Beef and Broccoli Stir-Fry Recipe for Weeknight Dinners

We all need a reliable beef and broccoli recipe in the rotation. It’s tastier than takeout, ready in a little over 30 minutes, and packed with nutritious ingredients.

This version stands out for its tender, flavorful beef and glossy, well-balanced sauce.

Flank steak is my recommendation for this dish—sliced very thin against the grain it yields tender, melt-in-your-mouth bites. Other good options include flat iron or skirt steak.

Table Talk with Tawnie

You know I love simple, realistic recipes, and this Easy Beef and Broccoli fits right in. It’s approachable for beginners yet satisfying for more experienced cooks. Below you’ll find step-by-step directions for a better-than-takeout version you can make at home. If you have questions or want to share feedback, leave a comment in the recipe section. Enjoy!

Ingredient Notes

(Full recipe below in the recipe card)

For the Steak

• Flank steak: Slice against the grain into thin strips (about ¼ inch). It’s lean, flavorful, and ideal for stir-fry. Flat iron or skirt steak are also good substitutes.
• Dark soy sauce: Thicker and richer than regular soy sauce; it deepens color and flavor.
• Cornstarch: Used both in the marinade and the sauce to create a silky, glossy coating.
• Baking soda: A small amount helps tenderize the beef using the velveting technique so the meat stays juicy and tender when cooked quickly.

For the Stir Fry

• Broccoli: Cut into small florets. One pound is roughly 6 cups raw florets.
• Neutral oil: Vegetable, canola, or avocado oil is best for high-heat searing.
• Sesame oil: Adds a nutty aroma—use sparingly and add toward the end of cooking.
• Fresh garlic & ginger: Mince fresh garlic and grate fresh ginger for the brightest, most aromatic flavor. Avoid jarred substitutes for best results.
• Noodles or rice: Serve over ramen, lo mein, rice noodles, or steamed rice—any of these will cling to the glossy sauce nicely.

For the Sauce

• Beef broth: Adds savory depth; vegetable broth can be used in a pinch.
• Soy sauce: Regular all-purpose soy sauce works well—dark soy adds color and richness if available.
• Brown sugar or honey: Balances the savory elements and helps create the classic sweet-savory glaze.
• Oyster sauce: Provides umami, slight sweetness, and a restaurant-style finish.
• Rice vinegar: A touch of acidity brightens the sauce; unseasoned rice vinegar is used here.
• Chinese cooking wine (shaoxing): Optional but recommended for authentic depth; dry sherry can substitute or omit if unavailable.

Step by Step Directions

(Full instructions in the recipe card below)

Marinate the Steak

Combine thinly sliced flank steak with soy sauce, cornstarch, salt, baking soda, and white pepper. Mix to coat and let it rest while you prep other ingredients—this short velveting step improves tenderness.

Make the Sauce

Whisk beef broth, soy sauce, brown sugar (or honey), oyster sauce, rice vinegar, dark soy, Chinese cooking wine (if using), and cornstarch until smooth. Set aside—the sauce will thicken as it heats.

Cook the Beef

Heat neutral oil in a wok or large skillet over medium-high heat. Add beef in a single layer and sear without crowding (work in batches if necessary). Stir-fry until browned, about 2–3 minutes, then transfer to a plate.

Cook Aromatics & Broccoli

Add sesame oil to the pan, briefly sauté garlic and ginger until fragrant, then toss in the broccoli. Stir-fry until bright green and just tender—if you prefer softer broccoli, add a splash of water and cover for 2–3 minutes to steam.

Add the Sauce & Serve!

Return the beef to the pan, whisk the sauce once more, pour it over the beef and broccoli, and toss until everything is glossy and well coated. Serve immediately over rice or noodles while hot.

Expert Tips

• Slice against the grain: Cutting across the muscle fibers makes beef easier to chew and more tender.
• Don’t skip the marinade: Even 10–20 minutes with cornstarch and baking soda improves texture and flavor.
• Mise en place: Have all ingredients prepped and close at hand; stir-fry moves quickly.
• Cook in batches: Avoid overcrowding so the beef sears instead of steams.
• Control the heat: Medium-high is ideal—adjust to prevent burning while achieving a good sear.
• Adjust sauce consistency: Thin with a splash of broth or water if too thick; simmer briefly if too thin.
• Serve immediately: The sauce will thicken as it cools, so enjoy it right away for the best texture.

