Easy Beef and Broccoli Stir Fry

Ingredients

• 454 gflank steak, very thinly sliced against the grain
• 1 headbroccoli, chopped into large florets
• 15 mlcornflour
• 15 mlsalt
• 15 mlpeanut oil
• 15 mlginger, minced
• 3 clovesgarlic, minced
• 15 mlShaoxing wine
• 75 mlwater
• 30 mlregular soy sauce
• 15 mldark soy sauce
• 15 mlpeanut oil or vegetable oil
• 7.5 mloyster sauce
• 5 mlShaoxing wine
• 1.7 mlfive-spice powder
• 1.25 mlsugar
• A dashsesame oil

Instructions

1. 1

   Marinate the beef

   Marinate the beef for 20 minutes with two-thirds of the stir-fry sauce and the cornflour.

2. 2

   Blanch the broccoli

   Bring water to the boil in a medium saucepan, add the salt, then blanch the broccoli for 1 minute. Drain and set aside.

3. 3

   Heat the cooker

   Heat a pressure cooker until very hot before adding the beef. For an Instant Pot, press Sauté and use Adjust to select Sauté More; wait for the HOT indicator.

4. 4

   Stir-fry the beef

   Add 15 ml peanut oil to the hot pot and let it become smoking hot. Add the marinated beef, stir-fry until about 80% cooked, then remove and set aside.

5. 5

   Cook the broccoli

   Add 15 ml peanut oil to the pot. Stir in the garlic and ginger for 30 seconds to flavour the oil, then add the broccoli and stir-fry for roughly 1 minute.

6. 6

   Finish the stir-fry

   Return the beef to the pot. Add the Shaoxing wine, stir, then pour in the remaining stir-fry sauce while continuing to stir. Mix well and taste; add salt if needed. If you want a thicker sauce, mix an extra 15 ml cornflour with 15 ml water and stir it in.

7. 7

   Serve immediately

   Serve the beef and broccoli straight away with rice.

What is beef and broccoli stir-fry?

Beef and broccoli is a Chinese-inspired stir-fry pairing quickly cooked beef with green vegetables and a savoury sauce. This version uses flank steak, soy, oyster sauce, ginger and garlic for a punchy finish.

The method relies on separate, brief cooking stages: blanch the broccoli, sear the beef, then bring them together with the sauce. That helps the beef brown while the broccoli stays bright and firm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 29g protein, 15g carbs, 12g fat.

The beef supplies most of the protein, while the broccoli and sauces contribute some carbohydrates. Most of the fat comes from the peanut or vegetable oil and sesame oil; serving it with rice adds extra carbohydrate. For a balanced plate, pair one portion with rice and add extra broccoli if you want more vegetables.

Choosing and slicing the beef

Flank steak: slice it very thinly across the grain, as directed, so the shorter fibres are easier to bite through. Keeping the slices similar in thickness also helps them cook at roughly the same rate.

Cornflour: it coats the marinated beef and helps the sauce cling. The optional extra cornflour slurry is only needed if you prefer a thicker finish.

The sauce and aromatics

Soy and oyster sauce: regular and dark soy sauces bring savoury depth, while oyster sauce adds a rounded, savoury note. The small amounts of sugar, five-spice and sesame oil round out the mixture.

Ginger and garlic: add them after the beef has been removed and stir for 30 seconds. This short step flavours the oil without leaving the aromatics in the pot for the full cooking time.

Getting the timing right

Marinating: the method calls for 20 minutes, so allow for that time when planning. The total time is listed as 25 minutes, but the marinating period is part of the process.

High heat: wait until the pot is very hot before adding the beef, then cook it only until about 80% done. It will return to the pot later, so avoid leaving it in for too long at the first stage.

Broccoli texture and doneness

Blanching: cook the florets in boiling salted water for 1 minute, then drain them well. This brief head start means they need only roughly 1 minute in the stir-fry.

Finish: the broccoli should be hot and tender-crisp rather than soft. Keep it moving in the pot and combine it with the beef just before adding the remaining sauce.

Serving ideas

Rice: serve the stir-fry immediately with rice, as the method suggests. A plain bowl of rice is a simple base for catching the savoury sauce.

At the table: taste the finished sauce before adding salt, since the soy sauces and oyster sauce are already savoury. Serve straight from the pot while the beef is tender and the broccoli is still crisp.

Recipe notes & tips

• Slice the flank steak thinly against the grain for a more tender bite.
• Have the sauce ingredients and aromatics ready before heating the pot, as the stir-frying stages move quickly.
• Drain the blanched broccoli thoroughly so excess water does not dilute the sauce.
• Let the pot get very hot before adding the beef, as the method directs.
• Taste the finished sauce before adding any more salt.
• Mix the optional cornflour slurry until smooth before stirring it into the pot.

Variations

• Use vegetable oil: choose it instead of peanut oil for the cooking oil.
• Add more ginger: increase the minced ginger for a more pronounced ginger flavour.
• Adjust the sauce thickness: stir in the optional cornflour-and-water mixture if you prefer a thicker coating.
• Change the serving base: serve with rice as suggested, or enjoy the stir-fry on its own.
• Keep the broccoli larger: cut it into substantial florets so it keeps its bite through blanching and stir-frying.

Common mistakes to avoid

• Slicing with the grain: the beef can seem tougher; cut across the visible fibres.
• Adding beef to a cool pot: it may not sear well; wait until the pot is very hot.
• Overcooking the beef at first: it cooks again later; remove it at about 80% cooked.
• Blanching too long: the broccoli can turn soft; keep the blanch to 1 minute.
• Skipping the taste check: the sauce may need adjustment; taste before adding salt.
• Adding slurry dry: lumps can form; mix the extra cornflour with water first.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat in a pan over medium heat until steaming hot, stirring gently; the broccoli will soften further on reheating.

Frequently asked questions