There’s a special kind of satisfaction that comes from recreating a takeaway favourite at home, and for me, nothing beats a really good Beef and Broccoli Stir Fry. I’m not talking about the gloopy, overly sweet versions you sometimes find, but one where tender, juicy slivers of beef are tossed with bright, crisp broccoli florets, all coated in a deeply savoury, glossy sauce with hints of ginger and garlic. This is my go-to recipe when I need something that feels a bit special but comes together in under 30 minutes. It’s the kind of meal that makes a Tuesday night feel like a treat.

What sets this particular Beef Broccoli recipe apart is the technique we use to prepare the beef. It’s a simple restaurant-style method called ‘velveting’ which guarantees the meat stays incredibly succulent and tender, even when cooked quickly over a high heat. Paired with a sauce that has just the right balance of salty, savoury, and slightly sweet notes, it’s a dish that always gets compliments. It works beautifully for a quick weeknight dinner, a satisfying lunch, or even when you have friends over and want to serve something impressive without spending hours in the kitchen.

Recipe Overview

This recipe delivers a classic Chinese-inspired stir fry with incredibly tender beef and perfectly cooked, vibrant green broccoli. The magic is in the balance of the sauce and the velveting technique for the beef. After testing this recipe five times, I finally got the sauce consistency just right—it’s glossy and clings to every ingredient without being heavy or starchy.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Beef And Broccoli Stir Fry Recipe

• Incredibly Tender Beef: The simple cornflour and soy sauce marinade (a process known as velveting) tenderises the beef, creating a melt-in-the-mouth texture that rivals your favourite takeaway.
• Ready in Under 30 Minutes: From slicing the beef to serving, this entire dish comes together swiftly, making it ideal for busy weeknights when you’re short on time but not on appetite.
• A Perfectly Balanced Sauce: The stir fry sauce is savoury, rich, and aromatic from the ginger and garlic, with a subtle sweetness that complements the beef and broccoli without overpowering them.
• Great for Meal Prep: You can slice the beef, chop the broccoli, and mix the sauce ingredients ahead of time. When you’re ready to eat, the cooking process takes just 10 minutes.
• My Family Loves It: This is one of the few meals that everyone in my house agrees on without any fuss. The combination of tender meat and crisp veg in a savoury sauce is always a winner.

Beef And Broccoli Stir Fry Recipe

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For a truly exceptional stir fry, good quality ingredients make all the difference. I find that flank steak or a good sirloin provides the best texture. For the oyster sauce, which is key for that authentic depth of flavour, I always reach for the Lee Kum Kee brand; its quality is consistently excellent.

• For the Beef Marinade:
• 500g flank or sirloin steak, very thinly sliced against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tsp cornflour
• 1/2 tsp bicarbonate of soda (this is our secret tenderising agent!)
• For the Stir Fry Sauce:
• 60ml low-sodium chicken or beef stock
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce (for colour)
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 1 tbsp cornflour mixed with 2 tbsp cold water (the slurry)
• For the Stir Fry:
• 1 large head of broccoli (about 450g), cut into bite-sized florets
• 2 tbsp vegetable or groundnut oil, divided
• 3 cloves garlic, finely minced
• 1 inch piece of fresh ginger, peeled and finely grated
• Steamed rice, to serve
• Toasted sesame seeds, for garnish (optional)
• Spring onions, sliced, for garnish (optional)

Elena’s Tip: For the best results, pop your beef in the freezer for 15-20 minutes before slicing. This firms it up, making it much easier to get those paper-thin slices that cook so beautifully.

How to Make This Beef And Broccoli Stir Fry Recipe

The process for this beef and broccoli stir fry is all about preparation and speed. Have all your ingredients prepped and near the hob before you turn on the heat, as things move very quickly once the cooking starts. This is the essence of a great stir fry!

