Name: Quick Beef and Broccoli Stir-Fry Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 pound flank steak (sliced 1/4-inch thick); 1/4 teaspoon baking soda (optional); 3 tablespoons water; 1 1/2 teaspoons cornstarch; 2 teaspoons vegetable oil; 1 teaspoon oyster sauce; 2/3 cup low sodium chicken stock (warmed); 1 1/2 teaspoons granulated sugar; 1 1/2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil; 1/8 teaspoon white pepper; 4 cups broccoli florets; 3 tablespoons vegetable oil (divided); 2 cloves garlic (minced); 1/4 teaspoon ginger (grated or minced, optional); 1 tablespoon Shaoxing wine; 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons water)

There’s something so comforting about a dish that’s both quick and packed with flavor, and this Quick Beef and Broccoli Stir-Fry Recipe hits that mark perfectly. Tender beef, crisp-tender broccoli, and a glossy, savory sauce make it a weeknight favorite that always feels a little special.

A white bowl filled with stir-fried broccoli and slices of glossy brown beef sits on a beige cloth on a white marbled surface. The broccoli is bright green with a firm texture, and the beef pieces are thick and coated with a shiny sauce, layered evenly throughout. In the background, there is a metal teapot and a small ceramic cup with a wrapped orange treat, creating a cozy dining scene. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Beef and Broccoli Stir-Fry Recipe
Top Tip
How to Serve Quick Beef and Broccoli Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Beef and Broccoli Stir-Fry Recipe

Why You'll Love This Recipe

I still remember the first time I made this Quick Beef and Broccoli Stir-Fry Recipe at home—it reminded me of my family’s favorite Chinese takeout but tasted even better because I could tweak it just the way I like. It’s genuinely simple, fast, and so rewarding.

Speedy but Flavorful: You get a restaurant-worthy stir-fry on your dinner table in under an hour, thanks to smart marinating and quick stir-frying techniques.
Perfectly Tender Beef: Using a little baking soda and cornstarch in the marinade guarantees tender meat that doesn’t get chewy.
Balanced Sauce: The mix of soy, oyster sauce, and a hint of sweetness plays super well with the beef and broccoli for a harmonious taste.
Customizable: You can easily adjust veggies, spice levels, or even the type of meat to suit your taste or what’s in the fridge.

Ingredients & Why They Work

This recipe balances fresh ingredients with a few pantry staples so you can whip it up anytime. Each ingredient plays a key role, from tenderizing to flavor layering, so grabbing quality broccoli and good soy sauce is worth it.

Flat lay of fresh thinly sliced flank steak arranged neatly, bright green broccoli florets, two whole uncracked brown garlic cloves, a small pile of finely grated fresh ginger, a few green scallions, a small white ceramic bowl of clear water, a small white ceramic bowl filled with golden vegetable oil, a small white ceramic bowl containing a dark glossy oyster sauce, a small white ceramic bowl with rich brown soy sauce, a small white ceramic bowl holding dark soy sauce, a small white ceramic bowl of pale golden sesame oil, a small white ceramic bowl filled with fine white granulated sugar, a small white ceramic bowl with white cornstarch powder, a small white ceramic bowl of warm low sodium chicken stock, a small white ceramic bowl containing amber Shaoxing wine, a small white ceramic bowl with white baking soda powder, a small white ceramic bowl of ground white pepper, all ingredients carefully arranged with perfect symmetry and realistic proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: Thinly sliced for fast cooking and tenderness, it soaks up the marinade beautifully.
Baking soda (optional): Gives the beef an extra tenderizing boost but can be skipped if you prefer a firmer bite.
Cornstarch: Used in both the marinade and sauce to tenderize and thicken, keeping everything silky smooth.
Vegetable oil: A neutral oil that handles high heat without smoking or burning.
Oyster sauce: Adds umami depth and subtle sweetness crucial for that authentic stir-fry taste.
Low sodium chicken stock: Gives the sauce body without overpowering saltiness.
Sugar (granulated or brown): Balances saltiness with a mild sweetness.
Soy sauces (regular and dark): Provide salt, color, and complexity.
Sesame oil: Just a touch for that distinctive toasty aroma.
White pepper: For a gentle peppery warmth that complements the other flavors.
Broccoli florets: Blanched to keep that bright green color and satisfying crunch.
Garlic and ginger: Staples in stir-fry for punchy freshness and warmth.
Shaoxing wine: Helps lift flavors, adds slight fruity notes, and tenderizes beef further.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Quick Beef and Broccoli Stir-Fry Recipe is how easy it is to tailor. I often swap the broccoli for other greens like baby bok choy or add extra mushrooms for variety. Don’t be afraid to make it your own!

Variation: I tried adding sliced bell peppers and snow peas once, which gave a bright crunch and extra color—I loved the freshness it added without changing the core flavor.

Step-by-Step: How I Make Quick Beef and Broccoli Stir-Fry Recipe

Step 1: Marinate the Beef for Ultimate Tenderness

Place your thinly sliced flank steak in a bowl and add the optional baking soda along with water if you want the beef really tender. I usually skip the baking soda unless I’m making a bigger batch to serve guests. Massage it well so the beef absorbs the liquid evenly, then add the cornstarch, vegetable oil, and oyster sauce. Let it sit for at least 30 minutes to build flavor and soften the meat.

