Name: Easy Beef and Broccoli Stir Fry Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 pound flank steak, sliced 1/4-inch thick; 1/4 teaspoon baking soda (optional); 3 tablespoons water; 1 1/2 teaspoons cornstarch; 2 teaspoons vegetable oil; 1 teaspoon oyster sauce; 2/3 cup low sodium chicken stock, warmed; 1 1/2 teaspoons granulated sugar (or brown sugar); 1 1/2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil; 1/8 teaspoon white pepper; 4 cups broccoli florets; 3 tablespoons vegetable oil, divided; 2 cloves garlic, minced; 1/4 teaspoon ginger, grated or minced (optional); 1 tablespoon Shaoxing wine; 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)

There’s something incredibly comforting about a sizzling pan of tender beef and vibrant broccoli tossed in a savory sauce. This Easy Beef and Broccoli Stir Fry Recipe brings that restaurant-favorite flavor right to your kitchen, with a straightforward method that anyone can master.

A white bowl filled with bright green broccoli florets and several pieces of thin, glossy brown meat on top and mixed inside. The broccoli looks fresh and slightly steamed, while the meat is shiny with a rich sauce that coats it well. The bowl sits on a light beige cloth with a rough texture, placed on a white marbled surface. In the background, there is a shiny silver teapot and a brown ceramic cup, with a small wrapped orange snack visible beside the cup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Beef and Broccoli Stir Fry Recipe
Top Tip
How to Serve Easy Beef and Broccoli Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Beef and Broccoli Stir Fry Recipe

Why You'll Love This Recipe

This recipe isn’t just quick and delicious—it’s a dish that delivers a perfect balance of textures and flavors every time. I love how it captures that authentic stir-fry taste without any complicated steps or hard-to-find ingredients.

Simple yet authentic: The marinade and sauce blend traditional Chinese flavors with easy pantry staples.
Perfectly tender beef: A quick baking soda massage method makes the meat incredibly soft without drying it out.
Customizable and forgiving: You can easily adjust the sauce thickness and add your favorite spices or veggies.
Great for weeknights: Ready in under an hour, this dish fits seamlessly into busy schedules without skimping on flavor.

A white bowl filled with bright green broccoli florets and dark brown slices of beef covered in sauce, the broccoli pieces are scattered around and under the beef, showing a mix of textures from the soft meat and the crisp vegetables. The bowl sits on a beige cloth on a white marbled surface. Nearby are dark brown chopsticks resting on the cloth, a metal teapot with a spout pointing left, and a plastic-wrapped orange snack. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Beef and Broccoli Stir Fry Recipe plays a role in building layers of flavor and texture—whether it’s tenderizing, balancing sweetness or adding umami depth. When shopping, look for fresh broccoli florets and a good-quality flank steak for best results.

Flat lay of fresh thinly sliced raw flank steak neatly arranged, vibrant green broccoli florets, two whole uncracked brown eggs, two small white ceramic bowls — one with light golden vegetable oil and another with dark brown oyster sauce, a small white bowl of shiny dark soy sauce, a small bowl with golden Shaoxing wine, a small bowl holding pale beige granulated sugar, a small bowl of fine white cornstarch powder, a small bowl filled with light brown low sodium chicken stock, two cloves of fresh whole garlic with papery skins intact, a small piece of fresh ginger root with smooth skin, all components symmetrically placed on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: Sliced thin against the grain for quick cooking and tenderness.
Baking soda: Optional but a game-changer for tenderizing the beef gently.
Cornstarch: Helps create that glossy coating on the beef and thickens the sauce.
Vegetable oil: Neutral and high-heat friendly to sear the beef perfectly.
Oyster sauce: Adds rich umami and a touch of sweetness that deepens the dish’s complexity.
Chicken stock: Keeps the sauce flavorful and moist without overpowering the beef.
Soy sauce & dark soy sauce: Together, they balance saltiness and color beautifully.
Granulated sugar: Just enough sweetness to round out the savory ingredients.
Sesame oil: Adds a subtle but essential nutty aroma.
White pepper: Gives a gentle heat and depth unique from black pepper.
Broccoli florets: Blanched briefly for that perfect tender-crisp bite.
Garlic & ginger: Classic aromatics that brighten the overall flavor.
Shaoxing wine: A splash brings complexity and helps deglaze the wok.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve tweaked this recipe a few times to suit different moods, and I'd encourage you to do the same. Play with your favorite veggies, swap out sauces, or adjust sweetness to match your taste buds—the stir-fry world is your oyster (pun intended!).

Variation: I love adding sliced bell peppers or snow peas for extra crunch and color—they brighten the dish and add a fresh twist.
Make it gluten-free: Just swap soy sauce with tamari or coconut aminos without losing the savory punch.
Spice it up: Scatter in some chili flakes or fresh sliced chili for a nice kick.
Vegetarian option: Use firm tofu instead of beef and double the broccoli for a veggie-packed version.

