Beef Stir Fry Broccoli

There was a Tuesday evening when I had forgotten to plan dinner, the fridge was calling my name with random ingredients, and somehow a quick stir fry became the answer that changed everything. That night, my family gathered around the table faster than usual, and I realized this simple weeknight dish had become something we'd crave again and again.

I remember the first time I got this right, the beef was perfectly seared with a tiny bit of char, the sauce clung to every piece like it was meant to be, and my partner asked for seconds before I'd even sat down. That's when I knew this recipe wasn't just about feeding people—it was about creating those small moments of joy.

Ingredients

• Flank steak or sirloin, 450 g (1 lb), thinly sliced against the grain: This cut becomes impossibly tender when sliced thin and cooked fast over high heat. The key is slicing against the grain—run your knife perpendicular to the muscle fibers and watch how much more tender each bite becomes
• Soy sauce for marinade, 2 tbsp: This is your backbone flavor, the thing that makes people wonder what your secret is. I reach for this because it seasons the beef so it carries flavor all the way through
• Oyster sauce for marinade, 1 tbsp: The umami boost that makes you keep eating without quite knowing why. If you're avoiding shellfish, fish sauce works in a pinch though it's a different character entirely
• Cornstarch for marinade, 1 tsp: This tiny amount creates a silky velvet coating on the beef that seals in juices. Don't skip it—it's the difference between dry beef and restaurant-quality texture
• Sesame oil for marinade, 1 tsp: Just a touch adds that toasted, warm note that makes people tilt their head and say what is that. A little goes so far
• Broccoli florets, 350 g (12 oz): The broccoli shouldn't be soft—blanching for just 1 to 2 minutes keeps it bright green and snappy. Some people overcook theirs into submission, but you're going for that crisp-tender moment
• Red bell pepper, 1, sliced: Optional but I always add it for color and a gentle sweetness that balances the savory sauce. The red ones are sweeter than green, which is why I choose them
• Garlic, 2 cloves, finely minced: Mince these fine—you want them to disappear into the oil and perfume everything. Chunky garlic is a different dish entirely
• Fresh ginger, 1-inch piece, grated: This is where the warmth comes from. Fresh ginger has a brightness that powdered can't touch. Keep it in your freezer and grate it while frozen—easier and always ready
• Soy sauce for sauce, 3 tbsp: Building the sauce is like painting with flavors. This amount hits the balance where it's savory without being salty
• Oyster sauce for sauce, 2 tbsp: The richness factor. It adds depth that you feel more than taste
• Hoisin sauce, 1 tbsp: Sweet and salty at once, this is what gives the sauce that glossy, restaurant-quality finish
• Cornstarch for sauce, 1 tbsp: This thickens everything so it coats the beef and broccoli instead of pooling at the bottom. Start with this amount, and if you like it thicker, whisk in a bit more mixed with cold water
• Beef or chicken broth, 120 ml (1/2 cup): The liquid that brings everything together. Homemade is beautiful, but good quality store-bought works just as well
• Brown sugar, 1 tsp: Just enough sweetness to make your mouth notice the complexity. It rounds out the salty-savory in the most subtle way
• Black pepper, 1/2 tsp: Freshly cracked is worth the three seconds it takes. It adds a bite that does the finishing work
• Vegetable oil, 2 tbsp, divided: High heat cooking demands oil that won't smoke. This is not the time for fancy oils—save those for finishing. Vegetable oil does the job perfectly

Instructions

Get the Beef Ready:

This is your setup moment. Put the sliced beef in a bowl and pour in the soy sauce, oyster sauce, cornstarch, and sesame oil. Mix it all together with your hands if you want—it's more satisfying that way. The marinade coats each piece, and as you stir you can already smell what's coming. Let it sit for 10 minutes while you do the next step. This time lets the marinade soak in and the cornstarch create that silky coating

Mix Your Sauce:

In a separate bowl, whisk together the soy sauce, oyster sauce, hoisin, cornstarch, broth, brown sugar, and black pepper. Whisk until it's completely smooth with no cornstarch lumps hiding in the corners. This is important because lumpy cornstarch turns into gritty sauce, and you're going for silky. Set it aside within arm's reach of your stove

Blanch the Broccoli:

