Beef, Mushrooms, and Broccoli Stir Fry Recipe

Ingredients

• 454 g (1 lb)beef, thinly sliced or cubed (flank or sirloin recommended)
• 45 ml (3 tablespoons)soy sauce
• 10 ml (2 teaspoons)sesame oil
• 15 ml (1 tablespoon)rice vinegar
• 5 ml (1 teaspoon)sugar
• 15 ml (1 tablespoon)cornflour
• 5 clovesgarlic, crushed and roughly chopped
• 15 ml (1 tablespoon)cooking oil or fat
• 150 g (2 cups)broccoli florets
• 75 g (1 cup)mushrooms, sliced
• 60 ml (1/4 cup)broth or water
• 30 ml (2 tablespoons)oyster sauce
• To tastesalt

Instructions

1. 1

   Marinate beef

   In a bowl, mix the beef with the soy sauce, sesame oil, rice vinegar, sugar and cornflour. Leave to marinate for 15–30 minutes.

2. 2

   Stir-fry beef

   Heat 15 ml (1 tablespoon) of oil in a wok or frying pan over high heat. Add the marinated beef and garlic, and stir-fry for 2–3 minutes, until mostly browned. Remove from the pan and set aside.

3. 3

   Cook broccoli

   Add the broccoli to the hot pan and stir-fry for 1 minute. Pour in 60 ml (1/4 cup) of broth or water, cover and steam for 1–2 minutes, until tender-crisp.

4. 4

   Add mushrooms

   Uncover the pan, add the mushrooms and stir-fry for 1–2 minutes, until softened.

5. 5

   Combine and finish

   Return the beef to the pan and add the oyster sauce and salt to taste. Stir everything together for 1 final minute, then remove from the heat.

6. 6

   Serve hot

   Serve hot with steamed rice or noodles, or enjoy it on its own.

What is beef, mushroom and broccoli stir-fry?

Stir-frying is a quick way to cook small pieces of meat and vegetables over high heat, with frequent tossing and a savoury sauce. This Asian-inspired combination pairs beef with broccoli and mushrooms for a mix of tender, crisp and earthy textures.

Here, the beef is briefly marinated before cooking, while the broccoli gets a short covered steam in the same pan. That sequence helps each ingredient cook without losing its distinct texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 34g protein, 14g carbs, 25g fat.

The beef provides most of the protein, while broccoli and the small amount of sugar contribute some of the carbohydrates. Sesame oil, cooking oil and the beef contribute much of the fat. Serve with a generous portion of vegetables or a measured serving of rice to round out the plate.

The marinade and sauce

Beef: Soy sauce, sesame oil, rice vinegar and sugar season the meat, while the cornflour helps the marinade cling to it. Cut the beef into thin, even pieces so it cooks quickly.

Oyster sauce: Added near the end, it brings a concentrated savoury flavour to the finished stir-fry. Taste before adding salt, as the other sauces already season the dish.

Cook the beef in a hot pan

High heat: Let the wok or frying pan heat before adding the oil and beef. Stir-fry the meat for only 2–3 minutes, until mostly browned, then take it out so it does not overcook while the vegetables cook.

Work in batches if needed: The beef should sit in a fairly uncrowded layer. Too much meat at once can cool the pan and make it harder to brown.

Keep the broccoli tender-crisp

Quick sear: Stir-fry the florets for 1 minute before adding the broth or water. This gives them a brief turn in the hot pan before they steam.

Doneness: After 1–2 minutes covered, check a thicker stem with a fork. It should be easy to pierce but still offer a little resistance.

Time the mushrooms and finish

Mushrooms: Add them after uncovering the broccoli pan and cook for 1–2 minutes, just until softened. This keeps them from sitting in the steam for longer than necessary.

Final minute: Return the beef to the pan with the oyster sauce and salt, then stir everything together for 1 minute. Keep the finishing step brief so the beef stays tender.

What to serve with it

Rice: Steamed rice makes a simple base and catches the savoury sauce. Add it alongside the stir-fry rather than to the pan if you want the vegetables to stay distinct.

Noodles: Serve with steamed noodles for another easy pairing, or enjoy the stir-fry by itself. If serving plain, portion out the beef and vegetables evenly.

Recipe notes & tips

• Slice the beef thinly across the grain for a more tender bite.
• Have the vegetables, sauces and broth ready before heating the pan, as the cooking moves quickly.
• Use a pan large enough to give the beef room to brown.
• Keep the broccoli florets similar in size so they cook at roughly the same rate.
• Taste the finished stir-fry before adding salt, especially if your sauces are salty.

Variations

• Use chicken: Cut it into small pieces and cook until fully done before setting it aside.
• Add ginger: Stir a little finely chopped ginger into the pan with the garlic.
• Make it spicier: Add chilli flakes or sliced fresh chilli while stir-frying the beef.
• Swap the mushrooms: Use another sliced mushroom variety, keeping the cooking time guided by how quickly it softens.
• Add more vegetables: Include sliced peppers with the broccoli, allowing extra time if needed to reach your preferred texture.

Common mistakes to avoid

• Crowding the pan: The beef may steam rather than brown; cook it in batches if the pan is small.
• Cutting uneven pieces: Larger pieces take longer to cook; slice the beef and vegetables into even sizes.
• Overcooking the beef: It continues cooking when returned to the pan; remove it once mostly browned and keep the final stir-fry to 1 minute.
• Steaming broccoli too long: It can turn soft; check it after 1 minute covered and cook only until tender-crisp.
• Adding salt too early: The sauces may already provide enough seasoning; taste at the end before adding any.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over medium heat until hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions