25-Min 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: 15 minutes
Cook time: 10 minutes

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

For the sauce:
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, or beef stock
½ tablespoon cornstarch
2 tablespoons water

For the stir-fry:
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, salt, 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 marinade.
• Marinate the beef while preparing the remaining ingredients, or longer if time allows.

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. Stir-fry 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. Make the beef and broccoli:

• 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 of cornstarch mixed with 2 tablespoons of 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 or noodles.

Tips & notes

• Slice the beef against the grain: Flank steak has long muscle fibers. Cutting against the grain shortens those fibers, making the beef naturally more tender.
• Marinate properly: The egg white tenderizes the beef, and the cornstarch slurry creates a protective coating that locks in moisture, keeping the beef juicy and tender during high-heat stir-frying.
• Baking soda (optional): I didn’t use baking soda in this recipe because the marinade already produces very tender beef. If you want ultra-soft, restaurant-style “buttery” beef, you can add a tiny pinch of baking soda to the marinade.
• Blanch the broccoli briefly: A quick 30-second blanch helps the broccoli cook evenly in the stir-fry while keeping it crisp-tender and bright green.
• Beef substitutions: Flank steak can be replaced with sirloin or skirt steak, sliced thin and against the grain.