Name: Beef and Broccoli Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 pounds flank steak, sliced thinly against the grain into ¼-inch strips; 3 tablespoons soy sauce (divided use); 2 tablespoons cornstarch; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ¼ cup brown sugar, packed; ½ cup beef broth; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 3 tablespoons vegetable oil (divided use); 1 large head broccoli, cut into florets (about 4 cups); 1 small yellow onion, thinly sliced; 2 teaspoons toasted sesame seeds; 3 green onions, thinly sliced; Cooked white rice, for serving

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Never has a weeknight dinner felt so utterly transformative, so explosively flavorful, so downright magical as this beef and broccoli stir fry. Now is the moment to banish bland takeout forever and unlock a symphony of savory, sweet, and garlicky perfection that will have your entire family begging for seconds before you even sit down.

Why This Recipe Works

A velvety, restaurant-worthy marinade tenderizes the beef into melt-in-your-mouth perfection in mere minutes.
High-heat searing creates those irresistible caramelized edges and smoky “wok hei” flavor you crave.
The glossy, clingy sauce is a masterful balance of savory, sweet, and umami that coats every single bite.
Vibrant broccoli stays crisp-tender, adding the perfect fresh crunch to contrast the succulent beef.
It’s faster than delivery and a hundred times more satisfying, making you a weeknight dinner hero.

Ingredients

1.5 pounds flank steak, sliced thinly against the grain into ¼-inch strips
3 tablespoons soy sauce (divided use)
2 tablespoons cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil
4 cloves garlic, minced into a fine paste
1 tablespoon fresh ginger, grated
¼ cup brown sugar, packed
½ cup beef broth
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
3 tablespoons vegetable oil (divided use)
1 large head of broccoli, cut into bite-sized florets (about 4 cups)
1 small yellow onion, thinly sliced
2 teaspoons toasted sesame seeds, for garnish
3 green onions, thinly sliced, for garnish
Cooked white rice, for serving

Equipment Needed

Large wok or 12-inch skillet
Sharp chef’s knife and cutting board
Medium mixing bowl
Whisk or fork
Measuring cups and spoons
Tongs or spatula
Small bowl for sauce

Instructions

Step 1: Transform Your Beef with a Velvety Marinade

This is where the magic begins, where ordinary beef becomes extraordinary. In your medium mixing bowl, combine 1.5 pounds of thinly sliced flank steak with 1 tablespoon of the soy sauce, 2 tablespoons of cornstarch, 1 tablespoon of rice vinegar, and 1 teaspoon of that fragrant sesame oil. Now, roll up your sleeves and get your hands in there—massage that marinade into every single strip of beef with passionate, deliberate strokes for a full 60 seconds. You are not just mixing; you are tenderizing, you are infusing, you are preparing the beef for its glorious destiny. Let this beautiful, glossy mixture sit at room temperature for exactly 15 minutes—no more, no less—while you prepare everything else. This critical resting period allows the cornstarch to form a protective, velvety coating that will seal in insane juiciness during the high-heat sear. Pro Tip: Slicing the beef thinly against the grain is non-negotiable for tenderness. Look for the long muscle fibers and cut perpendicular to them—this shortens the fibers, guaranteeing each bite is impossibly soft.

Step 2: Craft the Irresistibly Glossy Sauce

While your beef is luxuriating in its marinade, turn your attention to crafting the liquid gold that will define this dish. In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, ¼ cup of packed brown sugar, ½ cup of rich beef broth, 2 tablespoons of briny, complex oyster sauce, and 1 tablespoon of sweet, savory hoisin sauce. Whisk it with vigor until the brown sugar is completely dissolved and the sauce is a uniform, deep mahogany brown. Now, take your 4 cloves of minced garlic and 1 tablespoon of freshly grated ginger—smell that incredible, pungent aroma? That’s the soul of your stir fry. Have this sauce bowl and the garlic-ginger mixture ready by your stove. The stir-fry dance is fast and furious, and having your “mise en place”—your everything in its place—is the secret weapon of all great home chefs. This preparation is the calm before the delicious storm.

Step 3: Achieve Wok Hei with a Blistering Sear

Place your large wok or heaviest skillet over the highest heat your stove can produce. Let it scream-hot for a full 2 minutes until a single drop of water vaporizes on contact. Add 2 tablespoons of neutral vegetable oil and swirl to coat the surface—it should shimmer and ripple instantly. Working in two batches to avoid crowding (which steams the meat instead of searing it), add half the marinated beef in a single layer. Do not touch it! Let it sear undisturbed for 90 seconds to develop a gorgeous, dark brown crust. Then, flip and sear the other side for another 60 seconds until just cooked through. Transfer this first batch to a clean plate. Add another tablespoon of oil to the wok and repeat the process with the remaining beef. This batch-by-batch method is the sacred ritual for achieving perfect caramelization and that coveted smoky “wok hei” flavor. Pro Tip: Your wok must be violently hot. If the beef starts stewing in its own juices, you’ve added too much at once. Patience and high heat are your best friends here.

