Beef and Broccoli Stir-Fry

Tender beef strips and crisp broccoli get tossed in a glossy, garlicky sauce for a crowd-pleasing dinner that comes together in less than thirty minutes. Beef and broccoli stir-fry is the weeknight recipe I reach for when I am craving big flavor and minimal fuss after a busy day. With only one pan and a handful of pantry staples, you can have a dish that tastes just as good as your favorite takeout.

My family devours this every single time sometimes there are not even leftovers. This recipe became a regular when we all came home late and wanted something warm and satisfying but not heavy.

Ingredients

• Flank steak or sirloin: Sliced thin against the grain gives tender beef bites every time Pick meat that is bright red with little connective tissue for best texture
• Soy sauce: Infuses briny umami throughout and helps tenderize the meat Use a naturally brewed soy sauce for richer taste
• Cornstarch: Coats the beef locking in juices and helps the sauce thicken smoothly Be sure it is lump free
• Sesame oil: Brings a subtle nutty aroma always go for toasted sesame oil for maximum depth
• Broccoli florets: Add vibrant color and crunch Look for dark green fresh heads with tightly packed buds
• Fresh garlic and ginger: Both offer zing and warmth Peel ginger and grate it finely for the most pronounced flavor
• Scallions: Sliced on the bias optional but brighten the finish and give a pop of freshness
• Oyster sauce: Intensifies savoriness If possible use premium oyster sauce for richer body
• Brown sugar: Gently balances all the savory notes Opt for soft, dark brown sugar for the deepest caramel undertone
• Vegetable oil: Neutral for high heat cooking Choose a fresh bottle for the cleanest result

Instructions

Prep and Marinate the Beef:

Combine thinly sliced flank steak with soy sauce cornstarch and sesame oil Toss the beef so every piece is evenly coated Let it marinate for at least ten minutes for the flavors to soak in and for a silkier bite

Mix the Sauce:

In a small bowl whisk together soy sauce oyster sauce water brown sugar cornstarch and black pepper This blend should be lump free and glossy Prep this before stir-frying so you can add it quickly

Blanch the Broccoli:

Bring a pot of water to a rolling boil Drop in the broccoli florets Cook just one minute until they turn bright emerald and slightly tender Immediately drain and set aside This locks in color and keeps them crisp

Sear the Beef:

Heat a wok or large skillet over high flame until nearly smoking Add a tablespoon of oil Swirl to coat then toss in the beef in a single layer Let it sear undisturbed for one to two minutes per side until just browned Remove from the pan so it does not overcook

Build Aromatics:

Add the rest of the oil to the same hot pan Stir in minced garlic and ginger Stir constantly for thirty seconds until they become fragrant and barely golden This is where the flavor base blooms

Finish the Stir-Fry:

Return broccoli to the pan and toss quickly for a minute or two so it warms through Add the seared beef back in

Sauce and Serve:

Pour in the prepared sauce mixture Stir and toss everything so sauce evenly glazes the beef and broccoli Keep the heat high and cook another two to three minutes until the sauce has thickened and the stir-fry looks glossy Taste and adjust seasoning Garnish with sliced scallions if desired Serve right away over steamed rice

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My favorite part is always that first bite when the beef is so tender and the sauce clings to each floret of broccoli just right. My son calls it "dinner magic" and asks for extra broccoli every time. This recipe always reminds me of gathering around the table on chilly nights and that lovely warm up from the skillet.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days To reheat use a skillet over medium heat with a splash of water to keep things saucy Avoid microwaving too long as the broccoli will get mushy If you want to freeze portion into freezer bags and thaw in the fridge before reheating

Ingredient Substitutions

Chicken breast or firm tofu easily stand in for beef Just marinate and cook the same way Extra veggies like snap peas or bell peppers add more crunch and color For a gluten-free version swap in tamari and check for gluten-free oyster sauce

Serving Suggestions

Always serve this dish piping hot with fluffy steamed white or brown rice For something extra sprinkle with toasted sesame seeds or a drizzle of chili oil Leftover beef and broccoli is incredible wrapped in a rice paper roll with fresh herbs for lunch the next day

Cultural and Historical Context

Beef and broccoli became a restaurant staple in America through Cantonese cuisine originally using Gai Lan Chinese broccoli but regular broccoli became popular in the US for its mild flavor This dish offers that perfect harmony of meat and veg in a deeply savory sauce which is what Chinese stir-fries do best Asian American home cooks have adjusted it for busy lives but the spirit of wok cooking stays strong

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This stir-fry is sure to impress even on your busiest weeknight. Serve it hot for a nutritious comfort meal everyone will love.

Common Recipe Questions

→ What beef cut works best?

Flank steak or sirloin, thinly sliced against the grain, ensures tenderness and quick, even cooking.

→ Can I substitute other vegetables?

Yes, red bell peppers or snap peas add color and crunch. Adjust cooking time as needed for each vegetable.

→ How do I make this gluten-free?

Use tamari and gluten-free oyster sauce to enjoy this dish without gluten-containing ingredients.

→ What type of oil is best?

Use vegetable oil with a high smoke point for quick stir-frying at high heat without burning.

→ Can I use chicken or tofu instead of beef?

Absolutely! Substitute thinly sliced chicken or tofu for beef, adjusting cook time to suit the protein.