How To Make The Best Beef and Broccoli Stir Fry At Home

Beef and broccoli stir fry is a Chinese-American takeout classic made at home by marinating thinly sliced beef in a velveting mixture, stir-frying it in a wok with fresh broccoli, and finishing everything in a glossy oyster and dark soy sauce glaze. The whole dish comes together in one pan and is ready in about 30 minutes.

We are making beef and broccoli stir fry, and it is very easy to make. So many people love this classic dish. I truly think that with this recipe, you can make it better than restaurant takeout!

Why You Will Love This Beef and Broccoli Stir Fry Recipe

You are going to absolutely love this easy beef and broccoli stir fry because it brings that glossy, savory, mouthwatering takeout experience right into your own kitchen! But it is fresher and tailored exactly to your taste. Using a simple marinating technique, we make sure the beef is unbelievably tender and juicy, while the broccoli stays perfectly crisp and tender. Plus, it all comes together in one pan, making it the perfect quick meal for a busy weeknight. Your family will be begging for this!

If you love easy Asian-inspired weeknight dinners like this one, you will also want to bookmark our Quick Teriyaki Chicken Rice Bowl, it is another fast, glossy, takeout-style meal that comes together in about the same amount of time.

What You Will Need

Special Equipment

• Large wok or wide skillet with a tight-fitting lid
• Sharp knife
• Cutting board

For the Beef and Marinade

• 1 lb (450g) tri-tip beef (or flank or sirloin), sliced thinly against the grain
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½ tsp baking soda (essential for making the beef restaurant tender)
• ¼ tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp neutral oil (like avocado or canola), added after mixing

For the Broccoli and Aromatics

• 1 lb (450g) broccoli florets, separated at the stem into bite-sized pieces
• 3 to 4 slices fresh ginger
• 3 cloves garlic, finely minced
• 2 tbsp neutral cooking oil, divided (for frying)

For the Cooking and Sauce

• 2 tbsp rice wine, divided (1 tbsp for broccoli, 1 tbsp for beef)
• Pinch of salt
• Pinch of sugar (for the broccoli)
• 2 tbsp water (for steaming the broccoli)
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sugar (for the beef sauce)
• ½ cup water (this will thicken into your final sauce)
• Extra black pepper, to taste

Let’s Get Cooking

1. First, the Prep

Before you head to the stove, get a few quick things ready. Finely mince the garlic and slice the fresh ginger. For the broccoli, cut it into smaller, bite-sized pieces and separate them right at the stem so they cook evenly.

2. Prep the Beef

Now the beef! The cut used in this recipe is tri-tip, which is wonderful for this. Slice the beef thinly, and make sure you cut across the muscle fiber (the grain) so it stays nice and tender for maximum tenderness.

3. Marinate the Beef

To marinate the beef, use a blend of soy sauce, dark soy sauce, oyster sauce, 1 tsp sugar, baking soda, black pepper, cornstarch, and 2 tbsp of water. Mix everything together in a bowl. Mix vigorously and keep mixing until the beef has completely absorbed all the water.

Then, add 1 tbsp of neutral oil and mix again. This is a crucial secret! Always add the oil after the marinade has been mixed into the beef to lock all that moisture in. Let it sit for 15 minutes.

Food safety note: Raw beef should be handled on a clean cutting board and cooked to an internal temperature of at least 145°F (63°C) with a 3-minute rest, per USDA guidelines for whole cuts. Since this recipe slices and stir-fries the beef in small pieces over high heat, ensure there is no visible pink remaining before combining with the broccoli.

4. Cook the Broccoli

Now we are ready to cook! Preheat your large wok or skillet over medium-high heat. Add 1 tbsp of oil, and put those ginger slices in to let them sizzle briefly. Add the broccoli and briefly stir fry until the florets are beautifully coated with oil.

5. Steam the Broccoli

Pour in 1 tbsp of rice wine and continue to stir fry until the alcohol cooks off. Season with a little salt and a pinch of sugar, mix it in, and then add 2 tbsp of water. Immediately cover the pan with a lid and let the broccoli steam for exactly 30 seconds. Once time is up, remove the broccoli and ginger slices from the pan and set them aside.

6. Pan Fry the Beef

Add another 1 tbsp of oil to the empty pan. Spread the marinated beef out in a single layer. Let it pan fry undisturbed on one side to get some nice color and brown up. Add your minced garlic on top, then turn the beef over to pan fry on the other side.

7. Build the Sauce

When the beef is about 50 percent cooked, add the remaining 1 tbsp of rice wine and stir fry briefly. Once that evaporates, build your beef and broccoli stir fry sauce right in the pan! Add 1 tbsp dark soy sauce, 2 tbsp oyster sauce, and 1 tsp sugar. Stir fry the beef until the color looks rich and even.

