Stir-Fry Beef and Broccoli Recipe

Stir-Fry Beef and Broccoli is one of the most beloved Chinese takeout dishes—and for good reason! With tender beef, crisp-tender broccoli, and a glossy, savory sauce, this dish delivers restaurant-level flavor in just minutes. Today, I’ll show you how to make an irresistible homemade version that’s even better than your favorite takeout!

Stir-Fry Beef and Broccoli Recipe

Serves: 2 to 4
Prep time: 30 minutes
Cook time: 15 minutes

Beef and marinade:
1 1/2 pounds flank steak, sliced 1/4 inch thick
1 egg white
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon rice wine
1 tablespoon soy sauce
Pinch of white pepper

For the stir fry:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil
Pinch of white pepper
½ cup chicken stock
½ tablespoon cornstarch
2 tablespoons water
2 cups broccoli
4 tablespoons cooking oil
2 stalks scallions, white part only

Stir-Fry Beef and Broccoli Instructions

1. Marinate the beef:

• In a large bowl, add the beef, egg white, cornstarch slurry (1 tablespoon cornstarch and 3 tablespoons water), rice wine, soy sauce, and white pepper.
• Mix well until the beef has absorbed the liquid. Marinate for 20 minutes.

2. Make the stir-fry sauce:

• In a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, and chicken stock. Set aside.

3. Blanch the broccoli:

• In a pot of water over high heat, bring to a boil. Add the broccoli and blanch for 30 seconds.
• Remove and drain well. Set aside.

4. Cook the beef:

• In a wok over high heat, heat the cooking oil until shimmering.
• Add the marinated beef and stir-fry for about 2 minutes until just cooked.
• Remove the beef and drain the excess oil, leaving a small amount in the wok.

5. Stir-fry and finish:

• In the same wok over high heat, add the scallions and stir-fry for 15 seconds until fragrant.
• Pour in the stir-fry sauce and bring to a simmer.
• Stir in the cornstarch slurry (½ tablespoon cornstarch mixed with 2 tablespoons water) and let the sauce thicken slightly.
• Return the beef and broccoli to the wok. Stir-fry until everything is evenly coated and heated through.
• Serve hot with steamed rice.

Tips & notes

• Slice the beef against the grain: for maximum tenderness.
• Blanching is key: A quick blanch keeps the broccoli crisp and vibrant green.
• Don’t skip the marinade: The cornstarch slurry helps the beef stay juicy and tender.
• Substitutions welcome: Flank steak can be swapped with sirloin or skirt steak if preferred.