Make it the best stir fry night ever with our Beef and Broccoli Recipe. It’s an under 30 minute meal that’s bursting with flavor. Perfect for any busy weeknight dinner.
This quick beef stir fry only takes simple ingredients, but you’ll end up with flavors that top any takeout place.
So grab your wok, and get ready to cook a crowd pleasing dinner in a flash!
Stir fry meals are a guaranteed hit in our household. We just can’t get enough of those umami flavors.
Now Beef and Broccoli is surely one of the most popular Chinese American dishes. You see it on every takeout menu from one side of the country to the other.
Once you master it with this easy recipe, we bet you won’t be grabbing for that menu too often anymore.
Why You’ll LOVE this Beef and Broccoli Stir Fry
- The flavors come together perfectly. It’s seriously better than any restaurant version.
- It’s a family friendly dish that will be loved by kids and adults alike.
- Like any stir fry, you can whip it up in no time. Dinner on the table in 25 minutes.
- It tastes great as leftovers. Perfect meal prep option for lunches later in the week.
- When paired with rice, it’s a nutritious dinner with carbs, protein, and plenty of nutrients from the broccoli.
What is the Best Cut of Beef for Stir Fry?
Flank steak is the most common cut for stir fry dishes. It has the right properties for fast cooking and comes out nice and tender when done right.
Sirloin is another great cut to use. New York strip and ribeye also make good stir fry, but at a higher cost.
Tips for the BEST Beef and Broccoli Stir Fry
- Freeze the beef: Seriously. Stick the steak in the freezer (making sure to keep it flat) for 30 minutes prior to slicing. This makes it much easier to slice thin.
- Velvet the meat: You need to tenderize the meat by marinating it in some standard Chinese tenderizers. This is called velveting the meat. It makes your beef melt in your mouth tender.
- Avoid overcrowding your pan: Stir fries need high heat and space for each piece to sear and cook evenly. So, work in batches if needed.
- If possible, use a wok: Its unique shape allows for better heat distribution and easier tossing of ingredients.
- Pre-cook the broccoli: Blanch or steam your broccoli before stir frying. This simple step keeps your broccoli vibrant and ensures it’s perfectly cooked when served.
- Be generous with the sauce: The secret to a mouthwatering stir fry lies in the sauce. Don’t skimp on amounts.
- Final flourish: A sprinkle of sesame seeds and red chili flakes can give a boost to your stir fry. This tiny detail can make your dish look professionally plated!
- Steak – We are using flank today.
- Marinade – Soy sauce, shaoxing wine, corn starch, baking soda.
- Aromatics – Ginger and garlic.
- Broccoli – Florets only.
- Stir fry sauce – Soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, pepper, water.
- Oil – For stir frying.
Easy Beef and Broccoli Recipe
1. Prep the beef: Thinly slice beef at an angle, about 1/8 of an inch. Mix with marinade ingredients in a bowl. Add in beef strips and mix well.
2. Make the sauce: Combine all sauce ingredients in a bowl.
3. Pre-steam the broccoli: Heat about 1 Tbsp oil in wok or large skillet over medium high heat. Add the broccoli and stir fry for a minute. Add about 1/2 inch water, cover. Cook till it is still crisp, but just starting to soften up, about 3-4 minutes. Remove to a plate.
4. Stir fry beef: Heat remaining 2 Tbsp oil in the wok. Add beef and stir fry until browned. Add ginger and garlic, cook for 1 minute.
5. Complete the stir fry: Toss in sauce and broccoli. Cook for a minute, garnish with sesame seeds and red chili flakes, then serve with freshly steamed rice.
Leftovers and Storage
Beef and broccoli is a really good make ahead meal. We like to make an extra large batch, then have ready-to-heat lunches for days.
Refrigerate the leftovers in an airtight container for 4-5 days. Reheat in the microwave, or on stovetop. If needed, add a splash of water when reheating.
It also freezes quite well for up to 2 months. For best results, store in freezer safe zip top bags, squeezing out as much air as possible.
So there you go, a delicious dinner on the table in no time. Beef and broccoli is a takeout favorite for good reason, but my homemade recipe is even better. Give it a try, and let me know what you think!
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Beef and Broccoli, on our Gypsy Plate… enjoy!
- 1 pound steak (see note 1)
- 2 Tbsp soy sauce
- 2 Tbsp shaoxing wine
- 1 Tbsp corn starch
- 1 tsp baking soda
Stir Fry Sauce
- 1/2 cup water
- 1/4 cup soy sauce
- 2 Tbsp oyster sauce
- 2 tsp sesame oil
- 2 Tbsp brown sugar
- 1 Tbsp corn starch
- 1/4 tsp black pepper
- 3 Tbsp cooking oil, divided
- 1 Tbsp ginger, finely chopped
- 1 Tbsp garlic, finely chopped
- 1 pound broccoli florets
- Thinly slice beef at an angle, about 1/8 of an inch. Mix with marinade ingredients in a bowl. Add in beef strips and mix well.
- Combine all sauce ingredients in a bowl.
- Heat about 1 Tbsp oil in wok or large skillet over medium high heat. Add the broccoli and stir fry for a minute. Add about 1/2 inch water, cover. Cook till it is still crisp, but just starting to soften up, about 3-4 minutes. Remove to a plate.
- Add 2 Tbsp oil into wok. Add beef and stir fry until browned.
- Add ginger and garlic, cook for 1 minute.
- Toss in sauce and broccoli. Cook for a minute, then serve with freshly steamed rice. Garnish with sesame seeds and red chili flakes.
- Our preferred cut is flank steak. Other good options are sirlon, New York strip or ribeye.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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