Ready for the taste of restaurant-style stir fry Broccoli and Beef without the hassle of leaving the house? This recipe is fast and easy but packs a lot of flavor in every bite!
This recipe for stir fry beef and broccoli is a classic and will remind you of your favorite Chinese restaurant. The sauce is super savory and pairs well with steamed rice. We like this year-round but especially in the summer because no oven is required and the broccoli is in peak season.Jump to Recipe
Stir fry tips and tricks:
- Prep all ingredients before you cook. Stir fry is a fast process and you won’t have time to be slicing and measuring once you begin. If you are making rice, start it ahead of time so everything finishes at the same time
- If your beef is super cold it will be easier to slice thinly
- Pat the beef dry before you stir fry otherwise it will steam instead of developing a nice caramelization
- The oil should be very hot. You want the meat to sizzle when it hits the pan!
- Cornstarch is a must for a nice, thick velvety sauce
- Cut all the broccoli the same size to ensure even cooking
Mixing it up with other vegetables:
- Try adding or substituting other vegetables such as asparagus, green beans or thinly sliced mushrooms
Make it meat-free:
- To make a meat-free version substitute firm tofu, cut into 1″ pieces, for the beef. Replace the beef stock with vegetable stock. The flavor will be different but still delicious!
Serving stir fry broccoli and beef:
Stir fry dinners cook super quick so do yourself a favor and have all your serving plates and bowls ready to go. I like to serve it with steamed white rice and a sprinkle of sesame seeds.
Suggested Wine Pairings
This dish pairs well with low tannin red wines, along with off-dry Rieslings which are good all-around wines. You can also mix things up with an Asian beer such as Tsingtao or Sapporo. Look for any available vintages of the following:
Your weekday wine will take you into the weekend:
- Roth Estate Heritage Red, Sonoma, California
- Trefethen Dry Riesling, Napa Valley.
A special occasion wine:
- Caymus Cabernet Sauvignon, Napa Valley
- Karthauserhof Riesling Trocken Grosses Gewachs, Germany.
Beef and Broccoli Stir Fry
- 1½ lbs flank steak or filet, thinly sliced on the bias
- 2 tbsp vegetable oil, divided
- 2½ cups broccoli, small florets
- 2 tsp garlic, minced
- 2 tsp fresh ginger, minced (or 1 tsp dry ginger)
- ⅓ cup beef broth
- ¼ cup oyster sauce
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp sugar
- ½ tsp salt
- ½ tsp black pepper freshly ground
- 1½ tsp cornstarch
- 1 tbsp cold water
- 1 tbsp toasted sesame seeds
- In a medium bowl mix the beef broth, oyster sauce, sesame oil, soy sauce, sugar, salt, and pepper. Set aside
- In a small bowl add the cornstarch and stir in the water until combined. Set aside
- Over medium heat, warm 1 tablespoon of the vegetable oil in a large frying pan or wok.
- Add broccoli florets and stir fry about 3-5 minutes. Add the garlic and ginger and stir fry another minute. Be sure to shake the pan so the garlic does not burn. Remove from pan and set aside.
- Add the remaining tablespoon of vegetable oil and turn the heat up to high. Once the oil is shimmering add the beef and stir fry about 4 minutes or until beef is browned. Stir often.
- Add broccoli mixture back to pan and heat thoroughly. Add the oyster sauce mixture over broccoli and beef, and stir fry about 1 minute.
- Add the cornstarch mixture and bring to a boil. Cook 1 minute or until the sauce has thickened.
- Sprinkle with sesame seeds and serve.