Beef and broccoli is one of those dishes that feels familiar and comforting, especially if you’ve ordered it from Chinese-American restaurants before. This homemade version keeps things simple, with tender beef, crisp broccoli, and a quick sauce that comes together quickly, making it an easy choice for weeknight dinners.
Beef and broccoli is a well-known Chinese-American dish made with tender slices of beef, crisp broccoli, and a simple savory sauce. It’s a straightforward stir-fry that comes together quickly, making it a practical option for busy weeknights. From start to finish, this recipe takes less time than ordering in, which makes it especially easy to work into your regular dinner rotation.
One of the best things about making beef and broccoli at home is how flexible it is. You can keep the broccoli crisp or cook it a little longer for a softer bite. You can go heavier on the sauce or keep it light so it just coats the beef and vegetables. This recipe gives you a solid base, and you can adjust it to suit how you like it.
Best Cuts of Beef for Beef and Broccoli
Sirloin (my personal favorite for stir-frying) and flank steak are popular choices for this dish, but there’s no hard rule that says you have to use either one. The key is choosing a lean cut that’s easy to slice thinly.
Other great options include skirt steak, flat iron, eye of round, and tri-tip. Since you’ll be trimming off excess fat, heavily marbled cuts like ribeye or New York strip aren’t the most practical choice here. Tenderloin would work, but it’s usually more expensive than necessary for a quick stir-fry.
One of the benefits of stir-frying is that even lean, inexpensive cuts can turn out tender when they’re sliced properly and cooked quickly over high heat.
How to Prepare the Beef for This Stir-Fry
Slice the beef very thinly (about ⅛-inch thick) against the grain. For this recipe, you’ll need about ½ pound of beef.
Toss the sliced beef with 2 teaspoons of soy sauce and 2 teaspoons of cornstarch until evenly coated, then let it sit at room temperature for about 15 minutes. The cornstarch helps protect the beef from the high heat of the pan, keeping it tender as it cooks.
Preparing the Sauce for This Stir-Fry
As with most stir-fries, it’s important to have the sauce mixed and ready before you start cooking. Once the pan is hot, everything moves quickly, and you won’t have time to measure ingredients as you go.
In a small bowl, combine ½ cup water, 1 tablespoon soy sauce, 3 teaspoons oyster sauce, ½ teaspoon sesame oil, and 1 teaspoon brown sugar.
If you prefer your beef and broccoli extra saucy, you can double these ingredients.
In a separate small bowl, mix 2 tablespoons water with 2 teaspoons cornstarch, stirring well until smooth. This slurry will help thicken the sauce once it hits the pan.
How to Cook Beef and Broccoli
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. When the wok starts to smoke slightly, add the beef in a single layer.
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Let it sear undisturbed for about 15 seconds, then flip and stir-fry just until the beef is no longer pink. Because the slices are thin, this should take less than a minute. Transfer the beef out of the wok and set it aside.
Add about a tablespoon more of cooking oil to the wok to fry 2 cloves of minced garlic for just a few seconds.
Toss in 6 cups of bite-sized broccoli florets to the wok. Stir-fry for about 1 minute, making sure to pick up the minced garlic from the bottom of the wok to prevent them from burning.
Stir in the sauce. Continue to stir-fry the broccoli for another minute. The water in the sauce will help steam the broccoli so they will turn a nice bright green.
If you prefer your broccoli slightly crunchy and crisp, you can remove them from the wok right when they turn bright green but if you prefer your broccoli a little softer, leave them in the wok for a bit longer.
Once the broccoli reaches your desired doneness, push it to the sides of the wok. Give the cornstarch slurry a quick stir, then pour it into the center. The sauce will thicken almost immediately.
Return the beef to the wok and give everything a final stir to combine.
Transfer to a serving dish, garnish with sesame seeds if you like, and serve right away with steamed rice or enjoy it on its own.
💡 Pro Tips for the Best Beef and Broccoli
- Slice the beef thinly and against the grain. This shortens the muscle fibers and makes a big difference in how tender the beef turns out, especially when using lean cuts. Be super careful not to overcook the beef!
- Don’t overcrowd the pan. Spread the beef out in a single layer so it sears instead of steaming. If your wok or pan is small, cook the beef in batches.
