Beef and Broccoli Stir‑Fry: Restaurant‑Quality in 30 Minutes

In a medium bowl, combine the beef slices with the marinade ingredients. Toss to coat and let sit for 10 minutes while you prep the broccoli and sauce.

Bring a pot of water to a boil. Add the broccoli florets and blanch for 1 minute until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop cooking; drain again and set aside.

In a large wok or skillet, heat 1 Tbsp vegetable oil over high heat until shimmering. Add the marinated beef in a single layer (work in batches if needed) and stir‑fry for 2–3 minutes until just browned. Remove beef to a plate.

Reduce heat to medium, add the remaining 1 Tbsp oil, then stir in the garlic and ginger. Sauté 30 seconds until fragrant, taking care not to burn.

Pour in the soy–oyster–broth sauce and bring to a gentle boil. Stir in the cornstarch slurry, cooking 1–2 minutes until the sauce thickens to a glossy consistency.

Return the beef and drained broccoli to the wok. Toss everything together for 1 minute, ensuring the sauce evenly coats both beef and broccoli.

Transfer to a serving platter. Garnish with sliced scallions and, if desired, a sprinkle of sesame seeds. Serve immediately with steamed rice or noodles.

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Beef and broccoli are beloved for their simple ingredients and dynamic contrast of textures and flavors. Here’s why this  quick weeknight beef and broccoli dinner  will become a staple in your kitchen:

•  Speed and Simplicity: This recipe goes from prep to plate in under 30 minutes, making it perfect for busy weeknights when you still want a satisfying, home‑cooked meal.

•  Healthy, Balanced Meal: Lean protein from flank steak, sirloin, and fiber‑rich broccoli make this dish both filling and nutritious.

•  Customizable Flavor Profile: You can adjust the seasoning and sauce ingredients to be sweeter, tangier, or spicier, catering to any palate.

•  Minimal Cleanup: With just one wok or large skillet, this one‑pan beef and broccoli stir‑fry keeps cleanup to a minimum.

•  Meal‑Prep Friendly: Leftovers reheat beautifully, ideal for next‑day lunches or freezer‑friendly portions.

By following these steps, you’ll enjoy restaurant‑style beef and broccoli in the comfort of your own home.

The foundation of any great stir‑fry lies in top‑quality ingredients. Here’s what you’ll need:

•  Beef: 1 lb flank steak or sirloin, thinly sliced against the grain

•  Broccoli: 2 cups fresh broccoli florets (about one large head)

•  Aromatics: 3 cloves garlic, minced; 1 Tbsp fresh ginger, minced

•  Scallions: 2 stalks, sliced on the diagonal for garnish

•  Sauce Components :

  • 3 Tbsp low‑sodium soy sauce

  • 1 Tbsp oyster sauce (adds depth and umami)

  • ½ cup beef broth (or chicken broth)

  • 1 Tbsp brown sugar (balances savory flavors)

  • 1 tsp sesame oil (for fragrance)

•  Marinade Components :

  • 2 Tbsp soy sauce

  • 1 Tbsp Shaoxing wine or dry sherry (optional but recommended)

  • 1 tsp cornstarch (helps tenderize and thicken)

  • Pinch of white pepper

•  Thickener: 1 tsp cornstarch dissolved in 1 Tbsp water

•  Oil: 2 Tbsp vegetable oil (divided for stir‑frying)

Choosing flank steak ensures a lean, tender result. At the same time, combining soy, oyster sauce, and sesame oil creates the signature beef and broccoli sauce everyone loves.

 Marinate the Beef

Whisk together two tablespoons of soy sauce, one tablespoon Shaoxing wine, one tablespoon cornstarch, and a pinch of white pepper in a medium bowl. Add the thinly sliced beef and toss to coat. Let it sit for at least 10 minutes. This quick marinade locks in flavor and tenderizes the meat, making it an essential step for tender beef in your stir‑fry.

 Blanch the Broccoli

Bring a pot of water to boil and briefly blanch the broccoli florets for 1 minute until they turn bright green. Immediately transfer them to an ice bath to stop cooking. This technique, used in authentic stir‑fries, preserves the broccoli’s vibrant color and crisp texture, delivering “restaurant‑style beef and broccoli” every time.

 Make the Sauce

In a small bowl, combine three tablespoons soy sauce, one tablespoon oyster sauce, ½ cup beef broth, one tablespoon brown sugar, and one tablespoon sesame oil. Stir until the sugar dissolves, then set aside. You’ll use this mixture to create the signature glossy sauce that clings to each tender beef and broccoli floret slice.

