A fast, glossy, savory-sweet classic that beats delivery on busy nights.
Beef and broccoli stir-fry is one of those reliable, comfort-food wins that feels like a treat but cooks like a weekday staple. The first time I made it at home, I realized most of what I loved about the restaurant version was the sauce and the high-heat sizzle, not a mysterious ingredient list. This recipe nails that takeout-style flavor with simple pantry staples and a quick technique that keeps the beef tender and the broccoli bright.
At its heart, this dish is thin-sliced beef and crisp-tender broccoli tossed in a shiny soy-garlic-ginger sauce. It’s often associated with Chinese-American takeout, inspired by Cantonese-style stir-fries that highlight clean flavors and quick cooking. I love making a respectful home version that focuses on balance: salty, lightly sweet, deeply savory, with just enough sauce to coat everything without turning the pan into soup.
This angle is all about speed and confidence. You can prep everything in a few minutes, cook it in one pan, and still get that restaurant-style gloss. The tiny secret is cornstarch in both the beef and the sauce, which helps create that silky texture and protects the meat from overcooking.
Why you’ll love it
- Ready fast with minimal cleanup.
- Classic takeout flavor using everyday ingredients.
- Tender beef and crisp broccoli every time.
- Easy to scale up for meal prep.
- Flexible for gluten-free or lower-sugar tweaks.
Ingredients
Yield: 4 servings
Prep time: 15 minutes
Marinate time: 10 minutes
Cook time: 10 minutes
Total time: 35 minutes
Beef and marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain (454 g)
- 1 tbsp soy sauce (15 ml)
- 1 tbsp cornstarch (8 g)
- 1 tsp neutral oil like canola or avocado (5 ml)
- 1/4 tsp black pepper
Broccoli
- 1 large head broccoli, florets only (about 5 to 6 cups, 400 to 500 g)
- 2 to 3 tbsp water for steaming (30 to 45 ml)
Stir-fry sauce
- 1/3 cup low-sodium soy sauce (80 ml)
- 2 tbsp oyster sauce (30 ml)
- Optional: swap with hoisin or a mushroom-based oyster sauce
- 1 tbsp brown sugar or honey (12 to 15 g)
- 1 tbsp cornstarch (8 g)
- 1/2 cup beef broth or water (120 ml)
- 1 tsp toasted sesame oil (5 ml)
Aromatics
- 3 to 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced (about 10 g)
- 2 tbsp neutral oil, divided (30 ml)
- 1 to 2 tsp crushed red pepper or chili flakes (optional)
💡 Shopping tip: Look for well-marbled flank or sirloin, and ask the butcher to slice it thin if you want extra easy prep.
Step-by-Step Instructions
- Slice the beef thinly against the grain into 1/4-inch strips. This is the biggest tenderness booster. (3 minutes)
- Marinate the beef with soy sauce, cornstarch, 1 tsp oil, and pepper. Let it rest while you prep everything else. (10 minutes)
- Mix the sauce in a bowl: soy sauce, oyster sauce, sugar, cornstarch, broth, and sesame oil. Stir until smooth with no lumps. (2 minutes)
- Prep the broccoli into bite-size florets. (3 minutes)
- Steam the broccoli in the pan: Heat 1 tbsp oil in a large skillet or wok over high heat. Add broccoli and 2 to 3 tbsp water. Cover and steam until bright green and just tender, 2 to 3 minutes. Transfer to a plate. (3 minutes)
- Sear the beef: Add the remaining 1 tbsp oil. Spread beef in a single layer and cook undisturbed for 1 minute for browning, then stir-fry until mostly cooked, 1 to 2 minutes more. (2 to 3 minutes)
- Add aromatics: Stir in garlic, ginger, and chili flakes if using. Cook until fragrant, about 30 seconds. (30 seconds)
- Combine and sauce: Return broccoli to the pan. Pour in the sauce and toss constantly until it thickens and coats everything, 1 to 2 minutes. (2 minutes)
- Finish and serve hot over rice, noodles, or as-is for a lighter plate.
💡 Tip: If your sauce thickens too fast, splash in 1 to 2 tbsp water and toss. If it seems thin, let it bubble for 30 to 60 seconds longer.
Variations & Substitutions
- Gluten-free: Use tamari and a gluten-free oyster sauce or a mix of tamari + a little extra brown sugar.
- Budget or pantry swap: Use ground beef or thinly sliced chicken thighs, and swap broccoli for green beans or snap peas.
Make-Ahead, Storage & Reheating
- Make-ahead: Slice beef and mix sauce up to 24 hours ahead. Store separately in the fridge.
- Storage: Refrigerate leftovers for 3 to 4 days in an airtight container.
- Freezing: Freeze for up to 2 months. The broccoli will soften slightly after thawing.
- Reheat: Warm in a skillet over medium heat with a splash of water for 3 to 5 minutes, or microwave in 30-second bursts until hot.
Nutritional Info (Estimated, per serving)
- Calories: ~380
- Protein: ~28 g
- Carbs: ~18 g
- Fat: ~20 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Steamed jasmine rice or brown rice.
- Garlic noodles or simple sesame noodles.
- A side of cucumber salad with rice vinegar and sesame.
- Extra chili crisp or a drizzle of toasted sesame oil.
- Sprinkle of toasted sesame seeds and sliced scallions.
- A squeeze of lime for a bright twist.
Recipe FAQs
What cut of beef works best?
Flank steak is classic, but sirloin, skirt steak, or flat iron work great. The key is thin slices against the grain.
Can I make this without a wok?
Yes. A large cast iron or stainless steel skillet works beautifully. Just avoid overcrowding so the beef sears instead of steaming.
Why is my beef tough?
It’s usually sliced with the grain or cooked too long. Slice thinly against the grain and keep the high-heat cook short.
Can I use frozen broccoli?
You can. Thaw and pat dry first, then stir-fry quickly. It will be softer than fresh.
Is this spicy?
Not unless you add chili flakes. You can also finish with a mild chili oil for gentle warmth.
Final Notes
This beef and broccoli stir-fry is my go-to for nights when I want something comforting, fast, and a little glossy in that perfect takeout way. Once you’ve made it a couple of times, you’ll start riffing naturally with different veggies, proteins, and heat levels, and it still feels like the same cozy classic. If you try it, I’d love to hear how you served it and what little tweaks you made to fit your pantry. Share it with a friend who’s always debating delivery, and you might just convert them to the joy of a 35-minute homemade win.
