Make a classic Chinese beef and broccoli stir-fry at home in just 15 minutes. Tender beef and crisp broccoli florets are coated in a savory, well-balanced sauce. Fast, simple, and tastier than takeout, this dish is ideal for busy weeknight dinners.
I had a juicy piece of beef sirloin and a head of fresh broccoli—so beef and broccoli stir-fry was the obvious choice.
This Chinese takeout staple is surprisingly easy to make at home with pantry-friendly ingredients. It’s one of the quickest stir-fries you can prepare and tastes fantastic.
In about 15 minutes you can have a flavorful beef and broccoli dinner ready to serve, a reliable solution for hectic weeknights.
Tips for making Best Beef and Broccoli Stir-Fry
- Slice the beef thinly against the grain and marinate briefly with soy sauce, a touch of brown sugar, and cornstarch for a few minutes to tenderize and season.
- Mix the stir-fry sauce separately by combining soy sauce, oyster sauce, stock, garlic, ginger, sugar, and cornstarch so it’s ready to add at the end.
- Cook the beef first, then the broccoli. Sear the beef until mostly cooked, set aside, quickly steam-tenderize the broccoli, then return the beef and finish with the sauce.
- Prep everything ahead of time. A true stir-fry comes together quickly, so have all ingredients measured and ready.
How to make Beef and Broccoli Stir-fry
Slice the beef. Cut thinly against the grain. Choose a tender cut such as sirloin, ribeye, or striploin for the best texture.
Season the beef. Toss the slices with soy sauce, brown sugar, cornstarch, and optionally a splash of rice wine. Let it sit for about 5–10 minutes to absorb the flavors.
Prepare the broccoli. Cut the head into florets and don’t discard the stem—remove the tough outer layer and slice the tender core. Slice one small onion and keep it with the broccoli.
Make the sauce. In a bowl combine beef or chicken stock, soy sauce, oyster sauce, minced garlic, grated ginger, brown sugar, sesame oil, and cornstarch. Whisk until smooth and set aside.
Stir-fry the beef. Heat 1 tablespoon of oil in a wok or large skillet over very high heat. Add the beef and stir-fry just until browned, about 2–3 minutes—cook it roughly 75% through. Remove to a plate and keep warm.
Heat the remaining oil, add the broccoli and onion, and stir-fry briefly over high heat. Add about 2 tablespoons of water to create steam; cook until the broccoli is tender-crisp, about 1–2 minutes. Add more water if needed.
Finish the dish. Return the beef to the wok and pour the sauce over the ingredients. Stir constantly as the sauce thickens, about 30–60 seconds, until everything is glossy and coated. Serve immediately over rice or noodles.
The result is tender, flavorful beef paired with bright, crisp broccoli. The quick cooking keeps the broccoli vibrant and the beef juicy—a satisfying dinner that doesn’t require a lot of time.
Below is the printable recipe and full ingredient list for reference. Enjoy!
Easy Chinese Beef and Broccoli Stir-Fry
Ingredients
Beef Marinade
- 1 1/4 lb beef sirloin, or ribeye or striploin, thinly sliced against grain
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 2 tsp cornstarch
- 1 tbsp sweet rice wine (mirin), optional
Sauce
- 3 cloves garlic , minced
- 2 tsp ginger paste
- 1 cup beef stock , or chicken stock
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 1/2 tbsp brown sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp sesame oil
- dashes black pepper
Stir-fry
- 2 tbsp vegetable oil, divided
- 1 lb broccoli , cut into florets
- 1 small onion , sliced
- 2-3 tbsp water
Instructions
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Combine beef slices with brown sugar, cornstarch, soy sauce, and rice wine (if using). Toss and let sit for 5 minutes.
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Whisk all sauce ingredients in a separate bowl and set aside.
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Heat 1 tablespoon oil in a wok or skillet over high heat. Add beef and stir-fry until just browned, about 2–3 minutes. Transfer to a plate.
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Heat the remaining oil, add broccoli and onion, and stir-fry for 1 minute. Add 2 tablespoons water to generate steam and cook the broccoli until tender-crisp, about 1–2 minutes. Add more water if needed.
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Return the beef to the wok, pour in the sauce, and stir until the sauce thickens, about 30–60 seconds. Serve hot with rice or noodles.