Beef and Broccoli Stir-Fry

Ingredients

• 454 g (1 pound)flank steak or sirloin, thinly sliced across the grain
• 454 g (1 pound)broccoli florets, washed and cut into bite-sized pieces
• 3 tablespoons (45 ml), plus 1 teaspoon (5 ml) for the beefsoy sauce, or tamari for a gluten-free option
• 2 tablespoons (30 ml)oyster sauce
• 1 tablespoon (15 ml)rice vinegar
• 1 tablespoon (15 ml)brown sugar or honey
• 2 teaspoons (10 ml), plus a pinch for the beefcornstarch
• 3 clovesgarlic, minced
• 1 tablespoon (15 ml)fresh ginger, grated
• 2 tablespoons (30 ml)vegetable oil or avocado oil
• 2 tablespoons (30 ml)green onions, sliced diagonally
• To taste; optionalsesame seeds

Instructions

1. 1

   Mix the sauce

   Whisk the soy sauce, oyster sauce, rice vinegar, brown sugar and cornstarch in a small bowl until smooth, then set aside.

2. 2

   Season the beef

   Toss the sliced beef with 1 teaspoon of soy sauce and a pinch of cornstarch. Leave it to stand while you prepare the vegetables.

3. 3

   Blanch the broccoli

   Bring a pot of salted water to the boil. Add the broccoli and cook for 1 minute, until bright green and slightly tender. Drain it, plunge it into ice water to stop the cooking, then drain well.

4. 4

   Sear the beef

   Heat a large frying pan or wok over high heat and add the oil. When it shimmers, arrange the beef in a single layer and sear for 1–2 minutes per side, until browned but still slightly pink inside. Remove it from the pan and set aside.

5. 5

   Cook the aromatics

   Reduce the heat to medium-high and add a little more oil if needed. Fry the garlic and ginger for 20–30 seconds, until fragrant.

6. 6

   Add the broccoli

   Tip the drained broccoli into the pan and toss for 1 minute. Return the beef to the pan.

7. 7

   Thicken the sauce

   Pour the sauce over the beef and broccoli, tossing continuously until it thickens.

8. 8

   Finish and serve

   Scatter over the green onions and sesame seeds, then serve hot with steamed rice or noodles.

What is beef and broccoli stir-fry?

Beef and broccoli stir-fry is a familiar restaurant-style combination of quickly cooked beef, green vegetables and a savoury sauce, often served with rice. It draws on the fast, high-heat method used in many Chinese and Chinese-inspired stir-fries.

This version blanches the broccoli before stir-frying, then combines it with briefly seared beef and a sauce thickened with cornstarch. That sequence helps the vegetables stay bright while the sauce clings to each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 35g protein, 30g carbs, 15g fat.

The beef supplies most of the protein, while broccoli and the sauce contribute some of the carbohydrates; rice or noodles add more if served alongside. The oil and beef account for much of the fat. For a balanced plate, serve with a generous portion of broccoli and a measured serving of rice.

Choosing the beef

Cut: Flank steak or sirloin both work well when sliced thinly across the grain. Short slices across the muscle fibres make the beef easier to chew.

Searing: Spread the beef in a single layer and cook it quickly over high heat. If the pan is crowded, cook in batches so the meat browns rather than steams.

Keeping broccoli crisp

Blanching: The brief 1-minute boil starts the cooking and brings out the broccoli's bright colour. Plunging it into ice water stops it cooking further.

Drying: Drain the florets well before adding them to the pan. Excess water can thin the sauce and interfere with a good stir-fry.

Getting the sauce right

Mixing: Whisk the cornstarch into the sauce ingredients while they are still cold, until there are no lumps. This helps it thicken evenly when it reaches the hot pan.

Finishing: Keep tossing as the sauce heats and thickens. Take the pan off the heat once it coats the beef and broccoli rather than letting it reduce for too long.

Managing the timing

Preparation: Mix the sauce and blanch the broccoli before heating the wok, since the final cooking happens quickly. Have the sliced beef and aromatics ready to reach the pan without delay.

Doneness: The beef should be browned outside and still slightly pink inside when you remove it. It returns to the pan to warm through as the sauce thickens.

What to serve with it

Rice: Steamed rice makes a straightforward base and soaks up the savoury sauce. Serve it alongside or underneath the stir-fry.

Noodles: Hot noodles are another option for a more substantial bowl. Finish with the green onions and optional sesame seeds just before serving.

Recipe notes & tips

• Slice the beef across the grain to help keep each bite tender.
• Pat the blanched broccoli dry if it is still holding water.
• Use a large wok or frying pan so the beef can brown in a single layer.
• Have the sauce and aromatics ready before you start searing the beef.
• Toss continuously after adding the sauce so it thickens evenly around the ingredients.

Variations

• Gluten-free: Use tamari in place of soy sauce and check that the oyster sauce is suitable.
• Sweeter sauce: Swap the oyster sauce for hoisin for the suggested sweeter twist.
• More vegetables: Add sliced vegetables alongside the broccoli, keeping the pan uncrowded.
• Extra heat: Add chilli to the aromatics for a spicy version.
• Rice bowl: Serve over steamed rice and spoon any sauce from the pan over the top.

Common mistakes to avoid

• Slicing with the grain: The beef can feel chewy; cut across the visible muscle fibres.
• Crowding the pan: The beef may steam instead of brown; sear it in batches if needed.
• Overcooking the broccoli: It can lose its crisp-tender texture; keep the blanch to 1 minute and cool it promptly.
• Adding wet broccoli: Extra water can dilute the sauce; drain the florets well before stir-frying.
• Leaving the sauce still: It may thicken unevenly; toss continuously once it is in the pan.

How to store

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

Frequently asked questions