Asian-inspired beef and broccoli stir fry is quick and easy to make, and as delicious as take-out!

plated beef and broccoli stir fry

I've previously been a little intimated by Asian-style recipes, at least until superstar chef Jet Tila inspired me to try this beef and broccoli stir fry. During a cooking demo centered around beef recipes, he casually threw out an ingredient list for this dish, and I knew I had to give it a try.

He made it sound so simple!

And it turns out it really is very easy to make, with only a few ingredients (all of which can be found at any grocery store), and the results are delicious! This beef with broccoli stir fry is full of rich savory umami flavorful, super tender beef, and freshness from the broccoli.

beef and broccoli stir fry ingredients

Ingredients You'll Need

  • Beef sliced for stir-fry
  • Baking soda
  • Cornstarch
  • Sesame oil (or vegetable oil)
  • Broccoli florets
  • Oyster sauce (or soy sauce)
  • Beef broth
  • Fresh garlic
  • Green onions

The Best Beef for Stir Fry

It's easiest to find a package of sliced beef at the supermarket labeled "beef for stir fry", but you can also slice it yourself.

Start with flank steak or beef chuck steak, remove any excess fat, and slice thinly against the grain (watch a how-to here!). These cuts of beef are cheap and full of flavor, but are naturally tough. Slicing against the grain help to tenderize it for this beef and broccoli stir fry.

marinating beef and whisked sauce

How to Make Beef and Broccoli Stir Fry

1. Marinate the beef. Toss sliced beef with baking soda and cornstarch and let sit at room temperature for 30 minutes. During this time the baking soda works to tenderize the beef further, and the cornstarch provides a light barrier to keep the beef tender during cooking and prevent overcooking.

2. Prepare the sauce. Whisk together the oyster sauce, beef broth, cornstarch and fresh garlic until smooth. Set aside, we'll add the sauce at the very end.

stir frying beef and broccoli

3. Cook broccoli. Heat sesame oil in a skillet over medium high heat and cook broccoli until slightly browned and mostly tender, stirring often, 5-6 minutes. Remove from skillet and set aside.

4. Cook beef. Add more oil to the skillet and cook beef until browned and cooked through, stirring occasionally so beef really has time to brown, 7-8 minutes.

5. Add sauce and green onions. Reduce heat to medium and return broccoli to the skillet along with the sauce. Stir until beef and broccoli are evenly coated in the sauce, the sauce has thickened slightly, and any bits of meat stuck to the pan have been released, 1-2 minutes. Stir in green onions or leave sprinkled on top as a garnish.

6. Serve. Serve with steamed rice, or as desired. And enjoy!

beef and broccoli stir fry in pan

Tips for this Recipe

  • I prefer to use a stainless skillet (not non-stick) for this recipe so the beef has a chance to caramelize and brown. All those brown bits that stick to pan produce more flavor!
  • The "marinade" of baking soda and cornstarch works to tenderize the beef and prepare it for a quick cook on the stove. Don't skip this step!
  • Oyster sauce is preferred for this recipe as it has a savory and slightly sweet Asian flavor (it's what Jet Tila recommended!). Soy sauce can also be used, but increase cornstarch in the sauce to 2 tablespoons or the sauce may not be thick enough.
  • 2 tablespoons of sesame oil will produce a strong flavor. If desired, use 1 tablespoon sesame oil and 1 tablespoon vegetable oil. You can also use all vegetable oil for less flavor.
  • This dish is best enjoyed right away, but leftovers can be stored in the fridge for up to 1 week. If you want to prep this dish in advance, you can store the sliced beef, chopped broccoli, and sauce in the fridge for a few days before cooking.

stir fry beef with broccoli and chopstick

More Delicious Asian-Inspired Recipes

  • Sautéed Asian Asparagus
  • Coconut Rice Veggie Bowls
  • Asian-Glazed Sheet-Pan Salmon and Broccoli
  • Spring Veggie Asian Lettuce Wraps

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Beef and Broccoli Stir Fry

Servings: 4 servings

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Asian-inspired beef and broccoli stir fry is quick and easy to make, delicious, and even better than take-out!

  • 1 lb beef for stir fry
  • 1 teaspoon baking soda
  • 1 tablespoon + 2 teaspoons cornstarch , divided
  • ¼ cup oyster sauce , preferred (or soy sauce, see Notes)
  • ½ cup beef broth
  • 2 cloves garlic , minced
  • 2 tablespoons sesame oil , or vegetable oil (divided)
  • 1 large head of broccoli , cut into small florets
  • ¼ cup sliced green onions (2 green onions)

  • Toss sliced beef with baking soda and 2 teaspoons of the cornstarch and let sit at room temperature for 30 minutes to tenderize the beef.

  • Whisk together the oyster sauce, beef broth, remaining 1 tablespoon of cornstarch and fresh garlic until smooth. Set aside.

  • Heat sesame oil in a skillet over medium high heat and cook broccoli until slightly browned and mostly tender, stirring often, 5-6 minutes. Remove from skillet and set aside.

  • Add more oil to the skillet and cook beef until browned and cooked through, stirring occasionally so beef really has time to brown, 7-8 minutes.

  • Reduce heat to medium and return broccoli to the skillet along with the sauce. Stir until beef and broccoli are evenly coated in the sauce, the sauce has thickened slightly, and any bits of meat stuck to the pan have been released, 1-2 minutes.

  • Stir in green onions or leave sprinkled on top as a garnish.

  • Serve with steamed rice, or as desired.

Notes:

  • Look for "beef for stir fry" at your grocery store, or slice your own. Start with flank steak or beef chuck steak, remove any excess fat, and slice thinly against the grain.
  • Oyster sauce is preferred for this recipe as it has a savory and slightly sweet Asian flavor. Soy sauce can also be used, but increase cornstarch in the sauce to 2 tablespoons.
  • 2 tablespoons of sesame oil will produce a strong flavor. If desired, use 1 tablespoon sesame oil and 1 tablespoon vegetable oil. You can also use all vegetable oil for less flavor.

Sodium: 893 mg , Calcium: 107 mg , Vitamin C: 137 mg , Vitamin A: 1009 IU , Sugar: 3 g , Fiber: 4 g , Potassium: 900 mg , Cholesterol: 68 mg , Calories: 294 kcal , Saturated Fat: 3 g , Fat: 13 g , Protein: 29 g , Carbohydrates: 15 g , Iron: 3 mg

Course: Main Course

Cuisine: Asian, Chinese