There’s something about the perfect blend of tender beef and vibrant broccoli, all wrapped up in a savory sauce, that just hits the spot every time. This Easy Beef and Broccoli Stir-Fry Recipe captures that comforting balance — it’s quick to whip up, restaurant-quality, and full of flavor.

The image shows a white bowl filled with a dish of bright green broccoli florets and green stalks mixed with several slices of glossy, dark brown beef in a thick sauce. The broccoli looks fresh and steamed, while the beef pieces are layered on top and around the broccoli, giving the dish a hearty look. The bowl sits on a textured beige cloth on a white marbled surface. Behind the bowl, there is a shiny silver teapot with a black handle, and to the right, a brown ceramic cup filled with dark liquid, along with a wrapped orange fortune cookie near the cup. Stainless steel chopsticks rest beside the cup. The 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 is one of those meals I turn to when I want something that feels special but doesn’t take forever. Plus, it’s perfect for weeknights when you want a healthy, satisfying dinner on the table fast.

Super Tender Beef: Marinating with baking soda and cornstarch keeps the beef silky and tender every time.
Balanced Sauce: A mix of oyster sauce, soy, and sesame oil gives the dish a deep, authentic flavor that’s packed with umami.
Quick & Easy: The whole stir-fry comes together in under an hour, including marinate time – great for busy days.
Family Favorite: This recipe brings that nostalgic takeout vibe, but with homemade goodness you can trust.

A white bowl filled with two layers: the bottom layer is bright green broccoli with a firm and slightly textured surface, and on top are flat, shiny pieces of dark brown cooked beef coated in sauce, mixed evenly with more broccoli florets. The bowl sits on a light beige cloth on a white marbled surface. Nearby are a silver metal teapot, a pair of dark brown chopsticks, a metal fork, a brown cup, and some wrapped orange snacks. Woman's hand is not shown. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Beef and Broccoli Stir-Fry Recipe plays a role in creating that balance of tender meat, crisp veggies, and a beautifully thickened sauce. Here’s why I love these key players – and a tip or two to help you shop and prep.

Flat lay of thinly sliced raw flank steak arranged neatly, fresh vibrant green broccoli florets, two whole brown garlic bulbs with papery skins intact, a small pile of finely grated fresh ginger root, 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 pale amber Shaoxing wine, a small white ceramic bowl of rich dark soy sauce, a small white ceramic bowl of light brown granulated sugar, a small white ceramic bowl of white cornstarch powder, a small white ceramic bowl of clear water, a small white ceramic bowl of warm light brown chicken stock, a small white ceramic bowl of pale amber sesame oil, a small white ceramic bowl of white ground pepper, all perfectly spaced in symmetrical balance, 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: Thinly sliced meat is perfect for quick cooking, and flank steak’s flavor stands up really well to the sauce.
Baking soda: A little secret to tenderizing beef quickly, but you can skip it if you prefer a firmer bite.
Cornstarch: Used both in the marinade and the sauce to give everything that silky, glossy finish.
Vegetable oil: A neutral oil with a high smoke point is key for searing the beef fast and hot without burning.
Oyster sauce: Adds a sweet-savory umami depth that’s the hallmark of great Chinese stir-fries.
Chicken stock (low sodium): Helps build the sauce base and keeps the flavor light and layered.
Soy sauce and dark soy sauce: These add saltiness and rich color — don’t omit the dark soy for that deep brown sauce.
Sesame oil: Just a touch goes a long way for that nutty aroma classic to Asian dishes.
Broccoli florets: Fresh and crisp, they provide lovely texture contrast—and blanching keeps them bright green and tender-crisp.
Garlic and ginger: Fresh aromatics that wake up the pan with just a few seconds of sizzling.
Shaoxing wine: Adds complexity and slight sweetness to the sauce; if you don’t have it, dry sherry works as a substitute.

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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

One of my favorite things about this Easy Beef and Broccoli Stir-Fry Recipe is how easy it is to tweak. I’ve played around with it over the years, and it really holds up well to customization.

Variation: Sometimes I swap out the flank steak for thin slices of chicken breast for a lighter twist. It soaks up the sauce just as beautifully and cooks just as quick.
Spicier version: Adding a little chili paste or fresh sliced chili peppers amps up the heat nicely if that’s your thing.
Veggie booster: I often toss in sliced bell peppers or snap peas along with the broccoli for extra crunch and color.
Gluten-free swap: Use tamari in place of soy sauce and double-check oyster sauce brands to keep this stir-fry gluten-free without sacrificing flavor.

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

Step 1: Marinate for Maximum Tenderness

Start by tossing your sliced flank steak with baking soda and water — this gives the beef a tender boost. If you’re sensitive to texture, you can skip the baking soda, but I’ve found it makes a noticeable difference. Massage the mixture into the meat with your hands until the liquid is mostly absorbed. Then stir in the cornstarch, vegetable oil, and oyster sauce. Let this hang out for at least 30 minutes — I like to prep this ahead of time and let it marinate while I get other things ready.

