If you’ve been craving a cozy, restaurant-style Beef and Broccoli Recipe, this is the one I make on repeat. It’s tender, saucy, and tastes even better than most takeouts in my opinion.
This quick, delicious Beef and Broccoli stir fry is easy to make for any weeknight dinner and even works great for meal prep.
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What Is Beef and Broccoli?
Beef and broccoli is a classic Chinese-American stir fry made with marinated beef, crisp broccoli, and a glossy sauce that’s savory, lightly sweet, and ultra comforting. It's really easy to make and is definitely on my weeknight meal rotation.
Why You’ll Love This Beef and Broccoli Recipe
- Fast Weeknight Dinner: Ready in under 30 minutes from start to finish.
- Takeout-Level Flavor: Savory soy, rich oyster sauce, and Shaoxing wine create the signature stir-fry taste.
- Tender, Juicy Beef: A quick marinade ensures the beef strips stay silky and soft.
- Veggie-Loaded Meal: A whole pound of broccoli means a ton of nutrients.
- Easily Customizable: Swap the veggie, tweak the sauce, adapt for gluten-free—whatever you need.
Equipment You’ll Need
Ingredients
- Flank steak: Thinly sliced so this beef and broccoli recipe cooks quickly and stays tender.
- Baking soda: Key ingredient to help velvet the beef for restaurant-style tenderness.
- Soy sauce
- Oyster sauce
- Shaoxing wine: Adds classic stir-fry aroma and complexity. Can substitute it with dry sherry or omit it for a non-alcoholic version.
- Sugar
- Neutral oil
- Cornstarch: Thickens the sauce and velvets the beef.
- Salt
- White pepper
- Garlic
- Ginger
- Broccoli: The crisp, fresh veggie base of this dish.
- Sesame oil
- Beef broth: Forms the base of the glossy stir-fry sauce.
- Dark soy sauce
Customizations
- Swap the beef: Use sirloin, skirt steak, or even chicken.
- Veggie options: Add mushrooms, snow peas, bok choy, or carrots.
- Make it spicier: Add chili crisp or red pepper flakes.
- Sweeter or saltier: Adjust sugar or soy sauce to taste.
- Alcohol-free: Swap Shaoxing wine for rice vinegar with a pinch of sugar.
How to Make This Beef and Broccoli Recipe
Marinate the Beef
Combine flank steak with baking soda, soy sauce, oyster sauce, Shaoxing wine, sugar, neutral oil, cornstarch, salt, and white pepper. Mix well and marinate for 15 minutes.
Make the Stir-Fry Sauce
Whisk soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, beef broth, and cornstarch until smooth. Set aside.
Prep the Broccoli
Blanch broccoli for 30 seconds in boiling water, then shock in an ice bath. Drain and set aside.
Sear the Beef
Heat 1 tablespoon oil in a wok over medium-high heat. Add beef in a single layer and sear until browned and mostly cooked. Remove and set aside.
Build the Sauce
Add the remaining oil. Sauté garlic and ginger for 30 seconds. Pour in the stir fry sauce and simmer until slightly thickened.
Bring It All Together
Add beef and broccoli back in. Toss until coated and cooked through, about 1–2 minutes. Finish with sesame oil and a pinch of salt.
Storage
Store leftovers in an airtight container for up to 4 days. Reheat gently in a pan or microwave.
Tips to Make the Perfect Beef and Broccoli Recipe
- Slice Against the Grain: Ensures tender bites every time.
- High Heat Is Key: Helps sear instead of steam.
- Don’t Overcook the Broccoli: Blanching keeps it crisp and bright.
- Mix the Sauce Beforehand: Stir-fry moves quickly so have it ready.
Frequently Asked Questions (FAQs)
What cut of beef is best for beef and broccoli?
Flank steak is classic, but sirloin, flat iron, or skirt steak also work beautifully because they stay tender when sliced thin.
How do you make the beef so tender?
Baking soda and corn starch is the secret to keeping the beef tender and velvety.
Do I need to wash off the baking soda?
No, the baking soda gets absorbed into the meat and the small amount used won't affect the final taste of the dish.
Can you make this beef and broccoli recipe without oyster sauce?
Yes! Substitute hoisin sauce or an extra splash of soy sauce with a bit of sugar. The flavor will be slightly different but still delicious.
