Beef and Broccoli Stir-Fry

This classic Chinese beef and broccoli stir-fry recipe takes only 30 minutes from start to finish! Crisp-tender broccoli and tender steak, all decked out in a savory sauce. Serve with rice.

Beef and Broccoli Stir-Fry in a white bowl

Simply Recipes / Elise Bauer

After moving out of the dorms in college, I found an apartment to share with three others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn’t have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me!

But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car, or studying!

Beef and broccoli was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests.

Beef and Broccoli Stir-Fry in a white bowl

Simply Recipes / Elise Bauer

The Secret to Crisp Broccoli and Succulent Beef

So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch or steam the broccoli first, before stir frying the beef.

This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking.

That Perfect Garlic Flavor

And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 1/2 minutes to cook through on high heat.

In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.

Beef and Broccoli cooking in a wok

Simply Recipes / Elise Bauer

What to Serve with Beef and Broccoli

This stir fry is can be served on its own or with steamed rice. If you're in the mood for noodles, try this version!

More Take-Out Favorites to Make at Home

Beef and Broccoli Stir-Fry

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 3 to 4 servings

Pro tip: Put the steak in the freezer for 15-30 minutes before slicing; it will be firmer and easier to slice thin.

See this recipe and more in Jaden's fabulous The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner.


For the beef

  • 1 teaspoon soy sauce

  • 1 teaspoon Chinese rice cooking wine or dry sherry

  • 1/2 teaspoon cornstarch

  • 1/8 teaspoon freshly ground black pepper

  • 3/4 pound flank or sirloin, sliced thinly across the grain

For the sauce

  • 2 tablespoons oyster sauce

  • 1 teaspoon Chinese rice cooking wine or dry sherry

  • 1 tablespoon soy sauce

  • 1/4 cup chicken broth

For the stir fry

  • 3/4 pound broccoli florets

  • 2 tablespoons high-heat cooking oil

  • 2 cloves garlic, very finely minced or pressed through a garlic press

  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water


  1. Marinate the beef:

    Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.

    Add the beef slices and stir until coated. Let stand for 10 minutes.

    beef being marinated in glass bowl for beef broccoli
    Elise Bauer
  2. Prepare the sauce:

    Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.

  3. Blanch or steam the broccoli:

    Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.

    broccoli being blanched for beef broccoli stir fry
    Elise Bauer
  4. Stir-fry the beef:

    Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.

    Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).

    Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.

    raw beef strips being cooked in wok
    Elise Bauer
    beef strips being cooked in pan
    Elise Bauer
  5. Add the sauce, cornstarch, and broccoli:

    Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.

    Serve immediately, with steamed rice or on its own.

    beef and broccoli in wok with wooden spoon
    Elise Bauer
Nutrition Facts (per serving)
273 Calories
14g Fat
9g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 273
% Daily Value*
Total Fat 14g 19%
Saturated Fat 3g 17%
Cholesterol 67mg 22%
Sodium 679mg 30%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 26g
Vitamin C 56mg 278%
Calcium 59mg 5%
Iron 2mg 12%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.