Beef and broccoli is a no-fuss stir-fry that puts tender slices of beef and bright green broccoli on the table fast. Home cooks choose this recipe for weeknight dinners when they want a balanced plate of protein, vegetables, and a glossy sauce without complicated ingredients, and the dish scales easily for meal prep or last-minute guests. For a slightly different take on the sauce and cooking method, see a classic beef and broccoli method that emphasizes a thicker glaze.

Why cook this at home

This recipe is economical, using one pound of beef and pantry staples to feed four people when served with rice. It comes together quickly because the beef is thinly sliced and briefly marinated, which speeds cooking while adding flavor. You control sodium and sweetness by adjusting the soy and oyster sauces, which matters if you need a gluten-free or lower-sodium version. The combination of a fast sear and a short final cook keeps the broccoli crisp-tender, so meal prep batches maintain texture when reheated.

Preparing Beef and Broccoli

• Toss beef in a simple cornstarch and sauce marinade.
• Heat oil in a hot skillet or wok until shimmering.
• Fry garlic and ginger briefly to release aroma.
• Sear the beef quickly until browned.
• Add broccoli with reserved marinade and simmer until crisp-tender.
• Remove from heat when the sauce has thickened.

Gather these items

1 lb beef (flank steak or sirloin), thinly sliced
3 cups broccoli florets
1/4 cup soy sauce (or gluten-free soy sauce)
2 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 cup beef broth or water
Cooked rice for serving

Notes: Slice the beef thinly across the grain for tenderness. If you need a gluten-free option, use gluten-free soy sauce and look for a gluten-free oyster sauce or mushroom stir-fry sauce as a replacement.

Cooking method

1. In a bowl, whisk the soy sauce, oyster sauce, cornstarch, and beef broth or water until smooth. Add the sliced beef and toss to coat, then let it marinate about 15 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until the surface moves when tilted.
3. Add the minced garlic and ginger and stir-fry about 30 seconds, until fragrant.
4. Add the marinated beef, reserving any extra marinade, and spread it into a single layer. Cook until the beef is browned on the edges, about 3 to 5 minutes, and registers 160°F for safety.
5. Add the broccoli and the reserved marinade to the skillet. Stir well to combine and cook for an additional 5 to 7 minutes, until the broccoli is tender yet crisp and the sauce has slightly thickened.
6. Remove the skillet from heat.

What to serve it with

Serve this over steaming white or brown rice for a classic plate, or try jasmine rice for a fragrant touch. A light cucumber salad with rice vinegar and sesame oil complements the glaze and adds a cool textural contrast. For an extra layer of texture, sprinkle toasted sesame seeds or thinly sliced scallions over individual portions just before serving, and consult a complementary recipe on how to refine stir-fry technique for tips on timing when adding garnishes.

Keeping leftovers fresh

Store cooled beef and broccoli in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, spread the cooled portions into shallow containers, label with the date, and freeze for up to 2 to 3 months; thaw overnight in the refrigerator before reheating. Reheat until the internal temperature reaches 165°F to ensure safety, using a microwave or skillet over medium heat. Do not leave cooked food at room temperature for more than 2 hours to avoid bacterial growth.

Tricks for success

• Slice beef thinly across the grain and chill it for 15 minutes before slicing to make cleaner cuts.
• Pat the beef dry after marinating if you want a stronger sear; excess moisture reduces browning.
• Keep the pan hot and avoid overcrowding so each piece sears rather than steams.
• If your sauce is thin, combine a small slurry of cornstarch and cold water and stir it in near the end to thicken quickly.
• Blanch broccoli briefly in boiling water and shock in ice if you want brighter color and faster final cooking.

Creative twists

• Swap half the broccoli for broccolini or snap peas for varied texture and a sweeter finish.
• Add thinly sliced carrots or bell pepper in step 5 to introduce color and crunch.
• For a nuttier finish, stir in a teaspoon of toasted sesame oil at the end of cooking.
• Make it gluten-free by using tamari and a labeled gluten-free oyster alternative, and increase the broth slightly if the sauce needs thinning.
• Top with chopped toasted cashews or almonds for a crunchy contrast.

Helpful answers

How long does total prep and cook time take?

Expect about 15 minutes of active prep, including 15 minutes of marinating while you wash and chop the broccoli, and about 10 to 15 minutes of cooking time on a hot skillet.

Can I use frozen broccoli?

Yes, frozen broccoli works. Thaw and drain it first, and add it a minute earlier in step 5 since it will release extra water. Blot it lightly before adding to the skillet.

What can I use instead of oyster sauce?

Use a combination of mushroom stir-fry sauce or a mix of hoisin and a touch of soy for depth. Adjust the sugar and salt to taste, since these swaps can be sweeter or saltier.

Is this suitable for meal prep?

Yes. Divide into airtight containers over rice or keep components separate to preserve texture, and reheat until 165°F. The beef holds up well for lunches and dinners during the week.

How do I keep the beef tender and not overcooked?

Cook on high heat in small batches and remove pieces as they brown. Slicing thin and marinating with cornstarch helps the meat retain moisture and a tender bite.

This version of beef and broccoli is straightforward to pull together and forgiving when you need weeknight reliability. Try the variations to match your pantry and dietary needs, and post a photo or note about what you changed so others can learn from your adjustments.

Beef and Broccoli Stir-Fry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and easy beef and broccoli stir-fry, perfect for weeknight dinners.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Chinese
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1 lb beef (flank steak or sirloin), thinly sliced
• 3 cups broccoli florets
• 1/4 cup soy sauce (or gluten-free soy sauce)
• 2 tablespoons oyster sauce
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 cup beef broth or water
• Cooked rice for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk the soy sauce, oyster sauce, cornstarch, and beef broth until smooth. Add the sliced beef and toss to coat. Let marinate for 15 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
4. Add the marinated beef, reserving any extra marinade, and cook until browned, about 3 to 5 minutes, until it registers 160°F for safety.
5. Add the broccoli and reserved marinade to the skillet. Stir well and cook for 5 to 7 minutes, until the broccoli is crisp-tender and the sauce has thickened slightly.
6. Remove from heat and serve over rice.

Notes

For tenderness, slice beef thinly across the grain. Use gluten-free products if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 26g
• Cholesterol: 70mg