There are some meals that just hit the spot, and a fantastic homemade beef and broccoli stir fry is definitely one of them. It’s that wonderful combination of tender, savoury beef, crisp-tender broccoli florets, and a glossy sauce that clings to every single bite. Forget those disappointing takeaways with their overly sweet sauces and tough meat; this recipe is about creating that restaurant-quality dish right in your own kitchen. It’s a meal we turn to time and time again for a satisfying weeknight dinner. My kids absolutely devour this every time I make it, often fighting over the last few pieces of beef.

What sets this beef broccoli recipe apart is the balance we strike. The sauce is deeply savoury with a foundation of soy and oyster sauce, lifted by the warmth of fresh ginger and garlic, and just a whisper of sweetness to round it all out. The secret, which we’ll get into, lies in how we treat the beef. A simple technique called velveting ensures the beef stays incredibly tender and juicy, even when cooked quickly over a high heat. It’s a small step that makes a world of difference.

This dish works beautifully for those evenings when you’re short on time but refuse to compromise on flavour. It comes together in about 30 minutes, making it a brilliant staple for your weekly meal rotation. Whether you’re a seasoned pro with a wok or just starting your stir fry journey, this guide will walk you through creating a beef and broccoli that your family will request again and again.

Recipe Overview

This beef and broccoli recipe delivers slices of melt-in-the-mouth beef and vibrant green broccoli in a rich, umami-packed sauce that’s just thick enough to coat a bowl of fluffy rice. After testing, I found that blanching the broccoli for just a minute before stir-frying is the key to getting that perfect crisp-tender texture without it becoming mushy in the pan.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Beef Broccoli Recipe

• Rich, Balanced Flavour: The sauce isn’t just salty; it’s a layered combination of savoury dark soy, rich oyster sauce, nutty sesame oil, and a background warmth from fresh ginger and garlic. It tastes authentic and satisfying.
• Ready in About 30 Minutes: From slicing the beef to serving it up, this whole meal is on the table in half an hour, making it ideal for busy weeknights.
• A Truly Flexible Recipe: Feel free to add other vegetables. Sliced carrots, bell peppers, or water chestnuts all work wonderfully. Just add them to the pan a minute or two before the broccoli.
• Great for a Midweek Treat: This dish is fantastic when you’re craving a takeaway but want something a bit fresher and healthier. It always gets compliments.
• Family Tested and Approved: This is one of those recipes that everyone seems to love. Friends always ask me for this recipe after trying it at dinner parties, and it’s a guaranteed clean-plate meal with the kids.

Beef Broccoli Recipe

⏱️ 20 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the sauce, I recommend using a good quality naturally brewed soy sauce like Kikkoman; it has a more complex and less harshly salty flavour than many generic brands. It makes a noticeable difference to the final dish.

• For the Beef and Marinade:
• 500g flank steak or sirloin, very thinly sliced against the grain
• 1 tbsp light soy sauce
• 1 tbsp cornflour
• 1 tsp sesame oil
• For the Stir Fry Sauce:
• 120ml low-sodium beef broth or stock
• 60ml dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey or brown sugar
• 1 tbsp cornflour
• For the Stir Fry:
• 1 large head of broccoli (about 450g), cut into bite-sized florets
• 2 tbsp vegetable or rapeseed oil, divided
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• Cooked jasmine rice, for serving
• Toasted sesame seeds and sliced spring onions, for garnish

Marcus’s Tip: Pop your beef in the freezer for 15-20 minutes before slicing. It firms up the meat, making it much easier to get those super-thin, uniform slices that cook quickly and stay tender.

How to Make This Beef Broccoli Recipe

The process is all about having your ingredients prepped and ready to go before you even think about turning on the heat. A stir fry cooks very quickly, so organisation is key. We call this ‘mise en place’ in the cooking world!

1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp of light soy sauce, 1 tbsp of cornflour, and the sesame oil. Toss well to ensure every piece is coated. Set aside to marinate for at least 15 minutes. This step, known as velveting, is crucial for tender beef.
2. Prepare the Sauce: While the beef marinates, whisk together all the sauce ingredients in a separate small bowl: beef broth, dark soy sauce, oyster sauce, honey, and the remaining 1 tbsp of cornflour. Whisk until the cornflour is fully dissolved.
3. Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60 seconds. Immediately drain and run under cold water (or plunge into an ice bath) to stop the cooking process. This keeps it vibrant green and crisp.
4. Sear the Beef: Heat 1 tbsp of oil in a large frying pan or wok over a high heat until it’s shimmering. Add the beef in a single layer, working in two batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until nicely browned but not cooked all the way through. Remove the beef from the pan and set aside.
5. Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
6. Combine and Thicken: Add the blanched broccoli to the pan and stir-fry for 1-2 minutes. Give the sauce a quick re-whisk and pour it into the pan. Bring it to a simmer, stirring constantly. I find that it thickens up beautifully in about 1-2 minutes.
7. Finish the Dish: Return the seared beef and any accumulated juices to the pan. Toss everything together for about a minute to coat the beef and broccoli in the glossy sauce and to finish cooking the beef.
8. Serve Immediately: Serve the beef and broccoli straight away over hot jasmine rice, garnished with a sprinkle of toasted sesame seeds and fresh spring onions.

