Name: Authentic Beef and Broccoli Stir-Fry Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 pound flank steak sliced 1/4-inch thick; 1/4 teaspoon baking soda (optional); 3 tablespoons water; 1 1/2 teaspoons cornstarch; 2 teaspoons vegetable oil; 1 teaspoon oyster sauce; 2/3 cup low sodium chicken stock warmed; 1 1/2 teaspoons granulated sugar or brown sugar; 1 1/2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil; 1/8 teaspoon white pepper; 4 cups broccoli florets; 3 tablespoons vegetable oil divided; 2 cloves garlic minced; 1/4 teaspoon ginger grated or minced (optional); 1 tablespoon Shaoxing wine; 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)

There’s something so comforting about the sizzle of beef meeting a hot wok, the bright green broccoli soaking up rich, savory sauce — that’s what makes this Authentic Beef and Broccoli Stir-Fry Recipe stand out. It’s a classic that’s fresh and full of flavor every single time.

A white bowl is filled with bright green broccoli florets and thick, shiny pieces of brown meat covered in sauce, all mixed together. The bowl sits on a beige cloth on a white marbled surface. In the background, a silver metal teapot is placed alongside a brown cup and a wrapped orange snack. A fork and a pair of chopsticks rest nearby. The overall look is warm and inviting with natural lighting showing the textures clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Authentic Beef and Broccoli Stir-Fry Recipe
Top Tip
How to Serve Authentic Beef and Broccoli Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Authentic Beef and Broccoli Stir-Fry Recipe

Why You'll Love This Recipe

Honestly, this recipe has been a game-changer in my kitchen. It’s not just your everyday stir-fry. The balance of tender beef, crisp broccoli, and that perfectly glossy sauce? It’s like having your favorite Chinese takeout, but better — because you made it yourself.

Authenticity: This recipe nails the traditional flavors found in classic beef and broccoli dishes.
Simple yet impressive: With just a few staples you probably have on hand, you can whip up a dish that tastes restaurant-quality.
Perfect texture: The beef is tender but not mushy, and the broccoli stays bright and crunchy.
Adaptable and forgiving: I love that you can customize the marinade or veggies to fit what you have at home.

A white bowl filled with a stir-fry dish, showing bright green broccoli florets and several large pieces of brown meat coated in a shiny sauce, evenly mixed together. The broccoli has a fresh texture and the meat looks tender with a smooth glaze on top, layered closely with no visible gaps. The bowl sits on a light beige cloth on a white marbled surface, next to dark brown chopsticks and a silver teapot, with some wrapped orange snacks and a metal fork nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role in making this dish taste just right. From the flank steak’s meatiness to the brightness of the fresh broccoli, this combo works beautifully together. Here’s a quick rundown of why I trust these ingredients for my Authentic Beef and Broccoli Stir-Fry Recipe.

Flat lay of fresh thinly sliced raw flank steak arranged neatly, bright green broccoli florets, two whole brown garlic bulbs with papery skins removed to show fresh cloves, a small piece of pale beige fresh ginger root with skin partially peeled, a few sprigs of green scallions, a small white ceramic bowl of light golden vegetable oil, a small white ceramic bowl of dark brown oyster sauce, a small white ceramic bowl of rich amber Shaoxing wine, a small white ceramic bowl of light amber soy sauce, a small white ceramic bowl of dark soy sauce almost black, a small white ceramic bowl of fine white sugar crystals, a small white ceramic bowl of pale white cornstarch powder, a small white ceramic bowl of light brown low sodium chicken stock, a few whole white eggs with clean smooth shells placed symmetrically among ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank Steak: Lean and flavorful, it’s easy to slice thinly, perfect for quick cooking and tenderness.
Baking Soda: Optional, but it helps gently tenderize the beef without turning it mushy — I usually use it sparingly.
Cornstarch: Acts as both a tenderizer and thickener, giving the sauce that silky, clingy texture we crave.
Vegetable Oil: Neutral-flavored, it withstands high heat without smoking too quickly — essential for a good sear.
Oyster Sauce: Adds a savory depth and that umami punch that’s signature in Chinese cooking.
Low Sodium Chicken Stock: Makes the sauce richer without overwhelming saltiness, letting other flavors shine.
Soy Sauces (Regular and Dark): The combo balances saltiness with a touch of sweetness and color.
Granulated Sugar: Just a hint to round out the salty notes and create harmony in the sauce.
Sesame Oil: Used sparingly for its toasted aroma, it elevates the dish with a subtle nutty finish.
White Pepper: Offers gentle heat and a slightly different pepper flavor than black pepper.
Broccoli Florets: Fresh and firm, these get a quick blanch to lock in color and crunch.
Garlic and Ginger: The aromatic foundation that wakes up the dish, adding zest and warmth.
Shaoxing Wine: A splash brightens the flavors and adds a subtle complexity — if you can’t find it, dry sherry works in a pinch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a big fan of making recipes my own, and the Authentic Beef and Broccoli Stir-Fry Recipe is no exception. I often tweak the veggies or marinade depending on what’s in season or what I’m craving. Trust me, you can really make it your own without losing the classic vibe.

