Name: Easy Beef and Broccoli Stir-Fry Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 pound flank steak (sliced 1/4-inch or 0.6cm thick); 1/4 teaspoon baking soda (optional); 3 tablespoons water; 1 1/2 teaspoons cornstarch; 2 teaspoons vegetable oil; 1 teaspoon oyster sauce; 2/3 cup low sodium chicken stock (warmed); 1 1/2 teaspoons granulated sugar (or brown sugar); 1 1/2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil; 1/8 teaspoon white pepper; 4 cups broccoli florets; 3 tablespoons vegetable oil (divided); 2 cloves garlic (minced); 1/4 teaspoon ginger (grated or minced, optional); 1 tablespoon Shaoxing wine; 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons/45ml water)

There’s something wonderfully satisfying about that glossy, savory sauce coating tender slices of beef with crisp broccoli—this Easy Beef and Broccoli Stir-Fry Recipe hits that spot every single time. It’s a fantastic way to get a comforting, restaurant-quality meal on your table without a hassle.

A white bowl filled with bright green broccoli florets and thick dark brown slices of meat covered in a shiny sauce, all mixed together. The bowl rests on a light beige cloth with edges showing slight fraying, placed on a white marbled surface. In the background, there is a shiny silver teapot with a black handle and a brown cup alongside a wrapped fortune cookie, slightly out of focus. The overall setting looks warm and inviting with natural lighting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Beef and Broccoli Stir-Fry Recipe
Top Tip
How to Serve Easy Beef and Broccoli Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Beef and Broccoli Stir-Fry Recipe

Why You'll Love This Recipe

This easy beef and broccoli stir-fry recipe truly shines because it’s approachable yet full of flavor, making it the perfect weeknight dinner. I love how the marinade tenderizes the flank steak, and the sauce strikes that delicate balance between sweet, salty, and umami that’ll have you going back for seconds.

Simple Ingredients, Big Flavor: The combination of soy, oyster sauce, and Shaoxing wine delivers authentic taste without complicated prep.
Quick Cook Time: From start to finish, this comes together in under an hour, perfect for busy evenings.
Perfectly Tender Beef: Using baking soda in the marinade is a game-changer for that melt-in-mouth texture.
Customizable & Flexible: You can adjust the broccoli crunch, spice level, and even swap ingredients based on what you have on hand.

A white bowl filled with layers of bright green broccoli florets and thick pieces of brown glazed meat mixed evenly, placed on a beige cloth on a white marbled surface. To the top left of the bowl is a shiny silver teapot, and at the top right corner, there is a pair of dark brown chopsticks next to a white ceramic cup and some orange-wrapped snacks. A silver fork is also visible near the chopsticks. The overall setting looks cozy and warm. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in creating this easy beef and broccoli stir-fry recipe. The flank steak is lean and slices thinly for quick cooking, while the combination of sauces creates that signature savory glaze. Here’s what to look for when shopping:

Flat lay of thinly sliced raw flank steak, fresh bright green broccoli florets, two whole brown eggs with clean shells, a small white ceramic bowl of light golden vegetable oil, a small white ceramic bowl of dark glossy oyster sauce, a small white ceramic bowl of deep amber low sodium chicken stock, a small white ceramic bowl of light amber soy sauce, a small white ceramic bowl of thick dark soy sauce, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of pale beige cornstarch powder, two whole garlic cloves unpeeled, a small piece of fresh ginger root with knobby texture, a small white ceramic bowl of clear water, a small white ceramic bowl of pale amber Shaoxing wine, a small white ceramic bowl with light beige baking soda powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank Steak: Choose a fresh cut and slice it thin to ensure quick cooking and tenderness.
Baking Soda: This tenderizes the beef—optional but highly recommended if you want that restaurant-style texture.
Cornstarch: Helps seal the marinade and thickens the sauce beautifully.
Oyster Sauce: Adds depth and a subtle sweetness to the sauce.
Low Sodium Chicken Stock: Adds moisture and flavor without overpowering the dish.
Soy Sauce & Dark Soy Sauce: Provide salty umami and rich color.
Sesame Oil: Just a little goes a long way for that nutty aroma.
Broccoli Florets: Fresh is best—the broccoli should be crisp and vibrant for ideal texture.
Garlic & Ginger: Essential aromatics that elevate the whole dish.
Shaoxing Wine: A classic Chinese cooking wine that adds complexity (feel free to substitute dry sherry if needed).
Vegetable Oil: Use a neutral oil with a high smoke point for searing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mess around with this easy beef and broccoli stir-fry recipe to suit whatever mood I’m in or what I have in the fridge. Some days, I add a splash of chili oil for heat; other times, I swap broccoli for baby bok choy or snow peas to mix up the veggie lineup.

Variation: Once, I tossed in sliced bell peppers and mushrooms for extra color and texture, and honestly, it turned into one of my favorite versions.
Dietary Changes: If you want to keep it gluten-free, just swap the soy sauces for tamari, and you’re good to go.
Spice it Up: Feel free to add red pepper flakes or fresh sliced chilies to amp up the heat level.

