This Thai beef stir fry with broccoli is a quick and easy stir fry recipe made with marinated beef, broccoli, onion, ginger, and garlic. The beef is marinated in oyster sauce and sesame oil.
I've been cooking this beef stir fry with broccoli recipe for 20 years, and it makes me so happy to add it to the blog. I learned this recipe from my neighbor Pat, a professional Thai chef. I had my first cooking lessons with Pat over 20 years ago. Pat told me the key to Thai food is to make the dish a little spicy, salty, sweet, and sour.
What You Will Love
This stir fry recipe is quick, easy, and delicious. Serve the stir fry with some steamed rice. This is a great meal prep recipe that's easy to reheat.
Ingredients
- Steak: Ribeye steak is my favorite for stir fry, but you can use strip, sirloin, flank steak, or filet mignon instead.
- Onion: I use white onion, yellow onion, or sweet onion.
- Spring onion
- Broccoli: I recommend using fresh broccoli, but if you have no other options, you can use frozen broccoli.
- Fresh ginger and garlic
- Seasonings: Oyster sauce, soy sauce, and sesame oil
- Salt, pepper, and sugar: You will need 1 tablespoon of sugar at the end. This can be left out if preferred.
How To Make Thai Beef Stir Fry
- Prepare steak. Thinly slice the steak as thin as possible and at an angle. Marinate the sliced steak with the oyster sauce and sesame oil for about 15 minutes. Add salt and pepper.
- Chop fresh ginger and garlic. Peel and chop fresh ginger and garlic into small pieces. Set aside.
- Chop vegetables. Wash and chop the broccoli into bite-sized pieces. Peel and slice the onion. Chop the green onions into 1" pieces.
- Stir fry. With the pot on high heat, add oil. Add the garlic and ginger for 1 minute, then add the beef and onions for 1 minute. If the bottom of the pan gets too dry, add ¼ cup of water. Add the broccoli and cover with a lid for another minute.
- Season. Add soy sauce and a little bit of sugar.
Tips and Variations
- This dish is traditionally cooked in a Wok on high heat.
- I add water to my stir fry dish because I use less oil. This gives the stir fry more sauce to pour over my rice.
- I like to use a cover when cooking stir fry because it steams the vegetables more evenly and faster.
Equipment
- Wooden spatula
- Wok, large pot, or Dutch oven
- Cutting board and chef's knife
FAQs
Use flank steak, sirloin, ribeye, top sirloin, or tenderloin for beef stir-fry.
Ribeye steak is an excellent option for beef stir fry because the meat is tender and more flavorful due to the steak marbling.
If your beef stir fry has pieces of chewy beef, then you have overcooked and dried out the beef. Make sure not to overcook the stir fry.
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📋 Recipe
Thai Beef Stir Fry with Broccoli
Ingredients
- 2 heads of broccoli
- 1 small onion
- 2 spring onions
- 12 ounces beef sliced thinly
- 2 tablespoon fresh ginger minced
- 4 garlic cloves minced
- ⅛ cup soy sauce
- 1 tablespoon sesame oil
- 4 tablespoon oyster sauce
- 1 tablespoon sugar
- 2 tablespoon oil vegetable or olive oil
- salt and pepper to taste
Instructions
- Slice the beef at an angle into paper-thin slices. In a bowl, marinate the beef with oyster sauce, sesame oil, salt, and pepper.
- Remove the broccoli steam and discard it. Wash and chop broccoli into bite-sized pieces.
- Peel and slice onion long ways. Peel and chop ginger and garlic into very small pieces.
- Wash and slice the spring onion into 1" (2.5 cm) pieces.
- In a wok or large pot on high heat, add coconut oil. Once the coconut oil is hot, fry the garlic and ginger for 1 minute.
- Fry the beef and onions in the garlic and ginger oil. After 30 seconds to a minute, if the bottom of the pan is sticking or getting dry, add ¼ cup of water.
- Add the broccoli and soy sauce. Cover the wok or pot for about 1 to 2 minutes, or until the broccoli is slightly tender.
- Add the chopped spring onion and sugar. Stir well.
- Serve with steamed rice.
Notes
- This stir fry can be eaten with or without steamed rice.
- Flank steak, strip steak, and fillet mignon can be substituted for ribeye steak.
Tony
Delicious! I added shredded carrot, red bell pepper to make it go a little further and added saki for a little added flavor. Served it over some ramen noodles! Thank you for sharing!!
Lily
Wow, that sounds delicious- especially serving it over ramen! Thanks for sharing your modifications- I’ll try them next time I make it
Lori
Fast, easy and delicious!