- Have everything prepped before you start cooking. Stir-fries move fast once the pan is hot, so it helps to have the beef, broccoli, sauce, and slurry ready to go.
- Adjust the broccoli doneness to your liking. Remove it as soon as it turns bright green for a crisp-tender bite, or let it cook a little longer if you prefer softer broccoli.
Frequently Asked Questions
Yes. While a wok works well, you can easily make this recipe in a large skillet or frying pan. Use the widest pan you have and cook the beef in batches if needed to avoid overcrowding.
Beef can turn tough if it’s sliced too thick, cut with the grain, or overcooked. For tender results, slice the beef thinly against the grain and cook it quickly over medium-high heat.
This dish is best enjoyed right after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the beef.
Fresh broccoli gives the best texture for this dish. Frozen broccoli can work in a pinch, but it tends to cook up softer and won’t stay as crisp as fresh broccoli. If you do use frozen broccoli, thaw it completely and pat it dry before cooking to reduce excess moisture and help prevent the sauce from thinning.
If you prefer a thicker sauce, add a little more cornstarch slurry. For a thinner sauce, stir in a splash of water while the sauce is simmering in the pan.
Beef and Broccoli
Ingredients
- ½ lb sirloin or other lean beef sliced ⅛-inch thick against the grain
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons cooking oil divided
- 2 cloves garlic minced
- 6 cups broccoli florets cut into bite-sized pieces
- 1 teaspoon sesame seeds optional, for garnish
Sauce for Broccoli and Beef
- ½ cup water
- 1 tablespoon soy sauce
- 3 teaspoons oyster sauce
- ½ teaspoon sesame oil
- 1 teaspoon brown sugar
Cornstarch Slurry
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Pour 2 teaspoons of soy sauce and 2 teaspoons of cornstarch over the sliced beef. Stir until the beef is evenly coated, then let it marinate at room temperature for about 15 minutes.
- While the beef marinates, prepare the sauce. In a small bowl, combine ½ cup water, 1 tablespoon soy sauce, oyster sauce, sesame oil, and brown sugar. Stir well and set aside.If you prefer your beef and broccoli extra saucy, you can double these sauce ingredients.
- In a separate small bowl, mix the 2 teaspoons of cornstarch with 2 tablespoons of water. Stir this mixture well to break up the cornstarch clumps.
- Heat up 2 tablespoons of cooking oil in a wok over medium-high heat. When the wok starts to smoke just slightly, add the beef to the wok in a single layer. Leave the beef untouched for about 15 seconds to allow it to sear before flipping it with your wok spatula. Stir-fry the beef just until it is no longer pink, then remove the beef from the wok.
- Add the final tablespoon of cooking oil to the wok, then add the minced garlic. Stir-fry for just a few seconds, then add the broccoli florets. Stir-fry for about a minute.
- Stir in the sauce, then continue to stir-fry the broccoli in the sauce for another minute or until they reach your desired doneness (the longer you leave the broccoli to simmer in the sauce, the softer they become). Push the broccoli to the sides of the wok, give your cornstarch mixture a quick stir in the bowl, then pour it into the sauce.
- As soon as the sauce thickens, return the beef to the wok and give it a final stir before transferring the dish to a serving bowl.
- Garnish with sesame seeds (if using), then enjoy over steamed rice or on its own!
Elise says
This looks wonderful and easy! I don't own awoke. What brand of wok do you recommend?
Char says
Thanks, Elise! 🙂 I don't have any specific brand that I like, but I would highly recommend a carbon steel wok. I've linked to a couple of good ones in my resource posts that you might find helpful:
Top 10 Asian Kitchen Essentials: https://www.wokandskillet.com/top-10-asian-kitchen-essentials/
How to Season a Wok: https://www.wokandskillet.com/how-to-season-a-wok/
I hope that helps! Don't hesitate to reach out if you need any more assistance!
Cheers!
~Char
Cheryl says
I just finished cooking this. I did not use the seasame seeds or the oil or the oyster oil, I used garlic powder instead. I also utilized venison instead of beef. I marinated as mentioned and followed the other instructions but I did get a little carried away with the cornstarch but I like the extra "gravy". Thanks and I'll be having this again 🙂 I don't own a wok and so I cooked in regular skillet also. It's all in techniques.
Char says
Thanks for taking the time to leave this comment! I love lots of extra gravy too! 🙂