Dinner · Chinese

Beef and Broccoli Stir-Fry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 10, 2026

This is the takeout classic you can make faster than delivery, with tender slices of beef and crisp broccoli in a glossy, savory sauce. The secret is a quick cornstarch marinade that keeps the beef silky, plus a screaming-hot pan for those restaurant-style edges. Serve it over steamed rice and dinner is sorted.

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Beef and Broccoli Stir-Fry

Why you'll love this

  • Faster than takeout and cheaper too.
  • Just a handful of pantry ingredients.
  • Restaurant-quality tender beef every time.
  • One glossy sauce does all the flavor work.

EveryDayMeal recipe

Beef and Broccoli Stir-Fry

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

Ingredients

  • 1 lb sirloin steak, thinly sliced
  • 1 tsp soy sauce (for marinade)
  • 1 tsp dry sherry or Chinese rice wine (for marinade)
  • 1/2 tsp cornstarch (for marinade)
  • 1/8 tsp black pepper
  • 2 tbsp oyster sauce
  • 1 tsp dry sherry or Chinese rice wine (for sauce)
  • 1 tbsp soy sauce (for sauce)
  • 1/4 cup chicken stock
  • 1 lb broccoli, cut into florets
  • 2 tbsp high heat cooking oil
  • 2 cloves garlic, minced
  • 1 tsp cornstarch (for slurry)
  • 1 tbsp water (for slurry)

Equipment

  • Wok or large heavy skillet
  • Pot for blanching
  • Mixing bowls
  • Sharp knife
  • Colander

Instructions

  1. In a medium bowl, stir together 1 teaspoon soy sauce, 1 teaspoon sherry, 1/2 teaspoon cornstarch, and the black pepper. Add the sliced beef and toss until every piece is coated, then let it sit for 10 minutes so the marinade tenderizes the meat.
  2. In a small bowl, whisk together the oyster sauce, 1 teaspoon sherry, 1 tablespoon soy sauce, and the chicken stock. Set this sauce aside so it is ready to pour the moment the beef is cooked.
  3. Bring a pot of water to a boil and add the broccoli. Cook for about 2 minutes until the florets turn bright green and crisp-tender, then drain thoroughly so no water dilutes your sauce later.
  4. Heat a large wok or heavy skillet over high heat until a drop of water sizzles and vanishes on contact, which means it is hot enough to sear rather than steam. Add the oil and swirl to coat.
  5. Add the beef and quickly spread it into a single layer, ideally with a little space between pieces so it browns instead of stewing. Let it fry undisturbed for 1 minute to build a seared edge.
  6. Flip the beef, add the minced garlic, and stir-fry another 30 seconds to 1 minute until the meat is no longer pink and the garlic smells fragrant.
  7. Stir the cornstarch into the water to make a slurry, then pour it and the reserved sauce into the pan. Stir constantly for about 30 seconds until the sauce boils and turns glossy and thick enough to coat the beef.
  8. Fold in the drained broccoli and toss until it is heated through and coated in sauce. Serve right away over steamed rice.

Tips from the kitchen

  • Slice the sirloin against the grain and as thin as you can (freezing it for 20 minutes makes this easier) for the most tender bite.
  • Have every ingredient prepped and within reach before you turn on the heat, because stir-frying moves fast and there is no time to chop mid-cook.
  • Do not crowd the pan. If your skillet is small, sear the beef in two batches so it browns instead of steaming.

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

Make it your own

  • Swap sirloin for flank steak or thinly sliced chicken thigh.
  • Add sliced bell pepper, carrots, or snap peas along 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 or microwave until steaming. The sauce may thicken when chilled, so add a splash of water when reheating.

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 use frozen broccoli?
Yes. Thaw and pat it dry first, and skip the blanching step since frozen broccoli is already partly cooked.
What can I use instead of sherry?
Chinese rice wine is the traditional choice, but dry sherry, mirin, or even a splash of chicken stock will do.
Why is my beef tough?
It is usually sliced too thick or with the grain, or the pan was not hot enough. Slice thin against the grain and use high heat.

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