginger. Set aside.
- Steam the broccoli. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli florets and water, cover, and steam for 2–3 minutes until bright green and just tender. Remove from the pan and set aside.
- Sear the beef. In the same skillet, add the remaining oil and increase heat to high. Add the marinated beef in a single layer and sear for 1–2 minutes per side, until browned. Work in batches if needed to avoid overcrowding.
- Combine. Return the broccoli to the skillet with the beef, then pour in the sauce mixture.
- Simmer. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats everything evenly.
- Serve. Garnish with sesame seeds and green onions, and serve hot over steamed rice.
Tips for success
- Slice the beef thinly and against the grain — this is the secret to tender, not chewy, beef.
- Don’t overcrowd the pan when searing the beef, or it will steam instead of getting a good sear.
- High heat is key — a hot pan gives you that restaurant-style char and quick cook time.
- Have everything prepped before you start cooking — stir fry moves fast, so measure and chop everything in advance.
What to serve it with
- Steamed white or brown rice
- Cauliflower rice for a lower-carb option
- Lo mein noodles for a heartier meal
Frequently asked questions
What’s the best cut of beef for stir fry? Flank steak, sirloin, or skirt steak all work well — look for a cut that’s easy to slice thin against the grain.
Can I use frozen broccoli? Fresh broccoli gives the best texture, but frozen works in a pinch — just thaw and pat dry first to avoid excess water in the pan.
Can I make this ahead for meal prep? Yes — this stores well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Is there a substitute for oyster sauce? Hoisin sauce is a good substitute, though the flavour will be slightly sweeter.