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Beef and Broccoli Stir-Fry (Better-than Takeout)

Holly Ford
Make a better-than Chinese takeout style beef and broccoli stir-fry at home with everyday pantry ingredients. Your dinner is ready within 25 minutes.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Main Course
Cuisine Chinese
Servings 6


Beef Marinade

  • 1 1/4 lb beef sirloin, ribeye or striploin thinly sliced against grain
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp corn starch
  • 1 tbsp rice wine optional


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


  • 2 tbsp sunflower seed oil or peanut oil divided
  • 1 large head broccoli cut into florets
  • 1 onion sliced
  • 2-3 tbsp water


  • 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 10 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. 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
Keyword Beef broccoli stir-fry, beef stir-fry, broccoli, Chinese stir-fry, Chinese takeout, oyster sauce, quick, quick dinner, stir-fry, Under 30 minute, weeknight
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