Beef and broccoli stir-fry is one of those dishes that feels like a warm hug on a plate. Tender strips of flank steak mingle with vibrant green broccoli florets in a rich, savory sauce that hits all the right notes—salty, slightly sweet, and just a hint of nuttiness. When you taste that first juicy bite, you’ll notice how the soy and oyster sauces meld, coating each piece of meat and vegetable in glossy deliciousness. As someone who juggles busy weeknight dinners and the desire for homemade comfort food, I can’t tell you how often this recipe has saved the day. With only 15 minutes of prep and another 15 minutes of cooking, you can transform simple pantry staples into a restaurant-worthy meal that keeps everyone smiling around the kitchen table.
I still remember the first time I served this at a family gathering—my cousin, usually a steak purist, couldn’t help but ask for seconds. That memory made me realize how a little ginger and garlic can elevate a humble stir-fry into something extraordinary. This dish, perfect for both lunch and dinner, clocks in at around 400 calories per serving and sits comfortably in the “beginner-friendly” category. Whether you’re new to wok cooking or you’ve been stir-frying for years, this beef and broccoli recipe offers the perfect balance of convenience and flavor. So grab your wok, prep your ingredients, and get ready to savor the classic flavors of beef and broccoli—no takeout menu required!
KEY INGREDIENTS IN BEEF AND BROCCOLI
Before you get started, let’s talk about the stars of this show. Each ingredient plays a vital role in building layers of flavor and ensuring that texture is on point. Here’s what you’ll need:
- Flank steak
This lean cut is perfect when sliced thinly against the grain. It becomes beautifully tender and soaks up the marinade, giving each bite a satisfying chew.
- Soy sauce
A fundamental source of umami and salt. It forms the base of both the marinade and the sauce, bringing depth and that signature savory taste.
- Cornstarch
When you toss the steak in cornstarch, it not only helps to tenderize the meat but also creates a silky coating that allows the sauce to cling perfectly.
- Oyster sauce
Adds rich, briny sweetness that deepens the overall flavor profile. It’s the secret ingredient that takes this stir-fry from good to restaurant-worthy.
- Vegetable oil
With a high smoke point, it’s ideal for stir-frying at medium-high heat. It ensures quick cooking without burning your aromatics.
- Broccoli florets
These vibrant green bites bring color and a satisfying crunch. They also soak up the savory sauce while keeping a fresh, slightly crisp texture.
- Onion
Sliced onion adds natural sweetness and a subtle bite, building the aromatic foundation of our stir-fry.
- Garlic
Minced garlic infuses each mouthful with a punchy, fragrant warmth that balances the other flavors.
- Ginger
Fresh minced ginger introduces a lively zing that brightens the dish and complements the garlic.
- Chicken broth or water
Used to steam the broccoli and thin out the sauce slightly, it ensures everything cooks evenly and stays saucy.
- Hoisin sauce
A slightly sweet, tangy addition that layers in complexity and a hint of molasses-like richness.
- Sesame oil
Drizzled at the end, this oil lends a nutty aroma that feels like a finishing flourish, making every forkful irresistible.
- Salt and pepper
Season to taste at the end to balance and round out all the flavors to your preference.
HOW TO MAKE BEEF AND BROCCOLI
Let’s break down the cooking process step by step so you can see how simple techniques come together to create this satisfying stir-fry. All you need is your trusty wok or a large pan, a bit of heat, and these easy-to-follow steps.
1. In a bowl, combine the sliced flank steak with soy sauce and cornstarch. Use your hands or a spoon to coat each piece thoroughly, then let it marinate for at least 15 minutes. This step ensures every strip is infused with flavor and slightly tenderized by the cornstarch.
2. Heat vegetable oil in a large pan or wok over medium-high heat. When the oil shimmers, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Stir-fry until each side is browned and the steak reaches your desired doneness—about 4–5 minutes total. Remove the beef and set it aside on a plate.
3. In the same pan, add a bit more oil if it looks dry. Sauté the sliced onion, minced garlic, and minced ginger for about 2 minutes, stirring constantly until fragrant and the edges of the onion begin to soften.
4. Add the broccoli florets along with the chicken broth or water. Stir, then cover the pan with a lid to allow the broccoli to steam for 3–4 minutes. You want the florets to be tender yet still vibrant green and slightly crisp.
5. Return the cooked beef to the pan. Pour in the oyster sauce, hoisin sauce, and sesame oil. Toss everything together using tongs or a spatula until every piece is well coated and the sauce is heated through.
6. Taste and season with salt and pepper as needed. Give it one last toss, then transfer to your serving dish and enjoy while it’s hot!