Storage

• Storage tips: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. Add a splash of water or broth when reheating to loosen the sauce.
• Reheating: Rewarm gently in a skillet over medium heat, stirring occasionally, or microwave in short bursts to avoid overcooking the beef.
• Freezing: Freezing is possible but not ideal for broccoli texture. If you plan to freeze, freeze beef and sauce separately and add freshly cooked broccoli when reheating.

Before you begin: If you make this, please leave a review in the comments to let us know how it turned out.

4.84 from 18 reviews

Easy Beef and Broccoli

Prep: 20 mins

Cook: 15 mins

Total: 35 mins

Servings: 4 people

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This takeout-style Easy Beef and Broccoli comes together in about 35 minutes and features tender flank steak, bright broccoli, and a sweet-savory ginger-garlic sauce made from mostly pantry ingredients.

Ingredients

For the Steak

• 1 lb. flank steak, thinly sliced against the grain
• 2 ½ Tbsp dark soy sauce
• 1 Tbsp cornstarch
• 1/2 tsp fine salt (or 1 tsp kosher salt)
• 1/4 tsp baking soda
• 1/4 tsp white pepper

For the Stir Fry

• 1 lb. broccoli, cut into small florets
• 2–3 Tbsp neutral oil (vegetable, avocado, or canola)
• 1 Tbsp sesame oil
• 3–4 cloves garlic, minced
• 1 ½ tsp fresh ginger, grated
• 16 oz. noodles (ramen or choice) or cooked rice to serve

For the Sauce

• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1/4 cup brown sugar or honey
• 3 Tbsp oyster sauce
• 2 Tbsp rice vinegar
• 1 Tbsp Chinese cooking wine (shaoxing), optional
• 1 Tbsp dark soy sauce
• 2 Tbsp cornstarch

Last step: If you try this recipe, please leave a review to help others and support the site.

Instructions

1. Marinate the steak: Toss sliced flank steak with 2 ½ Tbsp dark soy sauce, 1 Tbsp cornstarch, 1/2 tsp salt, 1/4 tsp baking soda, and 1/4 tsp white pepper. Mix to coat and let rest ~10 minutes.
2. Make the sauce: Whisk together 1/2 cup beef broth, 1/4 cup soy sauce, 1/4 cup brown sugar or honey, 3 Tbsp oyster sauce, 2 Tbsp rice vinegar, 1 Tbsp Chinese cooking wine (optional), 1 Tbsp dark soy sauce, and 2 Tbsp cornstarch. Set aside.
3. Cook the beef: Heat 2 Tbsp neutral oil in a wok or large skillet over medium-high heat. Add beef in a single layer and sear until browned, 2–3 minutes per batch. Transfer to a plate.
4. Cook aromatics and broccoli: In the same pan, add 1 Tbsp sesame oil, then sauté garlic and ginger briefly until fragrant. Add broccoli and stir-fry until bright and just tender. For softer broccoli, add a splash of water and cover 2–3 minutes to steam.
5. Add the sauce: Return the beef to the pan, whisk the sauce, pour it in, and toss until everything is glossy and thickened.
6. Serve: Spoon over noodles or rice and enjoy immediately while hot.

Notes

Storage: Cool completely and refrigerate in an airtight container up to 4 days. Add a splash of water or broth when reheating to loosen the sauce. For freezing, freeze beef and sauce only and add fresh broccoli when reheating for best texture.

Nutrition Information

Serving: 1 serving • Calories: 905 kcal • Carbohydrates: 104 g • Protein: 43 g • Fat: 35 g • Saturated Fat: 13 g • Sodium: 4794 mg • Fiber: 6 g • Sugar: 18 g • Vitamin C: 102 mg

Nutritional information is an estimate and should be used as a guideline only.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally posted in June 2020 and updated with new photos and tips in October 2025.

📸 Photography by Creating Kaitlin