8. Thicken and Finish

Pour in ½ cup of water. It may look like a lot of water here, but trust the process! As it simmers, the water will catch the residual cornstarch from the beef, thicken up, and become a beautiful and glossy glaze. Once the sauce thickens, turn off the heat.

9. Bring It All Together

Return the cooked broccoli back to the pan. Add a final dash of black pepper, toss everything together until well coated, and you are done. The beef is tender and juicy, and the broccoli is perfectly coated with the sauce. Serve immediately over steamed rice. I hope you like it!

This stir fry pairs absolutely perfectly with rice. If you want to level up your whole spread, our Kimchi Fried Rice is a bold, flavor-packed side dish that works beautifully alongside this on the table.

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Easy Beef and Broccoli Stir Fry (Better Than Takeout!)

Recipe by Sana ReiCourse: Main CourseCuisine: Chinese-American, Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time (including marinating)

15

minutes

Cooking time

15

minutes

Calories

320

kcal

Total time

30

minutes

This easy beef and broccoli stir fry brings the glossy, savory takeout experience right into your own kitchen! Ultra-tender velveted beef and crisp broccoli in a rich oyster sauce glaze, ready in 30 minutes.

Ingredients

• Equipment Needed:

• Large wok or wide skillet with a tight-fitting lid

• Sharp knife

• Cutting board

• Ingredients:
• For the beef and marinade:

• 1 lb (450g) tri-tip beef (or flank/sirloin), sliced thinly against the grain

• 1 tbsp soy sauce

• 1 tsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ tsp baking soda

• ¼ tsp black pepper

• 1 tbsp cornstarch

• 2 tbsp water

• 1 tbsp neutral oil (avocado or canola), added after mixing

• For the broccoli and aromatics:

• 1 lb (450g) broccoli florets, separated into bite-sized pieces

• 3 to 4 slices fresh ginger

• 3 cloves garlic, finely minced

• 2 tbsp neutral cooking oil, divided

• For the cooking and sauce:

• 2 tbsp rice wine, divided

• Pinch of salt

• Pinch of sugar

• 2 tbsp water (for steaming the broccoli)

• 1 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 1 tsp sugar

• ½ cup water (thickens into the final sauce)

• Extra black pepper, to taste

Directions

• Finely mince the garlic, slice the ginger, and cut the broccoli into bite-sized pieces, separating at the stem.
• Slice the tri-tip beef thinly, cutting across the grain for maximum tenderness.
• Combine the sliced beef with soy sauce, dark soy sauce, oyster sauce, 1 tsp sugar, baking soda, black pepper, cornstarch, and 2 tbsp water. Mix vigorously until the beef absorbs all the water. Add 1 tbsp neutral oil last and mix again to lock in moisture. Let it marinate for 15 minutes.
• Heat a large wok or skillet over medium-high heat. Add 1 tbsp oil. Add the ginger slices and let them sizzle briefly. Add the broccoli and stir fry until coated in oil.
• Pour in 1 tbsp rice wine and stir fry until the alcohol cooks off. Season with a pinch of salt and sugar. Add 2 tbsp water, cover immediately with a lid, and steam for exactly 30 seconds. Remove the broccoli and ginger from the pan and set aside.
• Add 1 tbsp oil to the empty pan. Spread the marinated beef in a single layer and let it sear undisturbed. Add the minced garlic on top, then flip the beef to sear the other side.
• When the beef is about 50% cooked, add the remaining 1 tbsp rice wine and stir fry briefly. Once evaporated, add 1 tbsp dark soy sauce, 2 tbsp oyster sauce, and 1 tsp sugar. Stir fry until the beef is evenly colored.
• Pour in ½ cup water. Simmer until the residual cornstarch causes the sauce to thicken into a glossy glaze. Turn off the heat.
• Return the broccoli to the pan. Add a final dash of black pepper, toss everything together until well coated, and serve immediately.

Notes

• The Velveting Secret: The baking soda in the marinade breaks down muscle fibers to make the beef unbelievably tender, just like your favorite Chinese restaurant does it! Do not skip this step.
• Always Slice Against the Grain: Cutting across the muscle fiber shortens those fibers, which is what makes each bite melt-in-your-mouth tender rather than chewy.
• Oil Goes In Last: Always add the oil to the marinade after the other ingredients have been absorbed. This seals the moisture inside the beef before it hits the hot pan.
• Frozen Broccoli Tip: If using frozen broccoli, skip the steaming step. Thaw it fully, pat it dry, and add it at the very end just to warm through.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a pan with a small splash of water to loosen the sauce.
• Food Safety: Ensure stir-fried beef pieces show no visible pink before serving.