I grew up with a takeout box of beef and broccoli on slow Friday nights, and this homemade version beats the plastic tray every time. It’s a glossy, savory stir-fry: tender slices of beef, crisp-tender broccoli, and a sauce that clings to every bite. Make it when you want a restaurant-style meal in under 30 minutes or when you want a quick, crowd-pleasing weeknight dinner without a delivery fee. If you like a classic takeout flavor, this version stays true while using simple pantry ingredients and a brief marinade for the best texture. For another home-friendly take on the same favorite, check out this classic Chinese beef and broccoli that leans into authentic seasonings.
Why you’ll love this dish
This recipe is fast, forgiving, and full of umami. A short marinade and a quick sear give the beef a tender chew while keeping the inside slightly pink and juicy. The broccoli cooks bright and slightly crisp because we steam it first, then finish it in the pan so it soaks up the sauce without turning soggy. It’s perfect for busy weeknights, picky eaters, or meal prep when you want a healthy protein-and-vegetable dinner that reheats well.
“The sauce is like what you get at a good Chinese restaurant—balanced, glossy, and addictive. I can make this in under 25 minutes on a school night and everyone eats it.” — home cook review
If you enjoy different takes on this classic, you can compare techniques with other versions like the slightly different beef and broccoli stir-fry that swaps up the aromatics and cooking order.
How this recipe comes together
- Quick marinate: coat thin slices of beef with soy, oil, and cornstarch to build flavor and protect the meat from overcooking.
- Steam the broccoli briefly: bright color and just-tender texture.
- High-heat sear: cook beef fast in a hot skillet for browning without drying.
- Finish with aromatics and sauce: garlic and ginger go in last, then the sauce thickens and coats everything.
While the flow is simple, the timing matters: prep everything first because the stir-fry moves fast. For a completely different weeknight casserole idea that also feeds a family, consider a slow-bake option like this angel chicken and rice casserole.
What you’ll need
- 1 lb flank steak (skirt steak, or other cut — see note 1)
- 1 tablespoon soy sauce (for the marinade)
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch (for the marinade)
- 1/2 teaspoon baking soda (optional — see note 1)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce (for the sauce)
- 1 teaspoon dark soy sauce (for color — optional)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch (to thicken the sauce)
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Notes and substitutions:
- Footnote 1: Baking soda is optional and used for a meat-tenderizing effect (use sparingly: 1/2 tsp on 1 lb). If you use it, rinse briefly and pat dry after a short treatment. Flank or skirt are ideal for slicing thinly across the grain.
- Footnote 2: Dark soy adds color more than salt; omit if unavailable.
- Footnote 3: Peanut oil tolerates higher heat and gives a mild nutty note; any neutral oil works.
For a brunch-style accompaniment that’s easy to make while this cooks, try a warm savory bake like these baked feta eggs with tomatoes and spinach.
Directions to follow
- Slice the beef across the grain into thin pieces about 0.5 cm (1/4 inch) thick or into 1-cm (1/2 inch) sticks. Put the slices in a small bowl.
- Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat each piece in a thin layer. Marinate for 10 minutes while you prep the rest.
- Mix the sauce: combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce (optional), 2 teaspoons brown sugar, and 1 tablespoon cornstarch in a medium bowl. Stir until cornstarch dissolves.
- Steam the broccoli: add 1/4 cup water to a large nonstick skillet and heat over medium-high. When the water boils, add broccoli and cover. Steam until just tender and the water almost evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan dry with a paper towel held in tongs if any water remains.
- Heat the pan: add 1 tablespoon oil to the skillet and swirl to coat. Heat over medium-high until shimmering.
- Sear the beef: spread the marinated steak in a single layer. Let it cook untouched for 30 seconds to brown the bottom. Flip and cook another few seconds. Stir and toss briefly until the beef has light char on the surface but the center remains slightly pink. Remove beef to the plate.
- Add aromatics: return the skillet to heat, add a touch more oil if needed, then add minced garlic and ginger. Stir for a few seconds until fragrant.
- Combine and thicken: return broccoli and beef to the pan. Give the sauce another quick stir to ensure the cornstarch is dissolved, then pour it over the contents. Stir constantly until the sauce thickens and glazes the beef and broccoli, about 1 minute.
- Serve immediately: transfer to a warmed platter and enjoy with steamed rice or noodles.
Cooking notes: keep things moving at medium-high heat. Overcrowding the pan cools it and prevents proper searing—work in batches if needed.
