Best Recipe for Easy Beef and Broccoli Stir Fry
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This is the Best Recipe for Easy Beef and Broccoli Stir Fry! So, next time you’re craving Chinese food, enjoy super tender beef stir-fried with broccoli, onions, and mushrooms covered in a savory sauce. This easy recipe is perfect for meal prep and better than takeout!
This classic Chinese-American dish is a family favorite, easy to throw together on a weeknight, and just as delicious when hosting dinner guests.
Why you’ll love this broccoli beef stir fry recipe!
Ingredient notes
- Steak | The best cut for stir-frying is flank steak, but sirloin steak will also do the trick!
- Oil | Have olive oil on hand to prepare the hot pan for the veggies and meat.
- Garlic and ginger | Add delicious flavor to the beef with minced garlic and fresh ginger.
- Mushrooms | For texture and taste variation, include sliced mushrooms. Choose your favorite kind, portobello, baby bella, or another variation.
- Onion | For a subtle, sweet flavor, cook the veggies with sliced onion. Yellow or sweet onions work best, but any kind will work.
- Broccoli | Fry up some bite-sized broccoli florets that pair perfectly with the steak!
Sauce
- Soy sauce | I prefer low-sodium soy sauce because it’s a bit healthier but still delicious!
- Water | Use water to thin the sauce so it covers the ingredients evenly.
- Oyster sauce | Oyster sauce is a classic ingredient for stir-fries, giving them an authentic Asian taste.
- Cornstarch | Sprinkle in some cornstarch to thicken the stir fry sauce.
- Vinegar | Along with oyster sauce, rice wine vinegar is a key ingredient to produce authentic flavor.
- Oil | Also, sesame oil helps to bring a true stir-fry taste to the sauce.
- Black pepper | Sprinkle in a dash of black pepper to balance and contrast the sweeter notes.
How to make this Easy Beef and Broccoli Recipe
The broccoli stir fry recipe with tender strips of beef is fit for any dinner table and better than your favorite Chinese restaurants!
STEP 1 | Prepare steak
First, place the steak in the freezer for 20 to 30 minutes to make slicing it thin easier. Afterward, cut the steak diagonally into 1/4-inch strips.
While the steak is in the freezer, work on the other prep.
STEP 2 | Combine stir-fry sauce ingredients
In a small bowl, whisk together the soy sauce, water, oyster sauce, rice vinegar, cornstarch, sesame oil, and black pepper until smooth, then set it aside.
STEP 3 | Cook the veggies
Next, preheat a nonstick wok or large skillet over medium-high heat, and add one tablespoon of cooking oil, swirling to coat all sides.
Add the fresh garlic and ginger, stirring constantly until fragrant, then immediately add the mushrooms, onions, and broccoli.
Stir fry for 2 to 4 minutes until crisp-tender, and transfer the veggies to a bowl or platter.
STEP 4 | Add the meat
Add the remaining tablespoon of olive oil to the wok, swirling to coat the sides. Then, add the slices of beef and stir fry for 2 minutes or just until browned.
STEP 5 | Toss with sauce and serve!
Pour in the sauce mixture and cook, stirring constantly, until the sauce thickens. Return the veggies to the wok and mix well.
Finally, serve this delicious beef broccoli stir fry over white rice or noodles and garnish with sesame seeds if desired.
tips
- Break the fresh broccoli florets into smaller pieces for quicker cooking. Larger pieces will take longer to cook, producing crunchy broccoli. If you like your broccoli softer, partially cover it with a lid to steam.
- Replace the water with beef stock for even more flavor.
For more weeknight recipes with incredible flavor, check out my Easy Cheesy Ground Beef Enchilada Skillet Casserole, 30-Minute Chicken Shawarma Wrap, and this Quick Peanut Butter Chicken Recipe.
Variations and substitutions
- Meal Base. Serve the recipe over white rice or noodles, or try something different, like rice noodles, brown rice, or even cauliflower rice.
- Sweeten the Sauce. If desired, sweeten the savory sauce with a small spoonful of brown sugar — delish!
