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 to form slurry)

There’s something about the sizzle and aroma of a freshly made stir-fry that just pulls you in. This Authentic Beef and Broccoli Stir-Fry Recipe brings together tender beef and crisp broccoli bathed in a savory, glossy sauce — it’s restaurant-quality comfort right at home.

A white bowl filled with layers of bright green broccoli florets and stems, mixed with several pieces of glossy, brown cooked meat on top. The broccoli looks fresh and crunchy, while the meat is thick and shiny with sauce. The bowl is placed on a light beige cloth on a white marbled surface. In the background, there is a shiny silver metal teapot, a brown cup, and a wrapped orange snack. 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

I’ve made countless stir-fries in my kitchen, but this Authentic Beef and Broccoli Stir-Fry Recipe holds a special place because it’s just spot-on in flavor and texture. It’s easy enough for weeknights but impressive enough if friends pop over unexpectedly.

Perfectly tender beef: The marinade with baking soda and cornstarch creates that melt-in-your-mouth texture you’d expect from a good takeout spot.
Bright, crisp broccoli: Blanching broccoli just right ensures it stays firm and vibrant instead of turning mushy.
Rich, balanced sauce: Combining soy, oyster sauce, and a touch of dark soy gives depth without overpowering the natural flavors.
Quick and fuss-free: Once prepped, this dish comes together fast — perfect for busy days when you want something wholesome without a long wait.

A white bowl filled with a mix of cooked bright green broccoli florets and dark brown slices of beef coated in a shiny sauce, with the broccoli arranged around and under the beef pieces, all placed on a beige cloth over a white marbled surface. Next to the bowl, there is a woman’s hand holding a pair of dark brown chopsticks, a silver metal teapot, a clear plastic bag with orange fortune cookies inside, and a fork. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Authentic Beef and Broccoli Stir-Fry Recipe plays a critical role, working in harmony to deliver classic Chinese takeout vibes at home. Here’s the scoop on the must-haves so you know why I choose them and what to look out for when shopping.

Flat lay of fresh bright green broccoli florets, a pile of thinly sliced raw flank steak, two whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white bowl of light golden vegetable oil, a small white bowl of dark glossy soy sauce, a small white bowl of rich brown oyster sauce, a small white bowl of pale sesame oil, a small white bowl filled with warm golden chicken stock, two peeled garlic cloves, a small mound of fresh pale ginger root, a small white bowl of fine white cornstarch powder, a small white bowl of clear water, 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: This cut is lean but flavorful and slices thinly against the grain for tenderness.
Baking soda (optional): I love how this little trick tenderizes the beef quickly — but if you prefer your steak with a bit more chew, feel free to skip it.
Cornstarch: Coats the beef to seal in moisture and creates a silky sauce texture.
Vegetable oil: Neutral and handles high heat without smoking too quickly.
Oyster sauce: Adds that rich umami taste that defines this dish’s signature flavor.
Chicken stock: Provides a gentle savory base for the sauce; use low sodium so you can better control salt levels.
Soy sauce & dark soy sauce: Soy sauce brings savory saltiness, while dark soy lends color and a hint of sweetness.
Granulated or brown sugar: Balances the salt and adds a touch of caramelized depth.
Sesame oil: A little goes a long way for that toasty aroma that finishes the dish beautifully.
White pepper: Offers subtle heat without overpowering the garlic and ginger.
Broccoli florets: Fresh and firm, you want them vibrant and just cooked through.
Garlic & ginger: Classic aromatics that build flavor layers without needing complicated steps.
Shaoxing wine: Honestly, the secret that rounds out the sauce with a subtle, sweet complexity. If you don’t have it, dry sherry is a decent substitute.

📝

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

What’s fun about this recipe is how easy it is to tailor. Over the years cooking with friends, I’ve swapped ingredients and tweaked steps to suit different tastes or dietary needs — and it always turns out delicious!

Variation: One of my favorite twists is swapping flank steak for thinly sliced chicken breast or tofu for a lighter or vegetarian option — just watch your cooking times.
Spice it up: I sometimes add a pinch of crushed red pepper flakes or a drizzle of chili oil if you like some heat.
Veggie boost: Feel free to toss in sliced bell peppers or snap peas along with the broccoli to mix textures and colors.
Make it gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free — that’s a quick swap that keeps the flavors balanced.

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

Step 1: Marinate with a Tenderizing Touch

Start by slicing your flank steak about a quarter-inch thick across the grain — this helps keep each bite tender. Toss the beef with baking soda and water, then massage it thoroughly. This step might sound odd, but trust me — this slight alkaline treatment breaks down fibers, giving you that wonderfully soft texture. If you prefer your beef a bit chewier, skip the baking soda. After that, add your cornstarch, oil, and oyster sauce, mix well, and let it rest for at least 30 minutes. While waiting, you can prep the rest of your ingredients.