Best ways to enjoy it
Serve this over steamed jasmine rice or a bowl of chewy brown rice for a whole-grain option. Thin egg noodles or rice noodles also pair beautifully. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for texture and aroma. For a low-carb plate, serve over cauliflower rice or a bed of sautéed bok choy. You can also lay the stir-fry on top of warm, flaky croissants for a playful brunch twist—try pairing with a simple ham-and-cheese pastry like baked ham and cheese croissants for a fusion-style spread.
Storage and reheating tips
- Refrigerate leftovers within two hours. Store in an airtight container for up to 3–4 days.
- To reheat: warm gently in a skillet over medium heat with a splash of water or stock to loosen the sauce; microwaving is OK but can make broccoli softer.
- To freeze: cool completely, then freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety note: because the dish contains cooked beef, do not keep at room temperature more than 2 hours. Reheat to at least 74°C (165°F) before eating.
Pro chef tips
- Slice against the grain: this shortens muscle fibers and yields a more tender bite.
- Dry the beef well before searing: moisture is the enemy of browning.
- Use high heat and a hot pan for quick searing; a cast-iron or heavy skillet gives the best char.
- Dissolve cornstarch fully in cold liquid before adding to the hot pan to avoid clumps.
- If you like a silkier sauce, reduce the stock slightly or add a teaspoon of toasted sesame oil at the end for aroma.
Creative twists
- Spicy: add 1/2–1 teaspoon chili garlic sauce to the sauce for heat.
- Vegetarian: swap seared strips of marinated tofu for beef and use vegetable stock. Press the tofu first for a firmer texture.
- Citrus lift: finish with a squeeze of lime or a teaspoon of rice vinegar to brighten the sauce.
- Nuts: scatter toasted cashews or almonds for crunch.
- Low-sodium: use low-sodium soy and boost flavor with extra ginger, garlic, and a splash of Shaoxing wine.
Your questions answered
Q: How long does prep and cook time take?
A: Prep is about 10–15 minutes (mostly slicing and mixing the sauce); cook time is roughly 8–10 minutes. Plan 25–30 minutes total.
Q: Can I use a different cut of beef?
A: Yes. Flank or skirt are ideal for thin slicing. Sirloin works, too. Avoid very tough cuts unless you plan to marinate longer or braise.
Q: Is baking soda necessary?
A: No. Baking soda can tenderize quickly but must be used sparingly (about 1/2 tsp) and rinsed if used for more than 15–20 minutes. The cornstarch marinade alone already helps keep the beef tender.
Q: Can I make the sauce ahead?
A: Yes. Mix and refrigerate the sauce for up to 24 hours. Stir before using to re-dissolve any settled cornstarch.
Q: Will the broccoli get soggy if I make extras?
A: Overcooking or reheating can soften broccoli. Steam until just tender and finish in the pan; when reheating, warm gently to preserve texture.
Enjoy this take on a restaurant favorite—fast, flavorful, and easy to adapt.
Print
Beef and Broccoli Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A glossy, savory stir-fry featuring tender beef and crisp-tender broccoli, cooked in a balanced sauce reminiscent of your favorite Chinese takeout.
Ingredients
- 1 lb flank steak (or skirt steak, or other cut)
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch (for marinade)
- 1/2 teaspoon baking soda (optional)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce (for sauce)
- 1 teaspoon dark soy sauce (optional)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch (to thicken sauce)
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef across the grain into thin pieces about 0.5 cm (1/4 inch) thick or into 1-cm (1/2 inch) sticks. Put the slices in a small bowl.
- Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat each piece in a thin layer. Marinate for 10 minutes while you prep the rest.
- Mix the sauce: combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce (optional), 2 teaspoons brown sugar, and 1 tablespoon cornstarch in a medium bowl. Stir until cornstarch dissolves.
- Steam the broccoli: add 1/4 cup water to a large nonstick skillet and heat over medium-high. When the water boils, add broccoli and cover. Steam until just tender, about 1 minute. Transfer broccoli to a plate.
- Heat the pan: add 1 tablespoon oil to the skillet and swirl to coat. Heat over medium-high until shimmering.
- Sear the beef: spread the marinated steak in a single layer. Let it cook untouched for 30 seconds to brown the bottom. Flip and cook another few seconds, then stir and toss briefly until the beef has light char on the surface but the center remains slightly pink. Remove beef to a plate.
- Add minced garlic and ginger to the skillet. Stir for a few seconds until fragrant.
- Combine and thicken: return broccoli and beef to the pan, then pour the sauce over. Stir until the sauce thickens, about 1 minute.
- Serve immediately with steamed rice or noodles.
Notes
Keep the stir-fry moving at medium-high heat. Avoid overcrowding the pan to ensure proper searing. Refrigerate leftovers within two hours; store in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef, broccoli, stir-fry, quick dinner, chinese recipe