Step 4: Sizzle the Aromatics and Crisp-Tender Veggies

With the beef resting, it’s time for the vegetables to shine. In the same screaming-hot wok (no need to wash it—those browned bits are flavor gold!), add your 4 cups of broccoli florets and thinly sliced yellow onion. Stir-fry them with relentless energy for 3-4 minutes. You’ll hear a fierce sizzle—that’s the sound of success. Watch as the broccoli turns a brighter, more vibrant green and the onions begin to soften and caramelize at the edges. If the pan seems dry, you can add a single tablespoon of water to create a burst of steam to help cook the broccoli through, but the goal is stir-frying, not boiling. You want that perfect crisp-tender texture, a satisfying crunch that gives way with each bite. This stage builds the foundational flavor layer for your masterpiece.

Step 5: The Grand Finale – Unite Everything in a Glossy Embrace

Push the broccoli and onions to the side of the wok, creating a small, empty space in the center. Into that hot spot, add your prepared garlic and ginger paste. Let it sizzle and become fragrant for just 15 seconds—any longer and it will burn and turn bitter. Now, pour in your meticulously crafted sauce mixture. It will bubble and thicken dramatically the moment it hits the heat, transforming into a glossy, luxurious glaze right before your eyes. This should take about 60-90 seconds. Once it’s thickened and beautifully shiny, return all the seared beef and any accumulated juices back to the wok. Using your tongs, toss and fold everything together with dramatic, confident movements for another 60 seconds, ensuring every piece of beef and every floret of broccoli is utterly cloaked in that sticky, savory-sweet sauce. The entire kitchen will smell like a five-star restaurant. Pro Tip: The sauce is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. This is the sign of perfect thickness.

Tips and Tricks

For an even more luxurious texture, use skirt steak or flap meat instead of flank—they have incredible marbling. If you’re sensitive to salt, use low-sodium soy sauce and beef broth. To make this gluten-free, swap the soy sauce for tamari and ensure your oyster sauce is a gluten-free brand. Don’t have a wok? A large cast-iron skillet is the next best thing for holding and distributing intense heat. For meal prep, you can slice the beef and mix the sauce up to 24 hours in advance—store them separately in the fridge. When ready to cook, let the beef sit out for 15 minutes to take the chill off. To add more veggies, throw in sliced bell peppers or snap peas with the broccoli. If your sauce thickens too much after adding the beef, simply splash in an extra tablespoon or two of beef broth to loosen it up. Finally, for the ultimate presentation, garnish with extra green onions and a heavy sprinkle of toasted sesame seeds just before serving.

Recipe Variations

Spicy Kung Pao Twist: Infuse serious heat by adding 1-2 diced Thai chilies or 1 teaspoon of crushed red pepper flakes when you cook the garlic and ginger. Stir in ½ cup of roasted peanuts at the very end for a crunchy, nutty contrast that will set your taste buds on fire.
Teriyaki Glaze: Craving something sweeter? Replace the oyster and hoisin sauce in the sauce mixture with ⅓ cup of a good-quality teriyaki sauce. Add 1 tablespoon of honey for extra shine and a touch of pineapple juice for a tropical, tangy undertone that’s utterly addictive.
Mushroom Lover’s Dream: Boost the umami to stratospheric levels by sautéing 8 ounces of sliced shiitake or cremini mushrooms in the wok after the beef is removed. Let them brown deeply before adding the broccoli. The earthy, meaty flavor of the mushrooms makes this a deeply satisfying vegetarian-forward option.
Low-Carb Cauliflower Rice Bowl: Ditch the white rice and serve this glorious stir fry over a bed of freshly riced cauliflower sautéed in a little sesame oil. It soaks up the sauce just as beautifully, creating a guilt-free, flavor-packed bowl that fits any lifestyle.

Frequently Asked Questions

Q: Can I use a different cut of beef?
A: Absolutely! While flank or skirt steak are ideal for quick cooking, you can use sirloin or even thinly sliced ribeye. The key is slicing against the grain and ensuring your pan is scorching hot to sear it quickly, keeping it tender and juicy.

Q: My sauce didn’t thicken. What went wrong?
A: The most common culprit is not getting your wok hot enough before adding the sauce. The cornstarch in the beef marinade and the natural thickening power of the sauce ingredients need intense, immediate heat to activate. Ensure your wok is smoking hot, and let the sauce bubble vigorously for the full 90 seconds.

Q: Can I make this ahead of time?
A: You can prep components ahead! Slice the beef and mix the sauce separately up to a day in advance. However, for the best texture, stir-fry it fresh. Leftovers will keep for 3 days in the fridge, though the broccoli will soften upon reheating.

Q: Is there a substitute for oyster sauce?
A: Yes! If you need a substitute, combine 1 tablespoon of soy sauce with 1 tablespoon of hoisin sauce and a pinch of sugar. While it won’t be identical, it will provide a similar depth of savory, umami flavor to round out your sauce.

Q: How do I get my broccoli crisp-tender and not mushy?
A: The secret is high heat and not overcrowding the pan. Stir-fry the broccoli quickly so it sears rather than steams. Adding it to a violently hot wok and keeping it moving ensures it cooks through while retaining that essential, satisfying crunch.

Summary

This beef and broccoli stir fry is your ticket to a restaurant-quality, flavor-explosive dinner in just 20 minutes. With a velvety marinade, a glossy, addictive sauce, and perfect crisp-tender broccoli, it’s a guaranteed crowd-pleaser that will redefine your weeknights.