1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, Shaoxing wine, 1 tsp cornflour, and the bicarbonate of soda. Mix well with your hands until every piece is coated. Set aside to marinate for at least 15 minutes at room temperature.
2. Prepare the Sauce: While the beef marinates, whisk together all the stir fry sauce ingredients in a small bowl: chicken stock, 3 tbsp light soy sauce, oyster sauce, dark soy sauce, sesame oil, and sugar. Have your cornflour slurry ready in a separate small cup.
3. Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60-90 seconds until they turn a vibrant bright green but are still crisp. Immediately drain and run under cold water (or plunge into an ice bath) to stop the cooking process. This step ensures your broccoli is perfectly cooked and retains its colour. Set aside.
4. Sear the Beef: Heat a wok or large, heavy-bottomed frying pan over a high heat until it’s almost smoking. Add 1 tbsp of oil. Carefully add the marinated beef in a single layer (you may need to do this in two batches to avoid overcrowding). Let it sear without moving for 1-2 minutes until a deep brown crust forms. Flip and cook for another 30-60 seconds. Remove the beef from the wok and set it aside. I find that getting a really good sear is crucial for the final flavour.
5. Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
6. Combine and Thicken: Return the seared beef and the blanched broccoli to the wok. Give the prepared sauce a quick re-whisk and pour it over everything. Bring it to a simmer, tossing everything together to coat.
7. Finish the Sauce: Once simmering, give your cornflour slurry a quick stir and pour it into the wok while stirring constantly. The sauce will thicken and become glossy almost immediately, in about 30-60 seconds.
8. Serve Immediately: Once the sauce has thickened, remove the wok from the heat. Serve your beef and broccoli stir fry straight away over a bed of fluffy steamed rice, garnished with toasted sesame seeds and sliced spring onions if you wish. For another fantastic takeaway-at-home option, try my Sticky Sweet Teriyaki Chicken Bowls.

Tips From My Kitchen

• High Heat is Key: A successful stir fry relies on high, consistent heat. Ensure your wok or pan is properly hot before you add any ingredients. This gives the beef a beautiful sear and cooks the vegetables quickly so they stay crisp. A domestic hob might struggle, so let the pan get as hot as it can.
• The Secret is in the Blanch: I learned that pre-blanching the broccoli is a game-changer. It guarantees the florets are perfectly tender-crisp and brilliantly green without having to steam them in the wok, which can water down the sauce and overcook the beef.
• Make-Ahead Prep: To make this even faster on a weeknight, you can do most of the prep in advance. Slice the beef and marinate it, chop the broccoli, mince the aromatics, and mix the sauce ingredients. Store everything in separate airtight containers in the fridge for up to 24 hours.
• Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend gently warming it in a pan over a medium heat with a splash of water or stock to loosen the sauce. Microwaving can sometimes make the beef a little tough.

Common Mistakes to Avoid

• Overcrowding the Pan: Adding too much beef to the wok at once will drop the temperature significantly. Instead of searing, the beef will steam in its own juices, turning grey and tough. Cook the beef in two batches to ensure each piece gets direct contact with the hot surface for a proper sear.
• Not Prepping in Advance (Mise en Place): Stir-frying happens fast. If you’re stopping to chop garlic or measure soy sauce mid-cook, your other ingredients will overcook. Have everything measured, chopped, and ready to go before you even think about turning on the heat.
• Adding the Cornflour Slurry Incorrectly: Never add cornflour directly to a hot liquid, as it will clump instantly. Always mix it with a small amount of cold water first to create a slurry. And remember to pour it in while stirring the sauce to ensure it thickens smoothly and evenly.

Delicious Variations to Try

Once you’ve mastered the basic technique for this beef and broccoli recipe, it’s wonderfully adaptable. Feel free to experiment with different ingredients based on what you have on hand.

• Add Some Heat: For a spicy kick, add a teaspoon of chilli garlic sauce (like Sriracha or Sambal Oelek) to the sauce mixture, or toss in a few dried red chillies with the garlic and ginger.
• Add More Vegetables: This stir fry is a great way to use up vegetables. Sliced mushrooms, red bell peppers, onions, or mangetout are all fantastic additions. Add them after the aromatics and cook until tender-crisp before adding the beef and sauce back in.
• Different Proteins: This marinade and sauce combination works beautifully with other proteins. Try it with thinly sliced chicken breast, pork tenderloin, or even firm tofu for a vegetarian option. For another great Asian-inspired dish, check out this Authentic Pad Thai Chicken Shrimp Recipe.

