Beef & Broccoli Stir-Fry

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Alright, if you’re looking for the ultimate Beef & Broccoli Stir-Fry that brings restaurant vibes right into your own kitchen—without any takeout boxes or delivery fees—this is the one. You’re basically marinating tender beef in a bold, savory sauce, flash-cooking it with crisp broccoli, and tossing everything in a glossy, garlicky glaze. In other words: this is the dinner that disappears the second you serve it.

Raw beef marinating in sauce and cooked beef with broccoli in glossy stir-fry sauce.

This recipe is crazy simple, super flexible, and tastes just like your favorite Chinese spot (maybe even better). Make it on a weeknight, meal prep it for the week, or double the sauce and call it a night. Let’s get cooking!

Why You’ll Love This Beef & Broccoli Stir-Fry

Fast, Flavorful, and Totally Customizable

Tastes like restaurant takeout, made at home in about 30 minutes
Minimal prep, easy ingredients, huge payoff
Marinated beef gets melt-in-your-mouth tender (no chewy steak here!)
Sweet, savory, and umami-packed sauce—just the right amount of richness
Pairs perfectly with rice, noodles, or whatever grain you love

What You Need

Beef round steak (or sirloin, strip, or flat iron), sliced thin
Oyster sauce, sesame oil, soy sauce—the dream team for savory flavor
Dry sherry (or Shaoxing wine for extra authentic vibes)
Sugar & cornstarch (for sweetness and a silky sauce)
Vegetable oil (or any neutral, high-heat oil)
Fresh ginger & garlic (big flavor, no shortcuts)
Broccoli florets (fresh is best, but frozen works too)
Rice, for serving (optional, but highly recommended)

Overhead shot of bowls with beef, broccoli, soy sauce, and stir-fry ingredients on a marble counter.

How to Make Beef & Broccoli Stir-Fry (Step-by-Step)

Let’s break it down so dinner is on the table fast:

1. Marinate the Beef

Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch in a bowl until smooth. Toss the sliced beef with the marinade and chill for at least 30 minutes (overnight is fine for max flavor).

Hand whisking a glossy brown sauce in a glass bowl for beef and broccoli stir-fry.

Thinly sliced beef soaking in soy and garlic marinade with sesame seeds in a glass bowl.

2. Prep the Stir-Fry

Heat a big skillet or wok over medium-high. Add oil, toss in a slice of ginger and a smashed garlic clove, and sizzle for a minute to flavor the oil. Remove and discard them (trust me, the flavor stays!).

Sliced garlic sautéing in oil in a stainless-steel skillet on a stovetop.

Add broccoli florets. Stir-fry until bright green and just tender (about 5–7 minutes), then transfer to a plate.

Bright green broccoli cooking in a skillet with garlic and oil for beef and broccoli stir-fry.

3. Cook the Beef

Add a little more oil if the pan is dry. Add marinated beef (with all its sauce) and stir-fry until the meat is no longer pink and the sauce starts to thicken (about 5 minutes).

Bowl of beef and broccoli stir-fry served over fluffy white rice with chopsticks on the side.

Thin beef slices cooking in a rich brown stir-fry sauce in a stainless-steel skillet.

4. Bring It All Together

Add the cooked broccoli back to the pan. Toss everything until the beef is coated, the sauce is glossy, and everything is piping hot (another 2–3 minutes).

Close-up of juicy beef and vibrant broccoli coated in a glossy, savory garlic stir-fry sauce.

5. Serve It Up

Spoon stir-fry over fluffy rice, dig in, and watch it disappear!

Strips of beef simmering in rich brown stir-fry sauce in a stainless-steel skillet on the stove.

Tips, Tricks & Tasty Variations

Velvet the beef: For extra-tender steak, toss the slices with ½ teaspoon baking soda, let them sit 15–30 minutes, then rinse and pat dry before marinating.
No oyster sauce? Hoisin works in a pinch, just swap 1:1.
Mix it up: Add bell peppers, mushrooms, carrots, snow peas, or onions to the stir-fry.
Keep it mild or add heat: Toss in some red pepper flakes or a dash of chili oil if you like spice.
Want more sauce? Double the marinade/sauce—perfect for serving over noodles or soaking into rice.

The Story: Why This Is a Weeknight Winner

This is one of those dinners that feels special but takes less time than picking up takeout. It’s got all the flavors you love, all the flexibility you need (use whatever steak is on sale!), and the leftovers are just as tasty the next day. Make it once and it’ll land a permanent spot in your meal rotation—promise.

FAQ

What’s the best beef for stir-fry?

Round steak, sirloin, strip, or flat iron all work. Freeze steak 20–30 minutes for easier thin slicing!

Can I marinate overnight?

Absolutely—just cover and refrigerate. The beef will get even more flavorful and tender.

What if I don’t have sherry?

Shaoxing wine is even more authentic, but dry sherry or even a splash of broth will work.

How do I keep leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or the microwave, adding a splash of water if needed to loosen the sauce.