Easy Beef and Broccoli Stir Fry: The Juiciest Weeknight Dinner Fix

Ingredients

• 454 g (1 lb)flank steak, thinly sliced
• 30 ml (2 tbsp)soy sauce
• 5 ml (1 tsp)cornflour
• 5 ml (1 tsp)sesame oil
• 360 g (4 cups)broccoli florets, fresh and crisp
• 3 clovesgarlic, minced
• 15 ml (1 tbsp)ginger, grated
• 240 ml (1 cup)beef stock
• 30 ml (2 tbsp)oyster sauce
• 12.5 g (1 tbsp)brown sugar
• 15 ml (1 tbsp)cornflour slurry, to thicken the sauce

Instructions

1. 1

   Marinate the beef

   Toss the sliced flank steak in a bowl with the soy sauce, 5 ml (1 tsp) cornflour and sesame oil. Leave it to rest for 10 minutes.

2. 2

   Heat the wok

   Heat a wok or large frying pan over high heat for about 1 minute, until it just starts to smoke. Add enough oil to coat the cooking surface.

3. 3

   Sear the beef

   Arrange the marinated beef in a single layer. Leave it undisturbed for 1 minute, then toss and cook for another 1–2 minutes, until browned.

4. 4

   Cook the aromatics

   Push the beef to one side of the pan. Add sesame oil, the minced garlic and grated ginger, then stir for 30 seconds, until fragrant.

5. 5

   Stir-fry broccoli

   Add the broccoli florets and stir-fry for 2–3 minutes, until bright green and tender-crisp. Add water to help steam the broccoli if needed.

6. 6

   Simmer the sauce

   Pour in the beef stock, oyster sauce and brown sugar. Stir and bring the mixture to a simmer; cook for 1 minute, until bubbling.

7. 7

   Thicken and serve

   Whisk the cornflour slurry into the pan and cook for 30 seconds, until the sauce is glossy and coats the beef and broccoli. Take the pan off the heat and serve hot over rice or noodles, garnished with sesame seeds and spring onions.

What is beef and broccoli stir-fry?

Beef and broccoli is a Chinese-American restaurant favourite: quickly cooked beef and broccoli are coated in a savoury, lightly sweet sauce. This home version uses flank steak, oyster sauce, garlic and ginger for a speedy, flavourful combination.

The method relies on high heat and short cooking times. That helps the beef brown while the broccoli stays bright and pleasantly crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 20g carbs, 15g fat.

The beef supplies most of the protein, while the broccoli and any rice or noodles served alongside contribute carbohydrates. The sesame oil and the sauce ingredients contribute fat, so serve with a generous portion of broccoli and a measured helping of rice or noodles to balance the plate.

Choosing the beef and broccoli

Flank steak: Slice it thinly so it cooks quickly and is easy to eat. Cutting across the grain helps keep the pieces tender.

Broccoli: Fresh florets suit the brief cooking time and hold their shape. Aim for pieces of similar size so they cook evenly.

Marinating the beef

The 10-minute rest gives the steak time to take on the soy sauce and sesame oil. Cornflour in the marinade also helps the meat brown and gives the finished pieces a lightly coated texture.

Keep the slices in a single layer in the hot pan for their first minute. Moving them too soon can prevent good browning.

Managing the heat

A wok or large frying pan needs to be very hot before the beef goes in; the method allows about 1 minute of preheating, until it just begins to smoke. Add oil to coat the pan, then work quickly once cooking starts.

Avoid crowding the pan: the beef should sear rather than steam. If necessary, cook it in batches and return it to the pan for the sauce.

Getting the broccoli texture right

Stir-fry the florets for 2–3 minutes, stopping when they are bright green and tender-crisp. They will soften further when the hot sauce is added.

If the pan looks dry before the broccoli is ready, add a little water to help it steam. Use only what is needed so the stir-fry does not become watery.

Making a glossy sauce

Beef stock, oyster sauce and brown sugar create the savoury-sweet base. Bring them to a simmer for 1 minute before adding the cornflour slurry.

Whisk in the slurry and cook for 30 seconds. The sauce is ready when it looks glossy and clings to the beef and broccoli.

Serving the stir-fry

Serve it hot over rice or noodles, as suggested in the method. Sesame seeds and spring onions make a suitable garnish if you have them.

Have the accompaniment ready before finishing the sauce: the stir-fry cooks quickly and is best served straight from the pan.

Recipe notes & tips

• Slice the steak thinly across the grain for tender pieces.
• Prepare the garlic, ginger and sauce ingredients before heating the pan.
• Preheat the pan thoroughly so the beef can sear quickly.
• Cook the beef in batches if it will not fit in a single layer.
• Add water to the broccoli only if the pan needs help steaming it.
• Mix the cornflour slurry well just before adding it to the pan.

Variations

• Use noodles: Serve the stir-fry over cooked noodles instead of rice.
• Add chilli: Include sliced chilli for a hotter version.
• Swap the greens: Use a similar amount of another quick-cooking vegetable in place of some broccoli.
• Make it less sweet: Reduce the brown sugar to suit your taste.
• Add a garnish: Finish with sesame seeds and sliced spring onions, as suggested in the method.

Common mistakes to avoid

• Crowding the pan: The beef may steam instead of brown; sear it in batches if needed.
• Stirring too soon: Leave the beef untouched for its first minute to give it time to sear.
• Overcooking the broccoli: Stop when it is bright green and tender-crisp, after 2–3 minutes.
• Adding slurry too early: Stir it in after the sauce has simmered, then cook for 30 seconds.
• Using too much water: Add only enough to help the broccoli steam, or the finished sauce may be thin.

How to store

Refrigerate leftovers in a covered container and eat within 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