Name: Authentic Beef and Broccoli Stir-Fry Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 pound flank steak sliced 1/4-inch thick; 1/4 teaspoon baking soda (optional); 3 tablespoons water; 1 1/2 teaspoons cornstarch; 2 teaspoons vegetable oil; 1 teaspoon oyster sauce; 2/3 cup low sodium chicken stock, warmed; 1 1/2 teaspoons granulated sugar or brown sugar; 1 1/2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil; 1/8 teaspoon white pepper; 4 cups broccoli florets; 3 tablespoons vegetable oil, divided; 2 cloves garlic, minced; 1/4 teaspoon ginger, grated or minced (optional); 1 tablespoon Shaoxing wine; 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water

There’s something incredibly satisfying about a perfectly made stir-fry – that balance of tender beef, crisp broccoli, and a rich savory sauce that just hits the spot every single time. This Authentic Beef and Broccoli Stir-Fry Recipe really nails that delightful harmony. Trust me, once you try it, you’ll want to keep this one in your regular rotation.

A white bowl filled with bright green broccoli florets and stems cooked with several pieces of brown, shiny beef in sauce, layered evenly throughout the dish. The bowl sits on a light beige cloth on a white marbled surface. Behind the bowl, there is a shiny silver teapot with a black handle and lid, next to a small round brown cup with tea, and a wrapped fortune cookie. A pair of dark chopsticks rests on the right edge next to the bowl. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Authentic Beef and Broccoli Stir-Fry Recipe
Top Tip
How to Serve Authentic Beef and Broccoli Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Authentic Beef and Broccoli Stir-Fry Recipe

Why You'll Love This Recipe

I love sharing this Authentic Beef and Broccoli Stir-Fry Recipe because it feels like the kind of dish you’d find in a favorite neighborhood Chinese spot, but made right in your own kitchen. The flavors are spot-on and it’s easier than you might think to get restaurant-quality results.

Simple ingredients, spectacular flavor: Every ingredient works together to build layers of savory, slightly sweet goodness without needing anything fancy.
Tender beef every time: Using a quick marinate and high heat sear guarantees juicy, flavorful beef slices.
Perfectly cooked broccoli: Blanching first locks in that vibrant green color and just the right crunch.
Customizable and quick: It comes together in under an hour and you can easily swap ingredients to suit your pantry or mood.

A white bowl filled with bright green broccoli florets and pieces of brown cooked beef, each piece shiny with sauce, arranged evenly throughout the bowl. The broccoli is fresh and crisp-looking, with some stalks longer and some shorter, mixed closely with the tender beef slices. The bowl sits on a beige cloth with a silver metal teapot behind it, brown chopsticks resting next to the bowl on the right side and a fork nearby. The surface beneath is white marble, and there is a fortune cookie in clear plastic wrapping near the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Authentic Beef and Broccoli Stir-Fry Recipe lies in using quality basics and a few tricks that make a big difference. Each ingredient plays its part for flavor, texture, or authenticity, so choosing fresh, good-quality items will pay off.

Flat lay of thinly sliced raw flank steak arranged neatly on a simple white ceramic plate, fresh vibrant green broccoli florets in a white bowl, two whole brown garlic bulbs with papery skin intact, a small white bowl of fine white cornstarch powder, a small white bowl of light golden vegetable oil, a small white bowl with dark glossy oyster sauce, a small white bowl with dark soy sauce, a small white bowl with light brown granulated sugar, a small white bowl of warm light amber chicken stock, a small white bowl of pale golden sesame oil, a small white bowl with clear water, fresh ginger root with golden-brown skin, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: I prefer flank for its flavor and texture, and slicing it thin against the grain makes it tender.
Baking soda (optional): A little tenderizer that creates that melt-in-your-mouth effect if you’re after extra softness.
Cornstarch: Helps thicken the sauce and gives the beef a delicate coating so flavors stick.
Vegetable oil: Good for stir-frying as it withstands high heat without smoking.
Oyster sauce: A secret star—adds deep umami and richness without being overpowering.
Chicken stock (low sodium): Warms the sauce base and balances out salty elements with subtle savory notes.
Soy sauces (light and dark): The light soy sauce adds saltiness and brightness while the dark soy sauce boosts color and complexity.
Sesame oil: Just a whisper for that nutty aroma that takes the sauce up a notch.
White pepper: Gives a gentle heat and earthiness, different from black pepper’s bite.
Broccoli florets: The crunchy, fresh vegetable partner—blanched quickly so they’re still vibrant and crisp.
Garlic & ginger: Classic aromatics that infuse the oil and sauce with warmth and zest.
Shaoxing wine: Adds a subtle sweetness and complexity typical of Chinese cooking.
Cornstarch slurry: Used at the end to thicken the sauce perfectly without lumps.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Authentic Beef and Broccoli Stir-Fry Recipe is how friendly it is to personalization. I usually stick close to the original, but I’ve had fun tweaking it to suit different diets or add some extra veggies.

Variation: I once swapped out some broccoli for snap peas and shiitake mushrooms—adding an earthy flavor and extra crunch. It was delicious and made the dish a bit heartier.
Dietary tweak: For a gluten-free version, soy sauce alternatives work just fine, but be sure to check your oyster sauce for soy or gluten ingredients.
Heat level: Add a pinch of crushed red pepper flakes or some sliced fresh chili if you want a little kick without overwhelming the other flavors.

Step-by-Step: How I Make Authentic Beef and Broccoli Stir-Fry Recipe

Step 1: Marinade magic for tender beef

Start by tossing your thinly sliced flank steak into a bowl with baking soda and water. Give it a good massage to get the tenderness going (if you’re in a hurry or want more chew, skip the baking soda). Then mix in the cornstarch, vegetable oil, and oyster sauce so every slice gets that tasty coating. Let it rest for at least 30 minutes—this step makes a huge difference in flavor and texture.

