Dinner · Chinese

Beef and Broccoli Stir-Fry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 27, 2026

This is the takeout classic you can make faster than delivery shows up, and it tastes fresher too. Tender slices of sirloin get a quick marinade, then everything comes together in one hot pan with a glossy oyster sauce that clings to every bite. Serve it over steamed rice and dinner is done.

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Beef and Broccoli Stir-Fry

Why you'll love this

  • On the table in about 25 minutes, faster than takeout.
  • One pan of glossy, savory sauce that clings to every bite.
  • Crisp-tender broccoli and tender beef in every forkful.
  • Simple pantry ingredients, no special trip required.

EveryDayMeal recipe

Beef and Broccoli Stir-Fry

Prep
15m
Cook
10m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 1 teaspoon soy sauce (for marinade)
  • 1 teaspoon dry sherry (for marinade)
  • 1/2 teaspoon cornstarch (for marinade)
  • 1/8 teaspoon black pepper
  • 1 pound sirloin steak, thinly sliced
  • 2 tablespoons oyster sauce
  • 1 teaspoon dry sherry (for sauce)
  • 1 tablespoon soy sauce (for sauce)
  • 1/4 cup chicken stock
  • 1 pound broccoli, cut into florets
  • 2 tablespoons high heat cooking oil
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch (for slurry)
  • 1 tablespoon water

Equipment

  • Large skillet or wok
  • Pot for blanching broccoli
  • Cutting board and sharp knife
  • Small mixing bowls
  • Colander

Instructions

  1. In a medium bowl, stir together 1 teaspoon soy sauce, 1 teaspoon dry sherry, 1/2 teaspoon cornstarch, and the black pepper. Add the sliced sirloin and toss until every piece is coated, then let it sit for 10 minutes so the beef stays tender and picks up flavor.
  2. In a small bowl, whisk together the oyster sauce, 1 teaspoon dry sherry, 1 tablespoon soy sauce, and the chicken stock. Set this aside so it is ready to pour the moment the beef is cooked.
  3. Bring a pot of water to a boil, add the broccoli, and cook until it turns bright green and crisp-tender, about 2 minutes. Drain it well so it does not water down the sauce later.
  4. Heat a large skillet or wok over high heat until a drop of water sizzles and vanishes instantly, then add the cooking oil and swirl to coat the surface.
  5. Add the beef and quickly spread it into a single layer, trying not to crowd the pieces so they sear instead of steam. Let it cook undisturbed for 1 minute to build a nice brown crust.
  6. Flip the beef, add the garlic, and stir-fry another 30 seconds to 1 minute until the beef is no longer pink and the garlic smells fragrant.
  7. Pour in the prepared sauce along with the cornstarch stirred into 1 tablespoon water. Stir constantly until the sauce comes to a boil and thickens enough to coat the beef, about 30 seconds.
  8. Add the drained broccoli and toss until it is heated through and glossy with sauce. Serve right away over steamed rice.

Tips from the kitchen

  • Slice the sirloin thin and against the grain for the most tender bite. Pop the steak in the freezer for 15 minutes first to make slicing easier.
  • Get your pan screaming hot before the beef goes in. A hot pan gives you a sear instead of gray, steamed meat.
  • Have every ingredient prepped and within reach before you start cooking. Stir-fries move fast and there is no time to chop midway.

Estimated nutrition per serving: 320 cal · 28g protein · 12g carbs · 18g fat

Make it your own

  • Swap the sirloin for flank steak or thin-sliced chicken breast.
  • Add sliced bell peppers, snap peas, or mushrooms with the broccoli.
  • Stir in a pinch of red pepper flakes or a drizzle of chili oil for heat.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet over medium-high heat for a few minutes, adding a splash of water to loosen the sauce. This dish is best fresh, so the broccoli stays crisp.

Good to know

What cut of beef works best?
Sirloin is great, but flank steak, skirt steak, or ribeye also work well. Just slice thin and against the grain.
Can I make it without a wok?
Yes. A large heavy skillet works fine. Just get it very hot and avoid crowding the beef so it sears properly.
What can I use instead of dry sherry?
Chinese rice wine (Shaoxing) is the traditional choice, but dry sherry is a solid swap. You can also use a little chicken stock in a pinch.
How do I keep the broccoli crisp?
Blanch it just until bright green and crisp-tender, then drain well and add it at the very end so it stays crunchy.

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