Step 2: Mix the Sauce Perfectly

Whisk together chicken stock, sugar, both soy sauces, oyster sauce, sesame oil, and white pepper. This combo gives the balance of salty, sweet, and umami that’s iconic in beef and broccoli. Set this off to the side — you’ll add it later to your wok to build the flavorful glaze.

Step 3: Blanch Broccoli Just Right

Boil water and blanch broccoli florets for 30–60 seconds, depending on whether you want them crisp or slightly softer. Don’t overdo it — your broccoli should be vibrant green and have a little snap. Drain well and set aside; they’ll finish cooking in the wok.

Step 4: Sear the Beef to Lock in Juices

Heat your wok on high until you see thin wisps of smoke — that smokiness is the secret to that charred flavor. Add two tablespoons of vegetable oil, then add the beef in a single layer. Sear quickly on both sides, just 2-3 minutes total. Resist crowding the wok, or the beef will steam instead of sear. Remove the browned beef, turn off the heat, and keep it ready.

Step 5: Build Sauce & Finish

Lower the heat to medium and add the last tablespoon of oil. Toss in garlic and ginger; stir just until fragrant — about 5 seconds. Pour Shaoxing wine around the edges to deglaze, lifting all those tasty brown bits. Next, add your sauce mixture and bring it to a simmer. Mix your cornstarch with water until smooth and drizzle into the wok, stirring constantly until the sauce thickens nicely—only 20 seconds needed.

Finally, toss the beef and broccoli back in with their juices. Stir everything so the sauce coats every piece. If it feels runny, crank up the heat a little to reduce it, or add more cornstarch slurry to thicken. If too thick, splash a bit of chicken stock or water. Serve piping hot with steamed rice.

Top Tip

Over time, I’ve noticed that small tweaks make a huge difference in this stir-fry. Below are my top tips from cooking it for friends and family, which always get rave reviews.

Marinate with patience: Giving the beef at least 30 minutes (and up to an hour) lets the cornstarch and baking soda work their magic for tenderness and a velvety texture.
High heat stir-frying: Don’t rush the searing on a hot wok — it locks in juices and adds that perfect caramelized crust.
Blanch broccoli briefly: I’ve found 45 seconds is a sweet spot: bright green, just tender, and still with a nice crunch.
Slurry consistency matters: Make sure your cornstarch-water slurry is completely smooth before adding. It ensures even thickening without lumps.

How to Serve Authentic Beef and Broccoli Stir-Fry Recipe

Garnishes

I like to finish with a sprinkle of toasted sesame seeds and a few thin slices of green onion — adds freshness and a little crunch. Sometimes a drizzle of extra sesame oil right at the end takes it over the top with aroma.

Side Dishes

This stir-fry pairs beautifully with fluffy jasmine rice or brown rice for extra fiber. If you want to go full Chinese dinner vibe, I serve it alongside steamed dumplings or hot and sour soup — always a crowd-pleaser.

Creative Ways to Present

For special occasions, I arrange the beef and broccoli on a large platter and garnish with fresh cilantro sprigs and thin red chili slices. It looks festive and adds a pop of color that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. The dish keeps beautifully for 2–3 days. Just give it a good stir before reheating to redistribute the sauce, which might settle at the bottom.

Freezing

While you can freeze beef and broccoli, I find the broccoli softens a bit during thawing. If you want to freeze, separate the beef and broccoli into containers and freeze individually, then combine during reheating to keep the crunch.

Reheating

Reheat leftovers gently in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce. Avoid microwave reheating if possible — I find the texture and flavor are best when warmed on the stove.

Frequently Asked Questions:

Can I use other cuts of beef in this Authentic Beef and Broccoli Stir-Fry Recipe?

Yes! While flank steak is ideal for its flavor and texture, you can substitute sirloin or skirt steak. Just be sure to slice thinly against the grain and adjust cooking times to avoid toughness.

What’s the role of baking soda in the marinade?

Baking soda gently breaks down the beef’s proteins, tenderizing it quickly. It’s optional, but when used properly, it creates a softer texture typical in restaurant-style beef stir-fries.

How do I keep the broccoli from getting mushy?

The key is to blanch the broccoli for only 30 to 60 seconds in boiling water, depending on your texture preference, and then drain immediately. This locks in its color and crisp-tender texture before stir-frying.

Can I prepare this recipe ahead of time?

You can marinate the beef a few hours ahead or even overnight to deepen flavors. However, it's best to cook the broccoli fresh and toss everything together right before serving to maintain optimal texture.

Final Thoughts

This Authentic Beef and Broccoli Stir-Fry Recipe reminds me of joyful family dinners and those little moments where hospitality feels like a warm hug. It’s simple, comforting, and packed with flavor — a dish you’ll want to keep in your recipe rotation. Give it a try, and I’m confident it’ll become a go-to favorite for you too!