Beef Stir Fry with Broccoli (Printable View)
Tender beef and crisp broccoli tossed in a savory sauce for a fast, flavorful dinner.
# Ingredient List:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tsp cornstarch
05 - 1 tsp sesame oil
→ Vegetables
06 - 12 oz broccoli florets
07 - 1 red bell pepper, sliced (optional)
08 - 2 cloves garlic, finely minced
09 - 1-inch piece fresh ginger, grated
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp cornstarch
14 - 1/2 cup beef or chicken broth
15 - 1 tsp brown sugar
16 - 1/2 tsp black pepper
→ For Cooking
17 - 2 tbsp vegetable oil, divided
# How to Make It:
01 - Combine sliced beef with soy sauce, oyster sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and allow to marinate for 10 minutes.
02 - Whisk together all sauce ingredients in a separate bowl until smooth. Set aside.
03 - Bring a pot of salted water to a boil. Blanch broccoli florets for 1–2 minutes until vibrant green and just tender, then drain and set aside.
04 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Stir fry the marinated beef for 2–3 minutes until browned but not fully cooked. Remove from pan and set aside.
05 - Add remaining vegetable oil to the pan. Sauté garlic, ginger, and red bell pepper (if using) for 1 minute until fragrant.
06 - Return beef and broccoli to the wok. Stir sauce and pour over ingredients. Cook while stirring for 2–3 minutes until sauce thickens and evenly coats all components.
07 - Transfer to plates and serve hot, preferably alongside steamed rice.
# Expert Suggestions:
01 -
- Ready in 30 minutes flat, which means weeknight dinners don't have to be complicated or boring.
- The beef comes out tender and caramelized while the broccoli stays crisp and bright—no sad, mushy vegetables here.
- That savory sauce coats everything beautifully, making even simple rice taste like you spent hours in the kitchen.
02 -
- Slicing the beef against the grain isn't optional—it's the difference between tender bites and chewy disappointment. Look at the natural lines in the meat and cut perpendicular to them.
- Don't skip blanching the broccoli. Raw broccoli won't finish cooking in the wok, and overcooked broccoli is a tragedy. This pre-cooking step is what separates restaurant-quality stir fry from the sad kind.
- Have all your ingredients prepped and within arm's reach before you start cooking. Stir frying happens fast, and there's no time to chop garlic once the heat is on.
03 -
- Get your oil shimmering hot before adding the beef—a properly hot wok is the foundation of great stir fry texture. If the oil isn't hot enough, the beef steams instead of searing.
- Don't overcrowd the pan when browning the beef. Work in batches if needed. Overcrowding drops the temperature and creates steam instead of that beautiful caramelized crust you're after.