Photo of Beef and broccoli stir-fry by WW

Beef and broccoli stir-fry

Total Time
27 min
15 min
12 min
This classic Chinese recipe can be made in less time than it takes to order take-out. Serve this stir-fry over rice or rice noodles, or spoon it inside large Bibb lettuce leaves for lettuce wraps.



2½ Tbsp, divided

Table salt

¼ tsp

Uncooked lean trimmed sirloin beef

¾ pound(s), thinly sliced against the grain

Canola oil

2 tsp

Reduced sodium chicken broth

1 cup(s), divided


12 oz, small florets (about 5 cups)

Fresh ginger

1 Tbsp, minced


2 tsp, minced

Red pepper flakes

¼ tsp, or to taste


¼ cup(s)

Less sodium soy sauce

¼ cup(s)


  1. On a plate, combine 2 tbsp cornstarch and salt; add beef and toss to coat.
  2. Heat oil in a large nonstick wok or large deep skillet over medium-high. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
  3. Add 1/2 cup broth to same pan; stir to loosen any bits of food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tbsp water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic, and red pepper flakes; stir-fry until fragrant, about 1 minute.
  4. In a cup, stir together water, soy sauce, remaining 1/2 cup broth, and remaining 1/2 tbsp cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  5. Return beef and accumulated juices to pan; toss to coat. Serve.
  6. Serving size: about 1 1/4 cups


Stir-frying is all about layering flavor. Cooking the broccoli in the pan after browning the beef coats it with the flavorful caramelized bits from the pan bottom as it steams.