Beef and Broccoli Stir Fry
This beef and broccoli stir fry uses thinly sliced flank steak coated in a little cornstarch and soy sauce, which keeps the beef tender and helps the sauce cling. The broccoli steams in the wok first so it stays bright green and crisp, then everything comes together in a glossy garlic, ginger and oyster sauce in about 12 minutes.
Published
- Prep Time
- 15 mins
- Cook Time
- 12 mins
- Total Time
- 27 mins
- Servings
- 4 servings
How do you make Beef and Broccoli Stir Fry?
Slice 450 g flank steak thinly against the grain and toss with soy sauce and cornstarch for 10 minutes. Steam-fry 450 g broccoli florets in a hot wok with a splash of water for 3 minutes and set aside. Sear the beef over high heat in batches for about 2 minutes, add garlic, ginger and the soy-oyster sauce, simmer until glossy and toss in the broccoli.
- Total time
- 27 mins
- Calories
- 330 per serving
- Protein
- 28 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stir-frying
Ingredients
Beef
Sauce
Stir fry
To serve
Equipment
Wok or large skillet with a lid · Sharp knife · Small bowl · Medium bowl
Quick Directions
Coat the beef
Toss the sliced flank steak with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp water and the baking soda, if using.
Mix the sauce
In a small bowl, whisk the 3 tbsp soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil and 125 ml water or broth until the cornstarch dissolves.
Steam-fry the broccoli
Heat 1/2 tbsp of the oil in a wok or large skillet over high heat.
Sear the beef
Heat the remaining 1 1/2 tbsp oil in the wok over high heat until shimmering.
Finish the sauce
Lower the heat to medium.
Toss and serve
Return the beef, its juices and the broccoli to the wok and toss for 1 minute until everything is coated and hot.
Step-by-Step Instructions
Follow these detailed steps to make the perfect beef and broccoli stir fry.
Coat the beef
Toss the sliced flank steak with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp water and the baking soda, if using. Set it aside for 10 minutes while you cut the broccoli and mix the sauce.
Mix the sauce
In a small bowl, whisk the 3 tbsp soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil and 125 ml water or broth until the cornstarch dissolves.
Steam-fry the broccoli
Heat 1/2 tbsp of the oil in a wok or large skillet over high heat. Add the broccoli and stir for 1 minute, then pour in the 60 ml water and cover. Cook for 2-3 minutes until bright green and crisp-tender. Tip the broccoli into a bowl and wipe the wok dry.
Sear the beef
Heat the remaining 1 1/2 tbsp oil in the wok over high heat until shimmering. Add half the beef in a single layer and sear without stirring for 1 minute, then flip and cook for 30-60 seconds more until browned and just cooked through. Transfer to a plate and repeat with the rest.
Finish the sauce
Lower the heat to medium. Add the garlic and ginger and stir for 30 seconds. Stir the sauce again, since the cornstarch settles, then pour it into the wok and simmer for about 1 minute until thick and glossy.
Toss and serve
Return the beef, its juices and the broccoli to the wok and toss for 1 minute until everything is coated and hot. Serve over steamed rice and sprinkle with sesame seeds.
Recipe Tips
- Put the flank steak in the freezer for 15-20 minutes before slicing. Firm meat is much easier to cut into thin, even strips.
- Always slice against the grain: look for the long lines of muscle fibre and cut across them. This shortens the fibres and makes every bite tender.
- Have everything chopped and the sauce mixed before you turn on the heat. Once the wok is hot, the cooking moves quickly.
Variations
- Swap the flank steak for skirt steak, sirloin or flat iron steak, sliced the same way.
- Add a sliced onion or a red bell pepper with the broccoli for more vegetables.
- For a gluten-free version, use tamari or soy sauce labelled gluten-free and a gluten-free oyster sauce.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 28 g |
| Carbs | 18 g |
| Fat | 16.5 g |
| Saturated fat | 4.2 g |
| Fibre | 3.2 g |
| Sugar | 6.5 g |
| Sodium | 900 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze without rice for up to 3 months. The broccoli will soften after thawing.
- Reheat
- Reheat in a skillet over medium heat with a splash of water, or in the microwave, until hot to 74°C (165°F).
Beef and Broccoli Stir Fry FAQs
What is the best cut of beef for beef and broccoli?
Flank steak is the classic choice because it is lean, flavourful and slices into thin strips that cook in seconds. Skirt steak, sirloin and flat iron steak are good substitutes. Always slice against the grain.
How do you make beef tender for stir fry?
Slice it thinly against the grain, coat it in a little cornstarch and soy sauce, and add a pinch of baking soda if you like, which tenderizes the surface. Then sear it quickly over high heat in batches so it does not overcook.
Can I use frozen broccoli for beef and broccoli?
Yes. Thaw it and pat it dry, then skip the steaming step and add it straight to the sauce with the beef. Toss for 2 minutes until hot. Frozen broccoli is softer than fresh but works well.
What can I use instead of oyster sauce?
Use 2 tbsp hoisin sauce, or an extra 1 tbsp soy sauce with 1 tsp more brown sugar. Vegetarian oyster sauce made from mushrooms also works and tastes very similar.
How do you thicken beef and broccoli sauce?
The cornstarch in the sauce does the thickening. Stir the sauce right before you add it, because the cornstarch settles to the bottom of the bowl, then let it bubble for a full minute. If it is still thin, stir in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer for 30 seconds.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