SERVING SUGGESTIONS FOR BEEF AND BROCCOLI
When it comes to serving this beef and broccoli stir-fry, you have endless possibilities to tailor the experience to your cravings and presentation style. Whether you’re plating individual bowls or setting out a family-style spread, a few simple touches can elevate the dish from wholesome to unforgettable. Think about textures, complementary flavors, and visual appeal—tiny additions can transform weeknight dinner into a feast. For instance, the contrast of soft rice against crisp broccoli, or the pop of fresh herbs, can make each bite feel special. Below are four serving suggestions designed to help you achieve that perfect balance of taste and style every time you serve this dish.
- Serve over steamed jasmine rice for a classic, comforting pairing. The fragrant grains soak up the flavorful sauce, creating a harmonious canvas for the tender beef and vibrant broccoli.
- Toss with lo mein or rice noodles to turn it into a hearty noodle bowl. Cook the noodles separately, then combine under the stove’s heat so they absorb every bit of the glossy sauce.
- Garnish with toasted sesame seeds and chopped scallions just before serving. This adds a crunch and burst of color, making the dish look as good as it tastes.
- Offer a side of quick-pickled cucumbers or an Asian slaw to introduce a bright, acidic contrast. The tangy crunch provides a refreshing counterpoint to the rich sauce.
HOW TO STORE BEEF AND BROCCOLI
Leftovers of this beef and broccoli stir-fry are just as delightful as the fresh batch, provided you store them correctly. Proper storage helps preserve that tender-crisp broccoli texture and the rich, savory sauce without turning soggy or flat. Whether you plan to enjoy it the next day or save individual portions for a grab-and-go lunch, following these guidelines will keep your stir-fry tasting fresh and vibrant. Always allow the dish to cool slightly before sealing, and use containers that keep air out to maintain moisture levels. Below are a few tried-and-true methods for storing your leftovers with care.
- Store in airtight containers in the refrigerator. Once the stir-fry has cooled to room temperature, transfer it to containers with tight-fitting lids. It will keep well for up to 3–4 days.
- Freeze in meal-sized portions if you want to keep it longer. Lay cooled portions flat in freezer-safe bags or containers, press out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop over medium-low heat. Add a splash of water or broth to revive the sauce and prevent dryness. Stir gently until heated through and the broccoli regains its crisp-tender bite.
- Microwave with a vented lid for a quick warm-up. Cover the container loosely to trap steam, heat in 1-minute increments, and stir in between to ensure even reheating.
CONCLUSION
As you’ve seen, this beef and broccoli stir-fry is a perfect blend of quick prep, bold flavors, and simple techniques—ideal for anyone looking to bring a taste of Asian cuisine to their own kitchen. We covered everything from marinating flank steak in savory soy sauce and cornstarch to stir-frying aromatics, steaming tender-crisp broccoli, and tossing everything in a luscious mix of oyster, hoisin, and sesame oils. Along the way, we dived into ingredient insights that explain why each element matters, offered serving suggestions to make your presentation pop, and shared storage tips that ensure leftover goodness stays fresh and delicious. With just 15 minutes of prep, 15 minutes of cooking, and zero rest time, you’ll have a satisfying meal that clocks in at around 400 calories and fits both beginner cooks and seasoned home chefs alike.
Feel free to print this article and save it for future reference—you’ll always know where to find your go-to beef and broccoli recipe. Scroll down for a handy FAQ section that answers common questions around substitutions, cooking times, and more. If you give this recipe a try, I’d love to hear about your experience! Leave a comment below with any questions, feedback, or creative twists you’ve added. Let me know if you swapped in snap peas, upped the spice level, or found the perfect side dish pairing. Your insights help build our community of home cooks, and I’m here to support you every step of the way. Enjoy your cooking adventure!
Beef And Broccoli
Description
This beef and broccoli stir-fry features tender strips of flank steak tossed with vibrant broccoli in a rich, savory sauce. It's a delightful fusion of flavors that comes together in a flash for a satisfying meal.
Ingredients
Instructions
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In a bowl, combine the sliced flank steak with soy sauce and cornstarch. Mix well and let it marinate for at least 15 minutes.
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Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked to your desired doneness, about 4-5 minutes. Remove beef from the pan and set aside.
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In the same pan, add a bit more oil if needed and sauté the sliced onion, minced garlic, and ginger until fragrant, about 2 minutes.
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Add the broccoli florets to the pan, along with the chicken broth or water. Stir and cover the pan to allow the broccoli to steam for about 3-4 minutes until they become tender but still vibrant green.
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Return the cooked beef to the pan, add the oyster sauce, hoisin sauce, and sesame oil. Toss everything together until well coated and heated through.
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Season with salt and pepper to taste if needed, then serve hot.
Note
- Flank steak is ideal for this recipe due to its tenderness when sliced against the grain.
- Feel free to adjust the sauce quantities to suit your taste preferences; more soy sauce can add extra savoriness.
- This dish is great served over steamed rice or noodles to make it a complete meal.
- You can add other vegetables like bell peppers or snap peas for extra color and nutrition.
