Description
This Easy Beef and Broccoli Stir Fry is a quick and flavorful dish featuring tender slices of flank steak marinated in a savory sauce, stir-fried with fresh broccoli florets. Perfect for a weeknight dinner, it brings classic Asian-inspired flavors together with a balance of sweet, salty, and umami elements. Served over steamed rice or noodles, this recipe delivers a restaurant-quality meal in under an hour.
Ingredients
Beef Marinade
- 2 tablespoons cornstarch
- 2 tablespoons dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon salt
- 1/2 teaspoon browning sauce (optional, for color)
- 2 pounds flank steak or top sirloin, thinly sliced against the grain into short strips
Sauce
- 1/4 cup beef broth
- 1/4 cup dark brown sugar
- 1/4 cup hoisin sauce
Vegetables and Aromatics
- 4 cups fresh broccoli florets
- 1 to 2 tablespoons neutral oil (vegetable or canola)
- 3 tablespoons minced garlic
- 3 tablespoons minced fresh ginger
For Serving
- Cooked rice or noodles
Instructions
- Marinate the beef: In a large bowl, whisk together the cornstarch, dark soy sauce, rice wine vinegar, brown sugar, oyster sauce, hoisin sauce, salt, and optional browning sauce. Add the sliced beef and toss well to coat evenly. Cover and refrigerate for 20 to 30 minutes, or up to 1 hour to enhance flavor and tenderness.
- Make the sauce: In a small bowl, whisk the beef broth, dark brown sugar, and hoisin sauce until the sugar is dissolved and the mixture is smooth. Set aside for later use.
- Blanch the broccoli: Bring a large pot of water to a boil. Add the broccoli florets and cook for 2 to 3 minutes until they turn bright green and are just tender-crisp. Drain immediately and set aside to stop cooking.
- Cook aromatics and beef: Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and ginger, sautéing for about 30 seconds while stirring frequently until fragrant but not burnt. Add the marinated beef in a single layer and cook for 3 to 5 minutes, stirring occasionally, until the beef is browned and nearly cooked through.
- Add sauce and finish cooking: Pour the prepared sauce over the beef. Stir well to coat all pieces evenly. Add the blanched broccoli to the pan and toss everything together. Cook for another 1 to 2 minutes, allowing the sauce to thicken slightly and the broccoli to heat through fully. For deeper color, add additional browning sauce if desired.
- Serve: Serve the beef and broccoli hot over steamed rice or noodles. Spoon any extra sauce from the pan over the top for added flavor.
Notes
- For best results, slice beef thinly against the grain to ensure tenderness.
- Do not overcook the broccoli when blanching; it should remain slightly crisp for best texture.
- If browning sauce is not available, it can be omitted or substituted with a small amount of caramelized soy sauce for color.
- Adjust sugar and soy sauce amounts according to taste preferences for sweetness and saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
