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Beef and Broccoli Stir Fry – Asian Recipes for Dinner

Alright, let me tell you—I’ve been on a *quest* to perfect the ultimate beef and broccoli stir fry for years, and oh, have I learned a thing or two! This dish is like a delicious little secret tucked away in my weeknight dinner arsenal. The sizzle of marinated beef hitting the hot pan, the vibrant green broccoli florets getting that tender-crisp bite, and that glossy, savory sauce that clings to every morsel? Pure magic. I can’t wait for you to whip this up yourself, trust me, your kitchen is about to smell amazing.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 lb flank steak, thinly sliced against the grain
4 cups broccoli florets (about 1 large head)
2 tbsp vegetable oil (divided)
2 cloves garlic, minced
1 tsp fresh ginger, minced

For the Sauce / Garnish:

1/3 cup soy sauce (regular or low sodium)
2 tbsp oyster sauce
2 tbsp brown sugar
1 tbsp cornstarch
1/2 cup beef broth or water
1 tsp toasted sesame oil
Optional: sesame seeds and sliced green onions for garnish

How I Make It

Step 1:

First things first—slice your flank steak thinly against the grain. This step is key for tenderness later on. Toss the beef in 1 tablespoon of vegetable oil and set aside while you mix up your sauce.

Step 2:

In a bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, and beef broth. This blend will give you that glossy, flavorful coating we’re after. Set this off to the side.

Step 3:

Heat the remaining tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, stirring quickly until fragrant—about 30 seconds. Don’t let these burn or it’ll turn bitter!

Step 4:

Throw in your sliced beef and spread it out for a quick sear. Cook for 2-3 minutes, until it’s browned but not quite cooked through. Take it out and transfer to a plate to rest.

Step 5:

In the same pan, toss in your broccoli florets. Stir-fry for about 4 minutes until they turn bright green and are just tender-crisp—a little bite is perfect here. If it looks dry, splash in a tablespoon of water and cover for a minute to steam.

Step 6:

Return the beef to the pan. Give your sauce a quick stir to recombine, then pour it over the beef and broccoli. Toss everything together and cook for another 2 minutes until the sauce thickens and coats everything beautifully. Finish with a drizzle of toasted sesame oil and garnish with sesame seeds and green onions if you want that extra pop!

Variations & Tips

Use sirloin or ribeye for a richer texture if you like your beef extra tender.
Swap broccoli for broccolini or snow peas for a slightly different crunch.
Double the sauce ingredients for extra saucy goodness—you can always add more cornstarch to thicken.
Don’t crowd the pan; cook beef in batches if needed to get that perfect sear.
For a spicy kick, stir in a teaspoon of chili garlic sauce or sliced fresh chili.
Leftover stir fry? Toss it with freshly cooked rice or noodles for a quick lunch the next day.

How I Like to Serve It

I love serving this beef and broccoli stir fry over fluffy white jasmine rice or sticky brown rice to soak up that luscious sauce. It’s also great alongside simple steamed dumplings for a casual Asian-inspired dinner night. And if you want to dress it up a bit, sprinkle on some crunchy peanuts or chopped cashews right before serving—that adds a fun texture dimension.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to keep broccoli crisp.
If you need to prep ahead, slice the beef and make the sauce in advance—just keep them separate until cooking.

Closing: This recipe always hits the spot because it’s fast, flavorful, and that perfect balance of tender beef with crisp-tender broccoli keeps me coming back for seconds every single time.