Skip takeout and make this quick beef and broccoli stir-fry at home with simple ingredients and a flavorful garlic-ginger sauce.
Beef and broccoli is one of those classic Chinese dishes that everyone has enjoyed at some point in their life. For me, this signature stir-fry reminds me of my middle sister Jessie who would order it every time we went out for Chinese food or ordered take-out.
If you’ve never tried making it at home, I urge you to give it a shot. The entire dish comes together in just 20 minutes and by making it at home, you can make it your own! Pair it with some crispy oven baked egg rolls and egg drop soup and you’ve got yourself a meal!
Ingredients
- Beef: Beef sirloin or flank steak work best, cut into thin strips.
- Broccoli: Fresh or frozen broccoli can work for this recipe, but I prefer to use fresh.
- Ginger-garlic sauce: Chicken broth, soy sauce, hoisin sauce, rice vinegar, ginger, garlic, and sesame oil whisk together to make a delicious sauce for this stir-fry. Add some chili paste for a bit of heat!
How to Make Beef and Broccoli Stir-Fry
Step 1. Start by taking your beef and cutting it into thin slices with a sharp knife.
Step 2. Then season the beef with salt and pepper evenly on both sides.
Step 3. In a wok or sauté pan, heat avocado oil then add the beef and sear until golden brown on both sides.
Step 4. While beef is cooking, whisk together the ginger-garlic sauce and set aside.
Step 5. Add broccoli to wok with another sprinkle of salt and pepper.
Step 6. Add in the sauce and bring to a boil, then cover and reduce heat to steam broccoli.
Serve over a bed of rice or noodles, garnish with sesame seeds, and enjoy your Beef and Broccoli Stir-Fry.
More Stir-Fry Recipes
- Pork and Asparagus Stir-Fry
- Cashew Chicken Stir-Fry
- Mixed Vegetable Stir-Fry
- Ground Beef and Cabbage Stir-Fry
- Beef Stir-Fry with Rice Noodles
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Ingredients
Video
Instructions
- Pre-heat a large wok or sauté pan over medium-high heat. Sprinkle the beef with salt and pepper to taste on each side. Drizzle avocado oil in the pan and place beef in pan to sear. Cook until golden brown on both sides, turning once after about 2-3 minutes. Remove beef from pan, set aside.1 teaspoon avocado oil, 1 pound beef sirloin or flank steak, salt and pepper to taste
- While the beef is cooking, whisk together the sauce: chicken broth through sesame oil.1/2 cup chicken broth, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ginger, 2 cloves garlic, 1 1/2 teaspoons chili paste, 2 tablespoons hoisin, 2 teaspoons sesame oil
- Add the broccoli to the hot pan and sprinkle with a pinch more of salt and pepper to taste. Pour in the sauce and bring mixture to a boil. Cover pan and reduce heat to low to steam the broccoli until bright green, about 5-6 minutes.4 cups broccoli florets
- Remove lid and add in reserved beef and any juices that have formed. Heat for another 2 minutes before serving as is or over brown rice if you wish.brown rice to serve
Liz’s Notes
Nutrition
Frequently Asked Questions
Nope! You don’t need to boil your broccoli before frying, roasting, or sautéing.
Yes you can! It’s all about your personal preference and if you want your broccoli soft or crunchy.
I like my broccoli in beef and broccoli to be steamed, but you can also fry it so that it’s crunchy instead! Make sure the pan is hot and your oil has a high smoke point to quickly fry the broccoli without it getting soggy.
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