Beef and broccoli stir fry is all about contrasts: tender slices of beef against crisp, bright-green broccoli, all coated in a glossy savoury sauce. It’s a dish that feels balanced and satisfying without being heavy, and it comes together fast enough for weeknights.
This is the version I come back to often. The blanching step gives the broccoli that restaurant-style colour and crunch, while the beef stays tender thanks to the right cut and a quick sear in a hot wok. Serve it over jasmine rice or noodles and you’ve got a fresh, flavour-packed dinner in less than half an hour.
Why You’ll Love This Recipe
- Quick to make – Dinner on the table in under 30 minutes.
- Tender beef – Choosing the right cut and slicing it properly makes all the difference.
- Bright, crisp broccoli – Blanching keeps the colour and texture just right.
- Flexible – Swap in chicken, pork, or tofu if you like, and serve with rice or noodles.
Ingredients Explained
Beef – For the most tender result, I like to use sirloin (porterhouse) or oyster blade (flat iron steak). Both are naturally tender and cook quickly in a hot pan. Rump or flank steak also work well if you slice them thinly against the grain.
Broccoli – A quick blanch in boiling water keeps the broccoli crisp-tender and that gorgeous shade of green. It also means it cooks faster in the wok, so the beef doesn’t overdo. If you’re in a rush, you can skip the blanching and steam the broccoli in the wok with a splash of water, though the colour won’t be quite as bright.
Garlic, ginger and spring onion – The flavour base. They bring freshness and fragrance to balance the richness of the beef and sauce.
Sauce – A mix of soy, oyster sauce, hoisin (optional), sesame oil, and beef stock. It’s savoury, slightly sweet, and just thick enough to coat the beef and broccoli when you stir in a little cornflour slurry.
Optional garnishes – Toasted sesame seeds and sliced spring onion greens add crunch and colour.
Pro Tips for Success
- Slice thin and against the grain – This keeps the beef tender.
- Cook hot and fast – Use a wok or heavy pan, and make sure it’s smoking hot before adding the beef.
- Don’t overcrowd – Cook the beef in batches if you need to. It should sear, not steam.
- Blanch for colour – A quick boil makes all the difference to the broccoli’s colour and texture.
- Prep before you start – Stir-fries move quickly. Have all your ingredients chopped, sauces mixed, and equipment ready before you turn on the heat.
Storage
Best eaten fresh, but leftovers will keep in the fridge for up to 2 days. Reheat quickly in a hot pan to avoid overcooking the beef.
Substitutions
- Beef – Try chicken thigh, pork strips, or tofu.
- Broccoli – Swap in broccolini, green beans, or snow peas.
- Sauce – Leave out the hoisin if you prefer it less sweet, or add a little chilli for heat.
Notes
- No blanch method: If you’d rather not blanch, add the raw broccoli to the wok after cooking the aromatics. Splash in ¼ cup water or stock, cover with a lid, and steam for 2–3 minutes before adding the beef back in. The broccoli won’t be as vivid green, but it’s a handy shortcut.
- Refreshing broccoli: Refreshing in iced water after blanching is optional. It’s especially useful if you’re prepping ahead, as it stops the cooking and locks in the bright colour.
Final Thoughts
This beef and broccoli stir fry is one of those recipes that delivers maximum flavour for minimum effort. The colours are vibrant, the beef is tender, and the sauce ties it all together. Whether you take the extra step to blanch the broccoli for a restaurant-style finish or go for the shortcut, it’s a weeknight dinner that never disappoints.
For more quick, flavour-packed dinners, try my Turkey San Choy Bow or Easy Chicken Pad Thai.
Beef and Broccoli Stir Fry
Equipment
- Wok or large frying pan
- Cutting board
- Pot for blanching broccoli
- Strainer or colander
- Wooden spoon or wok spatula
Ingredients
- 500 g beef sirloin porterhouse or oyster blade (flat iron steak), thinly sliced against the grain
- 2-3 cups broccoli florets
- 2 tbsp neutral oil peanut or canola
- 3 garlic cloves finely chopped
- 1 thumb-sized piece ginger finely grated
- 3 spring onions sliced (whites and greens separated)
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce optional, for a touch of sweetness
- 2 tsp sesame oil
- ½ cup beef stock or water
- 1 tsp cornflour mixed with 2 tbsp water (slurry)
Optional garnish
- Toasted sesame seeds
- Spring onion greens
Instructions
- Blanch broccoli – Bring a pot of salted water to the boil. Add broccoli florets and cook for 1–2 minutes until bright green but still crisp. Drain well. If not using straight away, refresh in iced water to stop the cooking and keep the colour, then drain thoroughly before stir-frying.
- Mix sauce – In a small bowl, whisk together soy sauce, oyster sauce, hoisin (if using), sesame oil, and beef stock. Set aside.
- Cook beef – Heat a wok or large frying pan over high heat until smoking. Add 1 tbsp oil, then half the beef in a single layer. Stir fry for 1–2 minutes until just browned, then remove to a plate. Repeat with remaining beef and oil.
- Aromatics – Add garlic, ginger, and spring onion whites to the wok. Stir fry for 30 seconds until fragrant.
- Combine – Return beef and broccoli to the wok. Pour in sauce and bring to a simmer. Stir in the cornflour slurry and toss everything until the sauce thickens and coats the beef and broccoli.
- Serve – Garnish with sesame seeds and spring onion greens. Serve hot with steamed jasmine rice or noodles.