Beef and Broccoli Stir Fry Recipe
Beef and broccoli stir fry is the takeaway favourite done better at home: velvety strips of beef and crisp-tender broccoli tossed in a savoury garlic and ginger sauce. It is fast, flavourful, and ready in about half an hour from start to finish.
- Prep time
- 20 mins
- Cook time
- 15 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 500 g flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large head of broccoli, cut into florets
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce, for the sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 120 ml beef stock
- Steamed rice, to serve
Instructions
- Toss the sliced beef with the soy sauce and cornstarch and leave to marinate for 15 minutes while you prepare the vegetables.
- Whisk together the sauce ingredients: soy sauce, oyster sauce, brown sugar, sesame oil, and beef stock.
- Heat a tablespoon of oil in a large wok or pan over high heat and sear the beef in a single layer for 1 to 2 minutes per side, then remove it.
- Add the remaining oil and stir-fry the broccoli for 3 minutes until bright green and just tender, adding a splash of water if needed.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Pour in the sauce, bring it to a simmer, and cook for 1 minute until it thickens and turns glossy.
- Return the beef to the pan, toss everything together, and serve immediately over steamed rice.
Pro tips
- Slice the beef as thinly as you can, and freeze it for 20 minutes first to make slicing easier.
- Keep the wok very hot and work quickly; a stir fry should take minutes, not a slow simmer.
- Do not overcook the broccoli; it should stay bright green with a little bite.
- Cook the beef in batches if your pan is small, so it sears rather than steams.
Frequently asked questions
What cut of beef is best for this stir fry?
Flank steak is the classic choice, but sirloin or rump steak also work well. Slice it very thinly against the grain so it stays tender.
Can I make beef and broccoli ahead of time?
Yes, it keeps in the fridge for up to 3 days. Reheat it quickly in a hot pan rather than the microwave to keep the broccoli from going soft.
How do I keep the beef tender instead of chewy?
A hot pan, a single layer of beef, and short cooking time are essential. Overcrowding the pan steams the meat instead of searing it.
Can I make the sauce less salty?
Yes, a splash of water in the sauce, or serving it over rice, balances the saltiness. Start with less soy sauce and add more to taste.
