introduction
Bright, saucy, and ready in minutes—this stir-fry is weeknight magic. Beef and Broccoli Stir-Fry delivers savory beef, crisp-tender broccoli, and a glossy sauce that makes everyone come back for seconds.
If you want another hearty, family-friendly dinner idea, try the classic corned beef and cabbage baked for a different comfort-meal spin.
Why You’ll Love This Beef and Broccoli Stir-Fry:
- Big, savory flavor with minimal fuss.
- Ready in about 20 minutes—perfect for busy weeknights.
- Great for meal prep and easy to reheat.
- Family-friendly: pairs well with rice or noodles.
- Uses simple pantry ingredients you likely have on hand.
Ingredients Needed :
Protein
- 1 lb beef (sliced thinly)
Vegetables
- 2 cups broccoli florets
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
Aromatics & Fats
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons vegetable oil
Seasoning
- Salt and pepper to taste
Notes on ingredients: Choose a quick-cooking cut like flank or skirt for best results; for slow-cooked alternatives see how to handle tougher cuts such as working with beef neck bones.
Step-by-Step Instructions :
- Heat the vegetable oil on the Blackstone griddle over medium-high heat.
- Add the sliced beef to the griddle and stir-fry until browned, about 3-4 minutes.
- Add minced garlic and grated ginger, and stir for another minute.
- Toss in the broccoli florets and continue to stir-fry until the broccoli is tender-crisp, about 3-5 minutes.
- Pour soy sauce and oyster sauce over the stir-fry, tossing everything to combine well.
- Season with salt and pepper to taste.
- Serve immediately.
Serving Suggestions Beef and Broccoli Stir-Fry
- Serve over steamed white rice, brown rice, or garlic fried rice.
- Toss with lo mein or rice noodles for a saucier dish.
- For a lighter plate, mound over a bed of baby kale or mixed greens.
- Pair this meal with a citrusy side or try a different protein night like salmon and mashed potatoes for variety.
Tips for Success Beef and Broccoli Stir-Fry
- Slice beef thin across the grain for tender bites and quick cooking.
- Preheat the griddle well—high heat gives you that seared flavor fast.
- Cut broccoli into similar-size florets so they cook evenly.
- Don’t overcrowd the griddle; cook in batches if needed to avoid steaming.
- If making ahead, slightly undercook broccoli so it reheats tender-crisp.
- Finish with a squeeze of lime or sprinkle of toasted sesame for brightness and texture; serve dessert ideas like make-ahead desserts like chocolate and raisin treats for simple sweet endings.
variation (if any)
- Make it spicy: add 1 tsp chili garlic sauce or a pinch of red pepper flakes to the sauce.
- Vegetarian swap: replace beef with firm tofu, pressed and pan-seared, and use vegetarian oyster sauce or extra soy sauce.
- Thicker sauce: stir 1 tsp cornstarch into 2 tbsp water and add to the pan in step 5, cooking 1 minute until glossy.
FAQs
Q: Can I use frozen broccoli?
A: Yes—use frozen broccoli florets but reduce initial cooking time and let any excess water evaporate before adding the sauce.
Q: What’s the best cut of beef for stir-fry?
A: Flank, skirt, or sirloin work great when sliced thin against the grain for tenderness.
Q: How long does this keep in the fridge?
A: Stored in an airtight container, it lasts 3–4 days. Reheat gently to avoid overcooking the broccoli.
Q: Can I double this recipe for meal prep?
A: Absolutely—double ingredients and cook in batches. Portion with rice and store for easy lunches.
Beef and Broccoli Stir-Fry
Ingredients
Method
- Heat the vegetable oil on the Blackstone griddle over medium-high heat.
- Add the sliced beef to the griddle and stir-fry until browned, about 3-4 minutes.
- Add minced garlic and grated ginger, and stir for another minute.
- Toss in the broccoli florets and continue to stir-fry until the broccoli is tender-crisp, about 3-5 minutes.
- Pour soy sauce and oyster sauce over the stir-fry, tossing everything to combine well.
- Season with salt and pepper to taste.
- Serve immediately.