Step 2: Whip Up the Flavor-Packed Sauce

Mix together your chicken stock, sugar, soy sauces, oyster sauce, sesame oil, and white pepper. Having this ready to go makes the actual cooking so much easier because everything comes together quickly. I usually keep this bowl nearby so I can just pour it in once the garlic and ginger are sizzling.

Step 3: Blanch Your Broccoli

Boil a pot of water and quickly blanch those beautiful broccoli florets for about 30 to 60 seconds. I aim for bright green and still crisp — this step locks in freshness and keeps the broccoli from getting soggy later.

Step 4: Sear the Beef Fast & Hot

Heat your wok or large skillet on high until it’s smoking hot before adding 2 tablespoons of oil. Then spread the beef slices out in a single layer and sear them quickly on both sides — it should just take 2 to 3 minutes. You’re aiming for a nice brown crust, which adds so much flavor. Remove the beef from the wok and set aside so you don’t overcook it.

Step 5: Build the Sauce and Toss It All Together

Lower the heat to medium and add the last tablespoon of oil, garlic, and ginger. Stir these around for just about 5 seconds — be careful not to burn the garlic. Pour in the Shaoxing wine around the edges to deglaze, then add your sauce mixture. Stir everything to pick up all those tasty browned bits. Mix your cornstarch slurry well, then drizzle it in while stirring to thicken the sauce. Finally, toss the blanched broccoli and seared beef back into the wok. Keep everything moving so every piece is coated with that luscious sauce. If it looks too thin, let it simmer a little longer; too thick? Splash in some chicken stock or water.

Serve piping hot with fluffy steamed rice — and get ready for the compliments!

Top Tip

Over time, I’ve learned a few key things that take this Easy Beef and Broccoli Stir-Fry Recipe from good to great. These tips help you nail the texture and flavor every time without any stress.

Marinate Time: Don’t rush the marinate — letting the beef rest for at least 30 minutes really tenderizes it, plus flavors get absorbed better.
High Heat Searing: Make sure your wok is smoking hot before adding the beef. This quick sear locks in juices and creates that irresistible browned crust.
Blanch Quickly: Overcooked broccoli is a bummer, so stick to 30-60 seconds in boiling water to keep it vibrant and crisp.
Sauce Consistency: If your sauce thickens too much while sitting, just whisk in a splash of warm chicken stock to loosen it back up again before reheating.

How to Serve Easy Beef and Broccoli Stir-Fry Recipe

Garnishes

I usually sprinkle chopped green onions on top just before serving — it adds a fresh crunch and pops of bright color that make the dish feel a little more special. Sometimes I add a few toasted sesame seeds for a subtle nuttiness, too.

Side Dishes

Steamed jasmine or basmati rice is my go-to, but you could also serve this Easy Beef and Broccoli Stir-Fry Recipe with fried rice or even noodles for a heartier meal. A simple cucumber salad on the side balances the richness perfectly.

Creative Ways to Present

For entertaining, I like to plate this stir-fry in shallow bowls, topped with a sprinkle of fresh cilantro and sliced red chilies. It looks vibrant and inviting — plus guests love the little extra kick if they want it!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The beef remains tender, and the broccoli keeps its texture if you don’t overcook it in the first place. Just keep the sauce on the thicker side so it doesn’t separate overnight.

Freezing

This recipe freezes well if you prep extra. Cool completely, then portion into freezer-safe containers. When thawed, the broccoli will be a bit softer, but still tasty. I personally prefer fresh for the crispness, but frozen leftovers are handy for busy weeks.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce and keep the beef tender. Microwaving works too, but stir halfway through for even warming.

Frequently Asked Questions:

Can I use other cuts of beef in this recipe?

Yes! While flank steak is ideal because it cooks quickly and stays tender, you can also use skirt steak or sirloin, sliced thinly against the grain to ensure tenderness. Avoid thicker cuts that require longer cooking times to prevent toughness.

Why do you use baking soda in the marinade?

Baking soda helps tenderize the beef by raising the pH on the meat’s surface, which makes it harder for the proteins to bond and keeps the meat softer during cooking. However, it should be used sparingly and for a short time to avoid an off texture or flavor.

How can I make this recipe spicy?

To add some heat, you can mix in chili garlic sauce, fresh chopped chilies, or a sprinkle of red pepper flakes when you add the garlic and ginger. Adjust to your preferred spice level for a nice kick that complements the savory sauce.

Can I prepare this recipe ahead of time?

Absolutely! You can marinate the beef the day before and store it in the fridge. The sauce can be mixed ahead as well. Just cook everything fresh when you’re ready, which helps keep the broccoli crisp and the beef tender.

Final Thoughts

This Easy Beef and Broccoli Stir-Fry Recipe holds a warm spot in my kitchen routine — it’s the kind of meal I love to share with family and friends, knowing it delivers on flavor and comfort every single time. I hope you enjoy making it as much as I do, and find those little moments of joy in every bite. Give it a try, and I bet you’ll keep coming back to this one.