Step-by-Step: How I Make Easy Beef and Broccoli Stir Fry Recipe

Step 1: Tenderize and Marinate the Beef

Start by slicing your flank steak thinly—about a quarter-inch thick—and if you want ultra-tender beef, sprinkle it with baking soda and massage it with water until it’s absorbed. I sometimes skip the baking soda when I’m in a hurry, and it's still great! Then stir in cornstarch, vegetable oil, and oyster sauce, and set it aside for at least 30 minutes, allowing those flavors to really sink in.

Step 2: Whip Up the Sauce

While your beef marinates, mix together the chicken stock, sugars, soy sauces, oyster sauce, sesame oil, and white pepper. This sauce mix is a flavor powerhouse that brings sweet, salty, and savory to every bite. Set it aside so it’s ready once the broccoli and beef are cooked.

Step 3: Blanch Your Broccoli

Boil a pot of water and blanch broccoli florets for 30–60 seconds. I usually aim for 45 seconds for that perfect crunch with a tender bite. Drain and set aside, because timing is everything in a quick stir fry, and you want those vibrant greens bright and crisp.

Step 4: Sear the Beef

Heat your wok on high until it’s smoking hot—that’s the secret to a good sear. Add 2 tablespoons of vegetable oil, then quickly brown both sides of the beef (2-3 minutes total). Don’t overcrowd the pan; you want that caramelized crust. Once seared, take the beef out and let it rest briefly.

Step 5: Build the Sauce and Finish

Lower the heat to medium, add the last tablespoon of oil, garlic, and ginger, stirring just for a few seconds until fragrant. Then splash in Shaoxing wine—this little step lifts the aroma. Pour in your sauce mixture and deglaze the wok by scraping all those golden bits from the sear. Stir in a cornstarch slurry (cornstarch mixed with water) slowly to thicken the sauce, and after it bubbles for about 20 seconds, add the broccoli and beef back in. Toss everything until it’s beautifully coated.

Top Tip

In the years I’ve cooked this, I’ve found a few tricks that really elevate the result. These tips will help you achieve the ideal texture and flavor balance without guesswork.

Beef slicing: Freeze your flank steak for 15-20 minutes before slicing; it firms up and makes thin, even cuts much easier.
Don’t overcook: Keep cooking times short when stir-frying beef; too long makes it tough instead of tender.
High heat is key: Using a smoking hot wok ensures a great sear that locks in juices and flavor.
Sauce consistency: Add cornstarch slurry in small amounts while stirring constantly to get your preferred thickness without lumps.

How to Serve Easy Beef and Broccoli Stir Fry Recipe

Garnishes

I keep it simple with a sprinkle of toasted sesame seeds and some freshly chopped green onions for crunch and color. Sometimes I add a drizzle of chili oil if I’m feeling adventurous—but those toppings are completely optional and always a hit with guests.

Side Dishes

Steamed jasmine rice is my go-to pairing because it soaks up the delicious sauce perfectly. On lazy weekends, I also serve it with some simple fried rice or garlic noodles to keep things cozy and satisfying.

Creative Ways to Present

For special occasions, I like serving the stir fry over fresh egg noodles or even stuffed inside crisp lettuce cups for a fun twist. It’s a great conversation starter and adds a touch of elegance to the casual dinner table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where it keeps well for up to 3 days. The beef might soak up some sauce so it gets even more flavorful overnight—though the broccoli can soften a bit, which I actually don’t mind.

Freezing

Though I usually recommend eating this dish fresh for best texture, you can freeze cooked beef and broccoli stir fry in portioned containers. Just thaw it overnight in the fridge before reheating gently on the stove.

Reheating

The best way to reheat is in a skillet over medium heat with a splash of water or stock to loosen the sauce. It keeps everything moist and prevents the beef from drying out. Avoid microwaving if you can, but if you must, cover the dish to trap steam.

Frequently Asked Questions:

Can I use a different cut of beef for this stir fry?

Absolutely! While flank steak is my favorite for its tenderness and flavor, you can also use skirt steak, sirloin, or even ribeye slices. Just be sure to slice the beef thinly against the grain for the best texture.

Why is baking soda used on the beef?

Baking soda helps tenderize the beef by raising the pH on the meat’s surface, which softens the proteins and makes it more tender when cooked. However, if you prefer a firmer texture or want to avoid it, omitting the baking soda is totally fine.

How do I prevent the broccoli from turning mushy?

The key is to blanch the broccoli just until crisp-tender—usually 30 to 60 seconds depending on your preference. Then quickly drain and add it to the hot wok at the end so it doesn’t overcook during the final sauce toss.

Can I make this recipe without Shaoxing wine?

Yes! Shaoxing wine adds a lovely depth, but if you don’t have any on hand, dry sherry or a splash of rice vinegar with a pinch of sugar works as a good substitute. The dish will still be delicious.

Final Thoughts

I have fond memories of this easy beef and broccoli stir fry, especially from my family’s Chinese takeout days. There’s nothing quite like the satisfaction of whipping up a restaurant-quality dish at home that’s both comforting and impressive. Give this recipe a go—it’s sure to become a favorite in your kitchen just like it is in mine!