If there’s one weeknight dinner that never fails to get cheers at the table, it’s this irresistible Beef and Broccoli Stir-Fry. The savory, velvety sauce hugs tender beef and crisp broccoli in every bite, transforming simple ingredients into a dish that’s both restaurant-worthy and incredibly easy to make at home.
Why You’ll Love This Recipe
- Better-Than-Takeout Flavors: Brimming with a rich, savory sauce and perfectly balanced sweetness, this homemade stir-fry captures the authentic taste of your favorite Chinese restaurant dish.
- Quick and Easy: With just 30 minutes from start to finish, you’ll have a delicious, fuss-free meal that fits into even the busiest weeknight schedule.
- Tender Beef Every Time: The marinade and technique ensure melt-in-your-mouth steak, so you never end up with tough or chewy bites.
- Customizable for Any Diet: You can easily adapt this Beef and Broccoli Stir-Fry for gluten-free, low-carb, or vegetarian needs—everyone at the table will be happy!
Ingredients You’ll Need
All it takes are a handful of pantry staples, fresh broccoli, and a good cut of beef to make this Beef and Broccoli Stir-Fry really shine. Each ingredient here plays a special part—adding depth, savoriness, color, or crunch to every single bite!
- Flank steak (or skirt steak): Sliced against the grain for maximum tenderness—this is the foundation of juicy, flavorful beef.
- Soy sauce: Adds a deep umami note to both the marinade and the sauce, helping create those classic savory flavors.
- Peanut oil (or vegetable oil): Chosen for its high smoke point, it’s ideal for stir-frying without adding any heavy taste.
- Cornstarch: The secret to velvety beef and a crave-worthy, glossy sauce.
- Baking soda (optional): Use a pinch in the marinade for extra-tender beef, especially if using a leaner cut.
- Chicken or beef stock: Brings body and a gentle savoriness to the sauce.
- Shaoxing wine (or dry sherry): Infuses a subtle complexity and depth you’ll notice with every bite.
- Dark soy sauce: Just a teaspoon for beautiful color and a hint of caramelized flavor.
- Brown sugar: Balances out the savory notes and enhances caramelization.
- Broccoli: Bite-sized florets offer bright color, satisfying crunch, and a burst of freshness.
- Garlic and ginger: The aromatic foundation that brings the whole stir-fry to life.
Variations
One of the reasons I adore Beef and Broccoli Stir-Fry is its flexibility! Make it your own by swapping out ingredients or adding extras—the dish easily adapts to different tastes, dietary preferences, and what you have on hand.
- Use chicken or tofu: Substitute thinly sliced chicken breast or cubes of tofu for the beef to keep things lighter or make it vegetarian.
- Low-carb or gluten-free: Replace the soy sauce with tamari or coconut aminos and use arrowroot instead of cornstarch to fit special diets.
- Extra veggies: Toss in red bell pepper, snap peas, or sliced carrots for extra crunch and a colorful twist.
- Spicy kick: Stir-fry a pinch of red pepper flakes or a sliced fresh chili with the aromatics for gentle heat.
How to Make Beef and Broccoli Stir-Fry
Step 1: Slice and Marinate the Beef
Carefully slice your beef against the grain for maximum tenderness—think thin, even pieces, about 1/4 inch thick or 1/2 inch sticks. Toss the beef in soy sauce, a splash of oil, and cornstarch (plus a bit of baking soda, if you like, for extra-soft results). Massage gently so every piece is coated and set it aside to absorb flavor while you prep your sauce and veggies.
Step 2: Whisk Together the Stir-Fry Sauce
Combine chicken (or beef) stock, Shaoxing wine, soy sauces, sugar, and cornstarch in a small bowl. Give it a thorough whisk so there are no lumps—this guarantees a glossy, lump-free sauce that thickens perfectly in the pan.
Step 3: Steam the Broccoli
Add a splash of water to your skillet and bring it to a boil. Toss in the broccoli florets, cover, and steam for just a minute—this keeps their bite and vibrant green color. Transfer the broccoli to a plate and drain any leftover water from the pan for a sizzling stir-fry environment.
Step 4: Sear the Beef
Drizzle oil into your hot skillet and add the marinated beef in a single layer. Let it sear—undisturbed!—for about 30 seconds so you’ll get that caramelized edge. Flip and stir until just browned outside but still a touch pink within. This keeps your beef super juicy.
Step 5: Aromatics and Broccoli Return
Stir in the garlic and ginger and sizzle them for a few seconds to release their fragrance. Add the broccoli back to the pan and give everything a good toss to mix those goodies together.
