Beef And Broccoli Stir Fry (Tender Sliced Beef, Crisp Broccoli, Garlic-Ginger-Soy Sauce, 25 Min)

Beef and broccoli tutorial — slice beef thin against grain, marinate briefly, sear hot wok, stir-fry broccoli crisp-tender, toss with savory cornstarch sauce.

This is the Chinese-American takeout classic I make at home now that I learned the velveting technique that makes restaurant beef so tender. Beef and broccoli stir fry takes flank steak sliced paper-thin against the grain, marinates it briefly in soy sauce and cornstarch, sears it in a screaming hot wok, then tosses it with crisp-tender broccoli florets in a glossy garlic-ginger-soy-oyster sauce.

Fun fact: the trick that makes restaurant beef so tender (compared to home-cooked stir-fries) is called “velveting” — coating sliced beef in cornstarch and a touch of liquid before cooking. The cornstarch creates a protective coating that locks in moisture and prevents the meat from overcooking. This 1500-year-old Chinese technique was kept secret in restaurant kitchens for centuries before food writers exposed it in the 1980s.

Why this recipe works

  • SLICE BEEF AGAINST THE GRAIN. Cutting against the grain shortens muscle fibers = tender bites. With the grain = jaw-workout chewy.
  • VELVET the beef. 1 tbsp cornstarch + 1 tbsp soy sauce = restaurant tenderness. Skip this step = tough chewy beef.
  • WOK MUST BE SCREAMING HOT. Smoking hot = sear and char. Lukewarm wok = steamed gray beef.

Ingredients

Serves 4 with rice.

  • Beef:
  • 1 lb (450 g) flank steak, sliced paper-thin against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • Sauce:
  • 1/4 cup soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1/2 cup beef broth
  • 1 tbsp cornstarch (slurry)
  • Stir-fry:
  • 1 lb (450 g) broccoli, cut into florets
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp neutral oil (divided)
  • 1 tsp sesame oil
  • Sesame seeds, scallions

Instructions
Close-up of beef and broccoli showing glossy savory sauce clinging to each piece, tender medium-rare beef strips, vivid crisp-tender broccoli, garlic ginger flecks, sesame seeds Save

Step 1: Velvet the beef

Slice flank steak ACROSS the grain into 1/4-inch strips (freeze beef 30 min first for easier slicing). In a bowl, toss with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let sit 15 min.

Step 2: Whisk the sauce

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, and beef broth. In a separate bowl, mix 1 tbsp cornstarch + 2 tbsp cold water for slurry.

Step 3: Blanch the broccoli

Bring water to a boil in a pot. Add broccoli florets; cook 60 seconds. Drain immediately and rinse with cold water. This par-cooks them to crisp-tender.

Step 4: Sear the beef

Heat 2 tbsp oil in a wok or large skillet over highest possible heat until smoking. Add velveted beef in a single layer; sear 60-90 seconds undisturbed. Stir-fry another 60 seconds until just cooked. Remove to a plate.

Step 5: Stir-fry aromatics and veggies

Add remaining 1 tbsp oil. Add garlic and ginger; stir-fry 30 seconds. Add blanched broccoli; stir-fry 60 seconds to heat through.

Step 6: Sauce and combine

Pour the sauce into the wok; bring to a simmer. Stir in cornstarch slurry; cook 60 seconds until thickened. Return beef to the wok; toss everything to coat for 30 seconds. Finish with sesame oil. Serve over rice with sesame seeds and scallions.

Nutrition information

  • Calories: 380 kcal per serving (without rice)
  • Protein: 32 g
  • Carbohydrates: 20 g
  • Fat: 18 g
  • Iron: 25% DV
  • Vitamin C: 130% DV

Pro tips for the best beef and broccoli stir fry

  • FREEZE beef 30 min before slicing for paper-thin slices. Firm beef cuts cleaner than soft beef.
  • Skirt steak or sirloin work as substitutes for flank — same velveting technique.
  • Blanch broccoli FIRST. Raw broccoli takes too long to cook in the wok and gets steamed. Blanched = crisp-tender in 60 sec.
  • For extra heat, add 1 tsp Sichuan chili oil to the sauce — fragrant numbing spice.

Frequently asked questions

Can I use a different cut of beef?

Yes — sirloin, ribeye, or skirt steak all work. Avoid stew meat (too tough) or ground beef (wrong texture for stir-fry).

Why is my beef tough?

Either sliced WITH grain (instead of against) OR no velveting. Both steps are essential. Beef should slice into thin strips that bend, not chunks.

Can I make this gluten-free?

Sub tamari for soy sauce and find GF oyster sauce (or use 1 tbsp mushroom soy sauce + 1 tbsp brown sugar).

What other veggies work?

Bell peppers, snap peas, baby corn, water chestnuts, bok choy, mushrooms. Add tender veggies later, harder ones earlier.

How long do leftovers keep?

3 days refrigerated. Reheat in a hot skillet (not microwave — beef turns rubbery). Add a splash of broth to refresh sauce.

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