Beef and Broccoli Stir Fry

We don’t exactly have take out service nearby living in the country so when we are hungry for Chinese food or stir-fry I usually whip one up. This Beef and Broccoli Stir Fry is a favorite of my husbands and is a great compliment when served with Fried Rice and an Egg Roll.

5 from 1 reviews
Beef and Broccoli Stir Fry
Prep time
Cook time
Total time
Serves: 4
  • ½ cup low-sodium soy sauce
  • 3 Tablespoons cornstarch
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons brown sugar
  • 1 Tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 pound ribeye steak or flank steak, sliced very thin against the grain and trim off fat
  • 1 head of broccoli, cut off florets to use
  • ½ cup beef broth
  • 1 Tablespoon oyster sauce (can substitute Worcestershire sauce)
  • Olive oil
  1. In a bowl, mix together the soy sauce, cornstarch, rice vinegar, brown sugar, ginger and garlic.
  2. In a separate bowl put the sliced beef and pour half of the liquid over the meat and toss to coat.
  3. Reserve the remaining half of the liquid for the sauce later and set aside.
  4. Heat about 2 Tablespoons of olive oil in a heavy skillet over high heat.
  5. To the skillet add the broccoli and stir fry for two or three minutes until bright green and starting to get tender. Remove and set aside.
  6. Heat the same skillet again and add more olive oil if needed (I usually need to add 1 Tablespoon).
  7. Place beef in a single layer in the hot skillet with tongs. Let the meat get brown (about 1-2 minutes) before flipping and cook the other side (another 1-2 minutes).
  8. Pour the reserved sauce over the beef into the skillet along with the beef broth and oyster sauce. Add the broccoli and cook over high heat until the sauce thickens. (If you prefer your broccoli crunchier do not add until the sauce has thickened.)


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