Beef and Broccoli Stir Fry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Ground beef and crisp broccoli in a glossy garlic-ginger sauce, served over rice. A fast, budget-friendly riff on the takeout classic that comes together in 20 minutes.
By Mia HartwellUpdated February 9, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Takeout flavor in 20 minutes for less money
- 27g of protein and loaded with broccoli
- One pan and a glossy garlic-ginger sauce
- Faster and more budget-friendly than the steak version
Beef and Broccoli Stir Fry
22 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 360kcal
- Protein
- 27g
- Carbs
- 24g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 8g
Step-by-Step Instructions
- 1
Whisk together the soy sauce, beef broth, brown sugar, and oyster sauce. Mix the cornstarch and water separately.
- 2
Heat the sesame oil in a large skillet or wok over medium-high. Add the ground beef and cook, breaking it up, until browned and cooked to 160°F (71°C), about 6 minutes. Drain excess fat.
- 3
Push the beef to one side, add the broccoli with a splash of water, cover, and steam 2 minutes, then stir-fry 1-2 minutes until crisp-tender.
- 4
Add the garlic and ginger and stir 30 seconds until fragrant.
- 5
Pour in the sauce and bring to a simmer, then stir in the cornstarch slurry and cook 1 minute until glossy and thickened.
- 6
Serve over rice with a sprinkle of sesame seeds.
Pro Tips for the Best Results
- Leaner 90/10 beef keeps the sauce from getting greasy, but drain regardless.
- A quick covered steam cooks the broccoli through while keeping it bright and crisp-tender.
- Have everything prepped before you start — stir-frying moves fast.
- Add the cornstarch slurry at the very end so the sauce turns glossy without going gummy.
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How to Cook Beef and Broccoli Stir Fry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Prep the sauce and slurry first
Stir fries move quickly, so mix the soy-broth sauce and the cornstarch slurry before the pan heats up. The slurry is what turns a thin, watery sauce into the glossy glaze that clings to the beef and broccoli.
Brown the beef, then the broccoli
Cook the ground beef until browned and at a safe 160°F (71°C), draining the fat so the dish isn't greasy. A brief covered steam softens the broccoli's interior while a quick stir-fry keeps it bright green and crisp-tender — overcooked, gray broccoli is the most common misstep.
Sauce and thicken
Bloom the garlic and ginger for just 30 seconds to release their aroma without burning, then add the sauce and bring it to a simmer. Stir in the slurry and cook for a minute until the sauce thickens into a shiny glaze. Serve immediately over hot rice.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet to keep the broccoli crisp. Best stored separately from the rice.
Serving Suggestions
This beef and broccoli stir fry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen broccoli?+
Yes. Add it straight from frozen, cook a minute or two longer, and drain any excess water so the sauce stays thick.
What can replace oyster sauce?+
Hoisin sauce, or a little extra soy with a pinch of sugar, gives similar savory-sweet depth.
Is this good for meal prep?+
Yes — store with or without the rice for up to 4 days. Reheat in a hot skillet so the broccoli doesn't go soft.
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