Beef and Broccoli Stir Fry

Ingredients

• 680 g (1½ lb)flank, skirt or sirloin steak
• 10 ml (2 tsp)cornflour
• 60 ml (¼ cup)reduced-salt soy sauce
• 30 ml (2 tbsp)coconut or olive oil
• 680 g (1½ lb)fresh broccoli, cut into bite-sized pieces
• 80 ml (⅓ cup)water
• 60 ml (¼ cup)oyster sauce
• 15 ml (1 tbsp)rice wine vinegar
• 15 ml (1 tbsp)balsamic vinegar
• 6 large cloves (about 2 tbsp minced)garlic
• 2.5 cm (1 inch; about 1 tbsp minced)fresh ginger
• Optional: 15 ml (1 tbsp)brown sugar

Instructions

1. 1

   Marinate the beef

   Slice the beef across the grain into very thin strips, about 3 mm (⅛ inch) thick. Put it in a medium bowl or large resealable bag, add the cornflour and soy sauce, and mix or seal and press until coated. Refrigerate for at least 10 minutes and up to 1 hour. Meanwhile, combine the remaining sauce ingredients in a small bowl and set aside.

2. 2

   Sear half

   Heat about 10 ml (2 tsp) of the oil in a large frying pan over medium-high heat until shimmering. Add about half the beef in a single layer and cook without stirring for 1 minute. Toss or stir with tongs, spread the beef out again and cook for 1 more minute.

3. 3

   Cook remaining beef

   Keep the beef just cooked through so it stays tender, then transfer it carefully to a plate beside the hob. Drain any excess liquid from the pan and add another 10 ml (2 tsp) oil. Repeat the searing process with the remaining beef, then transfer it and any pan juices to the plate.

4. 4

   Steam broccoli

   Add the final 10 ml (2 tsp) oil to the hot pan, then add the broccoli and toss to coat. Pour in the water, cover with a lid and reduce the heat to medium. Steam for 2 minutes.

5. 5

   Heat the sauce

   Uncover the pan and push the broccoli towards the sides. Pour the sauce into the middle and let it heat for about 1 minute, until fragrant. Stir to coat the broccoli and simmer for a couple of minutes.

6. 6

   Finish the stir-fry

   Return the beef to the pan and raise the heat to medium-high. Cook, stirring and tossing occasionally, for about 1–2 minutes, until the sauce thickens and coats the beef and vegetables evenly. Serve on its own or over rice.

What is beef and broccoli?

Beef and broccoli is a Chinese-American restaurant favourite: quickly cooked beef and broccoli brought together in a savoury sauce. This home version follows that familiar style, with soy, oyster sauce, garlic and ginger, plus two vinegars for tang.

The short cooking time helps keep the beef tender and the broccoli lively. Cooking the meat in batches also gives it room to sear rather than crowding it in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 29g protein, 11g carbs, 11g fat.

The beef supplies most of the protein, while the broccoli and the small amount of optional brown sugar contribute carbohydrates. Oil provides much of the fat, with additional fat coming from the steak. Serve it with a modest portion of rice and extra vegetables if you want a more balanced plate.

Choosing and preparing the beef

Cut of beef: Flank, skirt or sirloin all work here. Whichever you choose, slice across the grain to shorten the muscle fibres and make the strips easier to bite.

Cornflour and soy: Coating the thin strips before cooking helps the sauce cling to the beef. Give the meat at least 10 minutes in the fridge, or leave it for up to 1 hour.

Build the sauce before cooking

Sauce ingredients: Stir the oyster sauce, rice wine vinegar, balsamic vinegar, garlic, ginger and optional brown sugar together before you start searing. Having the mixture ready makes the final stages easier to manage.

Flavour balance: Soy and oyster sauces bring savoury depth, while the vinegars add a sharp contrast. The brown sugar is optional if you prefer a slightly sweeter finish.

Sear the beef in batches

Hot pan: Heat the oil until it shimmers before adding the beef. Spread the strips out and leave them undisturbed for the first minute so they can sear.

Small batches: Cook about half the beef at a time, then repeat with the rest. The strips should be just cooked through; return them to the pan only at the end to avoid overcooking.

Keep the broccoli crisp-tender

Brief steam: Toss the broccoli in the hot oil, add the water and cover for 2 minutes over medium heat. This softens the florets without a long boil.

Doneness cue: Look for bright-green broccoli that is tender enough to eat but still has some bite. Smaller pieces may cook faster, so check their texture as you go.

Thicken and finish the sauce

Warm the sauce: Push the broccoli to the sides and heat the sauce in the centre for about a minute, until fragrant. Stir it through the broccoli and simmer for a couple of minutes.

Final toss: Add the beef and pan juices back to the skillet, then cook for 1–2 minutes over medium-high heat. The sauce is ready when it has thickened and coats the beef and vegetables evenly.

Serving ideas

Rice: Serve the stir-fry over rice to catch the sauce and make it a more substantial meal. Plain rice lets the savoury, tangy sauce stand out.

On its own: The beef and broccoli can also be served without rice. For extra variety at the table, offer another simple vegetable side.

Recipe notes & tips

• Slice the beef across the grain for more tender strips.
• Partially freezing the steak can make it easier to cut into thin slices.
• Prepare the sauce before heating the pan so it is ready when the broccoli is cooked.
• Keep the beef in a single layer and cook it in two batches.
• Use a lid that fits the pan to steam the broccoli efficiently.
• Return the pan juices with the beef for the final toss.

Variations

• Add chilli: Stir sliced fresh chilli into the sauce for a hotter finish.
• Use sesame oil: Replace some of the cooking oil with sesame oil for a nutty note.
• Add mushrooms: Cook sliced mushrooms in the pan before steaming the broccoli.
• Swap the vegetables: Use some sliced peppers in place of part of the broccoli.
• Make it sweeter: Include the optional brown sugar in the sauce.
• Serve with noodles: Spoon the finished stir-fry over cooked noodles instead of rice.

Common mistakes to avoid

• Cutting with the grain: The beef can seem tougher; slice across the visible muscle fibres.
• Crowding the pan: The beef may steam rather than sear; cook it in two batches.
• Overcooking the beef: It can lose its tenderness; remove each batch as soon as it is just cooked through.
• Steaming too long: The broccoli can turn soft; start checking after the specified 2 minutes.
• Adding the sauce too late: The finish can feel rushed; mix it while the beef marinates.
• Skipping the final toss: The sauce may not coat everything evenly; stir and toss for 1–2 minutes at the end.

How to store

Refrigerate leftovers in an airtight 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 become too thick.

Frequently asked questions