This beef and broccoli stir fry is the takeout classic you crave, made faster than delivery in your own kitchen. Thin slices of flank steak soak up a soy-sesame marinade, then hit a screaming-hot wok with bright green broccoli florets for that unmistakable glossy, savory finish.
The secret to restaurant-style results is all in the prep: slicing the beef against the grain, velveting it with cornstarch, and letting the pan get truly hot before anything touches it. Once your ingredients are lined up, the actual cooking takes under ten minutes.
Serve it over a mound of steamed jasmine rice with extra sauce spooned on top, and dinner is done in about 35 minutes from fridge to table. It is weeknight-fast but impressive enough to serve to guests.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) flank steak, thinly sliced against the grain
Flank steak is ideal for its beefy flavor and quick cooking. Substitute skirt steak or sirloin, and freeze it 15 minutes before slicing for paper-thin cuts.
1 lb (450g) broccoli crowns, cut into 1-inch florets
Broccoli crowns save time and give more florets per pound. No crowns? Trim a whole head and peel the stalk, slicing it into thin coins.
3 tbsp soy sauce, divided
Use regular soy sauce for depth; low-sodium works if you prefer a lighter salt level. Tamari is a great gluten-free swap.
1 tbsp cornstarch
Cornstarch is what velvets the beef and thickens the sauce. Arrowroot powder works as a 1-to-1 substitute for gluten-free cooking.
1 tbsp oyster sauce
Oyster sauce adds restaurant-style savory sweetness. Vegetarian? Use mushroom-flavored vegetarian oyster sauce instead.
1 tsp toasted sesame oil
Toasted sesame oil is intensely aromatic, so a little goes far. Buy a small bottle and store it in the fridge to keep it fresh.
3 tbsp vegetable oil, divided
High-smoke-point vegetable oil keeps the stir fry from smoking. Avocado or peanut oil are excellent alternatives.
4 cloves garlic, minced
Fresh garlic is non-negotiable for this sauce. Jarred minced garlic works in a pinch, but use 1 teaspoon per clove.
1 tbsp fresh ginger, grated
Grate ginger on a microplane so it melts into the sauce. Ground ginger is a last resort at 1/2 teaspoon.
1/2 cup (120ml) beef broth
Beef broth deepens the sauce. Chicken broth or water plus a dash of soy sauce is a fine substitute.
1 tbsp brown sugar
Brown sugar balances the salty soy and helps the sauce glaze. Honey works but brown the sauce slightly less.
1 tsp red pepper flakes (optional)
Add for gentle heat that mimics takeout spice. Skip it entirely or use 1/2 teaspoon for a milder version.
Tips & Tricks
Avoid Soggy Broccoli
Blanch the florets in boiling water for 60 seconds, then drain well and pat dry before stir frying so they stay crisp instead of steaming.
Slice Against the Grain
Look for the lines running down the steak and cut perpendicular to them; this shortens the muscle fibers so the beef stays tender.
Do Not Crowd the Pan
Cook the beef in two batches over high heat so it sears golden brown instead of steaming gray.
Mix the Sauce First
Whisk the sauce ingredients together before the wok gets hot, because once cooking starts there is no time to measure.
Pro Tips
Step-by-Step Instructions
1. Slice and Marinate the Beef
Slice the flank steak thinly against the grain into 1/8-inch strips. Toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a bowl, then let it sit 10 minutes at room temperature while you prep the rest.
2. Whisk the Stir Fry Sauce
In a small bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, beef broth, brown sugar, and red pepper flakes until the sugar dissolves. Set aside near the stove.
3. Blanch the Broccoli
Bring a pot of water to a rolling boil (212F / 100C). Add the broccoli florets and cook exactly 60 seconds, until bright green and just crisp-tender, then drain and pat dry.
4. Sear the Beef
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until it shimmers (about 400F / 205C). Add half the beef in a single layer and sear 60 to 90 seconds per side until deeply golden brown at the edges; transfer to a plate and repeat with the remaining beef.
5. Bloom the Aromatics
Lower the heat to medium-high (about 350F / 175C) and add the remaining 1 tablespoon oil, garlic, and ginger. Stir constantly for 30 seconds until fragrant and just golden, being careful not to burn them.
