Beef and Broccoli Stir Fry

I make Beef and Broccoli Stir Fry on weekends when I want beef, vegetables, and rice without spending too much time cooking. This version has thin slices of beef and broccoli florets in a soy and oyster sauce with a little brown sugar to balance the salt. It goes straight over hot rice, which is how I like it. The beef cooks fast, so I keep the pan very hot and keep everything moving. This is usually done in under 30 minutes. I use flank steak because it slices clean and stays tender.

Here is the part that makes a busy weekend easy: I prep ahead. I usually grab flank steak in bulk from Costco or Sam’s Club, marinate a big batch overnight in the fridge, then portion it and freeze what I am not cooking that night. The thing people worry about most with this dish is ending up with tough, chewy beef. Slicing thin against the grain and letting that cornstarch marinade do its work is what keeps every piece tender once it hits the pan.

The thing I watch closely here is heat. You want the pan hot enough that the beef sears in seconds instead of steaming and going gray. Cook it in batches if your pan is on the small side, keep the broccoli green and a little crisp, and spoon it over rice or Yang Chow Fried Rice.

What is Beef and Broccoli Stir Fry?

Beef and Broccoli Stir Fry is a stir fry of thin slices of beef and broccoli florets in a soy and oyster sauce. It is the fast, high heat version of classic beef and broccoli, the dish most people know from Chinese American restaurants, where beef, broccoli, and brown sauce are usually served over rice.

In a lot of Filipino kitchens, that usually means a little more sauce, since we like it over rice. Some cooks add oyster sauce or a splash of liquid seasoning so it has more flavor for rice. I reach for it on nights when I do not want anything to take long to make, because the beef and broccoli cook in the same pan.

The difference between this and a saucier braise is all in the method. High heat matters here, because the beef should sear, not steam, and the broccoli should keep some bite. In plenty of Filipino homes, beef and broccoli over rice is a simple weeknight dinner, and that is exactly why it shows up so often.

Ingredients

• Flank steak – My usual choice for stir fry because it cuts thin and does not get chewy. Sirloin, tenderloin, top blade, and rib eye all work too. Pop it in the freezer for about 20 minutes first so it firms up and slices clean.
• Broccoli florets – Fresh florets hold up best. Cut them into small, even pieces so everything cooks at the same speed.
• Yellow onion – Sliced. It gives a little sweetness and body to the pan.
• Ginger – Fresh minced ginger is worth it here. It is where the real ginger flavor comes from, and ground ginger does not taste the same here.
• Light soy sauce – The salty base of the sauce. Light soy keeps the color from getting too dark.
• Dry sherry – The stir fry wine that pushes the flavor closer to restaurant beef and broccoli. Shaoxing wine does the same job if you have it. No sherry on hand? I list a couple of swaps below.
• Oyster sauce – Stir it in right at the end. It is what gives it that shine and savory finish at the end.
• Brown sugar – Just enough to balance the salt from the soy and oyster sauce. It should taste more salty than sweet.
• Cornstarch – It has two jobs here. It coats the beef to keep it tender, and it thickens the sauce so it sticks to the beef and broccoli.
• Garlic powder – A little goes into the marinade for garlic flavor that will not burn off in the hot pan.
• Ground black pepper – Just a pinch in the marinade.
• Cooking oil – Use a neutral oil with a high smoke point so it can handle the heat.

Have the beef, broccoli, onion, and sauce ready before you turn on the stove for your Beef and Broccoli Stir Fry. Once the pan is hot, you will not have time to stop and chop.

1. Combine the ginger, brown sugar, cornstarch, ground black pepper, and garlic powder in a bowl. Mix well.
2. Pour in the soy sauce and dry sherry. Stir until the sugar and cornstarch are fully dissolved.
3. Place the sliced beef in a separate bowl and pour in half of the sauce mixture. Mix until every piece is coated.
4. Marinate for 10 minutes. Set the remaining sauce aside for later.

The cornstarch in that marinade is what keeps the beef tender, so make sure every slice gets coated. Ten minutes is plenty for a weeknight, but if you have more time, marinating longer helps.

1. Heat 2 tablespoons of cooking oil in a pan over high heat. Once the oil is hot, cook the marinated beef for 30 seconds to 1 minute per side.
2. Remove the beef from the pan and set it aside.

Work in batches if your pan is small, so the beef sears instead of steaming. A crowded pan cools down fast and the meat turns gray.

1. Add the remaining cooking oil to the same pan. Add the onion and broccoli.
2. Stir fry for 3 minutes, keeping the heat high.

Keep the broccoli moving so it cooks fast and stays green with a little bite. It is the same way I keep the vegetables crisp in Chop Suey.

1. Return the beef to the pan. Continue cooking for 2 to 3 minutes.
2. Pour in the remaining sauce mixture. Stir and cook for 1 minute.
3. Add the oyster sauce. Stir and cook for 1 more minute.
4. Transfer to a serving plate and serve warm with rice.

Add the oyster sauce right at the end so it keeps its flavor and shine. Cooking it too long can flatten the flavor.

What to Serve with Beef and Broccoli Stir Fry

• Steamed white rice – Plain rice is good. Spoon the sauce over a hot serving.
• Egg Fried Rice – When you want a base that already has egg and seasoning worked in.
• Asian Cucumber Salad – A cool and spicy side is a perfect pair, since the sauce is on the salty side.
• Hot tea – Tea works well to. It helps balance the aftertaste from the sauce.

