Easy Beef and Broccoli Stir Fry Recipe – 20 Minutes!
This beef and broccoli stir fry brings together tender strips of beef with vibrant green broccoli in a savory sauce that rivals your favorite Chinese takeout. The secret lies in the perfect balance of soy sauce, garlic, and ginger that creates layers of umami flavor.
What makes this recipe special is the technique of velveting the beef, which ensures incredibly tender meat that never turns tough or chewy. Combined with perfectly crisp-tender broccoli and a glossy sauce, this dish delivers restaurant-quality results right in your home kitchen.
Best of all, this entire meal comes together in just 20 minutes, making it perfect for busy weeknights when you want something delicious and satisfying without the lengthy prep time or expensive takeout bill.
This beef and broccoli stir fry delivers restaurant-quality flavors in just 20 minutes with tender beef strips, crisp broccoli, and a savory garlic-ginger sauce that coats every bite perfectly. Make this weeknight dinner winner tonight.
Ingredients
| AMOUNT | INGREDIENT | NOTES |
|---|---|---|
| 1 pound | flank steak | sliced thin against the grain |
| 4 cups | fresh broccoli florets | cut into bite-sized pieces |
| 3 tablespoons | vegetable oil | divided |
| 3 cloves | garlic | minced |
| 1 tablespoon | fresh ginger | minced |
| 1/4 cup | soy sauce | low sodium preferred |
| 2 tablespoons | oyster sauce | |
| 1 tablespoon | cornstarch | |
| 2 tablespoons | beef broth | or water |
| 1 teaspoon | sesame oil | |
| 2 green onions | scallions | sliced for garnish |
Instructions
Nutrition (per serving)
About This Recipe
Beef and broccoli stir fry is actually an American-Chinese creation that became popular in Chinese-American restaurants during the mid-20th century. While stir-frying is an ancient Chinese cooking technique dating back over 2,000 years, the specific combination of beef and broccoli was adapted to suit American tastes and ingredient availability.
Traditional Chinese cuisine rarely paired beef with broccoli, as beef was expensive and broccoli was not commonly grown in China until recent decades. However, Chinese immigrants in America adapted their cooking methods to local ingredients and preferences, creating this beloved dish that has become a staple of American-Chinese cuisine and home cooking alike.
Ready to Serve
A Closer Look
Pro Tips for Best Results
- Slice beef against the grain for maximum tenderness – this breaks down tough muscle fibers
- Keep the heat high throughout cooking to achieve proper wok hei or breath of the wok flavor
- Do not overcrowd the pan – cook in batches if necessary to maintain high heat
- Have all ingredients prepped before you start cooking as stir-frying happens very quickly
- For extra tender beef, add 1 teaspoon of baking soda to the marinade and rinse before cooking
Essential Equipment
Large Wok or Skillet: Provides high heat retention and ample space for tossing ingredients.
Sharp Chef Knife: Essential for slicing beef against the grain and cutting broccoli florets.
Cutting Board: Stable surface for safe ingredient preparation.
Small Mixing Bowl: For combining sauce ingredients before adding to the pan.
Variations
Spicy Version: Add 1-2 teaspoons of red pepper flakes or sriracha sauce to the stir fry sauce.
Vegetable Medley: Include bell peppers, snap peas, or carrots along with the broccoli for more variety.
Chicken Alternative: Substitute thinly sliced chicken breast or thighs for the beef using the same cooking method.
Low Sodium: Use coconut aminos instead of soy sauce and reduce oyster sauce by half.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, but thaw and pat dry first. Add it during the last minute of cooking to prevent overcooking and mushiness.
What is the best cut of beef for stir fry?
Flank steak, sirloin, or beef tenderloin work best. Always slice against the grain for tenderness.
Can I make this gluten-free?
Yes, substitute tamari or coconut aminos for soy sauce and check that your oyster sauce is gluten-free.
How do I prevent the beef from being tough?
Marinate with cornstarch, slice against the grain, and do not overcook. High heat and quick cooking are key.
