Name: Beef and Broccoli Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 tbsp neutral oil (avocado oil or other high smoke point flavourless oil); 500 g (1.1 lbs) skirt or flank steak, sliced very thinly against the grain; 450 g (1 lb) tenderstem broccoli (broccolini), thicker pieces sliced lengthwise; 1 tsp minced ginger; 2 cloves garlic, minced; 250 ml (1 cup + 2 tsp) hot beef stock (or water + 1 stock cube); 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp Chinese rice wine (or sherry); 2 tsp sesame oil; 3 tbsp light brown sugar; 1/8 tsp white pepper; 1/8 tsp black pepper; 2 tbsp cornflour (cornstarch), mixed with 5 tbsp cold water to make a slurry; 1 tsp sesame seeds

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Introduction

Beef and broccoli is a classic stir-fry dish that’s both quick and satisfying. With tender slices of steak and crisp-tender broccoli coated in a savory sauce, it makes a perfect weeknight meal.

The image shows a white bowl filled with three main layers. At the bottom, there is a layer of white rice with a soft, fluffy texture taking up about one-third of the bowl. Above the rice, bright green broccoli florets with a fresh, slightly crunchy texture form the second layer, spread across the bowl. On top, evenly sized brown strips of beef cooked in a glossy sauce are mixed with the broccoli, and the dish is sprinkled with small white sesame seeds. A pair of light brown chopsticks rests on the edge of the bowl. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp neutral oil (such as avocado or any high smoke point flavourless oil)
500 g (1.1 lbs) skirt or flank steak, sliced very thinly against the grain
450 g (1 lb) tenderstem broccoli (broccolini), thicker pieces sliced lengthways
1 tsp minced ginger
2 cloves garlic, minced
250 ml (1 cup + 2 tsp) hot beef stock (or water with 1 stock cube)
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese rice wine (or sherry)
2 tsp sesame oil
3 tbsp light brown sugar
1/8 tsp white pepper
1/8 tsp black pepper
2 tbsp cornflour (cornstarch), mixed with 5 tbsp cold water to make a slurry
1 tsp sesame seeds

Instructions

Step 1: In a bowl, mix together all the sauce ingredients except the cornflour slurry. Set aside.
Step 2: Heat 2 tablespoons of oil over high heat in a wok or large frying pan.
Step 3: Add the sliced steak and cook for 2-3 minutes, turning once or twice, until just cooked.
Step 4: Transfer the steak to a bowl using a slotted spoon, leaving any oil in the wok.
Step 5: Add the broccoli to the wok and stir-fry for 2 minutes, stirring often. Transfer it to the bowl with the steak. (See tips on cooking longer for softer broccoli.)
Step 6: Lower the heat to medium and add the remaining tablespoon of oil to the wok.
Step 7: Add the minced ginger and garlic, frying while stirring for 30 seconds.
Step 8: Pour in the prepared sauce mixture, increase the heat to high, and stir to combine.
Step 9: Bring the sauce to a boil, then slowly add the cornflour slurry while stirring. Continue until the sauce thickens—use as much slurry as needed.
Step 10: Return the beef and broccoli to the wok, toss to coat, and cook for another minute. Then turn off the heat.
Step 11: Serve the beef and broccoli with boiled or fried rice, topped with a sprinkle of sesame seeds.

Tips & Variations

Slicing the steak thinly against the grain ensures tenderness and better texture.
If you prefer softer broccoli, stir-fry it a few minutes longer before combining with the beef.
Swap Chinese rice wine with dry sherry or omit for a milder sauce.
Feel free to add a pinch of chili flakes for some heat if you like.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan over medium heat or microwave until heated through, adding a splash of water if the sauce has thickened too much.

How to Serve

A close-up image of a bowl filled with vibrant green broccoli florets and tender, glossy brown beef strips coated in sauce. The broccoli is bright and slightly textured, scattered evenly through the bowl with the beef pieces layered on top. A pair of light wooden chopsticks held by a woman's hand picks up one piece of beef, showing the shiny, juicy surface. The bowl is white and sits on a white marbled surface, bringing out the rich colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef?

Yes, flank or skirt steak works best as they are flavorful and tender when sliced thinly. You can also use sirloin, but adjust cooking time to avoid toughness.

Can this dish be made gluten-free?

Yes, use gluten-free soy sauce and ensure your stock and other ingredients are gluten-free. This will keep the dish safe for those with gluten intolerance.