Step 2: Prepare the Sauce and Broccoli

While your beef marinates, whisk together chicken stock, sugar, both soy sauces, oyster sauce, sesame oil, and white pepper to make a rich sauce. Blanch the broccoli briefly in boiling water—30 seconds if you like it crisp or closer to a minute for softer. Immediately drain and set aside; the bright green is part of the charm!

Step 3: Sear the Beef for Flavor and Color

Heat your wok or large skillet over high heat until it’s nearly smoking. Add 2 tablespoons of oil, then sear the marinated beef in batches. Don’t crowd the pan—this way, you get a nice caramelized crust that locks in juices. Cook each side just 1-2 minutes; the beef will finish cooking later with the sauce. Set the cooked beef aside.

Step 4: Build the Sauce and Bring It All Together

Turn down the heat slightly and add the remaining oil, garlic, and optional ginger. Stir for mere seconds to awaken their aromas—don’t let them burn! Splash in the Shaoxing wine round the wok’s edge, then pour in your sauce mixture to deglaze the pan. This small step is magic as it scrapes up all those tasty browned bits from the beef residue. Stir a cornstarch slurry into the sauce and let it thicken for about 20 seconds. Then, toss in your blanched broccoli and seared beef along with any juices, stirring gently to coat evenly. If your sauce feels too thick, a splash of chicken stock or water thins it out nicely.

Top Tip

Having cooked this Quick Beef and Broccoli Stir-Fry Recipe hundreds of times, I've found a few tricks that really elevate the dish every single time. Following these will make sure your beef stays tender and that vibrant sauce sticks perfectly.

Don’t Skip the Marinating: Even a quick 30-minute soak lends incredible tenderness and flavor depth to the beef.
Keep Your Wok Hot: High heat searing is essential to lock in juices and get that attractive caramelized surface on your beef slices.
Use a Cornstarch Slurry: This step is what transforms the sauce into a glossy, clingy coating instead of a watery one.
Blanch Broccoli Properly: Overcooked broccoli loses that fresh snap and bright color, so time it carefully for best texture.

How to Serve Quick Beef and Broccoli Stir-Fry Recipe

Garnishes

I always sprinkle toasted sesame seeds and thinly sliced green onions on top before serving—it adds a subtle crunch and fresh pop of color that is irresistible. Sometimes, a light drizzle of extra sesame oil amps up that nutty aroma.

Side Dishes

This stir-fry pairs beautifully with fluffy steamed jasmine rice, which soaks up the sauce nicely. I've also served it alongside simple fried rice or even noodles when I want a carb variation. A side of quick pickled cucumbers complements the rich beef really well too.

Creative Ways to Present

For a dinner party, I like to serve the beef and broccoli over a bed of steamed baby bok choy or in lettuce wraps for a fun, interactive meal. You could even plate it in a bamboo steamer basket to give the presentation an authentic, rustic vibe that impresses every time.

Make Ahead and Storage

Storing Leftovers

I typically store leftovers in an airtight container in the fridge for up to 3 days. The beef stays pretty tender, and the broccoli holds up well if not overcooked initially. Just be sure to cool the dish completely before refrigerating to keep that fresh flavor.

Freezing

Freezing this stir-fry is a bit tricky because broccoli gets mushy after thawing, so I generally freeze just the marinated beef if I plan ahead. Then when I’m ready, I fresh-cook the broccoli and prepare the sauce for better texture and flavor.

Reheating

The best way I’ve found to reheat leftovers is gently on the stovetop over medium heat with a splash of water or chicken stock to revive the sauce. Microwave works too, but I prefer the stove method to keep textures intact.

Frequently Asked Questions:

Can I use a different cut of beef?

While flank steak is ideal for its tenderness and quick cooking, you can substitute sirloin or skirt steak. Just slice very thinly against the grain for best texture. Avoid tougher cuts like chuck unless you plan to cook longer or marinate extensively.

What if I don’t have Shaoxing wine?

You can replace Shaoxing wine with dry sherry or mirin as an alternative. If none are available, a splash of rice vinegar plus a pinch of sugar can mimic the flavor, but the dish will lose a bit of its authentic depth.

How do I prevent the beef from getting tough?

Marinating the beef with baking soda and cornstarch helps tenderize the meat. Also, make sure to cook it quickly over high heat without overcrowding the pan to lock in moisture and avoid overcooking.

Can this recipe be made gluten-free?

Yes! Use gluten-free tamari instead of regular soy sauce and double-check your oyster sauce to ensure it’s gluten-free. This way, you’ll keep the same flavors without the gluten.

Final Thoughts

This Quick Beef and Broccoli Stir-Fry Recipe really feels like a hug on a plate for me—a dish that brings comfort without complicated prep or a long cook time. I hope when you try it, you enjoy it as much as my family and I do and find yourself coming back to it whenever you want something quick, satisfying, and delicious.