Easy Beef and Broccoli Stir-Fry

There’s something especially satisfying about watching a thin sauce bubble into a glossy coating around browned beef and bright-green broccoli. This Easy Beef and Broccoli Stir-Fry delivers that familiar takeout-style combination without an hour of prep or a sink full of cookware.

Thinly sliced flank steak keeps the dish hearty, while fresh broccoli provides a crisp-tender bite against the savory oyster sauce. Everything comes together in a 12-inch skillet in 30 minutes, making it practical for a busy weeknight. Serve it over hot rice and dinner is sorted.

Why You’ll Love This Recipe

• It’s ready in 30 minutes, including 10 minutes of preparation.
• Fresh broccoli stays bright and crisp-tender instead of becoming mushy.
• The sauce is savory and lightly sweetened with only 1 tsp sugar.
• A 12-inch skillet is the only pan required for cooking.
• It makes four generous servings of approximately 1½ cups each.

Ingredients

For the Beef and Broccoli

• 1¼ lb (567 g) flank steak, thinly sliced against the grain
• 1 Tbsp plus 1 tsp (20 mL total) vegetable oil, divided
• 2 cups fresh broccoli florets
• 2 tsp (approximately 4 g) minced fresh ginger
• 1 tsp (approximately 3 g) minced fresh garlic
• Salt and black pepper, to taste

Cut the flank steak into thin, evenly sized strips so the pieces cook at roughly the same rate. Use fresh, dry broccoli florets because frozen broccoli can release additional water and soften the finished stir-fry.

For the Stir-Fry Sauce

• ¼ cup (60 mL) oyster sauce
• ¼ cup (60 mL) beef broth
• 1 tsp (4 g) granulated sugar
• 2 tsp (10 mL) toasted sesame oil
• 1 tsp (5 mL) soy sauce
• 1 tsp (3 g) cornstarch
• 1 Tbsp (15 mL) cold water

Beef broth is the preferred liquid because it supports the savory flavor, although the approved recipe permits an equal amount of water. Season the beef lightly since the oyster sauce, broth, and soy sauce already contain salt.

For Serving

• Cooked rice, optional

Rice makes a useful base for catching the sauce but isn’t included in the estimated calorie count.

How to Make This Recipe

Step 1: Prepare the Beef and Sauce

Slice the flank steak thinly against the grain, cut the broccoli into florets, and mince the ginger and garlic before heating the skillet. Whisk the oyster sauce, beef broth, sugar, toasted sesame oil, and soy sauce in a bowl. In a separate small bowl, mix the cornstarch with 1 Tbsp cold water until no dry lumps remain.

Pro Tip: Stir the cornstarch slurry again immediately before using it. The starch settles at the bottom while the other ingredients cook.

Step 2: Cook the Broccoli and Aromatics

Heat 1 tsp vegetable oil in a 12-inch skillet over medium heat. Add the broccoli and cook for approximately 4 minutes, stirring as needed, until it is bright green and nearly tender but still offers some resistance when pierced. Add the ginger and garlic, cook for 30 seconds, then transfer everything to a plate, cover it, and wipe the skillet clean.

Pro Tip: Keep the ginger and garlic moving during those 30 seconds. Their small pieces can darken quickly if left against the hot skillet.

Step 3: Brown the Beef

Increase the heat to high and add the remaining 1 Tbsp vegetable oil. Lightly season the steak with salt and black pepper, then arrange it in a single layer. Cook it in batches when necessary, allowing each side to brown for 3–4 minutes until the beef is cooked through rather than gray and wet on the surface.

Common Mistake: Don’t pile all the beef into the skillet at once. Overcrowding traps moisture and causes the meat to steam instead of developing properly browned surfaces.

Step 4: Combine and Thicken the Sauce

Return the broccoli mixture to the skillet and cook for 2 minutes, until heated through. Pour in the oyster sauce mixture and cook for 30 seconds, then stir and add the cornstarch slurry. Bring the liquid to a boil and cook for approximately 1 minute, until it turns glossy and lightly coats the beef and broccoli; serve immediately.

Pro Tip: Remove the skillet from the heat once the sauce clings lightly. Cornstarch-thickened sauce continues to firm as it cools, so extended simmering may make it too heavy.

Expert Tips for Better Results

• Slice the steak across its visible muscle fibers. Shorter fibers make the cooked beef easier to chew.
• Keep the steak pieces thin and similar in size so they cook evenly during the short high-heat sear.
• Use the full 12-inch skillet and brown the beef in batches whenever it won’t fit in one layer.
• Pat wet broccoli dry before cooking because surface water can spit in hot oil and dilute the sauce.
• Measure the oyster sauce, soy sauce, and broth carefully to prevent an overly salty result.
• Serve the stir-fry promptly because the broccoli continues softening while it sits in the hot sauce.

Serving Suggestions

• Serve the stir-fry over steamed jasmine rice, which catches the savory sauce without competing with its flavor.
• Pair it with brown rice when you want a firmer, nuttier-tasting base.
• Spoon it over plain steamed rice noodles for an easy takeout-style bowl.
• Add a simple cucumber salad on the side for a cool, crisp contrast.
• Divide the stir-fry among shallow bowls so the beef, broccoli, and sauce remain evenly distributed.

Storage and Reheating

Transfer leftovers to a shallow airtight container and refrigerate them within two hours of cooking. Store the beef and broccoli in the refrigerator for 3–4 days. The dish remains safe within that period when handled correctly, although the broccoli will gradually absorb moisture and become softer.

Freeze cooled leftovers in an airtight freezer container for up to 3–4 months. Freezing is safe, but it isn’t the preferred choice for texture because thawed broccoli becomes softer and the cornstarch-thickened sauce may appear firmer. Thaw frozen portions overnight in the refrigerator.

For the best reheating result, place the stir-fry in a covered skillet over medium-low heat. Add a small splash of water or broth to loosen the chilled sauce and stir occasionally until the food reaches 165°F (74°C). The exact reheating time will depend on the portion size and its starting temperature.

You can also microwave individual portions in short, covered intervals, stirring between each interval to distribute the heat. Stop when the center reaches 165°F (74°C). Reheating longer than necessary can toughen the beef and make the broccoli considerably softer.