Easy Beef and Broccoli Stir Fry
Beef and broccoli is a takeout favorite that is easy to make at home on a weeknight. Thin slices of flank steak sear in a hot pan, then join tender-crisp broccoli in a glossy sauce of soy, garlic, ginger, and a little brown sugar.
Making it yourself means you control the salt and sugar, and the beef stays tender instead of chewy. All amounts and steps are in the recipe card below.
Easy Beef and Broccoli Stir Fry
Equipment
- Large skillet or wok with lid
- Cutting board
- Sharp knife
- Small bowl
- Whisk
- Tongs or spatula
Ingredients
Beef
- 1 pound flank steak sliced thin against the grain
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
Sauce
- ¼ cup low-sodium soy sauce
- ⅓ cup low-sodium beef broth or water
- 2 tablespoons light brown sugar
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
Stir fry
- 2 tablespoons vegetable oil divided
- 4 cups broccoli florets about 1 large head
- 2 tablespoons water
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- Cooked white rice for serving (optional)
Instructions
- Toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside while you make the sauce.
- Whisk together the 1/4 cup soy sauce, broth, brown sugar, oyster sauce, 2 teaspoons cornstarch, and sesame oil.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat. Add the broccoli and stir fry for 1 minute, then add the 2 tablespoons water, cover, and steam for 2 minutes, until bright green and tender-crisp. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan. Add the beef in a single layer, in two batches if needed, and sear for 1–2 minutes per side, until browned. The beef should reach at least 145°F (63°C).
- Reduce the heat to medium. Push the beef to one side, add the garlic and ginger, and cook for 30 seconds, until fragrant.
- Stir the sauce, pour it into the pan, and simmer for 1–2 minutes, stirring, until thickened and glossy.
- Return the broccoli and toss everything to coat. Serve right away, over rice if desired.
Notes
Why This Easy Beef and Broccoli Stir Fry Works
Two techniques make the difference. First, the beef is tossed with soy sauce and cornstarch before cooking. This thin coating protects the meat from the heat, helps it brown, and gives the sauce something to cling to.
Second, the broccoli cooks separately with a quick steam in the covered pan. It turns bright green and tender-crisp without going soft, and it goes back in only at the end.
How to Slice Beef for Stir Fry
Look at the steak and find the long lines of muscle fiber running across it. Slice across those lines, not along them. Cutting against the grain shortens the fibers, so every piece is tender.
Partly freezing the steak firms it up and makes thin slices much easier. Aim for slices about as thick as a coin, so they cook in the short time the pan is at its hottest.
Tips for Takeout-Style Beef and Broccoli
Get the pan very hot before the beef goes in, and do not crowd it. Beef that is piled up releases liquid and steams to gray instead of browning. Cook in two batches if your pan is small.
Stir the sauce right before adding it, because the cornstarch sinks to the bottom of the bowl. The sauce thickens within moments of reaching a simmer. If it gets too thick, add a splash of water.
Use low-sodium soy sauce and broth. Oyster sauce adds savory depth and salt of its own, so regular soy sauce can make the dish too salty.
What to Serve with Beef and Broccoli
Steamed white or jasmine rice is the classic base. Brown rice, cauliflower rice, or lo mein noodles also work. For a takeout-style spread, pair it with our easy chicken fried rice recipe.
For more stir fry dinners, try our easy chicken stir fry or the lighter shrimp and vegetable stir fry.
Variations
Sirloin and skirt steak are good substitutes for flank steak. Add sliced onion, mushrooms, or snap peas with the broccoli. For heat, stir a little chili garlic sauce into the sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave, until hot throughout. The broccoli softens as it sits, so the texture is best within a day or two.
Beef and Broccoli FAQ
What is the best cut of beef for beef and broccoli? Flank steak is the classic choice: lean, full of flavor, and tender when sliced thin against the grain. Sirloin and skirt steak are good alternatives.
Why is my beef tough? Usually it was sliced with the grain or cooked too long. Slice against the grain and sear quickly in a very hot pan.
Can I use frozen broccoli? Yes. Add it straight from frozen, skip the water, and cook until hot and bright green. It will be softer than fresh broccoli.
