This recipe is all about fresh, quality ingredients. Using the right components will truly elevate your Beef and Broccoli Stir-Fry from good to absolutely incredible. Here’s what you’ll need to gather to create this flavorful dish:

For the Beef Marinade:

• 1 pound Flank Steak or Sirloin Steak: Choose a cut of beef that is tender enough for quick cooking. Flank steak is excellent for stir-fries due to its flavor and ability to become incredibly tender when sliced against the grain. Sirloin is another great option, offering a slightly leaner profile while still maintaining good flavor and tenderness. It’s crucial to slice the beef thinly, against the grain, to ensure maximum tenderness and quick cooking time. This step is non-negotiable for achieving melt-in-your-mouth beef in your stir-fry.
• 2 tablespoons Soy Sauce (Low Sodium Preferred): Soy sauce is the backbone of the marinade, providing umami depth and saltiness. Opting for low sodium soy sauce allows you to control the overall saltiness of the dish and is generally healthier. Soy sauce also helps tenderize the beef and adds a beautiful savory note that permeates every bite.
• 1 tablespoon Cornstarch: Cornstarch is the secret ingredient for incredibly tender beef in stir-fries. It creates a coating around the beef that helps to lock in moisture during cooking, resulting in juicy and succulent pieces. It also slightly thickens the marinade, allowing it to cling to the beef beautifully.
• 1 tablespoon Rice Wine (Mirin or Dry Sherry): Rice wine adds a subtle sweetness and complexity to the marinade. Mirin, a sweet Japanese rice wine, is a fantastic choice, providing a gentle sweetness and depth of flavor. Dry sherry is a suitable substitute if you don’t have mirin on hand, offering a similar nuanced flavor profile.
• 1 teaspoon Sesame Oil: Sesame oil imparts a distinct nutty and aromatic flavor that is quintessential in Asian cuisine. A little goes a long way, so just a teaspoon is enough to infuse the beef with its signature fragrance. Use toasted sesame oil for a more pronounced flavor, but be careful not to overheat it during cooking as it can become bitter.
• 1/2 teaspoon Ground Ginger: Ground ginger adds a warm, slightly spicy, and aromatic element to the marinade. It complements the soy sauce and sesame oil beautifully and contributes to the overall complexity of the flavor profile. Freshly grated ginger can be used for an even more vibrant ginger flavor if preferred, using about 1 tablespoon of grated fresh ginger as a substitute.

For the Stir-Fry Sauce:

• 1/4 cup Soy Sauce (Low Sodium Preferred): Again, low sodium soy sauce is recommended to control the saltiness of the final dish. It forms the base of the stir-fry sauce, contributing umami and saltiness.
• 1/4 cup Oyster Sauce: Oyster sauce is a key ingredient for that classic restaurant-style Beef and Broccoli Stir-Fry flavor. It adds a rich, savory, and slightly sweet depth that is truly unique. If you are vegetarian or vegan, you can substitute with a vegetarian oyster sauce made from mushrooms for a similar umami richness.
• 2 tablespoons Brown Sugar (Packed): Brown sugar adds sweetness to balance the savory elements of the soy sauce and oyster sauce. The molasses in brown sugar also contributes a subtle caramel-like note, adding another layer of flavor complexity. Pack the brown sugar when measuring to ensure the correct amount.
• 2 tablespoons Cornstarch: Cornstarch acts as a thickening agent for the stir-fry sauce, creating a glossy and luscious coating that clings beautifully to the beef and broccoli. It ensures that the sauce is not too thin and watery, but rather a rich and flavorful glaze.
• 1/4 cup Chicken Broth (Low Sodium Preferred): Chicken broth adds moisture to the sauce and helps to bring all the flavors together. Low sodium broth is preferred to control the overall saltiness. Vegetable broth can be used as a vegetarian alternative.
• 1 tablespoon Rice Vinegar: Rice vinegar adds a touch of acidity that brightens the flavors of the sauce and balances the sweetness and savory notes. It provides a subtle tang that prevents the sauce from being overly heavy or cloying.
• 1 teaspoon Sesame Oil: Another touch of sesame oil in the sauce reinforces the nutty aroma and flavor throughout the dish. It complements the sesame oil used in the beef marinade, creating a cohesive flavor profile.
• 1/2 teaspoon White Pepper (Optional, but Recommended): White pepper adds a subtle heat and a slightly earthy, floral note that is often used in Chinese cuisine. It’s milder than black pepper and adds a unique complexity to the sauce. If you don’t have white pepper, black pepper can be used as a substitute, but white pepper is highly recommended for a more authentic flavor.

For the Stir-Fry:

• 1 tablespoon Vegetable Oil (or Canola Oil): Vegetable oil or canola oil are neutral-flavored oils with a high smoke point, making them ideal for stir-frying at high heat. You need an oil that can withstand high temperatures without burning and imparting unwanted flavors.
• 1 pound Broccoli Florets: Fresh broccoli florets are the star vegetable in this dish. Choose broccoli that is firm and vibrant green. Cut the florets into bite-sized pieces for even cooking and easy eating. You can also use frozen broccoli florets, but make sure to thaw them completely and pat them dry before stir-frying to prevent them from becoming watery.
• 2 cloves Garlic, minced: Garlic adds a pungent and aromatic flavor that is essential in stir-fries. Freshly minced garlic is always best for the most intense flavor. Minced garlic infuses the oil and adds a savory base to the stir-fry.
• 1 inch Ginger, grated or minced: Fresh ginger adds a warm, spicy, and aromatic flavor that complements the garlic and beef perfectly. Freshly grated or minced ginger is much more flavorful than ground ginger and is highly recommended.
• Cooked Rice, for serving: Cooked rice is the perfect accompaniment to Beef and Broccoli Stir-Fry. White rice, brown rice, or jasmine rice all work well. The rice absorbs the delicious sauce and provides a satisfying base for the flavorful stir-fry.