Step 2: Sauce – the heart of flavor

While your beef marinates, mix together chicken stock, both soy sauces, oyster sauce, sugar, sesame oil, and white pepper in a bowl. This is your sauce base, full of umami and subtle sweetness, ready to bring everything together once your beef and broccoli are cooked.

Step 3: Blanch broccoli just right

Bring a pot of water to a rolling boil and quickly blanch your broccoli florets for 30 to 60 seconds—the less time if you like them crisp, a little longer if you prefer softer. Then immediately drain and set aside. This locks in the vibrant green color and avoids a mushy texture.

Step 4: Searing the beef

Heat your wok or large pan over high heat until you see a little smoke, then add 2 tablespoons of vegetable oil. Sear the beef slices quickly on both sides, just until browned—about 2 to 3 minutes total. Don’t overcrowd the pan; get a nice sear without steaming. Remove the beef and set aside while you work on the aromatics.

Step 5: Aromatics and building the sauce

Turn the heat down to medium, add a tablespoon of oil, then toss in the garlic and ginger. Stir them for about 5 seconds until fragrant—watch closely so they don’t burn. Pour the Shaoxing wine around the edges to deglaze the pan, lifting all those delicious browned bits. Now stir in your pre-mixed sauce.

Step 6: Thickening and combining

Make sure your cornstarch slurry (cornstarch mixed with water) is well combined, then drizzle it into the simmering sauce while stirring constantly. Let it thicken for around 20 seconds until it clings beautifully. Then toss your blanched broccoli and seared beef back into the wok, stirring to coat everything evenly.

Step 7: Final finish and serve

If the sauce looks too thin, turn up the heat briefly to reduce it, or add a little more slurry for thickness. If it’s too thick, splash in chicken stock or water to loosen it. Serve immediately with steamed rice to soak up all that wonderful sauce—you’re in for a real treat.

Top Tip

I’ve made this Authentic Beef and Broccoli Stir-Fry Recipe dozens of times, and the two keys are: proper slicing of the beef and high heat searing. Those little details really lift the dish from “okay” to restaurant-quality, so here are my best tips.

Slice Against the Grain: This tricks of the eye and mouth—cutting across the muscle fibers shortens them and avoids chewiness.
Use a Smoking Hot Wok or Pan: This ensures a quick sear, locking in moisture and flavor without stewing the beef.
Don’t Skip the Marinade Rest: Even 30 minutes helps with flavor absorption and texture transformation.
Blanch Broccoli Last Minute: Do it just before stir-frying so it stays bright and crunchy, adding the perfect contrast to tender beef.

How to Serve Authentic Beef and Broccoli Stir-Fry Recipe

Garnishes

I usually top mine with a sprinkle of toasted sesame seeds and a few sliced green onions for a little fresh crunch and pop of color. You can also add a drizzle of extra sesame oil or a dash of chili oil if you like a bit of heat. These simple touches bring the dish to life without overpowering the flavors.

Side Dishes

Steamed jasmine or white rice is my go-to – it’s perfect for soaking up the savory sauce. If I’m feeling adventurous, I’ll serve it alongside some simple fried rice or garlic noodles. For lighter sides, a cucumber salad or an easy egg drop soup keeps the meal balanced.

Creative Ways to Present

For special occasions, try plating this stir-fry atop a bed of crispy fried egg noodles instead of rice for an impressive crunch contrast. Or serve it family-style on a big platter, garnished with fresh herbs and chili slices for a festive vibe. I once made this for a dinner party, and guests loved assembling their own rice bowls with the saucy beef and broccoli — it’s fun and interactive!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the flavors hold up beautifully for up to 3 days. Just avoid tossing the beef and broccoli together with the sauce for too long before storing—adding a splash of water before reheating helps revive the sauce.

Freezing

I’ve frozen this successfully by portioning into freezer-safe containers. When thawed, the broccoli softens a bit, so I prefer freezing just the beef and sauce separately from the broccoli if possible. To get freshest results, thaw overnight in the fridge and reheat gently.

Reheating

Reheat in a skillet over medium heat with a splash of chicken stock or water to loosen up the sauce, stirring gently. This keeps the beef tender and broccoli from drying out—microwaving works too, but the pan method yields better texture.

Frequently Asked Questions:

What cut of beef is best for this Authentic Beef and Broccoli Stir-Fry Recipe?

Flank steak is a great choice for this dish because it’s flavorful and becomes tender when sliced thinly against the grain and marinated properly. You can also use skirt steak or sirloin if you prefer. Avoid tough cuts that need long cooking times.

How can I make this stir-fry gluten-free?

To make this recipe gluten-free, substitute regular soy sauce and oyster sauce for gluten-free versions, often labeled as tamari for soy sauce. Check the labels carefully to ensure they don’t contain wheat or gluten.

Can I prepare ingredients in advance?

Absolutely! You can slice the beef and prepare the marinade a day ahead. Broccoli can also be prepped in advance. However, I recommend blanching the broccoli right before cooking to keep it fresh and vibrant.

What if my sauce is too thin or too thick?

If your sauce is too thin, you can return it to a higher heat and reduce it down, or add a little more cornstarch slurry for thickness. Conversely, if it’s too thick, thin it with a splash of chicken stock or water until you reach the desired consistency.

Final Thoughts

This Authentic Beef and Broccoli Stir-Fry Recipe holds a little nostalgic magic for me—it brings back memories of family meals, sharing plates hot off the wok, savoring those rich, balanced flavors together. It’s a dish that’s comforting yet vibrant, simple yet impressive. I hope you give it a try and find it becomes a go-to in your kitchen like it did in mine!