If you’re looking for a simple, nourishing, and deeply satisfying weeknight dinner, this Beef and Broccoli Stir-Fry is exactly what you need. Quick to make, loaded with tender beef, crisp vegetables, and coated in a rich, savory sauce full of umami, this classic Chinese-American dish is pure comfort in a bowl.
My husband describes this dish as “heartwarming and fulfilling,” and I couldn’t agree more. It’s everything you want after a long day: quick, delicious, balanced, and deeply flavorful.
Why You’ll Love This Beef and Broccoli Stir-Fry
- Tender beef thanks to our special marinade method with cornstarch and baking soda.
- Saucy and rich, perfect over a bed of steamed rice.
- Deep umami flavor from a combination of light soy sauce, dark soy sauce, Shaoxing wine, and oyster sauce.
- Nourishing vegetables — lightly charred broccoli and onions that stay crisp yet tender.
- Fast and easy — ready in about 30 minutes.
- Heartwarming and wholesome, yet restaurant-quality in flavor and texture.
The Origins of Beef and Broccoli
While Beef and Broccoli is now a staple in North American Chinese restaurants, it actually evolved from traditional Chinese stir-fries that used Chinese leafy greens like gai lan (Chinese broccoli). When Chinese immigrants came to the United States, broccoli was easier to find and quickly became a substitute. Over time, the dish adapted to local tastes — becoming saucier, sweeter, and even more comforting, while still staying true to the spirit of a simple, quick, and nourishing stir-fry.
This recipe honors that tradition while perfecting the technique: velveting the beef, using high heat stir-frying, and balancing savory, sweet, and umami flavors in the sauce.
What Makes This Beef and Broccoli Stir-Fry Stand Out
Tender Beef:
We slice the skirt steak thinly against the grain and use a velveting marinade that includes cornstarch and baking soda. This technique creates melt-in-your-mouth tender beef every time.
Saucy and Flavorful:
The sauce isn’t just an afterthought — it’s a bold, flavorful mix that clings to every piece of meat and vegetable, making every bite saucy and rich.
Bright, Crisp Vegetables:
We parboil the broccoli briefly, then stir-fry it quickly to keep its beautiful bright green color and perfect texture.
Fast Cooking:
The actual stir-frying happens in just minutes, making this a perfect 30-minute meal for busy nights.
Ingredients You’ll Need
- Thinly sliced skirt steak
- Broccoli or broccolini
- Onion (cut into wedges for extra sweetness)
- Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce
- Garlic and ginger for classic aromatics
- Neutral oil for high-heat stir-frying
- Optional drizzle of honey for a hint of sweetness
(See full recipe card below.)
Pro Tips for the Best Beef and Broccoli Stir-Fry
- Slice the beef thinly against the grain for ultimate tenderness.
- Massage the marinade into the beef — this is key to a tender, velvety texture.
- Use high heat and cook in batches to avoid steaming the beef and vegetables.
- Parboil the broccoli briefly to preserve its crispness and vibrant color.
- Add the sauce at the end and finish with a drizzle of sesame oil for incredible aroma.
Serving Suggestions
Serve this saucy beef and broccoli stir-fry over fluffy steamed rice, jasmine rice, or even a bowl of noodles. It’s hearty enough to stand on its own, but a side of pickled vegetables or a light soup would make it an even more complete meal.
Final Thoughts
This easy Beef and Broccoli Stir-Fry is a classic for good reason: it’s nourishing, satisfying, and incredibly delicious. With tender beef, crisp vegetables, and a rich umami sauce, it’s a meal that brings comfort to the table without any fuss. Once you try this version, you’ll never need takeout again — it’s faster, fresher, and more fulfilling.
Whether you’re new to stir-frying or a seasoned cook, this recipe belongs in your regular dinner rotation. It’s simple, saucy, heartwarming, and unbelievably good.
Beef with Broccoli
Ingredients
- Stir Fry Marinade (Per 1 lb meat):
1 tsp light soy sauce
1 tsp Shaoxing wine
½ tsp kosher salt
½ tsp sugar
½ tsp cornstarch
½ tsp baking soda
Pinch white pepper
1 tsp neutral oil (peanut, canola, or grapeseed, but sesame oil can work as well)
1 lb skirt steak sliced thinly for stir fries- Stir Fry Sauce (Per 1 lb meat/ plus 1- 1.5 cup veggies):
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tbsp Shaoxing wine
2 tbsp oyster sauce
1 tbsp sugar
2 tsp cornstarch + 1 tbsp water (for thickening; add 30-60 seconds after the meat is sauced and cooked until thickened)
1 tsp sesame oil (drizzle over the stir-fry after removing from heat or just before serving)
1-2 tsp honey, optional, to taste (drizzle over the stir-fry after removing from heat if more sweetness is required)- For Stir Fry:
8-12 oz broccoli or broccolini
1 onion cut into wedges (not traditional for this dish but delicious)
3 TBSP neutral oil such as rice bran
3 garlic cloves, minced or pressed
1 inch knob of ginger, cut into matchsticks
Directions
- Slice and Marinate the Beef
Chill skirt steak slightly (20–30 min in freezer if needed).
Slice very thinly against the grain (about 1/8 inch) at a slight angle. Sprinkle the meat with cornstarch and baking soda, then massage it with your fingers (I wear a disposable plastic glove for this job) well to make it tender. Add the rest of the marinate ingredients and let it marinate at room temperature for 30 minutes. Alternatively you can refrigerate the marinated beef for a couple of hours. - Prep the Vegetables
Broccoli/Broccolini:
Cut heads into bite-sized florets.
Slice stems on a 1½-inch bias.
Parboil in boiling water for about 1 minute, until bright green.
Drain and set aside.
Onion:
Cut into wedges. - Make the Stir-Fry Sauce In a small bowl, mix:
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tbsp Shaoxing wine
2 tbsp oyster sauce
1 tbsp sugar
Set aside the 2 tsp cornstarch mixed with 1 tbsp water separately for later.
Have sesame oil and optional honey ready for finishing. - Stir-Fry in Batches
Heat 1½ tbsp oil in a large wok or skillet over high heat.
Add half the onions and half the broccoli.
Stir-fry 1–2 minutes until lightly charred but crisp.
Remove to a plate.
Repeat with remaining onions and broccoli, using a little more oil if needed.
Add another 1½ tbsp oil, heat until shimmering.
Stir-fry half the beef in a single layer, searing 30 seconds, then flipping and stir-frying another 30 seconds.
Remove to a plate.
Repeat with remaining beef. - Finish the Dish
Return all beef and vegetables to the wok.
Pour in the sauce mixture and toss quickly.
After about 30–60 seconds, stir in the cornstarch-water slurry to thicken.
Turn off heat.
Drizzle 1 tsp sesame oil and 1–2 tsp honey (optional) over the stir-fry.
Toss well and serve with steamed rice for a complete meal.
Notes
- Notes for Success:
High heat is critical — wok or heavy pan works best.
Do not overcrowd — batches are key.
Massage the beef well — baking soda and cornstarch make it velvety and tender.
