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4.8 from 10 votes

Beef and Broccoli Stir-Fry

A quick and easy stir-fry loaded with tender beef, crispy broccoli, sweet onions and carrots.
Prep Time30 mins
Cook Time25 mins
Marinating the beef30 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: Asian
Servings: 6
Author: Tricia


  • Wok or large skillet


For the marinade:

  • 1 teaspoon cornstarch
  • ¼ teaspoon baking soda
  • 3 tablespoons soy sauce
  • 1 teaspoon vegetable oil
  • 1 pound flank, round or sirloin steak, trimmed of fat and sliced thin against the grain

For the sauce:

  • 3 tablespoons soy sauce
  • cup oyster sauce
  • cup water, or substitute chicken or beef broth
  • 1 teaspoon sesame oil, optional
  • 2 tablespoons light brown sugar, packed
  • 2 teaspoons cornstarch

For the stir fry:

  • 3 tablespoons vegetable oil, divided
  • 3 small onions, cut into wedges
  • 4 cups broccoli florets
  • 1 medium carrot, peeled and cut into match sticks
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • ¼ teaspoon crushed red pepper flakes
  • scallions, sliced for garnish
  • 1 tablespoons toasted sesame seeds, for garnish
  • hot cooked rice for serving


To prepare the marinade:

  • In a medium bowl combine 1 teaspoon cornstarch, baking soda, 3 tablespoons soy sauce and 1 teaspoon vegetable oil. Add the sliced steak and toss to coat. Cover and set aside for at least 30 minutes or up to 4 hours, stored in the refrigerator.

To prepare the sauce:

  • Combine all the sauce ingredients and whisk until blended. Set aside.

To prepare the stir-fry:

  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add half the beef in a single layer, if possible, and cook until browned on one side and crisp around the edges. Turn the beef slices and continue cooking for about 2 minutes more, or until no longer pink. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned.
  • Add 1 tablespoon of oil into the now-empty pan. Add the onion, carrots and broccoli and stir fry for 4-5 minutes. Reduce the heat to medium and add the garlic, ginger and crushed red pepper flakes. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.
  • Return the cooked beef to the skillet, along with any accumulated juices. Whisk the sauce mixture again to blend then add to the skillet. Cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
  • Remove from the heat and serve over hot cooked rice, garnished with sliced scallions and toasted sesame seeds.


  • If you don’t have fresh ginger on hand, use 1/4 to 1/2 teaspoon ground ginger.
  • Optional: Add 3 or 4 fresh sliced scallions at the same time as the sauce. You can also add water chestnuts or other vegetables as desired.