- Add-Ins. Add water chestnuts, snap peas, zucchini, brussels sprouts, and more to personalize the recipe.
- Choose light soy sauce or coconut aminos as alternatives to regular soy sauce.
Storage Tips
- When stored in an airtight container after cooling completely, leftover stir fry will last for about three or four days in the refrigerator.
- Reheat the dish in the microwave or a covered pan.
- You can also store leftovers in the freezer for up to four months!
Frequently asked questions
Sure! Just slice the chicken or pork into thin pieces to cook correctly.
You first need to cut the florets into equal pieces to ensure they cook evenly. And be sure not to overcook them, stopping when they are slightly softened and still green and crisp.
Yes! For the best results, leave the sauce on the side and store the beef and veggies in a separate container in the fridge. It lasts four days but is best enjoyed within 24 hours.
Must-Have Cuisinart Stir-Fry Pan
- Sloped sides maximize the cooking surface
- Non-stick surface for easy cleanup
- Drip-free pouring and cool grip handles
Serving suggestions
Try this easy Instant Pot Jasmine Rice with your tasty beef and broccoli and serve it with a side salad, like my Thai-inspired Kale Salad with Peanut Vinaigrette or zesty Citrus Grilled Shrimp Salad.
Looking for more stir fry recipes with vegetables?
There’s no shortage here! Try my Shrimp and Broccoli, Sweet Orange Chicken, Sriracha Chicken with Brussels Sprouts, Korean Beef, and Pepper Steak stir fry recipes.
Like this recipe?
Don’t forget to comment below the recipe and please give it a ⭐️⭐️⭐️⭐️⭐️ star rating!
Easy Beef and Broccoli Stir Fry
Ingredients
- 1 lb. flank steak
- 2 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 cups mushrooms sliced
- 1 medium onion sliced
- 4 cups broccoli florets
Sauce
- ½ cup low-sodium soy sauce
- ⅓ cup water
- 2 tablespoons oyster sauce
- 2 ½ teaspoons cornstarch
- 2 teaspoons rice wine vinegar
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
Instructions
- Place the steak in the freezer for 20 to 30 minutes — this will make slicing thin easier. Then, slice the steak diagonally into 1/4-inch thin strips. While the steak is in the freezer, work on the other prep.
- In a small bowl, whisk together the soy sauce, water, oyster sauce, rice vinegar, cornstarch, sesame oil, and black pepper until smooth. Set aside.
- Preheat a nonstick wok over medium-high t, then add 1 tablespoon of the oil, swirling to coat all sides.
- Add the garlic and ginger, stirring constantly until fragrant, then immediately add the mushrooms, onions, and broccoli. Stir fry for 2 to 4 minutes until crisp-tender. Transfer the veggies to a bowl or platter.
- Add the remaining tablespoon of olive oil to the wok, swirling to coat the sides. Then, add the sliced steak to the work and stir fry for 2 minutes or just until browned.
- Pour in the sauce and cook, stirring constantly, until the sauce begins to thicken. Return the veggies to the wok and stir well. Serve over rice or noodles and garnish with sesame seeds, if desired.
Notes
- Break the fresh broccoli florets into smaller pieces for quicker cooking. Larger pieces will take longer to cook, producing crunchy broccoli. If you like your broccoli softer, partially cover it with a lid to steam.
- Replace the water with beef stock for even more flavor.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Delicious. Two points that need mentioning though. 1, you dont need to use olive oil. The high heat you’re using burns off any flavor in the olive oil. Just use a less expensive neutral oil. 2, toss the sliced beef in about 1 tsp of baking soda 20 minutes before cooking it. This is a technique called velveting and it’s what Chinese restaurants do to make their beef so tender.
Only 4 stars because I haven’t tried it yet. It looks and sounds really good. I’d probably go with your suggestion to add a little brown sugar because I like many stir fries a bit sweet. Hope it has a fair amount of sauce because I love eating it with the rice. I’ve read about par boiling the broccoli just a bit, what do you think about that method?
Virginia, I don’t think parboiling the broccoli is necessary as for most stir fry dishes you want the veggies to be crisp tender and not overcooked.