Beef Stir-Fry with Broccoli and Hoisin Sauce is a quick and flavourful dish made with tender beef strips, crisp-tender broccoli, sweet carrots, and a rich, savoury sauce. Packed with bold, satisfying flavours, this easy stir-fry comes together in less than 30 minutes and needs only a handful of simple ingredients. Perfect for busy weeknights or a cozy family dinner, it’s a total crowd-pleaser you’ll want to make again and again.
Beef and Broccoli Stir-Fry Ingredients
This Beef Stir-Fry with Broccoli recipe uses simple ingredients you probably already have, with a few extras to make the flavour pop. Here’s a quick glance:
- Lean beef strips (sirloin, rump, or tenderloin)
- Fresh broccoli (or broccolini / tenderstem for a twist)
- Carrots, julienned
- Garlic and ginger, freshly grated
- Soy sauce, hoisin sauce, and a little brown sugar for a classic stir-fry sauce
- Shaoxing wine (Chinese cooking wine)
- Sesame oil for that signature nutty flavour
- Green onions and toasted sesame seeds for fresh garnish
Pro Tip: If you don’t have Shaoxing wine, dry sherry or even a splash of mirin will work in a pinch! The flavour will be a little different (still delicious though!).
Shaoxing wine is a traditional Chinese cooking wine made from fermented rice. It adds a deep, slightly sweet and nutty flavour that really enhances the taste of the beef and gives the stir-fry a more authentic, restaurant-style flavour. It helps tenderise the meat while adding complexity to the sauce — making everything taste richer and more balanced.
How to Make Beef Stir-Fry with Broccoli
This Beef Stir-Fry with Broccoli is quick, easy, and honestly pretty fun to throw together. Here’s the basic idea — you’ll find all the exact details in the printable recipe card below!
1. Get Everything Ready: Marinate the beef with garlic, ginger, soy sauce, and a splash of Shaoxing wine so it’s extra flavourful and tender. While that’s working its magic, stir together a simple sauce with soy, hoisin, and a little brown sugar.
2. Stir-Fry Like a Pro: Sear the beef in a hot wok pan until it’s almost cooked, then scoop it out. Stir-fry the carrots, add the broccoli with a splash of water, and let it steam until it’s bright green and just the right amount of tender.
3. Toss It All Together: Slide the beef back in, pour over the sauce, and give everything a good toss. Finish with fresh green onions and, if you’re feeling fancy, sprinkle it all with toasted sesame seeds. Serve over noodles, rice, or whatever makes you happiest!
Easy Adaptations for Beef Stir-Fry with Broccoli
One of the best things about this Beef Stir-Fry with Broccoli is how easy it is to tweak based on what you have on hand (or what you’re craving!). Here are some simple swaps and ideas:
- Switch Up the Protein: Try it with chicken, shrimp, or even tofu for a lighter or vegetarian version. Just adjust the cooking time depending on what you use!
- Mix Up the Veggies: Broccoli is classic, but snap peas, bell peppers, mushrooms, or baby bok choy would all work beautifully.
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha if you like a little heat.
- Low-Carb Option: Serve it over cauliflower rice or pile it onto a bed of stir-fried greens instead of regular noodles or rice.
- Gluten-Free Friendly: Swap in tamari for the soy sauce and double-check that your hoisin sauce is certified gluten-free.
Pro Tip: This is a perfect “clean out the fridge” recipe — almost any crisp veggie can jump into the pan and still taste amazing!
Looking for more quick and flavourful dinner inspiration? Be sure to check out my other weeknight favourites. They are all easy, fresh, and made for real life!
- Stir-Fry with Asparagus and Smoked Tofu
- Hoisin Mushroom Udon Noodles (Quick Stir-Fry Recipe)
- Thai Red Beef Curry
- Miso Soba Noodles with Stir-Fried Vegetables
Beef Stir-Fry with Broccoli
Quick and easy Beef Stir-Fry with Broccoli made with tender beef, crisp veggies, and a savoury sauce — perfect for weeknights and ready in about 20 minutes! Serves 4 as a light meal or 3 as a generous main with rice or noodles.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the meat and marinade:
- 1/2 teaspoon sesame oil
- 2 large cloves garlic, minced
- 1 teaspoon peeled and grated fresh ginger
- 2 tablespoons Chinese cooking wine (Shaoxing wine)
- 2 tablespoons soy sauce
- 450 g lean beef sirloin, rump or tenderloin, cut into thin strips (preferably sustainably raised)
For the stir-fry sauce:
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 1/2 tablespoons hoisin sauce
For the stir-fry:
- 2 teaspoons sesame oil
- 1 crown broccoli, cut into florets (or 250 g broccolini, cut into bite-sized pieces)
- 2 medium carrots, peeled and sliced into matchsticks (julienned)
- 4 tablespoons water
- 4 green onions, thinly sliced
- toasted sesame seeds, as garnish (optional)
- cooked Chinese noodles, rice noodles or steamed rice, to serve
Method
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Marinate the beef: In a large bowl, combine the sesame oil, garlic, ginger, Shaoxing wine, and soy sauce. Add the beef and toss to coat. Cover and refrigerate for 3 hours or overnight.
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Prepare the stir-fry sauce: In a small bowl, stir together the soy sauce, hoisin sauce, and brown sugar until well combined. Set aside.
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Stir-fry the beef: Heat the sesame oil in a wok or large skillet over medium-high heat. Once hot, add the beef and stir-fry until it is 95% cooked through, about 2 minutes. Transfer the beef to a plate and set aside.
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Stir-fry the vegetables: In the same pan, add the carrots and cook for 2 minutes. Add the broccoli and 2 tablespoons of water, stirring to combine. Cook until the broccoli turns vibrant green, about 1 minute. Add another splash of water, cover with a lid, and steam for 1–2 minutes until crisp-tender. (TIP: If using broccolini with thicker stems, add them earlier with the carrots, depending on your preferred tenderness.)
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Bring it all together: Return the beef to the pan along with the stir-fry sauce. Toss everything together and cook for another minute. Stir in the sliced green onions, remove from the heat, and serve immediately over noodles or steamed rice. Sprinkle with toasted sesame seeds, if desired, and enjoy!
Rezept Video
Notes
- Shaoxing wine is usually available in Asian markets and well-stocked supermarkets. Alternatively, you can use dry sherry or white wine as a substitute.
- Marinating the meat is not a must—but it’s highly recommended! It makes the beef wonderfully tender and flavorful. This step is especially worthwhile for wok recipes, as the quick searing at high heat really brings out the flavors of the marinade.
- This marinade is not only perfect for wok dishes. It’s also great for marinating meat for grilled skewers on the BBQ! Deliciously seasoned and tender!
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