 Stir‑Fry the Beef

Heat 1 Tbsp vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid crowding. Stir‑fry for 2–3 minutes until the edges begin to brown but the center remains slightly pink. Remove the beef and set it aside on a plate.

 Sauté Aromatics

Reduce the heat to medium, add 1 Tbsp oil, and stir in the minced garlic and ginger. Cook for 30 seconds until fragrant—this “flavor base” infuses the dish with aromatic depth.

 Combine and Finish

Return the beef and blanched broccoli to the wok. Pour in the prepared sauce and bring to a gentle boil. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy consistency that perfectly coats the beef and broccoli.

 Garnish and Serve

Transfer the beef and broccoli to a serving platter. Sprinkle with sliced scallions (and optional sesame seeds) for a final touch. Serve immediately over steamed rice or with noodles for the ultimate takeout‑style beef and broccoli experience at home.

•  Slice Beef Very Thin: Holding the knife at a steep angle and slicing against the grain ensures quick cooking and maximum tenderness.

•  Preheat Your Wok or Skillet: A screaming‑hot surface is key to achieving that coveted “wok hei” flavor and preventing sogginess.

•  Maintain High Heat: Keep the temperature high for searing the beef, then lower it slightly for the aromatics and sauce. This two‑step temperature control is crucial for an authentic beef and broccoli stir‑fry.

•  Don’t Skip the Ice Bath: Blanching and shocking the broccoli locks in color and preserves crispness, preventing the overcooked, limp vegetable syndrome.

•  Adjust to Taste: Feel free to add a splash of chili oil for heat, a drizzle of honey for sweetness, or additional oyster sauce for richness.

•  Spicy Beef and Broccoli: Add 1 tsp of chili garlic sauce or a pinch of red pepper flakes for a “spicy beef and broccoli stir‑fry.”

•  Garlic Lover’s Beef and Broccoli: Double the garlic and finish with garlic oil to satisfy “garlic beef and broccoli recipe” searches.

•  Keto Beef and Broccoli: For a “keto beef and broccoli dinner,” swap brown sugar for a low‑carb sweetener and use coconut aminos instead of soy sauce.

•  Vegetarian “Beef” and Broccoli: Replace beef with marinated seitan or tofu for a “vegetarian beef and broccoli stir‑fry.”

•  Healthy Beef and Broccoli Meal‑Prep: Portion the beef and broccoli into containers with cauliflower rice for a “meal‑prep beef and broccoli bowl.”

Including these long‑tail keywords helps capture diverse search queries and makes your content more discoverable.

Transform this  beef and broccoli stir‑fry  into a complete meal with these accompaniments:

•  Steamed Jasmine or Brown Rice: A classic base that soaks up the delicious sauce.

•  Fried Rice: The next day, use leftover rice, beef, and broccoli to make beef and broccoli fried rice.

•  Lo Mein or Chow Fun: Toss the stir‑fry with noodles for a heartier beef and broccoli noodles dish.

•  Asian Slaw: A crisp cabbage salad with rice vinegar and sesame oil brightens the plate.

•  Egg Drop Soup: Pair with a light soup starter for a balanced Chinese‑American feast.

•  Refrigerate: Store cooled beef and broccoli in an airtight container for up to 4 days.

•  Reheat: Gently warm in a nonstick skillet over medium heat, adding a splash of broth or water to loosen the sauce.

•  Freeze: Portion into freezer‑safe bags for up to 3 months; thaw overnight in the fridge.

•  Make-Ahead: Prep and marinate the beef, blanch the broccoli and pre‑mix the sauce. When you’re ready to cook, stir‑fry everything for a fresh,  30‑minute beef and broccoli recipe.

 What cut of beef works best for beef and broccoli?

Flank steak or top sirloin is ideal—when sliced thin, they’re lean yet tender. Avoid tough cuts like Chuck.

 Can I make beef and broccoli gluten‑free?

Yes—use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten‑free.

 How do I get the sauce to thicken properly?

Whisk your cornstarch slurry until fully dissolved, then add it to the simmering sauce and stir continuously for 1–2 minutes.

 Why is my broccoli turning mushy?

Over‑blanching or cooking too low a heat will cause the broccoli to become limp. Stick to a 1‑minute blanch and high initial stir‑fry heat.