Storage

Honestly, leftover Beef and Broccoli Stir Fry is one of my favorite parts. The beef keeps soaking in the sauce overnight and tastes even better the next day, so I never feel bad about cooking a little extra.

• Refrigerator: Tuck leftovers into an airtight container and they are good for up to 3 days. The beef stays tender because it keeps sitting in the sauce.
• Freezer: It freezes for up to 2 months, though the broccoli does soften once it thaws. I freeze it flat in a freezer bag so it thaws quickly when I want it again.
• Reheating: I bring it back in a hot pan with a splash of water to loosen the sauce. The microwave is fine too, just go in short bursts so the beef does not toughen up.

More Recipes To Try

If you enjoyed this one, here are a few more from my kitchen to try on your next busy night.

• Pork Steak – Pork in a soy, calamansi, and onion sauce that is good with extra rice.

• Beef Stir Fry with Chopped Broccoli – The same idea made with frozen or chopped broccoli for an even faster night.
• Beef Stir Fry – A simple beef stir fry you can build with whatever vegetables you have on hand.
• Pepper Steak – Beef and bell peppers in a quick brown sauce, another easy weeknight plate.
• Chicken with Broccoli – The lighter chicken version, cooked in an oyster sauce.

Missing something? Here is what I swap in.

• Flank steak – Sirloin, tenderloin, top blade, or rib eye all work. Just keep the slices thin and against the grain.
• Dry sherry – Shaoxing wine is the closest match and a touch more traditional. Dry white wine is fine, or skip it and add a teaspoon of rice vinegar for a little tang.
• Oyster sauce – Hoisin works, but it leans sweeter. For a meat free table, a mushroom stir fry sauce works well.
• Light soy sauce – Regular soy sauce is fine, just use a bit less since it runs saltier. Liquid seasoning is the swap a lot of Filipino cooks reach for.
• Brown sugar – White sugar or honey both balance the salt just fine.

This is the dinner I keep going back to on weekends, fast on a hectic night and somehow even better as leftovers. Give this Beef and Broccoli Stir Fry a try and spoon it over a plate of hot rice.

Watch How to Make It

 

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5 from 1 vote

Beef and Broccoli Stir Fry

Stir fried version of beef and broccoli. This is perfect for people on the go.

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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Ingredients

• ▢ 1 lb. flank steak thinly sliced
• ▢ 2 cups broccoli florets
• ▢ 1/3 cup dry sherry
• ▢ 1/2 cup light soy sauce
• ▢ 2 tablespoons oyster sauce
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 4 tablespoons brown sugar
• ▢ 1 small yellow onion sliced
• ▢ 1 tablespoon minced ginger
• ▢ 2 teaspoons cornstarch
• ▢ 3 tablespoons cooking oil

Instructions

• Combine the ginger, brown sugar, corn starch, ground black pepper, and garlic powder in a bowl. Mix well.
  1/2 teaspoon garlic powder, 4 tablespoons brown sugar, 1 tablespoon minced ginger, 2 teaspoons cornstarch, 1/4 teaspoon ground black pepper
• Add the soy sauce and Sherry cooking wine. Stir.
  1/3 cup dry sherry , 1/2 cup light soy sauce
• Arrange the beef in a bowl. Pour half of the soy sauce mixture on the flank beef. Mix well. Marinate for 10 minutes.
  1 lb. flank steak
• Heat 2 tablespoons of cooking oil in a pan. Once the oil is hot, pan fry both sides of the marinated beef for 30 secs to 1 minute per side. Remove the pan fried beef and place it in a bowl. Set aside.
  3 tablespoons cooking oil
• Meanwhile, add the remaining oil to the pan. Add the onion and broccoli. Stir-fry for 3 minutes.
  2 cups broccoli florets, 1 small yellow onion
• Put-in the pan-fried beef. Continue to stir-fry for 2 to 3 minutes.
• Pour-in the remaining soy sauce mixture. Stir an cook for 1 minute.
• Add the oyster sauce. Stir and cook for a minute more.
  2 tablespoons oyster sauce
• Transfer to a serving bowl.
• Serve. Share and enjoy!

Notes

• Make it saucier – For more gravy to spoon over rice, double the soy sauce, oyster sauce, and brown sugar, then stir in a teaspoon of cornstarch mixed with a tablespoon of water at the end.
• Use a wok if you have one – A wok holds high heat better than a flat pan and gives the beef a better sear. No wok? Reach for the widest, heaviest skillet you own.
• Add some heat – Stir in a spoonful of chili garlic sauce or a pinch of red pepper flakes along with the oyster sauce if you like it spicy.
• Stretch the leftovers – Spoon any extra over lo mein noodles, or chop it and fold it into fried rice the next day for a quick second meal. You can have quick beef and broccoli lo mein with less effort.

Nutrition Information

Serving: 3g Calories: 365kcal (18%) Carbohydrates: 22g (7%) Protein: 29g (58%) Fat: 16g (25%) Saturated Fat: 3g (15%) Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 0.04g Cholesterol: 68mg (23%) Sodium: 1947mg (81%) Potassium: 681mg (19%) Fiber: 2g (8%) Sugar: 14g (16%) Vitamin A: 285IU (6%) Vitamin C: 43mg (52%) Calcium: 73mg (7%) Iron: 3mg (17%)

© copyright: Vanjo Merano