Beef Stir Fry Broccoli (Printable)

Tender beef and broccoli tossed in a savory stir fry for a fast, satisfying meal.

# What You'll Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tsp cornstarch
05 - 1 tsp sesame oil

→ Vegetables

06 - 12 oz broccoli florets
07 - 1 red bell pepper, sliced (optional)
08 - 2 cloves garlic, finely minced
09 - 1-inch fresh ginger piece, grated

→ Sauce

10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp cornstarch
14 - 1/2 cup beef or chicken broth
15 - 1 tsp brown sugar
16 - 1/2 tsp black pepper

→ For Cooking

17 - 2 tbsp vegetable oil, divided

# Directions:

01 - Combine sliced beef with soy sauce, oyster sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes.
02 - Whisk together all sauce ingredients in a separate bowl until smooth and set aside.
03 - Bring salted water to a boil. Blanch broccoli florets for 1 to 2 minutes until bright green and tender. Drain and set aside.
04 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Stir fry marinated beef for 2 to 3 minutes until browned but not fully cooked. Remove beef and set aside.
05 - Add remaining vegetable oil to the pan. Sauté garlic, ginger, and red bell pepper (if using) for 1 minute until fragrant.
06 - Return beef and broccoli to the pan. Stir sauce to recombine, then pour it over. Cook while stirring for 2 to 3 minutes until sauce thickens and coats ingredients evenly.
07 - Serve immediately, ideally over steamed rice.

# Cooking Tips:

01 -
  • Ready in 30 minutes from start to finish, this is your secret weapon for busy weeknights when you want something that tastes like you spent hours in the kitchen
  • The beef stays tender and juicy while the broccoli keeps that perfect crisp bite you can't get any other way
  • One wok, minimal cleanup, and somehow it feels like restaurant-quality food on your own table
02 -
  • Slice your beef against the grain—this single technique changes everything from chewy to tender. Look at the muscle fibers on your steak and slice perpendicular to them
  • Don't crowd the pan when you sear the beef. Work in batches if needed so each piece gets beautiful color instead of steaming in its own juices
  • The cornstarch in your sauce matters more than you think. It's what turns thin liquid into glossy coating. Make sure you whisk it smooth in the sauce before it hits the hot wok
  • Blanching the broccoli before the final cook is the secret that keeps it crisp instead of soft. Those 1 to 2 minutes make all the difference
03 -
  • Have everything prepped and within arm's reach before you start cooking—this is fast-moving kitchen work where scrambling for ingredients breaks the rhythm
  • Don't walk away from the stove once the wok gets hot. This cooks in minutes and needs your attention. The browning happens fast, and that's the magic
  • If your sauce isn't thickening, mix a teaspoon of cornstarch with 2 tablespoons of cold water and stir it in slowly while the sauce simmers. Sometimes your first batch needs a little boost

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