Variation: Once, I swapped out broccoli for a mix of snap peas and baby bok choy — it gave the dish a fresh crunch and a slightly sweeter flavor profile that my family loved.

Step-by-Step: How I Make Authentic Beef and Broccoli Stir-Fry Recipe

Step 1: Tenderizing and Marinating the Beef

I always start by slicing my flank steak against the grain, about ¼-inch thick — that keeps the beef tender later. Then, I sprinkle in a little baking soda with water to gently tenderize it. It’s optional, but honestly, it makes the texture melt-in-your-mouth better. Massage the mixture with your hands until the beef soaks it all up, then add cornstarch, oil, and oyster sauce to the bowl. Let it sit for at least 30 minutes, or longer if you can — I promise it’s worth the wait!

Step 2: Make the Sauce and Prep the Broccoli

While the beef marinates, I whisk together the chicken stock, sugar, soy sauces, oyster sauce, sesame oil, and white pepper. This combo is the soul of the dish. Next, blanch your broccoli quickly — about 30 to 60 seconds — just enough to brighten it up without losing crunch. Drain and set aside.

Step 3: Sear the Beef

Heat your wok or skillet on high until it’s nearly smoking — that sear is key to flavor. Add 2 tablespoons of vegetable oil, then spread out the beef in a single layer. Let it brown without overcrowding so you get that caramelized edge. This takes just 2-3 minutes — a quick flip and it’s done. Remove the beef from the wok and keep that delicious fond (those browned bits) in the pan for the next step.

Step 4: Build the Sauce and Finish the Stir-Fry

Turn the heat down to medium and add a little more oil along with minced garlic and ginger. Stir just for a few seconds until fragrant — don’t burn it! Pour in the Shaoxing wine and swirl it around the wok, scraping up those tasty bits from the beef. Then, add your sauce mix and bring it to a gentle simmer. Combine cornstarch with water to make a slurry and drizzle it in while stirring. Watch the sauce thicken and get glossy — about 20 seconds. Toss the broccoli and beef back into the wok; stir well so everything is coated in that luscious sauce. If you want the sauce thicker, a little more slurry helps. If it’s too thick, splash some stock or water to loosen it up. Serve immediately over steamed rice and enjoy!

Top Tip

Having made this dish countless times, I’ve found a few key tricks that really tip the scales toward perfection. These have saved me from dry beef and soggy broccoli, and I’m passing them on so you get the best results!

Proper Beef Slicing: Slice your beef against the grain thinly — this is why it stays tender after quick cooking.
Don’t Skip Marinade Time: Allowing the beef to soak up the marinade for at least 30 minutes makes a huge difference in flavor and texture.
High Heat Stir-Frying: Make sure your wok is hot before you add beef to get that beautiful sear and rich fond for your sauce.
Quick Broccoli Blanch: Don’t overcook the broccoli or it’ll lose that pop of color and crispness that makes this dish so refreshing.

How to Serve Authentic Beef and Broccoli Stir-Fry Recipe

Garnishes

I like to sprinkle a small handful of toasted sesame seeds on top, and sometimes a few sliced green onions for an added fresh bite. A drizzle of extra sesame oil right before serving brings a warm aroma that makes the dish feel complete.

Side Dishes

Steamed jasmine rice is the classic companion here—fluffy and perfect for soaking up sauce. I’ve also enjoyed it paired with simple fried rice or even garlic noodles when I want to mix it up a bit.

Creative Ways to Present

For special occasions, I like to plate the broccoli and beef nestled on a bed of steamed rice shaped with a small bowl or mold — it looks so sharp! Adding some edible flowers or fresh cilantro brightens the plate. It makes dinner feel extra festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover beef and broccoli in an airtight container in the fridge for up to 3 days. It holds up well, but I recommend reheating gently to keep the texture just right.

Freezing

Freezing is possible but not my go-to with this dish; broccoli tends to get a bit soft after thawing. If you do freeze it, separate portions in freezer bags and thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a hot skillet with a splash of water or stock to revive the sauce and keep everything moist. Avoid the microwave if possible, as it can dry out the beef and soften the broccoli too much.

Frequently Asked Questions:

What cut of beef is best for Authentic Beef and Broccoli Stir-Fry Recipe?

Flank steak is the ideal choice because it’s lean, flavorful, and slices thinly — perfect for quick stir-frying without getting tough.

Can I make this recipe gluten-free?

Yes! Just use gluten-free soy sauce and oyster sauce alternatives. Double-check labels to ensure no hidden gluten.

How do I keep broccoli crisp and vibrant in this dish?

Blanch broccoli briefly in boiling water for 30-60 seconds, then drain immediately to stop cooking and preserve color and crunch. Avoid overcooking.

Is the baking soda necessary for tenderizing the beef?

Baking soda helps break down proteins for a more tender texture, but it’s optional. If you prefer a firmer bite, you can skip it and still have a delicious dish.

Final Thoughts

This Authentic Beef and Broccoli Stir-Fry Recipe is one of those dishes that brings the comforting charm of takeout right to your own kitchen — with all the control and freshness you want. I love how quick it is to cook, yet it feels special every time. Give it a shot; you'll be amazed at how easy it is to recreate this delicious classic that’s always a crowd-pleaser.