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Beef and Broccoli Stir-Fry

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Total Time: 45 minutes (Active: 25 minutes)
Difficulty: Medium
Serves: 4

This iconic takeout favorite is recreated at home with a deeply flavorful sauce, tender flank steak, and crisp-tender broccoli. It’s a quick, satisfying, and balanced meal that comes together faster than delivery. Mastering the high-heat stir-fry technique is the key to restaurant-quality results.

Ingredients

For the Beef & Marinade:

  • 1 ½ pounds flank steak or skirt steak, sliced thinly against the grain

  • ¼ cup low-sodium soy sauce

  • 2 tablespoons Chinese rice wine (or dry sherry)

  • 1 tablespoon cornstarch

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon freshly grated ginger

For the Sauce:

  • ½ cup low-sodium beef broth

  • ⅓ cup low-sodium soy sauce

  • 3 tablespoons oyster sauce

  • 2 tablespoons Chinese rice wine (or dry sherry)

  • 1 tablespoon honey or brown sugar

  • 2 teaspoons toasted sesame oil

  • 1 teaspoon cornstarch

  • 2 cloves garlic, minced

  • ½ teaspoon red pepper flakes (optional)

For the Stir-Fry:

  • 1 large head of broccoli, cut into florets (about 4-5 cups)

  • 3 tablespoons neutral oil (like avocado or vegetable oil), divided

  • 1 small white onion, sliced

  • 2 teaspoons sesame seeds, for garnish

  • Cooked white or brown rice, for serving

Equipment

  • Large wok or 12-inch heavy-bottomed skillet

  • Small and medium mixing bowls

  • Whisk

  • Tongs or a wooden spatula

Instructions

Step 1: Marinate the Beef (15 minutes)

In a medium bowl, whisk together ¼ cup soy sauce, 2 tablespoons rice wine, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and the grated ginger. Add the thinly sliced beef, ensuring each piece is coated. Let it marinate for at least 15 minutes at room temperature.

Step 2: Prepare the Sauce & Vegetables (5 minutes)

While the beef marinates, whisk all the sauce ingredients—beef broth, soy sauce, oyster sauce, rice wine, honey, sesame oil, cornstarch, garlic, and red pepper flakes—in a small bowl until smooth. Set aside. Prepare your broccoli florets and sliced onion.

Step 3: Blanch the Broccoli (3 minutes)

Bring a pot of salted water to a boil. Add the broccoli florets and cook for 60-90 seconds until bright green and crisp-tender. Immediately drain and rinse under cold water to stop the cooking. This step ensures perfectly cooked broccoli without overcooking during the stir-fry.

Step 4: Stir-Fry the Beef (5 minutes)

Heat your wok or skillet over HIGH heat until smoking. Add 1½ tablespoons of neutral oil and swirl to coat. Add half of the marinated beef in a single layer, letting it sear undisturbed for 45-60 seconds per side until deeply browned. Remove to a clean plate. Repeat with another ½ tablespoon of oil and the remaining beef. Do not overcrowd the pan, as this will steam the meat.

Step 5: Build the Stir-Fry (7 minutes)

Reduce heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add the sliced onion and stir-fry for 1-2 minutes until slightly softened. Add the blanched broccoli and stir-fry for another minute.
Push the vegetables to the sides of the wok, creating a well in the center. Give the reserved sauce a final whisk and pour it into the center. Let it bubble and simmer for 30-60 seconds until it slightly thickens.

Step 6: Combine and Finish

Return the seared beef and any accumulated juices to the wok. Toss everything together vigorously until the beef and vegetables are evenly coated in the glossy sauce and heated through, about 1-2 minutes.

Step 7: Serve

Serve immediately over a bed of steamed rice. Garnish with a sprinkle of sesame seeds.

Chef’s Notes & Recipe Lasts

  • Meat Prep is Key: Slicing the beef thinly against the grain is non-negotiable for tenderness. Partially freezing the steak for 20-30 minutes makes this easier.

  • High Heat: A smoking-hot wok is essential for the signature “wok hei” (breath of the wok) flavor that prevents the ingredients from stewing.

  • Make it Your Own: Add sliced bell peppers, carrots, or mushrooms with the onions. For extra protein, toss in toasted cashews or peanuts at the end.

  • Storage & Reheating: This recipe lasts beautifully for 3-4 days in an airtight container in the refrigerator. The flavors often meld and intensify the next day. Reheat gently in a skillet over medium heat with a splash of water or broth to refresh the sauce. It does not freeze well due to the cornstarch-thickened sauce, which can become grainy.

Nutrition Information (Per serving, without rice)

Note: This is an estimate. For precise dietary needs, use a recipe nutrition calculator with your specific ingredient brands.

  • Calories: ~385 kcal

  • Total Fat: 21g

    • Saturated Fat: 5g

  • Cholesterol: 80mg

  • Sodium: ~1450mg (using low-sodium ingredients)

  • Total Carbohydrates: 18g

    • Dietary Fiber: 4g

    • Sugars: 8g

  • Protein: 32g

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