Tips From My Kitchen

• High Heat is Your Friend: A key to a great stir fry is high heat. Get your pan properly hot before you add the beef. This gives you that lovely seared crust (the Maillard reaction) rather than grey, steamed meat.
• The Secret Step – Velveting: Don’t skip the marinating step with cornflour. I learned that this simple coating protects the beef from the intense heat, locking in moisture and guaranteeing a tender result. It’s a game-changer.
• Prep in Advance: You can slice the beef, chop the broccoli, and mix the sauce ingredients hours ahead of time. Keep them in separate airtight containers in the fridge. When you’re ready to cook, it’ll all come together in 10 minutes.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the microwave. The broccoli will soften a little upon reheating, but it will still be delicious.

Equipment You’ll Need

• Large frying pan or wok
• Sharp knife and cutting board
• Mixing bowls (one for the beef, one for the sauce)
• Whisk
• Slotted spoon or spider strainer

Common Mistakes to Avoid

• Overcrowding the pan: If you pile all the beef in at once, the pan’s temperature will drop dramatically. The meat will steam in its own juices instead of searing. Cook it in two batches to ensure each piece gets that beautiful brown crust.
• Using a Cold Pan: Your oil should be shimmering hot before anything goes in. This instant contact with high heat is essential for the texture and flavour of a good stir fry.
• Not Marinating the Beef: That 15-minute marinade is doing more than just adding flavour. The cornflour and soy sauce tenderise the meat and create a protective barrier, which is essential for that juicy, tender texture.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to start experimenting. This dish is a brilliant canvas for customisation.

• Make it Spicy: Add 1-2 teaspoons of Sriracha or a pinch of red chilli flakes to the sauce for a welcome kick of heat.
• Vegetarian Option: Swap the beef for firm, pressed tofu (cubed and pan-fried until golden) or a mix of mushrooms like shiitake and cremini. Use a vegetarian “oyster” sauce, which is typically made from mushrooms.
• Different Proteins: This sauce and method work beautifully with other proteins. Try it with thinly sliced chicken thighs or plump prawns. For another great weeknight meal idea, check out our Creamy Chicken And Rice Recipe One Pot Meal.

What to Serve With This Beef and Broccoli

The classic pairing is simple and effective, letting the main dish shine. Here are a few of my favourite ways to serve it:

• Fluffy Jasmine Rice: Its fragrant aroma and soft texture are perfect for soaking up every last drop of that savoury sauce.
• Egg Noodles: Toss cooked noodles directly into the pan at the end for a fantastic one-pan noodle bowl.
• Drink Pairing: A crisp, cold lager cuts through the richness of the sauce nicely. For wine lovers, a dry Riesling or a Sauvignon Blanc would be a great match.

Frequently Asked Questions

Beef Broccoli Recipe

A classic Chinese-American stir-fry featuring tender, marinated beef and crisp-tender broccoli florets in a savory garlic ginger sauce. This dish comes together quickly for a perfect weeknight meal.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Chinese-American

Calories: 370

Ingredients Method Notes

Ingredients

  

For the Beef and Marinade

• 500 g flank steak or sirloin very thinly sliced against the grain
• 1 tbsp light soy sauce
• 1 tbsp cornflour
• 1 tsp sesame oil

For the Stir Fry Sauce

• 120 ml low-sodium beef broth or stock
• 60 ml dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey or brown sugar

For the Stir Fry

• 1 large head of broccoli about 450g, cut into bite-sized florets
• 2 tbsp vegetable or rapeseed oil divided
• 3 cloves garlic finely minced
• 1 tbsp fresh ginger grated
• Cooked jasmine rice for serving
• Toasted sesame seeds and sliced spring onions for garnish

Method

 

1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp of light soy sauce, 1 tbsp of cornflour, and the sesame oil. Toss well to ensure every piece is coated. Set aside to marinate for at least 15 minutes. This step, known as velveting, is crucial for tender beef.
2. Prepare the Sauce: While the beef marinates, whisk together all the sauce ingredients in a separate small bowl: beef broth, dark soy sauce, oyster sauce, honey, and the remaining 1 tbsp of cornflour. Whisk until the cornflour is fully dissolved.
3. Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60 seconds. Immediately drain and run under cold water (or plunge into an ice bath) to stop the cooking process. This keeps it vibrant green and crisp.
4. Sear the Beef: Heat 1 tbsp of oil in a large frying pan or wok over a high heat until it's shimmering. Add the beef in a single layer, working in two batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until nicely browned but not cooked all the way through. Remove the beef from the pan and set aside.
5. Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
6. Combine and Thicken: Add the blanched broccoli to the pan and stir-fry for 1-2 minutes. Give the sauce a quick re-whisk and pour it into the pan. Bring it to a simmer, stirring constantly. I find that it thickens up beautifully in about 1-2 minutes.
7. Finish the Dish: Return the seared beef and any accumulated juices to the pan. Toss everything together for about a minute to coat the beef and broccoli in the glossy sauce and to finish cooking the beef.
8. Serve Immediately: Serve the beef and broccoli straight away over hot jasmine rice, garnished with a sprinkle of toasted sesame seeds and fresh spring onions.

Notes

For the best texture, avoid overcrowding the pan when searing the beef. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this beef broccoli recipe a go. It’s a staple in my kitchen for a reason, and it’s so much more rewarding than ordering a takeaway. It’s a straightforward and delicious meal that I’m confident you’ll love. If you’re looking for other weeknight dinner ideas, our Easy Ground Beef Tacos Recipe is another family favourite. Please let me know how you get on in the comments below – I love hearing from you! Happy cooking!
– Marcus