Beef and broccoli stir-fry

Name: Beef and broccoli stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings

Posted: 29/06/2026Updated: 29/06/2026

Thinly sliced beef cooked with broccoli in a sauce made from soy, oyster sauce, and Shaoxing wine. Finished with sesame oil.

Serve with steamed jasmine rice.

Active prep: 20 minutesActive cooking: 5 minutes

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Ingredients

Adjust servingsServings

Beef

600 grams Flank steak
1.5 tablespoons Light soy sauce
1 tablespoon Shaoxing wine
1.5 teaspoons Cornflour
0.5 teaspoon Baking soda
2 teaspoons Vegetable oil
0.25 teaspoon Ground white pepper

Sauce

2.5 tablespoons Oyster sauce
1.5 tablespoons Light soy sauce
2 teaspoons Dark soy sauce
1 tablespoon Shaoxing wine
1 teaspoon White sugar
70 millilitres Chicken stock
1 teaspoon Cornflour

Stir-fry

1 large Broccoli head
5 cloves Garlic, thinly sliced
2 tablespoons Vegetable oil
0.75 teaspoon Toasted sesame oil (optional)
2 teaspoons Sesame seeds (optional)

Instructions

Beef

Slice the beef thinly against the grain. Mix with the marinade ingredients and rest for 20–30 minutes.

Sauce

Mix all the ingredients in a bowl until fully combined. Stir again immediately before adding to the wok, as the cornflour will settle.

Stir-fry

Break or cut the broccoli head into small florets about 3 cm in diameter.
Bring a pot of salted water to a boil and blanch the florets for 30 seconds. Add immediately to cold water then drain thoroughly and set aside.
Heat the wok on high heat until smoking hot and add most of the oil.
Spread beef in a single layer, sear for 30 seconds, then fry until 70–80% cooked. Remove and set aside.
Lower the heat to medium-high and pour in the remaining oil.
Add the blanched broccoli with sliced garlic and fry for 1-2 minutes before returning the beef to the wok.
Stir the sauce, then pour it around the edge of the wok and cook for 1–2 minutes until glossy and coating everything.
Turn off the heat, drizzle the sesame oil around the edge of the wok and toss everything together for 10–15 seconds.
Serve hot on steamed jasmine rice and sprinkle sesame seeds over if using.

Helpful notes

Cooking tips

Partially freeze the beef (20–30 minutes) before slicing. This makes it easier to cut thin slices against the grain.
Marinading the beef for 20-30 minutes is ideal. Much longer can give the beef a slightly mushy texture.
Pat off excess marinade if it's very wet. The beef should be coated, not dripping, otherwise it will steam.
Adding the cornflour directly in the sauce creates that slurry that will help to thicken the sauce. If it has been sat for a while, mix it again before adding to the work.
Drain the broccoli thoroughly after blanching as excess water will dilute the sauce and cool the wok.
After removing the beef, wait 10–20 seconds before adding the broccoli if the wok has cooled noticeably.
After spreading the beef out, leave it alone for about 30 seconds to develop some browning before moving.
If the wok isn't large enough, cook in batches if needed. Overcrowding will lead to a watery stir-fry.
Add the sauce around the edge of the wok rather than directly onto the food. It hits the hot metal first, cooking off some of the alcohol from the Shaoxing wine and starting the thickening immediately.
The sauce should just coat the ingredients. If it becomes gluey, it's reduced too far. Add a splash of stock or water.

Alternative ingredients

Use Chinese broccoli (gai lan), or broccolini instead of broccoli. Use the stems if desired for extra crunch.
Skirt steak, flat iron, or hanger steak most similarly substitute flank steak. However, for a leaner cut that also works, use rump or sirloin.
Dry sherry or mirin can be used instead of Shaoxing wine. If using mirin, slightly reduce the amount of sugar.
Water can be used in the sauce instead of chicken stock.

Storage instructions

Cool completely before storing.

Refrigeration: Store in an airtight container for up to 3 days.

Freezer: Store in an airtight container for up to 2 months. Freezing isn’t recommended though as the texture can deteriorate significantly once re-heated.

Re-heating instructions

If frozen, thaw in the fridge overnight before reheating.

Stove: Reheat quickly over high heat until hot throughout. This will help preserve texture.

Microwave: Cover loosely and heat on medium power for 1–2 minutes, stirring halfway. Microwaving may make the steak firmer and the broccoli softer.

Nutrition and dietary facts

Dairy-free

Per serving:Calories: 356kcal (16%), Protein: 32g (53%), Fat: 17g (21%), Saturated fat: 3.1g (21%), Carbohydrates: 10g (4%), Sugars: 3g (12%), Fibre: 3g (10%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.