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Beef and broccoli stir-fry
A standby for a reason, hot wok, marinated beef, glossy oyster-soy sauce, fast.
Beef and broccoli stir-fry is a fast, savoury classic of tender beef strips and crisp broccoli in a glossy soy-based sauce. The keys are slicing the beef thinly across the grain and cooking everything quickly over high heat. It is a reliable weeknight dinner that beats takeaway.
Ingredients
- 500 g flank or sirloin steak, thinly sliced against the grain
- 1 tbsp soy sauce, for marinade
- 1 tsp cornflour, for marinade
- 1 head broccoli, cut into florets
- 3 garlic cloves, minced
- 1 thumb ginger, grated
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 150 ml beef stock or water
- 1 tsp cornflour, slurry, in 2 tbsp water
Method
- Toss beef with the marinade soy + cornflour. Rest 10 min.
- Blanch broccoli 1 min, drain.
- Whisk oyster sauce, soy, sesame oil, stock.
- Wok hot, oil, sear beef in two batches, get colour, undercook slightly. Remove.
- Garlic and ginger 30s. Return beef and broccoli, pour in sauce, add slurry. Toss until glossy.
Tips
- Slice the beef thinly against the grain so it stays tender and cooks in seconds.
- Blanch or steam the broccoli briefly first so it cooks through while staying bright and crisp.
- Cook the beef in batches over high heat so it sears rather than stews in its own juices.
Common questions
What cut of beef is best for stir-fry?
Tender quick-cooking cuts like sirloin, rump, or flank work best. Slice them thinly across the grain.
How do I make the beef tender?
Slice it thin against the grain and marinate briefly with a little cornflour and soy, a technique known as velveting.