Beef Broccoli Stir-Fry

There's something almost meditative about the sizzle of beef hitting a hot wok, that brief moment before everything turns golden and the kitchen fills with garlic steam. I discovered this beef and broccoli years ago not from a cookbook but from standing in a cramped apartment kitchen at midnight, hungry and armed with whatever was in the fridge. What started as improvisation became the dish I make when I want something that tastes restaurant-good but feels entirely mine.

I made this for a friend who'd just moved to the city and couldn't afford to order in anymore. Watching her eyes light up when she realized it was homemade, that she could make this herself on any random Tuesday—that's when I knew this wasn't just a recipe, it was permission to skip the delivery apps.

Ingredients

• Flank steak (450 g / 1 lb), thinly sliced across the grain: Slicing against the grain is what makes the beef tender even with high heat; I learned this the hard way after chewy results taught me the right direction matters.
• Cornstarch (1 tablespoon for beef, 1 teaspoon for sauce): This is your secret to that silky coating on the meat and a glossy sauce that clings instead of sliding off.
• Soy sauce (5 tablespoons total): The backbone of everything here; don't skimp on quality if you can help it.
• Vegetable oil (2 tablespoons): High heat needs an oil that won't smoke, so stick with something neutral.
• Broccoli florets (300 g / 10 oz): Cut them roughly the same size so they cook evenly and stay crisp where it matters.
• Garlic (2 cloves, minced) and fresh ginger (1 teaspoon, grated): These two add that restaurant smell that makes your kitchen feel fancy for 30 minutes.
• Oyster sauce (2 tablespoons): The umami secret that nobody talks about but everyone tastes.
• Brown sugar (1 tablespoon): Just enough sweetness to balance the salt and make the sauce come alive.
• Sesame oil (1 teaspoon): A drizzle at the end elevates everything, so don't skip it.
• Jasmine or long-grain rice (300 g cooked): The canvas for everything else; jasmine rice absorbs the sauce best.
• Sesame seeds and spring onions (optional): These are how you make it look intentional, like you meant to make something beautiful.

Instructions

Prepare the beef:

Toss your thinly sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch, then let it sit for 10 minutes while you prep everything else. This isn't just marinating; it's coating the meat so it drinks in flavor.

Mix the sauce:

Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl until smooth. This is your moment to taste and adjust—if it feels too salty, add a splash more water.

Cook the broccoli first:

Heat 1 tablespoon of oil in your wok or large skillet over high heat until it shimmers, then add the broccoli florets and stir-fry for 2–3 minutes until they turn bright green but still have a slight snap when you bite one. Remove them to a plate before they soften too much.

Sear the beef:

Add the remaining oil to the pan and let it get hot again, then spread the marinated beef in a single layer without stirring for exactly 1 minute—this is how you get that golden crust. After that minute, toss everything and keep moving for another 2–3 minutes until it's browned on the outside but still slightly pink inside.

Build the flavor:

Add your minced garlic and grated ginger, stirring constantly for about 30 seconds until the smell hits you like a warm hug and you know you've done it right.

Bring it all together:

Return the broccoli to the pan, pour in your prepared sauce, and stir everything gently for 1–2 minutes until the sauce thickens and coats each piece like it's meant to be there.

Serve immediately:

Over fluffy rice, scattered with sesame seeds and spring onions if you have them, while everything is still hot and the sauce still glistens.

Save

One Sunday afternoon, my neighbor smelled this cooking and knocked on my door asking what was happening in my kitchen. We ended up eating at my small table, trading stories and sauce-soaked rice, and I realized that some of the best moments happen not from fancy cooking but from generously sharing something simple and honest.

Why High Heat Matters

The whole magic of this dish lives in high heat—it's what gives you that sear on the beef instead of a gray simmer, and what keeps the broccoli crisp instead of mushy. Your wok or skillet needs to be genuinely hot before anything touches the pan, which means waiting for oil to shimmer and sometimes even starting to smoke slightly. This isn't dangerous; it's the point.

Timing and Texture

The whole dish comes together in minutes once you start cooking, so mise en place—having everything prepped and ready before heat touches the pan—saves you from panic. I once forgot to mince my garlic until the beef was already searing, and I rushed the job, ending up with chunks instead of tiny fragrant pieces scattered throughout. Now I line up my bowls like I'm about to perform surgery because that's genuinely how fast this comes together.

Variations That Actually Work

The beautiful thing about stir-fries is they're forgiving platforms for whatever you have on hand. Chicken breast works beautifully if that's what's in your freezer, and tofu transforms this into something vegetarian without losing the satisfying richness. Some nights I add mushrooms because I love how they absorb the sauce, or snap peas for sweetness and texture. Keep the sauce the same and change everything else if you need to.

• Swap the beef for chicken breast, pork tenderloin, or even cubed tofu for entirely different but equally delicious results.
• A pinch of chili flakes or a splash of rice vinegar can twist the flavor in exciting directions without overwhelming the core dish.
• Double-check your oyster sauce for shellfish allergens if you're cooking for someone who needs to know, since this is where hidden surprises hide.

Save

This dish is proof that restaurant-quality meals don't require secret ingredients or hours of work, just a hot pan and confidence. Make it once, and it becomes the thing you return to when you want to feed yourself well.

Recipe Questions

→ How can I keep the beef tender?

Thinly slice the beef against the grain and marinate with soy sauce and cornstarch before cooking. Avoid overcooking by stir-frying quickly over high heat.

→ What’s the best way to cook broccoli for this dish?

Stir-fry broccoli florets briefly in hot oil until bright green and slightly tender but still crisp to preserve texture and color.

→ Can I substitute any ingredients in the sauce?

Yes, tamari works well for a gluten-free option. You can also add chili flakes or rice wine to enhance flavor.

→ How should I serve this dish?

Serve immediately over steamed jasmine or long-grain rice. Garnish with sesame seeds and sliced spring onions for extra aroma and crunch.

→ What cooking tools do I need?

A large skillet or wok is ideal for stir-frying. Mixing bowls and a whisk help prepare marinade and sauce.

→ Are there alternative proteins recommended?

You can replace beef with chicken or tofu to suit dietary preferences while maintaining similar cooking techniques.