This classic Beef and Broccoli Recipe is made with juicy sirloin steak strips and tender broccoli florets in a rich and savory sauce.
I’m in love with this saucy beef stir fry recipe, and I know you’re going to enjoy it too.
Beef and Broccoli Recipe
Have you ever wondered how difficult it would be to make beef and broccoli at home?
You’re in luck! With just a few basic ingredients you can easily make this Chinese take-out recipe like a pro.
Here’s the basic list of ingredients you’ll need in order to whip up this Beef and Broccoli recipe. As always, you can find the full list in the printable recipe card below.
- Sirloin Steak – cut thinly, against the grain
- Broccoli florets – use fresh for the best consistency
- Garlic – freshly minced
- Corn starch
- Soy Sauce – low sodium
- Sesame Oil
- Chinese Rice Wine – or dry sherry
- Oyster Sauce
- Sriracha Sauce – more or less for spice level
- Beef Broth – low sodium
How To Make Beef and Broccoli
When making any sort of stir fry recipe like Beef and Broccoli, it’s best to have all of your ingredients prepared and ready to use.
Cooking a stir fry is a quick process, so having your ingredients ready to go will help in streamline your time in the kitchen.
MARINATE STEAK STRIPS
Start by adding the ingredients for the beef marinade in a large bowl and whisking them together. The mixture will be a little thickened from corn starch to create an even coating on the thin strips of steak.
PAR BOIL BROCCOLI
Bring a large pot of water to a boil and add in the chopped broccoli florets. Let the broccoli cook for just 2 to 3 minutes and promptly remove from the water and place on a paper towel lined plate to remove as much moisture as possible.
*By partially boiling the broccoli it helps to cook it to a nice tender-crisp bite in the final dish, rather than it being too tough.
PREPARE THE SAUCE
While the broccoli cooks and the steak is marinating, whisk up the ingredients for the beef and broccoli sauce.
You’ll need: 2 tbsp. Oyster Sauce, 1 tsp. Chinese Rice Wine, 1 tbsp. Soy Sauce, 1 tsp. Sriracha Sauce and 1/4 cup beef broth.
SEAR THE STEAK
Heat a large wok over medium-high heat and add in a little oil. Working in small batches, cook the steak strips for about 30 seconds per side.
The steak should be thin enough to cook quickly and crisp slightly. The corn starch in the marinade will help create a nice crisp coating on the beef as it cooks.
Once all the beef strips have been cooked through, toss in some garlic and ginger to cook just until they are fragrant (about 30 seconds).
ADD THE SAUCE
Quickly add in the sauce mixture and reduce the heat to medium. The sauce should thicken slightly thanks to the corn starch residue left in the pan from searing the steak strips.
If you would like the sauce thicker, simply whisk together 1 tsp of corn starch with 1 tsp of water and pour this into the sauce.
COMBINE WITH BROCCOLI
Toss in the partially cooked broccoli and coat everything in the sauce.
What Is The Best Cut of Beef for Stir Fry?
When it comes to a good cut of beef for any stir fry, you will want to choose a lean cut. The less fat the beef has, means you will have to be extra cautious to cut it properly to maintain a tender bite.
Try any of these cuts of beef for this Broccoli and Beef recipe…
- Sirloin Steak
- Top Round Steak
- Flank Steak
- Skirt Steak
- Tri Tip Steak
PRO TIP: Cut your beef in very thin strips AGAINST the grain. Beef is a muscle with natural fibers running throughout. Find which way these lines are running and slice the steak strips in the opposite direction (against the grain).
Beef and Broccoli Stir Fry Sauce
The key to any sort of stir fry all comes down to the sauce. It’s always added at the end, with just enough time to coat the protein and veggies with just the right amount of flavor.
I love this beef and broccoli sauce because it’s the perfect balance of sweet and savory with just the right amount of garlic and ginger.
ALTERNATIVES AND SUBSTITUTIONS
I’ll frequently get asked for substitutions in Asian recipes because the ingredients can sometimes feel like a single use item, and not worth buying and keeping the pantry or fridge.
Here are some easy substitutions you can make to the sauce ingredients. Please be aware the final outcome of flavor will differ…
- Oyster Sauce – swap with 3 tbsp brown sugar
- Chinese Rice Wine – use a Dry Sherry or extra Beef Broth
- Sriracha Sauce – you can substitute with a pinch of red chili flakes or omit entirely if too spicy
PRO TIP: Check out my Ingredients Index to find recipes using a specific ingredient, so you can use up any leftover ingredients in the fridge or pantry!
What To Serve With Beef and Broccoli
As with many Asian dishes, you can never go wrong with simple steamed white rice. I love using a Jasmine Rice to pair with this dish.
Here are some more delicious side dishes to serve with beef and broccoli…
Asian Recipes with Beef
Feeling inspired to make more recipes with beef? I’ve got a few more with an Asian flare that I think you’ll really enjoy…
I can’t wait for you to taste this delicious classic Beef and Broccoli recipe for yourself! I know you’re going to love it.
Beef and Broccoli Recipe
- 3/4 lb. sirloin steak, sliced thinly against the grain
- 3 cups broccoli florets
- 2 tbsp canola oil
- 2 cloves garlic, finely minced
- 1 tsp ginger, finely minced
For the Marinade:
For the Sauce:
- 2 tbsp oyster sauce
- 1 tsp Chinese rice wine, or dry sherry
- 1 tbsp soy sauce
- 1 tsp sriracha sauce
- 1/4 cup beef broth
- In a medium size bowl whisk together the ingredients for the marinade. Add the steak and stir to coat. The mixture should be slightly thick and coat the steak strips. Cover and let sit for 15 minutes.
- Bring a large pot of water to a boil, add broccoli and cook for 2-3 minutes. Strain water and set aside.
- Meanwhile whisk together the ingredients for the sauce, set aside.
- Heat a wok over medium-high heat and add 1 tbsp of oil. In small batches, cook the steak strips in the hot oil, about 30 seconds per side (they should be thin and cook through quickly). Remove cooked steak from wok to a warm plate. Use remaining oil if necessary to cook the remaining beef. On the last batch of beef, after you've flipped the steak strips over, add the garlic and ginger and stir until fragrant, about 30 seconds.
- Return all the steak to the wok, turn heat down to medium. Pour in the sauce mixture and stir until it starts to bubble slightly. If you would like the sauce thicker, simply dissolve 1 tsp of corn starch into 1 tsp of water and pour the dissolved cornstarch into the steak strips. Let simmer until sauce thickens, about 2 to 3 minutes. Toss in the broccoli, stir to coat.
- Serve over hot rice and garnish with sesame seeds and sliced green onions if desired. Enjoy!
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