Make a classic Chinese beef and broccoli stir-fry at home in just 15 minutes! Tender beef and crisp broccoli florets are coated in a savory, flavorful sauce. Quick, easy, and better than takeout, this recipe is perfect for busy weeknight dinners.

Beef broccoli stir-fry served with rice in a bowl as a rice bowl dish.

I had a juicy chunk of beef sirloin and a head of fresh, farm-picked broccoli—what else could I make but beef and broccoli stir-fry?

This classic Chinese takeout favorite is surprisingly easy to recreate at home with ingredients you probably already have in your pantry. It’s one of the quickest and easiest Chinese recipes to whip up.

In just 15 minutes, you can have a flavorful beef and broccoli stir-fry dinner ready to serve—a perfect solution for busy weeknights.

Looking for more stir-fry inspiration? Try my beef and pepper stir-fry in black bean sauce—it’s a guaranteed family favorite!

A head of broccoli used to make beef and broccoli stir-fry.

Tips for making Best Beef and Broccoli Stir-Fry

  1. Make sure the beef is thinly sliced and marinated with soy sauce, a little brown sugar, and corn starch for 10 minutes.
  2. Prepare the stir-fry sauce in a separate bowl by combining soy sauce, oyster sauce, chicken stock, garlic, ginger, sugar, and corn starch.
  3. When ready to stir-fry, stir-fry beef first, then add the broccoli and cook until soft. Pour the sauce and voila! Within a few seconds, your dinner is ready to serve.
  4. For a successful stir-fry, prep everything in advance. Keep it all ready to stir-fry quickly!

How to make Beef and Broccoli Stir-fry

A chunk of lean beef thinly sliced on a white cutting board.

Slice beef. Slice thinly against the grain. Use a tender cut of beef, such as sirloin, ribeye, or striploin .

Beef slices combined with starch and soy sauce seasoning in a mixing bowl.

Season beef. Put beef slices in a bowl and add soy sauce, brown sugar, corn starch, and rice wine (if you happened to have any). Toss well together and set aside for 5 minutes.

A head of broccoli cut into florets and stems are saved.

Cut up broccoli into florets. I don’t throw away the stem part. Remove the outer fibrous layer and you will get the tender core inside. It is delicious! Also slice one small onion and set aside with broccoli.

I recommend to check out my Asian broccoli salad recipe if you would like more broccoli ideas.

Beef stir-fry sauce ingredients mixed in a glass measuring cup.

Make beef and broccoli stir fry sauce. In a bowl, mix beef stock (or chicken stock), soy sauce, oyster sauce, garlic, ginger, brown sugar, and cornstarch; set aside.

Marinated beef quickly stir-fried in a wok with kitchen tongs.

Stir fry beef. Heat oil in your wok or skillet very hot over high heat. It is important to stir-fry with a very high temperature.

Throw the beef slices in and stir-fry just until they are just browned, about 2-3 minutes. Consider that you are cooking the beef about 75% done. Transfer the beef to a plate and set aside.

A small amount of water added to broccoli stir-fry.

Drizzle more oil in a wok and add the broccoli and onion. Stir-fry for a minute. Make sure you are retaining the high heat.

Add about 2 tablespoons of water to create the steam. Cook the broccoli until they are tender but retain its crispness; about 1-2 minutes. Add more water if needed.

Stir-fry sauce added to beef and broccoli in a wok.

Pour the stir fry sauce. Return the beef to the skillet and pour the sauce over everything. The sauce will thicken in no time. Continue to stir-fry until the sauce gets thickened; about 30-60 seconds.

Serve this beef and broccoli stir-fry over rice or noodles—I went with rice since it’s a staple in my home.

You’ll love the tender beef and the crisp, vibrant broccoli florets. Just look at how the broccoli kept its beautiful green color!

Who says a great meal has to be labor-intensive? The printable recipe is below—enjoy!

Quick stir-fried beef and broccoli florets served with rice.
Quick stir-fried beef and fresh broccoli florets are serve with rice.

Easy Chinese Beef and Broccoli Stir-Fry

This classic Chinese beef and broccoli stir-fry is quick, easy, and better than takeout! Tender beef and crisp broccoli are tossed in a savory sauce, making it the perfect 15-minute dinner for busy weeknights.
5 from 1 rating

Ingredients

Beef Marinade

  • 1 1/4 lb beef sirloin, or ribeye or striploin, thinly sliced against grain
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp cornstarch
  • 1 tbsp sweet rice wine (mirim), optional

Sauce

  • 3 cloves garlic , minced
  • 2 tsp ginger paste
  • 1 cup beef stock , or chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 1/2 tbsp brown sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp sesame oil
  • dashes black pepper

Stir-fry

  • 2 tbsp vegetable oil, divided
  • 1 lb broccoli , cut into florets
  • 1 small onion , sliced
  • 2-3 tbsp water

Instructions 

  • For the beef marinade, combine beef slices with brown sugar, cornstarch, soy sauce, and rice wine in a bowl. Toss well and let it sit for 5 minutes.
  • For the sauce, mix all the sauce ingredient in another bowl; set aside.
  • To stir-fry, heat 1 tablespoon of oil in a wok or skillet over high heat until very hot. Add the beef and let it sear for few seconds, then stir-fry until they are just browned, about 2-3 minutes. Transfer to a plate and set aside.
  • Heat the remaining oil in a wok until hot, add broccoli and onion, and stir-fry for 1 minute. Make sure to maintain the high heat. Add 2 tablespoon of water to create the steam so that can cook the broccoli florets to a tender crisp.; about 2 minutes. Add more water if needed.
  • When the broccoli florets are tender yet crisp, return the beef and pour the sauce over. Continue to stir-fry until the sauce gets thickened, about 30-60 seconds. Serve warm with rice or noodles
Calories: 253kcal, Carbohydrates: 15g, Protein: 24g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 829mg, Potassium: 683mg, Fiber: 2g, Sugar: 6g, Vitamin A: 471IU, Vitamin C: 69mg, Calcium: 71mg, Iron: 3mg
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