Beef and Broccoli Stir Fry

Ingredients

• 454 g (1 lb)beef steak
• 1broccoli
• 2garlic cloves
• 1 thumb-sized piecefresh ginger
• 30 ml (2 tbsp)oyster sauce
• 30 ml (2 tbsp)soy sauce
• 15 ml (1 tbsp)sesame oil
• 30 ml (2 tbsp)vegetable oil
• 15 ml (1 tbsp)cornflour
• 5 ml (1 tsp)honey

Instructions

1. 1

   Prepare the ingredients

   Finely grate or chop the ginger and garlic, cut the broccoli into small florets, and slice the steak into bite-sized strips. For tender beef, cut across the grain.

2. 2

   Mix the sauce

   Stir the oyster sauce, soy sauce, sesame oil, honey and cornflour together in a bowl, then set it aside.

3. 3

   Keep everything moving

   As you stir-fry, keep the ingredients moving around the wok rather than leaving them to sit.

4. 4

   Heat the pan

   When you are ready to cook, heat the vegetable oil in a wok or large frying pan over very high heat.

5. 5

   Cook the broccoli

   Once the oil is hot, add the broccoli and stir-fry for 3–4 minutes, until tender.

6. 6

   Brown the beef

   Take the broccoli out of the wok and add the sliced beef. Stir-fry for 2–3 minutes, until browned on all sides.

7. 7

   Add sauce and serve

   Return the broccoli to the wok with the ginger and garlic. Pour in the sauce and stir-fry for another minute so it cooks through. Remove the beef and broccoli from the wok and serve straight away.

What is beef and broccoli stir-fry?

Beef and broccoli stir-fry is a quick wok-style dish pairing sliced beef with broccoli and a savoury, lightly sweet sauce. Versions of beef-and-vegetable stir-fries are common across many cuisines; this recipe uses familiar soy and oyster sauces for its glaze.

The method cooks the vegetables and beef separately before bringing them together, helping each ingredient get direct contact with the hot pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 6g protein, 20g carbs, 11g fat.

The beef provides most of the protein, while the broccoli and cornflour contribute some of the carbohydrates. Vegetable and sesame oils account for much of the fat, with the sauces and honey adding flavour and some of the sugars and sodium. Serve with rice or noodles and extra vegetables if you want a more substantial, balanced plate.

Get set before cooking

Prep first: slice the steak, cut the broccoli into small florets, and chop or grate the garlic and ginger before the wok gets hot. Stir-frying moves quickly, so having the sauce mixed and ready also makes it easier to keep the ingredients moving.

Cut the beef for tenderness

Across the grain: look for the direction of the long muscle fibres and slice across them into bite-sized strips. This shortens the fibres and makes the cooked beef easier to chew.

Even strips: aim for similar-sized pieces so they brown at roughly the same pace during the brief cooking time.

Build the sticky sauce

Cornflour: mix it into the oyster sauce, soy sauce, sesame oil and honey before it goes into the wok. This helps the sauce thicken as it heats.

Seasoning: soy and oyster sauces bring saltiness and savoury depth, while honey adds a little sweetness. Stir the prepared sauce again before adding it in case the cornflour has settled.

Use high heat and keep stirring

Hot pan: heat the vegetable oil over very high heat before adding the broccoli. Keep the ingredients in motion as they cook, as the method relies on frequent stirring rather than leaving them to sit.

Cook in stages: the broccoli gets 3–4 minutes first, followed by 2–3 minutes for the beef. Once reunited with the aromatics and sauce, the dish needs only another minute.

Check the texture

Broccoli: small florets should be tender after 3–4 minutes, while still holding their shape. Larger pieces may need more time, so cut them evenly for the timing to work as intended.

Beef: brown the strips on all sides during their 2–3 minutes in the wok. Avoid extending the final saucing stage beyond a minute, as the recipe is designed for a quick finish.

Serve it straight away

This stir-fry is best served as soon as it leaves the wok, while the beef is tender and the sauce is glossy. Rice or noodles make a practical base for the sauce; they are serving suggestions rather than ingredients in this recipe.

Recipe notes & tips

• Pat the beef dry before slicing so it browns more readily.
• Cut the broccoli into small, similarly sized florets for even cooking.
• Mix the sauce thoroughly so the cornflour is distributed before it goes into the wok.
• Use a large wok or frying pan to give the ingredients room to move.
• Stir the sauce again just before pouring it into the pan.
• Serve as soon as the final minute of cooking is complete.

Variations

• Add chilli: stir in sliced fresh chilli with the ginger and garlic for extra heat.
• Use another cut: choose a tender steak cut and slice it thinly across the grain.
• Add spring onions: scatter sliced spring onions over the dish just before serving.
• Serve with rice: spoon the stir-fry over cooked rice to make it a fuller meal.
• Serve with noodles: toss the finished beef and broccoli with cooked noodles at the table.

Common mistakes to avoid

• Uneven beef strips: slice across the grain and keep the pieces a similar size so they cook at a similar rate.
• Crowded pan: use a large wok or frying pan so the ingredients can move freely.
• Cold oil: wait until the vegetable oil is very hot before adding the broccoli.
• Still ingredients: keep stirring during cooking rather than leaving the food in place.
• Lumpy sauce: mix the cornflour thoroughly into the other sauce ingredients before adding it.
• Overcooking the finish: stir-fry the combined ingredients for just another minute before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan until piping hot, stirring frequently; the beef may become firmer after reheating.

Frequently asked questions