Beef and broccoli fails at home for one reason almost every time: the beef comes out chewy. Restaurants get around this with a quick cornstarch marinade called velveting, which coats the meat and keeps it tender even over screaming high heat. It takes ninety seconds and it is the entire difference between takeout quality and a tough stir fry.
Past that, the dish is fast because everything cooks separately for under two minutes each. The beef sears, the broccoli blanches, and the sauce reduces, then all three come together for one final toss. Nothing simmers, nothing braises.
The Four Components
- Protein. Flank or sirloin, sliced thin against the grain so every piece is short muscle fiber.
- Starch. Steamed white rice, served underneath to catch the sauce.
- Vegetable. Broccoli florets, blanched or steamed until just bright green and crisp tender.
- Sauce. Soy sauce, oyster sauce, garlic, and ginger, thickened with a cornstarch slurry.
Beef and Broccoli Stir Fry
Serves four. Prep fifteen minutes, cook ten minutes, total about twenty five minutes.
Ingredients
Protein
- 1 lb flank steak, sliced thin against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Vegetable
- 4 cups broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
Starch
- 2 cups cooked white rice
Sauce
- 1/3 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2/3 cup beef stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame oil
Method
- Toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it sit while you prep everything else, at least ten minutes.
- Steam or blanch the broccoli 2 minutes until bright green and just crisp tender. Drain and set aside.
- Whisk the soy sauce, oyster sauce, brown sugar, and beef stock together in a small bowl.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until barely smoking. Add the beef in a single layer and sear undisturbed 1 minute, then stir fry 1 minute more until just browned. Remove to a plate.
- Add the remaining oil, garlic, and ginger, and stir 15 seconds until fragrant. Pour in the sauce mixture and bring to a simmer.
- Stir the cornstarch slurry again and add it to the pan, stirring until the sauce thickens and turns glossy, about 30 seconds.
- Return the beef and broccoli to the pan, toss to coat, and finish with the sesame oil. Serve over rice.
Nutrition (per serving, estimated)
- Calories 470
- Fat 18 g
- Saturated fat 5 g
- Cholesterol 65 mg
- Sodium 1350 mg
- Carbohydrates 40 g
- Fiber 3 g
- Sugar 6 g
- Protein 32 g
Get Ahead: A Timing Plan
- Up to a day ahead: slice the beef, mix the sauce, and cut the broccoli. Keep everything separate and refrigerated.
- Before the pan is hot: cook the rice so it is ready the moment the stir fry finishes.
- Last five minutes: once the wok is hot, every step moves fast. Have all components within arm's reach before you start.
Building the Meal Around It
This is a complete plate on its own, but a side of shrimp fried rice instead of plain rice turns it into a bigger spread, and a simple cucumber salad adds a cold, acidic contrast to the rich sauce.
Frequently Asked Questions
How thin should I slice the beef?
About an eighth of an inch, sliced against the visible grain lines. Freezing the steak for 15 minutes firms it up and makes thin, even slicing much easier.
Can I use broccolini or snap peas instead?
Yes, either works. Adjust the blanching time down slightly for snap peas since they cook faster than broccoli florets.
Why is my sauce thin?
The cornstarch slurry either was not fully re-stirred before adding, or it did not simmer long enough to activate. Give it a full 30 seconds at a simmer once it goes in.
More Thirty Minute Meals
Looking for something else fast? Kung Pao Chicken, Shrimp Fried Rice, and the full 30-Minute Meals collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.