Beef and Broccoli Stir-Fry

Beef and Broccoli stir-fry is a beloved classic in Chinese-American cuisine. It is known for its vibrant combination of tender beef strips and crisp broccoli florets, all coated in a savoury, umami-rich sauce. The dish perfectly harmonises textures and flavours, where the succulent beef contrasts beautifully with the fresh, slightly crunchy broccoli. The sauce, typically made with soy sauce, oyster sauce, and a hint of ginger and garlic, ties everything together with a glossy finish that clings to each bite. It's a comforting, satisfying dish embodying the simplicity and deliciousness of stir-fry cooking, making it a favourite for weeknight dinners and takeout orders. Whether served over steamed rice or noodles, Beef and Broccoli deliver a balanced, flavorful meal that’s as nutritious as delicious.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 400g sliced beef (flank steak or sirloin) I used topside
- 300g broccoli florets
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (optional, for colour)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon baking soda/sodium bicarbonate
- 1 teaspoon sesame oil
- 1-2 teaspoons potato starch/cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 1/4 cup beef broth or water (most people add chicken stock)
- 1 teaspoon potato starch/cornstarch, mixed with 2 tablespoons water (optional, for thickening)
- 2 spring onions, chopped (optional)
- Steamed rice for serving
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