Classic Tender Beef & Broccoli Stir-Fry (Print Version)

Classic Chinese Beef and Broccoli stir-fry: tender beef, crisp broccoli, and a savory sauce. Your weeknight dinner just got easier & tastier than takeout!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese-American
Dietary: Dairy-Free

# Ingredients:

→ Beef & Broccoli

01 - 1 lb flank steak, thinly sliced against the grain
02 - 4 cups broccoli florets, pre-steamed until bright green and crisp-tender
03 - 2 tbsp vegetable oil, divided

→ Beef Marinade

04 - 1 tbsp low sodium soy sauce
05 - 1 tbsp cornstarch
06 - 1 tbsp vegetable oil

→ Savory Stir-Fry Sauce

07 - 1/4 cup low sodium soy sauce
08 - 2 tbsp oyster sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp granulated sugar
11 - 1 tsp sesame oil
12 - 1/2 tsp white pepper
13 - 1 tbsp cornstarch, mixed with 2 tbsp cold water

→ Aromatics

14 - 4 cloves garlic, minced
15 - 1 inch fresh ginger, grated

# Instructions:

01 - First up, slice that flank steak against the grain into thin, bite-sized pieces. This is where you get that tender texture, so don't rush it! Then, toss the beef with a bit of soy sauce, cornstarch, and a splash of oil. Let it hang out for at least 15 minutes while you get everything else ready. While that's marinating, cut your broccoli into nice, even florets. I usually steam mine for a few minutes until they're bright green and just barely tender; it ensures they cook perfectly in the wok without being mushy or raw.
02 - In a small bowl, combine the remaining soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, white pepper, and a bit more cornstarch mixed with water. Give it a good whisk until it's smooth and lump-free. This is your flavor powerhouse, so make sure all those ingredients are well incorporated. I've definitely rushed this step before, only to find a powdery lump of cornstarch at the bottom of the bowl, which is just sad. A proper sauce makes all the difference for this Classic Chinese Beef and Broccoli Stir-Fry.
03 - Heat a large wok or a heavy-bottomed skillet over high heat until it's smoking slightly. Add a tablespoon of vegetable oil. Once it's shimmering, add the marinated beef in a single layer, working in batches if you need to. Don't overcrowd the pan, or your beef will steam instead of sear! Let it cook for just 1-2 minutes per side until beautifully browned. This quick sear locks in the juices. Remove the beef to a plate; it won't be fully cooked yet, and that's exactly what we want!
04 - Add another tablespoon of oil to the hot wok. Toss in your pre-steamed broccoli florets and stir-fry for about 2-3 minutes until they have a slight char and are crisp-tender. Now, push the broccoli to one side and add your minced garlic and grated ginger to the empty space. Stir-fry them for about 30 seconds until fragrant; oh, the smell is just incredible! Be careful not to burn them, as burnt garlic is a flavor no one wants.
05 - Return the seared beef to the wok with the broccoli, garlic, and ginger. Give everything a good toss to combine. Now, re-whisk your sauce mixture (the cornstarch can settle!) and pour it evenly over the ingredients in the wok. Stir continuously, making sure to scrape the bottom, until the sauce thickens and coats everything beautifully. This usually happens pretty quickly, within a minute or two. You'll see it transform from watery to glossy right before your eyes, which is always satisfying.
06 - Once the sauce is thick and glossy, and the beef is cooked through but still tender, your Classic Chinese Beef and Broccoli Stir-Fry is ready! Take it off the heat immediately. I love to serve this dish hot over a bed of fluffy jasmine rice, maybe with a sprinkle of toasted sesame seeds for a little extra crunch and visual appeal. It’s truly a satisfying meal that comes together so much faster than you’d expect, and the flavors are just spot on, honestly. Enjoy the fruits of your stir-frying labor!

# Notes:

01 - Always marinate the beef; it makes all the difference, trust me on this!
02 - Leftovers are great, but the broccoli can get a little soft if you reheat too aggressively.
03 - No oyster sauce? A little hoisin can work in a pinch, but the flavor will be different.
04 - Serve it over fluffy jasmine rice, and maybe a sprinkle of toasted sesame seeds.

# Tools You'll Need:

01 - Wok or large skillet
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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