Beef Broccoli Stir Fry (Printable)

Tender beef and crisp broccoli come together in a savory garlicky sauce for a quick main dish.

# Ingredient List:

→ Beef

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil

→ Stir Fry

05 - 2 tbsp vegetable oil
06 - 1 large head broccoli (about 12 oz), cut into florets
07 - 3 cloves garlic, minced
08 - 1 thumb-size piece ginger, peeled and minced

→ Sauce

09 - 4 tbsp soy sauce
10 - 3 tbsp oyster sauce
11 - 2 tbsp water
12 - 2 tsp cornstarch
13 - 1 tbsp brown sugar
14 - 1 tsp toasted sesame oil
15 - ½ tsp freshly ground black pepper

→ Garnish (optional)

16 - 2 tbsp toasted sesame seeds
17 - 2 green onions, sliced

# Directions:

01 - In a medium bowl, combine sliced flank steak with soy sauce, cornstarch, and sesame oil. Toss well and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, cornstarch, brown sugar, toasted sesame oil, and black pepper in a small bowl until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked. Remove beef and set aside.
04 - Add remaining 1 tbsp vegetable oil to the skillet. Add broccoli florets and stir-fry for 2 minutes. Add water, cover, and steam for 2–3 minutes until bright green and just tender.
05 - Push broccoli to the sides of the pan. Add minced garlic and ginger to the center and stir-fry for 30 seconds until fragrant.
06 - Return the beef to the pan. Stir the sauce once more and pour it over the beef and broccoli. Stir-fry everything together for 2–3 minutes until the sauce thickens and beef is cooked through.
07 - Sprinkle with toasted sesame seeds and sliced green onions if desired. Serve hot alongside steamed rice.

# Expert Tips:

01 -
  • It comes together in just 30 minutes, which means you can have restaurant-quality dinner on the table faster than waiting for delivery
  • The beef stays tender and juicy because we're using a technique that keeps it from overcooking, a secret I learned after ruining several batches
  • Once you master this stir-fry, you'll realize you never need to order takeout again—and your wallet will thank you
02 -
  • Don't skip slicing the beef against the grain. I made this mistake once and ended up with chewy, disappointing pieces. It makes all the difference.
  • High heat is your friend. A lukewarm wok will give you steamed beef instead of beautifully seared beef. Get that wok hot before you add the meat.
  • Don't let the beef fully cook in the first sear. It keeps cooking when you return it to the pan with the sauce, and you want it tender, not rubbery.
03 -
  • If you want extra crispness on the broccoli, skip the steaming step and just stir-fry it a bit longer. Some nights I crave it that way, and it's equally delicious.
  • The cornstarch coating on the beef is what makes the difference between okay and incredible. Never skip it, and make sure the beef is well coated before it hits the wok.

Return