This beef and broccoli stir-fry is a classic restaurant dish that is surprisingly easy to re-create at home. With tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes.
Want to know a secret? I have a weakness for Chinese take-out. Some nights nothing hits the spot quite like those takeout favorites, right?
I’ve been ordering beef and broccoli for years and was pretty confident I could make my own version that would be every bit as good or better than my favorite takeout joint.
I’ve made several different versions of this beef and broccoli stir-fry over the past few years and combined a few I liked to make this version. The meal was an instant hit with my whole family and has become our favorite easy dinners over the past 10+ years.
With the zing of fresh ginger and plenty of garlic, the stir-fry sauce pairs so well with tender strips of beef and crisp broccoli. The broccoli is cooked until tender, without becoming even a little bit mushy.
Next time you get a craving for Chinese food, skip the take-out order and make this instead. It’s just as quick as ordering delivery and tastes even better.
Beef and Broccoli Stir-Fry
Both flank and sirloin steak work equally well in this beef and broccoli stir-fry. Sliced into ultra-thin strips, the beef winds up amazingly tender and full of flavor from the sauce.
I’ve found some stir-fry recipes everything ends up getting overcooked and mushy from the sauce. That is NOT the case here! The broccoli stayed slightly crisp with a nice bite while the meat has a browned exterior and juicy inside.
The sauce for this beef and broccoli stir-fry is one of the best I’ve ever tasted. A combination of oyster sauce and soy sauce lends the salty, savory flavor we can’t get enough of. Two different kinds of vinegar–balsamic and rice wine–add acidity.
Don’t skimp on the garlic in this recipe. We use six cloves when we make this recipe and the taste is perfect. Fresh ginger brings everything together with a zest that just can’t be matched by the powdered stuff.
If you like a little sweetness to your sauce, a tablespoon of brown sugar will do the trick. I make this both with and without the sugar depending on my mood and enjoy it both ways.
Kitchen Tip: I use my favorite skillet and this spatula to make this recipe.
Beef Broccoli Stir Fry Recipe
You’ll need the following ingredients to make this recipe:
Stir Fry Ingredients
- flank, skirt, or sirloin steak
- cornstarch
- soy sauce
- olive oil
- broccoli
Sauce Ingredients
- oyster sauce
- rice wine vinegar
- balsamic vinegar
- garlic
- ginger
- brown sugar, optional
Enjoy the beef and broccoli stir-fry over plain white rice, brown rice, or with this Simple Asian Rice. It’s also tasty with your favorite Asian noodles or served all on its own.
For more recipes that are even better than your takeout favorites, check out my Sweet and Sour Noodle Bowls and this Cheater Sesame Chicken by Foodie With Family.
Easy Beef Stir-Fry
Since I first shared this recipe, we’ve found a few more fantastic beef stir-fry recipes that are way better than take-out–and just as fast. Thai Steak and Green Bean Stir Fry is another favorite as is this Mongolian Beef with Noodles.
If you like Korean flavors, you’re sure to love Cheater Korean Beef which was inspired by one of our favorite restaurant dishes and remains a much-requested meal.
For more great stir fry recipes, check out this Spicy Chicken and Bacon Stir Fry. It has been one of my favorite go-to dinners for years now. We also love this Sweet and Sour Ham Ball Stir Fry and this Sweet and Spicy Shrimp Stir Fry by Center Cut Cook
Better Than Take-Out Beef and Broccoli Stir Fry
Ingredients
- 1½ pounds flank, skirt, or sirloin steak
- 2 teaspoons cornstarch
- ¼ cup low-sodium soy sauce
- 2 tablespoons coconut or olive oil
- 1½ pounds fresh broccoli cut into bite size pieces
- ⅓ cup water
Sauce Ingredients
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon balsamic vinegar
- 6 large garlic cloves about 2 tablespoons minced
- 1 inch fresh ginger about 1 tablespoon minced
- Optional: 1 tablespoon brown sugar
Instructions
- Slice the beef, against the grain, into very thin ⅛” strips. Place the meat in a medium size bowl or in a large zipclose bag, sprinkle with cornstarch, and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest in the refrigerator for at least 10 minutes or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
- Heat about 2 teaspoons of oil in a large skillet over medium-high heat. When the oil is rippling hot, add about half of the beef strips. Spread across the skillet and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute.
- Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a plate next to the stove. Drain any extra liquid and add another 2 teaspoons of oil to the hot skillet. Repeat the above steps with the remaining meat. Transfer the last of the cooked meat and any pan juices to the plate.
- Add the last 2 teaspoons of oil to the hot skillet and add the broccoli. Toss to coat, then add the water and cover with a lid. Reduce the heat to medium and let the broccoli steam for 2 minutes.
- Uncover and push the broccoli to the sides of the skillet. Pour the sauce into the center of the skillet and let it begin to heat for about a minute, until it is fragrant. Stir to coat the broccoli and simmer for a couple of minutes.
- Add the meat back to the skillet and increase the heat to medium-high. Cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice.
Nutrition
{originally published 4/12/14 – recipe notes and photos updated 8/14/23}
recipe inspired by and/or adapted from with thanks to Steamy Kitchen, America’s Test Kitchen, Mel’s Kitchen Cafe, Everyday Food
Jen of My Tiny Oven says
Funny I was just looking for a recipe for beef and broccoli, now I don't have to look any further!! Thanks, your version looks perfect!
Tricia @ Saving room for dessert says
I'm going to share this with my daughter-in-law – she'll love it. I love it too but I know she'll make it soon 🙂 Beautiful photos, great recipe – another winner!
Velva says
Not only is this better than take-out it has less fat and calories and delicious too.
Velva
Allene says
Made this last night for game night for all the kids.. HUGE hit.
Marie Dingfelder says
Thanks for sharing your recipe for my favorite dish. I can't wait to try it. Your site is awesome…great recipes, beautiful photos.
Astrid says
I made this fabulous stir fry today. No leftovers!
Jackie says
Yum! I was curious about the oyster sauce? Can you substitute with fish sauce? Are they different?? 🙂
Mary says
Oyster sauce is thicker and sweeter, while fish sauce is much more salty. They both are great sauces, but the results will be very different in this dish.
Lauren says
Made this over the weekend! Taste just like take-out, but better! Super simple as well
Melissa says
I made this tonight! It was so great! I used dried ground ginger which worked fine for the flavor. Great great recipe!!
rosa bood says
Mary Younkin does the meat come out extremely tender? Should I marinate the meat longer than 1 hour in the refrigerator to get extremely soft textured beef slices?… How long do you suggest? TY.
Mary says
Hi Rosa,
There is no need to marinate longer. Slicing the flank steak extra thin (1/8-inch strips, just as thin as possible) results in wonderfully tender bites of steak. I typically only let it marinate 10-20 minutes. I wouldn't go past the hour mark at all.
I hope you love it as much as we do!
Mary
rosa bood says
Thank you Mary! 🙂
Evelyn says
Had this for dinner the other night – YUM!!!
Richard says
As an American living in Poland presently, it is sometimes hard to find ingredients that would otherwise be easy to find stateside. That being said, I managed to find some oyster sauce this morning and have just finished making this. And the verdict (drum roll): It's AWESOME! Thank you very much for the recipe!
Connie says
Can this be made ahead and frozen to be reheated?
Mary says
I think it would probably reheat fine. I haven’t tried it myself though. If you do try it, let me know how it works for you!
Cindy says
I was looking for a good Broccoli Beef recipe. Made this tonight, it was delicious. This recipe is a keeper. Thanks for sharing.