Beef and Broccoli Stir-Fry Recipe (Ready in 105 Min)

This Chinese beef builds dry sherry, sirloin steak and oyster sauce into a proper meal you can have ready in about 105 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 14 steps.

You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 14 steps, it's worth setting aside proper time for.

How to make it

Marinate the beef:
Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.
Add the beef slices and stir until coated. Let stand for 10 minutes.
Prepare the sauce:
Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.
Blanch or steam the broccoli:
Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.
Stir-fry the beef:
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.
Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).
Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.
Add the sauce, cornstarch, and broccoli:
Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.
Serve immediately, with steamed rice or on its own.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Wok

Tips & common questions

How long does Beef and Broccoli Stir-Fry take to make?

About 105 minutes from start to finish — an estimate based on the 14 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.