6. Simmer the Sauce
Pour in the whisked sauce and bring it to a gentle boil, about 1 minute, until it bubbles at the edges and thickens slightly. Return the beef and any juices to the pan and toss to coat.
7. Add Broccoli and Finish
Add the blanched broccoli and toss for 2 minutes over high heat until everything is coated in glossy sauce and the broccoli is hot but still snappy. Taste and adjust with a splash more soy sauce if needed.
8. Serve Immediately
Spoon over steamed jasmine rice and top with extra red pepper flakes if you like heat. Serve right away while the sauce is glossy and the beef is tender.
Delicious Variations
Spicy Sichuan Style
Add 1 tablespoon chili bean paste (doubanjiang) with the garlic and finish with a drizzle of chili oil for a numbing, fiery kick.
Mushroom and Snow Pea Swap
Replace half the broccoli with sliced cremini mushrooms and snow peas for a different takeout-style vegetable mix.
Honey-Garlic Glaze
Swap the brown sugar for 2 tablespoons honey and add 1 extra garlic clove for a stickier, sweeter sauce that kids love.
How to Store Chinese Restaurant Beef and Broccoli Stir Fry
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce and rice separate if possible to prevent sogginess.
Freezer
Freeze the cooled stir fry (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a skillet over medium-high heat (about 350F / 175C) for 3 to 4 minutes with a splash of broth or water to loosen the sauce. Avoid the microwave, which toughens the beef.
Frequently Asked Questions
Q: Is beef and broccoli gluten-free?
Not as written, because standard soy sauce and oyster sauce contain wheat. Use tamari or gluten-free soy sauce plus a gluten-free oyster sauce to make it completely gluten-free.
Grab your wok, whisk that sauce, and get ready for a beef and broccoli stir fry that beats delivery any night of the week. Make it once and it will earn a permanent spot in your dinner rotation.
Chinese Restaurant Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry tastes just like your favorite Chinese takeout, with tender marinated beef and crisp broccoli in a glossy garlic-ginger sauce.
🧂 Ingredients
- 1 1/2 lbs (680g) flank steak, thinly sliced against the grain
- 1 lb (450g) broccoli crowns, cut into 1-inch florets
- 3 tbsp soy sauce, divided
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 3 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup (120ml) beef broth
- 1 tbsp brown sugar
- 1 tsp red pepper flakes (optional)
📋 Instructions
- 1Slice and Marinate the Beef — Slice the flank steak thinly against the grain into 1/8-inch strips. Toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a bowl, then let it sit 10 minutes at room temperature while you prep the rest.
- 2Whisk the Stir Fry Sauce — In a small bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, beef broth, brown sugar, and red pepper flakes until the sugar dissolves. Set aside near the stove.
- 3Blanch the Broccoli — Bring a pot of water to a rolling boil (212F / 100C). Add the broccoli florets and cook exactly 60 seconds, until bright green and just crisp-tender, then drain and pat dry.
- 4Sear the Beef — Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until it shimmers (about 400F / 205C). Add half the beef in a single layer and sear 60 to 90 seconds per side until deeply golden brown at the edges; transfer to a plate and repeat with the remaining beef.
- 5Bloom the Aromatics — Lower the heat to medium-high (about 350F / 175C) and add the remaining 1 tablespoon oil, garlic, and ginger. Stir constantly for 30 seconds until fragrant and just golden, being careful not to burn them.
- 6Simmer the Sauce — Pour in the whisked sauce and bring it to a gentle boil, about 1 minute, until it bubbles at the edges and thickens slightly. Return the beef and any juices to the pan and toss to coat.
- 7Add Broccoli and Finish — Add the blanched broccoli and toss for 2 minutes over high heat until everything is coated in glossy sauce and the broccoli is hot but still snappy. Taste and adjust with a splash more soy sauce if needed.
- 8Serve Immediately — Spoon over steamed jasmine rice and top with extra red pepper flakes if you like heat. Serve right away while the sauce is glossy and the beef is tender.