25-Min Stir-Fry Beef and Broccoli Recipe
Beef and Broccoli is a classic Chinese stir-fry with tender slices of beef, crisp broccoli, and a rich, savory sauce that comes together in minutes.
Ingredients
For the beef
- 1½ pounds flank steak, sliced ¼ inch thick
- Pinch of salt
- 1 egg white
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
- 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
- ½ teaspoon sesame oil
- Pinch of white pepper
- ½ cup chicken stock or beef stock
- ½ tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For the stir-fry
- 2 cups broccoli
- 2 tablespoons cooking oil separated (high-smoking-poing)
- 2 stalks scallions white parts only
Instructions
- To marinate the beef, in a small bowl, mix the cornstarch and water to form a slurry. In a separate bowl, add the beef and sprinkle in the salt, then mix well. Add the egg white, the cornstarch slurry, rice wine, soy sauce, and white pepper, then mix until the liquid is fully absorbed. Let the beef marinate while preparing the other ingredients.
- To make the sauce, in a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, and chicken stock. In a separate small bowl, mix the cornstarch with the water to form a slurry, then set aside.
- To blanch the broccoli, in a pot over high heat, bring water to a boil. Add the broccoli and blanch for about 30 seconds, then drain well.
- To stir-fry the beef, in a wok over high heat, add 1 tablespoon of the cooking oil and heat until shimmering. Add the beef and stir-fry for about 2 minutes until just cooked. Remove the beef.
- To finish the dish, in the same wok over high heat, add another 1 tablespoon of the cooking oil. Add the scallions and stir-fry until fragrant. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and let the sauce thicken slightly. Return the beef and broccoli to the wok and toss until evenly coated and heated through. Serve hot.
Video
Notes
• Slice against the grain: Cutting the beef across the muscle fibers keeps it tender and easy to chew.
• Mix the marinade until absorbed: The beef should absorb the liquid marinade fully—this helps lock in moisture and creates a tender texture during stir-frying.
• Use the cornstarch slurry properly: Mixing the cornstarch with water first ensures it coats the beef evenly and prevents clumping.
• Blanch the broccoli briefly: A quick 30-second blanch keeps the broccoli bright green and crisp-tender without overcooking.
• Cook the beef quickly: Thinly sliced beef only needs a short time in the wok. Overcooking will make it tough.
• Use high heat: Stir-frying over high heat helps sear the beef quickly and keeps the vegetables from becoming soggy.
• Thicken the sauce at the end: Adding the cornstarch slurry at the final stage helps the sauce coat the beef and broccoli evenly without becoming too thick.
• Don’t overcrowd the wok: Cooking in batches if needed helps maintain heat and prevents steaming.
• Protein swap: This method also works well with chicken, shrimp, or tofu, adjusting cooking time as needed.