What to Serve With This Beef And Broccoli Stir Fry

This dish is a complete meal in many ways, but a few simple accompaniments can elevate it further. Here are my favourite pairings:

• Fluffy Steamed Rice: Simple jasmine or basmati rice is the classic choice. It’s the perfect neutral base to soak up all of that wonderful, savoury stir fry sauce. If you want something a bit more flavourful, my Simple Egg Fried Rice For Dinner is a fantastic partner.
• Noodles: For a change from rice, serve this over cooked egg noodles or udon noodles. Toss them into the wok right at the end to coat them in the sauce.

– A Crisp White Wine: A dry Riesling or a Sauvignon Blanc works wonderfully here. Their crisp acidity cuts through the richness of the sauce and cleanses the palate.

Frequently Asked Questions

Beef And Broccoli Stir Fry Recipe

A classic Chinese-American takeaway dish made easy at home. This recipe features tender, marinated beef and crisp-tender broccoli florets tossed in a rich, savoury sauce.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 390

Ingredients Method Notes

Ingredients

  

For the Beef Marinade

• 500 g flank or sirloin steak very thinly sliced against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tsp cornflour
• 1/2 tsp bicarbonate of soda this is our secret tenderising agent!

For the Stir Fry Sauce

• 60 ml low-sodium chicken or beef stock
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce for colour
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 1 tbsp cornflour mixed with 2 tbsp cold water the slurry

For the Stir Fry

• 1 large head of broccoli about 450g, cut into bite-sized florets
• 2 tbsp vegetable or groundnut oil divided
• 3 cloves garlic finely minced
• 1 inch piece of fresh ginger peeled and finely grated
• Steamed rice to serve
• Toasted sesame seeds for garnish (optional)
• Spring onions sliced, for garnish (optional)

Method

 

1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, Shaoxing wine, 1 tsp cornflour, and the bicarbonate of soda. Mix well with your hands until every piece is coated. Set aside to marinate for at least 15 minutes at room temperature.
2. Prepare the Sauce: While the beef marinates, whisk together all the stir fry sauce ingredients in a small bowl: chicken stock, 3 tbsp light soy sauce, oyster sauce, dark soy sauce, sesame oil, and sugar. Have your cornflour slurry ready in a separate small cup.
3. Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60-90 seconds until they turn a vibrant bright green but are still crisp. Immediately drain and run under cold water (or plunge into an ice bath) to stop the cooking process. This step ensures your broccoli is perfectly cooked and retains its colour. Set aside.
4. Sear the Beef: Heat a wok or large, heavy-bottomed frying pan over a high heat until it's almost smoking. Add 1 tbsp of oil. Carefully add the marinated beef in a single layer (you may need to do this in two batches to avoid overcrowding). Let it sear without moving for 1-2 minutes until a deep brown crust forms. Flip and cook for another 30-60 seconds. Remove the beef from the wok and set it aside. I find that getting a really good sear is crucial for the final flavour.
5. Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
6. Combine and Thicken: Return the seared beef and the blanched broccoli to the wok. Give the prepared sauce a quick re-whisk and pour it over everything. Bring it to a simmer, tossing everything together to coat.
7. Finish the Sauce: Once simmering, give your cornflour slurry a quick stir and pour it into the wok while stirring constantly. The sauce will thicken and become glossy almost immediately, in about 30-60 seconds.
8. Serve Immediately: Once the sauce has thickened, remove the wok from the heat. Serve your beef and broccoli stir fry straight away over a bed of fluffy steamed rice, garnished with toasted sesame seeds and sliced spring onions if you wish. For another fantastic takeaway-at-home option, try my Sticky Sweet Teriyaki Chicken Bowls.

Notes

The secret to tender beef is the bicarbonate of soda in the marinade. For best results, don't overcrowd the pan when searing the beef to ensure it gets a deep brown crust.

I really hope you enjoy making this Beef and Broccoli Stir Fry as much as my family and I do. It’s a wonderfully satisfying dish that proves you can create food that’s better than a takeaway, right in your own kitchen. I’d love to hear how you get on, so please feel free to leave a comment below and let me know if you tried any variations!

Happy cooking,
Elena Rodriguez