Cuisine Network

Cuisine Network

Lunch RecipesRECIPE

The Perfect Satisfying Beef and Broccoli Stir-Fry

15 minutes Cook
Scroll to recipe

Beef and Broccoli Stir-Fry is a classic Chinese-American dish that has won the hearts and palates of people worldwide. Its origins can be traced back to the Chinese diaspora in the United States during the 19th century. As Chinese immigrants settled in the States, they adapted their traditional culinary techniques to incorporate locally available ingredients. The result was a fusion of flavors that gave birth to dishes like this savory stir-fry. Today, it’s a beloved choice at Chinese restaurants and a popular homemade dish for those craving a satisfying blend of tender beef and crisp broccoli, all bathed in a flavorful sauce.

Historical Context: The history of stir-frying in China dates back thousands of years, with the technique gaining popularity during the Han Dynasty. Initially, stir-frying was primarily done with vegetables and modest amounts of meat due to economic constraints. However, the Chinese-American community in California during the 19th and early 20th centuries adapted these techniques to suit American tastes and ingredients. This culinary fusion gave birth to dishes like Beef and Broccoli Stir-Fry, which perfectly encapsulate the harmony between Eastern and Western culinary traditions.


1. Marinate the Beef:

  • In a mixing bowl, combine the thinly sliced flank steak with soy sauce, rice wine or dry sherry, cornstarch, sugar, grated ginger, and minced garlic. Mix well to ensure the beef is evenly coated. Allow it to marinate for at least 15 minutes while you prepare the other ingredients.

2. Blanch the Broccoli:

  • Bring a saucepan of water to a boil. Add the broccoli florets and blanch them for 1-2 minutes until they turn bright green. Quickly drain and transfer the broccoli to a bowl of ice water to stop the cooking process. Drain again and set aside.

3. Prepare the Sauce:

  • In a small bowl, mix the beef broth, oyster sauce, soy sauce, sugar, and cornstarch slurry (cornstarch mixed with water). Stir until the ingredients are well combined. This will be your flavorful stir-fry sauce.

4. Heat the Wok or Skillet:

  • Place a wok or large skillet over high heat. Add vegetable oil and let it heat until it shimmers. Ensure the pan is hot enough to sear the beef quickly.

5. Stir-Fry the Beef:

  • Add the marinated beef slices to the hot wok or skillet. Stir-fry for 2-3 minutes, or until the beef is browned and cooked through. Remove the beef from the pan and set it aside.

6. Cook the Vegetables:

  • In the same wok or skillet, add a bit more oil if needed. Add sliced onions, carrots, bell peppers, and minced garlic. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

7. Combine Everything:

  • Return the cooked beef to the wok or skillet. Pour the prepared sauce over the beef and vegetables. Toss everything together and cook for an additional 2 minutes, or until the sauce thickens and coats all the ingredients.

8. Add the Broccoli:

  • Gently fold in the blanched broccoli florets. Continue to stir-fry for another minute to heat the broccoli through.

9. Serve and Garnish:

  • Transfer the Beef and Broccoli Stir-Fry to a serving platter. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice.

Conclusion: Beef and Broccoli Stir-Fry is a timeless dish that beautifully melds the rich history of Chinese stir-frying with the adaptability and flavors of American cuisine. This satisfying recipe is a testament to the fusion of cultures, resulting in a dish that’s become a beloved staple on Chinese restaurant menus and dinner tables worldwide. With tender beef, vibrant broccoli, and a savory sauce, it’s a culinary experience that’s both comforting and utterly delicious. Enjoy this iconic dish with friends and family, and savor the harmony of flavors that transcends borders.


prep time
35 minutes
cooking time
15 minutes
total time
35 minutes


  • Chef's knife

  • Cutting board

  • Mixing bowls

  • Wok or large skillet

  • Spatula

  • Small bowl for cornstarch slurry

  • Serving platter

  • Saucepan (for blanching broccoli)

  • Plates for serving


  • Blanch the broccoli.

  • 1 pound (450g) flank steak, thinly sliced against the grain

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine or dry sherry

  • 1 teaspoon cornstarch

  • 1 teaspoon sugar

  • 1/2 teaspoon grated fresh ginger

  • 1/2 teaspoon minced garlic

  • 2 tablespoons vegetable oil

  • 2 cups broccoli florets, blanched

  • 1/2 cup sliced carrots

  • 1/2 cup sliced bell peppers (red, green, or both)

  • 1/2 cup sliced onions

  • 2 cloves garlic, minced

  • 1/2 cup beef broth

  • 2 tablespoons oyster sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • 1 teaspoon cornstarch mixed with 2 teaspoons water (cornstarch slurry)

  • Sesame seeds and sliced green onions for garnish

  • Cooked rice, for serving


Prepare the sauce.
More Servings
RECIPESlow-Cooker Recipes

Slow-Cooker Vegetable Ratatouille

RECIPESlow-Cooker Recipes

Slow-Cooker Garlic Parmesan Chicken Drumsticks

RECIPESlow-Cooker Recipes

Slow-Cooker Mexican Quinoa Bowl

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

There is a good reason not to support the Guardian

Not everyone can afford to pay for news right now. That is why we chose to keep our journalism open to everyone.

But if you can, then there are three good reasons to choose to support us today: we are independent and have no billionaire or shareholders telling us what to do; our quality journalism is vital at a time when powerful people are getting away with more and more; and it takes less time than it took to read this message. Choose to help power the Guardian’s journalism for years to come. Give just once from $1. Thank you.

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.