Can I make beef and broccoli gluten-free?
Use gluten-free soy sauce (or tamari) and a gluten-free oyster sauce alternative. Everything else is naturally gluten-free.
Can I use frozen broccoli?
Absolutely. No need to blanch—just thaw and pat dry so it doesn’t water down the sauce.
Why is my sauce watery?
Make sure to stir the cornstarch right before pouring into the pan to ensure it doesn't settle to the bottom of the bowl. Bring the sauce mixture to a simmer then it will quickly thicken after that.
Can I meal prep this beef and broccoli recipe?
Yes! It reheats well and keeps for several days.
What does Shaoxing wine do and what do I do if I don’t have it?
Shaoxing wine adds depth and that classic “takeout flavor.” If you don’t have it, use dry sherry or rice vinegar plus a pinch of sugar.
Related Recipes You’ll Love
- Black Pepper Beef
- Chinese Sweet and Sour Pork
- Chili Garlic Shrimp
- Chinese Tomatoes and Eggs Stir-Fry
- Pad Kra Pao (Ground Pork and Holy Basil Stir-Fry)
Beef and Broccoli
Equipment
Ingredients
For the Beef
- 1 pound flank steak thinly sliced into 1-inch strips
- 1 teaspoon baking soda
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1 tablespoon neutral oil
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- Dash of white pepper
Stir-Fry Sauce
- 3 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoon oyster sauce
- 2 teaspoon granulated sugar
- ¾ cup low-sodium beef broth
- 1 tablespoon cornstarch
Stir-Fry Ingredients
- 1 pound broccoli cut into small florets
- 2 tablespoon neutral oil divided
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- Pinch of salt adjust to taste
Instructions
- In a bowl, combine the sliced flank steak with baking soda, soy sauce, oyster sauce, Shaoxing wine, sugar, neutral oil, corn starch, salt, and white pepper. Mix until the beef is evenly coated, then let it marinate for 15 minutes while you prepare the other ingredients.1 pound flank steak, 1 tsp baking soda, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp Shaoxing wine, 1 tsp granulated sugar, 1 Tbsp neutral oil, 1 Tbsp cornstarch, ¼ tsp salt, Dash of white pepper
- In a separate bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, beef broth, and corn starch until smooth. Set aside.3 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp Shaoxing wine, 2 Tbsp oyster sauce, 2 tsp granulated sugar, ¾ cup low-sodium beef broth, 1 Tbsp cornstarch
- Bring a medium pot of water to a boil. Add the broccoli florets and cook for about 30 seconds until bright green. Quickly transfer them to an ice bath to stop the cooking process, then drain and set aside.1 pound broccoli
- Heat a large pan or wok over medium-high heat with 1 tablespoon neutral oil. Add the marinated beef in a single layer and sear until browned on both sides and mostly cooked through. Remove and set aside.2 Tbsp neutral oil
- In the same pan, add another 1 tablespoon of oil. Sauté the minced garlic and ginger until fragrant, about 30 seconds. Pour in the stir-fry sauce and let it simmer for about a minute, stirring constantly until slightly thickened.4 cloves garlic, 1 Tbsp minced ginger
- Return the seared beef and blanched broccoli back into the pan. Toss everything together until the beef is fully cooked and the sauce coats each piece evenly, about 1-2 minutes.
- Finish with a touch of sesame oil and a pinch of salt to taste. Serve hot with steamed rice.1 tsp sesame oil, Pinch of salt
RosemaryG says
Delicious! When you say better than takeout, it’s true!!! I would highly recommend and would make again.
Herman Chan says
that means a lot, thanks!!
Dani says
This recipe is so good! Have made it twice already
Herman says
So happy to hear you like this one!
Marie Kris Ardeña says
I love to learn more cooking
Jb chua says
Great recipe
Gine says
Thank you for the recipe. And I appreciate the protein substitution. I made it chicken and it turned out delicious. I kept everything else the same as per your instructions. My family really liked it.
Herman says
I love this with chicken too, I'll probably need to create another recipe specifically for chicken!
D says
Could you use Mirin instead of the Shaoxing wine in this recipe? Thank you also for posting this recipe. I intend on making this tonight.
Herman says
Mirin has a slightly different flavor profile so instead of shoaxing wine, you can use dry sherry or a 1:1 ratio of rice vinegar + water (for non-alcoholic version)