Beef and Broccoli Stir-Fry Recipe

Overview

This beef and broccoli stir-fry makes four servings of tender beef, crisp-tender broccoli, and a glossy savory sauce. Thinly slicing the beef and cooking it in batches keeps the edges browned instead of gray and steamed.

The sauce combines soy sauce, beef broth, brown sugar, oyster sauce, garlic, and ginger. Blanching the broccoli briefly before the stir-fry gives it a bright green color and a tender center while leaving enough firmness for the final toss.

Ingredients

• 1 pound flank steak or sirloin, trimmed and sliced very thinly across the grain
• 5 cups broccoli florets, about 12 ounces
• 2 tablespoons neutral cooking oil, such as canola, avocado, or peanut oil, divided
• 3 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely grated
• Cooked white rice, for serving

For the beef

• 1 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon neutral oil
• ¼ teaspoon freshly ground black pepper

For the sauce

• ⅓ cup low-sodium soy sauce
• ⅓ cup beef broth or water
• 2 tablespoons packed light brown sugar
• 1 tablespoon oyster sauce
• 1½ teaspoons cornstarch
• ½ teaspoon toasted sesame oil

How to make it

1. Slice and season the beef. Place the steak in the freezer for 15 to 20 minutes, just until it firms up. Slice it across the grain into pieces about ⅛ inch thick. In a bowl, toss the beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon neutral oil, and the pepper. Let it stand for 10 minutes while you prepare the remaining ingredients.

2. Mix the sauce. Whisk the ⅓ cup soy sauce, beef broth, brown sugar, oyster sauce, 1½ teaspoons cornstarch, and sesame oil in a small bowl. Stir until no dry cornstarch remains. Set the sauce beside the stove; the cooking moves quickly once the pan is hot.

3. Blanch the broccoli. Bring a large saucepan of water to a boil. Add the broccoli and cook for 2 minutes, until the florets turn bright green and a knife meets slight resistance in the thickest stem. Drain well. Shake off excess water so it does not splatter in the hot pan.

4. Heat the pan. Set a large wok or 12-inch skillet over medium-high heat for 1 to 2 minutes. Add 1 tablespoon of the oil. The oil should look fluid and shimmer, but it should not smoke heavily.

5. Brown the beef in batches. Add half the beef in a single layer. Cook for about 60 to 90 seconds on the first side, then stir-fry for another 30 to 60 seconds, until the pieces are browned at the edges and nearly cooked through. Transfer them to a plate. Add the remaining 1 tablespoon oil and repeat with the rest of the beef. Do not crowd the pan; crowded beef releases liquid and steams instead of browning.

6. Cook the aromatics. Reduce the heat to medium. Add the garlic and ginger to the empty pan and stir for 20 to 30 seconds, just until fragrant. If the garlic starts to brown, move to the next step immediately so it does not turn bitter.

7. Combine everything. Give the sauce another stir, then pour it into the pan. Let it bubble for 30 to 60 seconds, stirring constantly, until it visibly thickens enough to coat a spoon. Add the broccoli and beef, including any juices on the plate. Toss for 1 to 2 minutes, until the sauce clings to the beef and the broccoli is hot.

8. Check and serve. Remove the pan from the heat when the beef is cooked through and the broccoli is tender but still slightly firm. For an extra safety check, use an instant-read thermometer in a thicker piece of beef; whole cuts of beef should reach 145°F, followed by a brief rest. Serve immediately over cooked rice.

Expert tips

• Slice across the grain: look for the long muscle lines in the steak and cut across them, not parallel to them. This makes the finished strips easier to chew.
• If using regular soy sauce rather than low-sodium, start with ¼ cup in the sauce and add more only after tasting. Oyster sauce also adds salt.
• No wok is necessary. A wide skillet works well, but cook the beef in two batches so the pan stays hot.
• For a softer broccoli texture, blanch for 3 minutes. For very crisp broccoli, skip blanching and stir-fry the florets for 3 to 4 minutes before adding the sauce.
• If the sauce is too thin, simmer the stir-fry for another 30 seconds. If it becomes too thick, loosen it with 1 tablespoon of water or broth at a time.
• If the beef turns tough, it was likely sliced too thickly, cooked too long, or cut with the grain. Use very thin slices and transfer each batch out of the pan as soon as it is nearly cooked.

Serving and storage

Serve the stir-fry hot over steamed white or brown rice. Noodles also work, especially if they are cooked and drained before you begin stir-frying. Sliced scallions, toasted sesame seeds, or a small drizzle of chili oil can be added at the table.

Cool leftovers promptly and refrigerate them in a shallow, covered container within 2 hours. Use within 3 to 4 days. Reheat gently in a skillet with a splash of water or broth, or microwave until steaming hot throughout. The broccoli will be softer after reheating, but the sauce should loosen as it warms.

Frequently asked questions

What cut of beef is best for beef and broccoli stir-fry?

Flank steak and sirloin both work well. Slice either one very thinly across the grain. Flat iron steak is another good option if it is trimmed and sliced thin.

Why is my stir-fry beef tough?

The beef may have been sliced with the grain, cut too thickly, or cooked past the point of tenderness. Partially freezing the steak makes thin slicing easier, and cooking in batches prevents the meat from steaming for too long.

Can I make beef and broccoli stir-fry without a wok?

Yes. Use a wide 12-inch skillet or sauté pan over medium-high heat. Cook the beef in two batches and avoid adding wet ingredients until the pan has recovered its heat.

Can I use frozen broccoli?

Yes. Thaw it first and pat it dry, or add it frozen and cook until hot before adding the beef. Frozen broccoli is usually softer, so avoid overcooking it during the final toss.

How can I make the sauce less salty?

Use low-sodium soy sauce and replace part of it with unsalted beef broth. You can also add 1 to 2 tablespoons of water to the finished sauce, though this will make it slightly less concentrated.