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This beef and broccoli stir-fry is a classic restaurant dish that is surprisingly easy to re-create at home. With tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes.
Want to know a secret? I have a weakness for Chinese take-out. Some nights nothing hits the spot quite like those takeout favorites, right?
I’ve been ordering beef and broccoli for years and was pretty confident I could make my own version that would be every bit as good or better than my favorite takeout joint.
I’ve made several different versions of this beef and broccoli stir-fry over the past few years and combined a few I liked to make this version. The meal was an instant hit with my whole family and has become our favorite easy dinners over the past 10+ years.
With the zing of fresh ginger and plenty of garlic, the stir-fry sauce pairs so well with tender strips of beef and crisp broccoli. The broccoli is cooked until tender, without becoming even a little bit mushy.
Next time you get a craving for Chinese food, skip the take-out order and make this instead. It’s just as quick as ordering delivery and tastes even better.
Beef and Broccoli Stir-Fry
Both flank and sirloin steak work equally well in this beef and broccoli stir-fry. Sliced into ultra-thin strips, the beef winds up amazingly tender and full of flavor from the sauce.
I’ve found some stir-fry recipes everything ends up getting overcooked and mushy from the sauce. That is NOT the case here! The broccoli stayed slightly crisp with a nice bite while the meat has a browned exterior and juicy inside.
The sauce for this beef and broccoli stir-fry is one of the best I’ve ever tasted. A combination of oyster sauce and soy sauce lends the salty, savory flavor we can’t get enough of. Two different kinds of vinegar–balsamic and rice wine–add acidity.
Don’t skimp on the garlic in this recipe. We use six cloves when we make this recipe and the taste is perfect. Fresh ginger brings everything together with a zest that just can’t be matched by the powdered stuff.
If you like a little sweetness to your sauce, a tablespoon of brown sugar will do the trick. I make this both with and without the sugar depending on my mood and enjoy it both ways.
Kitchen Tip: I use my favorite skillet and this spatula to make this recipe.
Beef Broccoli Stir Fry Recipe
You’ll need the following ingredients to make this recipe:
Stir Fry Ingredients
- flank, skirt, or sirloin steak
- cornstarch
- soy sauce
- olive oil
- broccoli
Sauce Ingredients
- oyster sauce
- rice wine vinegar
- balsamic vinegar
- garlic
- ginger
- brown sugar, optional
Enjoy the beef and broccoli stir-fry over plain white rice, brown rice, or with this Simple Asian Rice. It’s also tasty with your favorite Asian noodles or served all on its own.
For more recipes that are even better than your takeout favorites, check out my Sweet and Sour Noodle Bowls and this Cheater Sesame Chicken by Foodie With Family.
Easy Beef Stir-Fry
Since I first shared this recipe, we’ve found a few more fantastic beef stir-fry recipes that are way better than take-out–and just as fast. Thai Steak and Green Bean Stir Fry is another favorite as is this Mongolian Beef with Noodles.
If you like Korean flavors, you’re sure to love Cheater Korean Beef which was inspired by one of our favorite restaurant dishes and remains a much-requested meal.
For more great stir fry recipes, check out this Spicy Chicken and Bacon Stir Fry. It has been one of my favorite go-to dinners for years now. We also love this Sweet and Sour Ham Ball Stir Fry and this Sweet and Spicy Shrimp Stir Fry by Center Cut Cook
Servings: 6 servings
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Slice the beef, against the grain, into very thin ⅛” strips. Place the meat in a medium size bowl or in a large zipclose bag, sprinkle with cornstarch, and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest in the refrigerator for at least 10 minutes or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
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Heat about 2 teaspoons of oil in a large skillet over medium-high heat. When the oil is rippling hot, add about half of the beef strips. Spread across the skillet and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute.
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Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a plate next to the stove. Drain any extra liquid and add another 2 teaspoons of oil to the hot skillet. Repeat the above steps with the remaining meat. Transfer the last of the cooked meat and any pan juices to the plate.
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Add the last 2 teaspoons of oil to the hot skillet and add the broccoli. Toss to coat, then add the water and cover with a lid. Reduce the heat to medium and let the broccoli steam for 2 minutes.
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Uncover and push the broccoli to the sides of the skillet. Pour the sauce into the center of the skillet and let it begin to heat for about a minute, until it is fragrant. Stir to coat the broccoli and simmer for a couple of minutes.
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Add the meat back to the skillet and increase the heat to medium-high. Cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice.
Calories: 257kcal · Carbohydrates: 11g · Protein: 29g · Fat: 11g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Cholesterol: 68mg · Sodium: 746mg · Potassium: 808mg · Fiber: 3g · Sugar: 2g · Vitamin A: 707IU · Vitamin C: 102mg · Calcium: 90mg · Iron: 3mg
{originally published 4/12/14 – recipe notes and photos updated 8/14/23}
recipe inspired by and/or adapted from with thanks to Steamy Kitchen, America’s Test Kitchen, Mel’s Kitchen Cafe, Everyday Food
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