Beef and Broccoli Stir-Fry

Name: Beef and Broccoli Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 lb beef sirloin, thinly sliced against the grain (Helps keep meat tender.); 2 cups broccoli florets, bite-sized; 2 tablespoons soy sauce (Use low-sodium if preferred.); 1 tablespoon oyster sauce; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons vegetable oil (High smoke point oil.); Salt and pepper to taste; Cooked rice or noodles (For serving.)

By:

Chloe Bennett

| Posted on:

February 10, 2026

Delicious beef and broccoli stir-fry served in a bowl with colorful vegetables.

Recipes

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I remember the first time I cooked this Beef and Broccoli on a Blackstone griddle: the high heat and flat surface gave the steak a smoky edge and the broccoli a bright, crisp-tender bite in minutes. This is a no-fuss weeknight stir-fry that balances savory soy and oyster flavors with punchy garlic and ginger. If you like fast griddle dinners, you might also enjoy a spicier take on weeknight stir-fries like this spicy ground beef stir-fry bowl for another quick, flavor-forward option.

Why you’ll love this dish

Beef and Broccoli is a classic for good reason. It’s fast, uses accessible ingredients, and delivers a restaurant-quality result when you get the heat and timing right. Using a Blackstone griddle speeds things up and lets you sear more surface area on the beef for better flavor. This recipe is perfect for busy weeknights, small family dinners, or when you want something familiar that still feels special.

"Simple prep, big flavor. The griddle makes the steak caramelize just right while the broccoli stays crisp — dinner on the table in under 20 minutes."

Step-by-step overview

You’ll sear the thinly sliced sirloin quickly, set it aside, soften the broccoli with aromatics, then combine everything with the soy and oyster sauces just long enough to coat and heat through. The whole process runs about 10 to 12 minutes of active cooking once your griddle is hot. Expect a little browning on the beef while keeping the center slightly pink for the juiciest bite.

What you’ll need

1 lb beef sirloin, thinly sliced against the grain (helps keep meat tender)
2 cups broccoli florets (bite-sized)
2 tablespoons soy sauce (use low-sodium if you prefer)
1 tablespoon oyster sauce
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil (high smoke point)
Salt and pepper to taste
Cooked rice or noodles for serving

Notes and substitutions: Swap broccoli with broccolini or add sliced bell pepper for color. If you want a thicker sauce, whisk 1 teaspoon cornstarch into 2 tablespoons water and add it with the sauces in the final step.

Step-by-step instructions

Preheat your Blackstone griddle over medium-high until it shimmers.
Pour in the vegetable oil and tilt the griddle to coat the surface.
Arrange the beef in a single layer. Stir-fry without crowding for 3 to 4 minutes, letting the edges brown while the center stays slightly pink. Transfer the beef to a plate.
In the same hot surface, add the broccoli, minced garlic, and grated ginger. Keep stirring so the aromatics don’t burn. Cook about 3 to 5 minutes until the broccoli is bright and crisp-tender.
Return the beef to the griddle. Drizzle the soy sauce and oyster sauce over the mixture. Toss everything together just until heated through and the sauce clings to the beef and broccoli.
Taste and season with salt and pepper. Serve immediately over hot rice or noodles.

Best ways to enjoy it

Serve this over steamed jasmine rice for a classic pairing or mound it atop lo mein or udon for a noodle-forward meal. For texture contrast, sprinkle toasted sesame seeds or thinly sliced green onions at the end. A simple cucumber salad on the side keeps the meal light and refreshing.

Storage and reheating tips

Cool leftovers within two hours and refrigerate in an airtight container for up to 3 to 4 days. Reheat gently in a skillet over medium heat until steaming, or microwave in short bursts, stirring between intervals. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. Reheat until the center reaches 165°F for food safety.

Pro chef tips

Slice the beef very thin and always against the grain to avoid chewiness. Partially freeze the steak for 20 minutes to make slicing easier.
Don’t overcrowd the griddle; cook in batches if needed so meat sears instead of steams.
High heat is your friend here; it creates that browned crust quickly while keeping the interior tender.
If you want a glossier sauce, stir a little cornstarch slurry into the soy and oyster mix before adding it back to the griddle.
Use neutral oil with a high smoke point to prevent burning at griddle temps.

Creative twists

Try these variations to change the mood of the dish:

Add sliced shiitake mushrooms or snap peas for extra texture.
Make it citrus-bright by finishing with a squeeze of lime and chopped cilantro.
Turn it vegetarian by swapping beef for extra-firm tofu or tempeh and using a vegetarian oyster sauce alternative.
For a lighter protein swap that keeps the broccoli focus, check this milder Asian-style option like teriyaki ground turkey with broccoli and peas.

Helpful answers

How long does prep and cook time take?

Prep (slicing beef, trimming broccoli, mincing aromatics) takes about 10 to 15 minutes. Active griddle cooking is roughly 10 to 12 minutes, so plan for about 25 to 30 minutes total from start to table.

Can I make this ahead for meal prep?

Yes. Cook fully and cool quickly, then store in airtight containers over rice. Refrigerated meals are best eaten within 3 days. Reheat in a skillet to keep textures lively.

What if I don’t have a Blackstone griddle?

A heavy skillet or large wok over high heat works well. The principle is the same: very hot surface, minimal crowding, and quick searing.

Is oyster sauce necessary?

Oyster sauce adds depth and umami, but you can swap it for hoisin or a mixture of soy and a touch of mushroom sauce for a vegetarian-friendly option.

How do I keep the broccoli crisp and not mushy?

Use high heat and cook just until bright and fork-tender, about 3 to 5 minutes on the griddle. If you prefer extra-crisp, blanch the florets briefly in boiling water and then finish them on the hot griddle to get color without overcooking.