Step 6: Pour in the Sauce & Finish
Give your sauce another quick stir (to dissolve the cornstarch that may have settled), then pour it over the pan. Stir constantly as it bubbles—within a minute the sauce will thicken and coat everything in a glossy embrace. Transfer immediately to a serving plate so nothing overcooks. Your Beef and Broccoli Stir-Fry masterpiece is ready!
Pro Tips for Making Beef and Broccoli Stir-Fry
- Slice Beef Against the Grain: Cutting across the grain shortens muscle fibers, guaranteeing juicy, tender pieces in your stir-fry every time.
- Don’t Crowd the Pan: Searing the beef in a single layer creates gorgeous browning—if you double the recipe, work in batches to avoid steaming the meat.
- Mix the Sauce Right Before Adding: Always give your sauce a final stir before it hits the pan so the cornstarch is fully dissolved, ensuring a lump-free, silky result.
- Finish Fast—No Overcooking: Once the sauce thickens, get everything off the heat immediately to preserve that bright broccoli and perfectly done beef.
How to Serve Beef and Broccoli Stir-Fry
Garnishes
For irresistible color and texture, sprinkle your Beef and Broccoli Stir-Fry with sliced scallions and toasted sesame seeds just before serving. A handful of fresh cilantro leaves or a quick zest of lime can add brightness for an extra finishing touch.
Side Dishes
This stir-fry absolutely sings over fluffy jasmine or steamed white rice, but don’t stop there—try it with brown rice, garlic noodles, or even cauliflower rice for a lighter twist. A simple cucumber salad or pickled veggies on the side give a refreshing contrast to the rich sauce.
Creative Ways to Present
Impress your guests by serving the stir-fry family-style in a big, beautiful platter, or create individual rice bowls layered with stir-fry, veggies, and extra sauce. For a fun twist, tuck the filling into crisp lettuce cups for a playful, hand-held dinner option.
Make Ahead and Storage
Storing Leftovers
Let any leftover Beef and Broccoli Stir-Fry cool to room temperature, then store in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 days, perfect for quick lunches or dinner repeats.
Freezing
For best results, freeze the stir-fry and rice separately in airtight, freezer-safe containers. The flavors hold up beautifully, but the broccoli may lose a bit of its crispness when thawed—still delicious for make-ahead meals!
Reheating
Warm leftovers gently in a skillet over medium heat with a splash of water or stock to revive the sauce. A microwave works in a pinch—just cover loosely and reheat in short bursts to avoid overcooking the beef.
FAQs
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What’s the best beef cut for Beef and Broccoli Stir-Fry?
Flank steak is my top pick for tenderness and flavor, but skirt steak or sirloin work well, too! Always slice thinly against the grain for the juiciest results.
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Can I make this stir-fry gluten-free?
Absolutely! Swap out traditional soy sauce for gluten-free tamari or coconut aminos, and ensure your stock and other condiments are certified gluten-free.
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Why add cornstarch to the marinade and sauce?
Cornstarch in the marinade keeps the beef ultra-tender (a classic Chinese “velveting” trick), while cornstarch in the sauce makes it glossy and luxurious—it’s the secret to that takeout-smooth finish.
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Can I double the Beef and Broccoli Stir-Fry recipe?
Yes! Just be sure to cook the beef in batches to keep the pan nice and hot—this way, you’ll get perfect browning instead of steaming the meat.
Final Thoughts
If you’re craving a cozy, flavor-packed meal that’s sure to become a family favorite, give this Beef and Broccoli Stir-Fry a try. It’s fast, satisfying, and bound to make any dinner feel a little more special—enjoy every delicious bite!
Print
Savory Chinese Beef and Broccoli Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Description
A delicious and easy-to-make Chinese Beef and Broccoli stir-fry recipe that is perfect for a quick and flavorful meal. Tender slices of beef are marinated and cooked with fresh broccoli in a savory sauce, creating a comforting dish that pairs perfectly with steamed rice.
Ingredients
Meat and Marinade
- 1 lb boneless flank steak, skirt steak, or other cut (*see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional) (*see footnote 1)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (*footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef: Cut the beef against the grain into thin slices or sticks. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- Prepare the sauce: Mix chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch in a bowl.
- Steam the broccoli: Steam broccoli until slightly tender, then set aside.
- Cook the beef: Cook marinated beef until browned, then add garlic and ginger.
- Combine: Add broccoli back to the pan, pour in the sauce, and cook until thickened.
- Serve: Transfer to a plate and serve hot as a main dish.
Notes
- You can adjust the sauce’s sweetness and saltiness to suit your taste.
- For a spicier kick, add a pinch of red pepper flakes or chili oil.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