Step-by-Step: How I Make Easy Beef and Broccoli Stir-Fry Recipe

Step 1: Tenderize and Marinate the Beef

Start by slicing your flank steak thinly—about a quarter-inch thick works best. Toss it in a bowl with baking soda (if using) and water, then massage it gently but thoroughly for a couple of minutes. This loosens the proteins and gives you that wonderfully tender bite.

Once that’s done, stir in the rest of your marinade ingredients—cornstarch, vegetable oil, and oyster sauce. Let it sit for at least 30 minutes. Trust me, this step makes a difference you’ll taste.

Step 2: Prepare the Sauce Mixture

While the beef marinates, mix together the chicken stock, sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl. This blend becomes your glossy, flavorful stir-fry sauce—a perfect balance of savory, sweet, and aromatic.

Step 3: Blanch the Broccoli

Bring a big pot of water to a boil and blanch the broccoli for 30 to 60 seconds depending on your texture preference—less time if you want it crisp, a bit longer if you like a softer bite. Quickly drain and set aside to keep its bright green color and freshness.

Step 4: Sear the Beef

Heat your wok over high heat until it just starts to smoke—to get that perfect sear, add 2 tablespoons of vegetable oil and spread it around. Quickly sear the beef slices on both sides until browned, about 2-3 minutes total. Then, turn off the heat and remove the beef. This technique seals in those delicious juices.

Step 5: Build the Sauce and Combine Everything

Drop the heat to medium, add more oil if needed, then toss in minced garlic and ginger, stirring for just a few seconds to wake up their flavor. Splash Shaoxing wine around the edges of the wok—it adds that classic Chinese flair.

Pour in your sauce mixture and use the spatula to deglaze—scraping up all those tasty brown bits from the beef. Bring the sauce to a gentle simmer.

Mix your cornstarch slurry, then drizzle it slowly into the simmering sauce, stirring constantly to thicken it nicely (about 20 seconds). Toss the broccoli and beef back into the wok, coating everything in that shiny sauce. If the sauce is too thin, turn the heat up to reduce it; if too thick, add a splash of stock or water.

Serve your freshly made beef and broccoli stir-fry right away with plenty of steamed rice for the ultimate comfort meal.

Top Tip

I’ve found a few tweaks over time that really elevate this dish. The tenderizing trick and timing are key—here’s what helped me get it just right every time.

Marinate Longer for Tender Beef: If you have the time, let the beef marinate for an hour or even overnight—it makes a subtle but noticeable difference.
Don’t Overcook the Broccoli: It should stay vibrant and slightly crisp to contrast the tender beef, not mushy.
Hot Wok is Crucial: I always heat mine until it almost smokes before searing beef—this ensures a nice caramelized crust.
Adjust Sauce Consistency: Feel free to tweak the slurry quantities depending on your preference for sauce thickness to get it just how you like it.

How to Serve Easy Beef and Broccoli Stir-Fry Recipe

Garnishes

I love sprinkling toasted sesame seeds on top just before serving to add texture and a nutty pop. Freshly chopped scallions or a few cilantro leaves also brighten it visually and add fresh, herby notes.

Side Dishes

A bowl of fluffy steamed jasmine rice is my go-to side, but sometimes I pair this stir-fry with garlic fried rice or simple steamed noodles to soak up that lovely sauce.

Creative Ways to Present

For special occasions, I like serving this in individual mini-woks or on pretty platters garnished with edible flowers or microgreens—it instantly makes the dinner feel festive, even if it’s just a Tuesday night.

Make Ahead and Storage

Storing Leftovers

Leftover beef and broccoli store well in an airtight container in the fridge for up to three days. Just make sure everything is cooled before sealing it up to avoid sogginess.

Freezing

I’ve frozen this dish before, but the texture of broccoli changes after thawing—if you plan to freeze, consider tossing the broccoli in fresh after reheating the beef and sauce.

Reheating

Reheat gently in a wok or skillet over medium heat, adding a splash of water or stock to loosen the sauce if it’s thickened. Avoid microwaving too long to keep the beef tender instead of rubbery.

Frequently Asked Questions:

Can I use a different cut of beef for this stir-fry?

Absolutely! While flank steak is ideal for its texture and quick cooking, you can also use skirt steak, sirloin, or even ribeye slices. Just make sure to slice thinly against the grain for tenderness.

Is baking soda necessary in the marinade?

Baking soda isn’t required but highly recommended—it helps break down the proteins in the beef to achieve that tender, melt-in-your-mouth quality often found in restaurant stir-fries. If you prefer a firmer texture, you can skip it.

Can I make this recipe gluten-free?

Yes! To make this recipe gluten-free, substitute soy sauce and dark soy sauce with tamari or a gluten-free soy sauce alternative. Make sure your oyster sauce is also gluten-free or use a suitable substitute like mushroom sauce.

How do I prevent the beef from getting rubbery?

Avoid overcooking. Slice the beef thinly and sear it quickly on high heat, removing it from the wok as soon as it browns. The marinade (especially if using baking soda) helps, but timing is crucial—cook it just until browned.

Final Thoughts

This easy beef and broccoli stir-fry recipe holds a special place in my kitchen not just because it’s delicious, but because it’s a dish that’s connected me to my childhood memories of family dinners and takeout nights. I hope you enjoy making it just as much as I do— it’s relaxed enough for a weeknight yet impressive enough to share with guests. Give it a try—you might find it becoming your new go-to comfort food.