Beef and Broccoli Stir Fry
The takeout classic, made at home in 20 minutes with a sauce that beats any restaurant.
Ingredients
Serves 4
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets
- 2 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup oyster sauce
- 3 tbsp soy sauce
- 1 tbsp dark brown sugar
- 1 tsp sesame oil
- 1/2 cup beef broth
- 1 tbsp cornstarch
- Steamed rice to serve
Instructions
- 1Slice the steak as thin as possible, against the grain (perpendicular to the muscle fibers). Partially freezing the beef for 20 minutes makes paper-thin slicing easy. Season lightly with salt and a pinch of cornstarch, toss to coat — this helps the beef brown and tenderize.
- 2Whisk sauce: combine oyster sauce, soy sauce, brown sugar, sesame oil, beef broth, and cornstarch in a bowl. Set aside.
- 3Heat 1 tbsp oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and sear undisturbed for 60 seconds. Stir-fry 30 more seconds until just browned. Remove to a plate — don't overcook.
- 4Add remaining 1 tbsp oil to the pan. Add broccoli and stir-fry over high heat for 2 minutes until bright green with some char on the edges.
- 5Add garlic and ginger, stirring for 30 seconds. Pour the sauce over the broccoli and stir to coat.
- 6Return the beef to the pan and toss everything together. Cook 1–2 minutes until the sauce thickens and becomes glossy, coating every piece.
- 7Serve immediately over steamed rice. Garnish with sesame seeds if desired.
Pro Tips
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Slice the beef as thin as possible — 1/8-inch strips. Thin beef cooks in seconds, stays tender, and absorbs sauce better. Thick slices go chewy. Pop the steak in the freezer for 20 minutes first for easier slicing.
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Keep the broccoli crisp — don't overcook it. Bright green with a slight char is what you want. Overcooked broccoli turns army green and mushy, and the dish loses all its textural contrast.
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Cook the beef in batches if needed. Adding too much beef at once drops the pan temperature, causing steaming instead of searing. A grey steam-cooked beef is the hallmark of bad stir fry.
Frequently Asked Questions
What cut of beef is best for beef and broccoli?
Flank steak is the traditional choice — it has good flavour and slices beautifully thin against the grain. Sirloin and flat iron steak also work well. Avoid round steak and stewing beef — they're too tough for a quick stir fry. If you're working with a tighter budget, 80/20 ground beef tossed with the same sauce is a delicious shortcut.
How do I make beef and broccoli sauce thicker?
The cornstarch in the sauce thickens it as it heats — the key is to keep the heat high so the sauce bubbles and the starch activates. If it's still too thin after 2 minutes of simmering, mix 1 tsp of cornstarch with 1 tbsp of cold water and stir it in. Don't add dry cornstarch directly — it will clump.
Can I use frozen broccoli for beef and broccoli?
Yes, but thaw and pat it completely dry first — frozen broccoli contains a lot of water that will steam the dish and dilute the sauce. Frozen broccoli is slightly softer than fresh, so reduce its cook time by 30 seconds. For the best texture, fresh broccoli is worth the extra 2 minutes of prep.
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