Bring a pot of salted water to a boil—it should taste like the sea. Drop in the broccoli florets and watch them. At 1 to 2 minutes, they'll turn bright green and smell amazing. This is exactly when you pull them out. Drain them and set them aside. The broccoli will finish cooking in the wok, so stop it now while it still has that crisp bite

Sear the Beef:

Heat 1 tablespoon of oil in your wok or large skillet over high heat until it shimmers and almost smokes. This is the moment where it matters. Add the marinated beef in a single layer if you can, and don't move it for the first minute. Let it get golden brown on one side—you want to hear it sizzle. After a minute, stir it around for another 1 to 2 minutes. The beef should be browned on the outside but still tender inside, not gray all the way through. Remove it to a plate

The Part Where Magic Happens:

Add the remaining oil to the pan. Quickly add your minced garlic and grated ginger, then the red bell pepper if you're using it. Stir constantly for about 1 minute—you'll smell the garlic and ginger bloom and release their warmth. This is the smell that makes everyone walk into the kitchen asking what you're making

Bring It All Together:

Return the beef and broccoli to the wok. Give your sauce a quick stir to make sure the cornstarch is still suspended, then pour it in. Stir everything constantly for 2 to 3 minutes. Watch as the sauce transforms from liquid to glossy and thick, clinging to each piece of beef and broccoli. When the sauce coats everything and looks silky, it's done

Serve with Joy:

Transfer to a serving bowl or directly onto individual plates. Ideally serve over steamed jasmine rice or noodles so the sauce has somewhere to settle. Taste a bite while it's hot—the way the flavors sing at that moment is what you were aiming for

Save

Years later, this became the dish I'd make when friends called saying they were coming over in 30 minutes. It became comfort food for my daughter's first week of college, packed in containers. It became proof that sometimes the simplest meals made with intention are the ones people remember.

Keeping It Fresh

This stir fry is best served immediately while everything is hot and the broccoli still has that crisp bite. If you must make it ahead, cook everything but the sauce, then reheat and add the sauce at the last minute. The leftover beef and broccoli keeps for 3 days in the fridge in an airtight container, though the broccoli texture softens slightly.

When You're Missing Something

I've made this with snap peas when broccoli wasn't on hand, with baby bok choy for a slightly different character, even with sliced carrots and mushrooms layered in. The technique stays the same—quick cooking over high heat so everything stays vibrant and crisp. For substitutions with the sauce, tamari works beautifully if you need gluten-free, and I've replaced the oyster sauce with fish sauce in equal amounts when that's what I had. The character shifts slightly but the soul of the dish remains.

Serving Ideas That Clicked

Jasmine rice is my standard, the kind where each grain stays separate and absorbs the sauce. But noodles—crispy chow mein noodles, soft egg noodles, even soba—all work. I've made cauliflower rice versions for different occasions, and while different, they satisfy in their own way. Serve it family style with the rice on the side and let people build their own plates, or plate it individually and watch people tilt their fork to catch every drop of sauce. Here are the pairings I return to again and again:

• Jasmine rice with a squeeze of lime and a scatter of sesame seeds for texture
• Crispy chow mein noodles that you toss into the stir fry at the last second for crunch
• Cauliflower rice if you're going that direction, though it's a different experience entirely

Save

This is the dish that proves you don't need complicated recipes or hours in the kitchen to make something that feels special. It's quick, it's real, and somehow it always tastes like you cared.

Recipe FAQ

→ How do I keep the broccoli crisp during cooking?

Blanch the broccoli in boiling salted water for 1–2 minutes, then drain immediately before stir frying to retain its vibrant color and crunch.

→ Can I use other cuts of beef for this dish?

Flank steak or sirloin thinly sliced against the grain work best for tenderness, but other quick-cooking cuts can be substituted if sliced thinly.

→ What is the best way to marinate the beef?

Mix beef slices with soy sauce, oyster sauce, sesame oil, and cornstarch, then let it sit for about 10 minutes to enhance texture and flavor.

→ How can I make the sauce thicker?

Use cornstarch mixed in the sauce and cook it with the ingredients for a few minutes until it thickens and evenly coats the beef and vegetables.

→ What alternatives can I use to make this dish gluten-free?

Replace soy sauce and oyster sauce with gluten-free tamari or similar substitutes, ensuring all other ingredients are gluten-free.