This authentic Thai beef and broccoli recipe makes a healthy dinner that feels like takeout but is even better! It’s an easy stir-fry with a simple marinade that makes the beef super flavorful.
You’ll also love broccoli in oyster sauce and this pad Thai!
About this recipe
Making Thai broccoli beef starts by marinating thin strips of beef in a mix of oyster sauce, sesame oil, egg white, and cornstarch. This technique is called velveting, and it’s actually a Chinese cooking method that helps keep the meat tender in Chinese stir-fries.
The stir-fry sauce is made with oyster sauce, soy sauce, and a touch of sugar. It’s savory, slightly sweet, and coats the meat and vegetables beautifully.
If you like some heat, feel free to stir in fresh chilies, but the base version is mild and great for kids.
For the broccoli, I like to first grill it and then quickly sauté it near the end of stir-frying so it stays a little crisp. If you prefer it softer, you can cook it a bit longer.
You can also swap the broccoli for whatever vegetables you have in the fridge. Bell peppers, carrots, snow peas, mushrooms, or Chinese broccoli (gai lan) all work well.
Ingredient notes and substitutes
You’ll find detailed step-by-step tips and photos just below. Or skip ahead to the recipe card if you’re ready to cook!
For the stir-fry
- Beef – The best cuts of beef for stir-fry are tenderloin, top sirloin, striploin, and flank. Choose cuts with good marbling for extra flavor, and always slice the meat thinly against the grain to keep it tender. Thinner steaks work best so they cook quickly without drying out.
- Broccoli – Cut into bite-sized florets for even stir-frying.
- Garlic
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- White sugar
- Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.
- Chilies (optional) – Add fresh chili or red pepper flakes if you like spice. The base recipe is mild.
For the beef marinade
- Cornstarch – Helps tenderize the beef and gives it that smooth, velvety texture after cooking.
- Egg white – Works with the cornstarch to keep the meat soft, juicy, and tender.
- Oyster sauce
- Sesame oil
How to make Thai beef and broccoli stir-fry
Step 1: Thinly slice the beef against the grain. Add it to a large mixing bowl and combine with cornstarch, egg white, sesame oil, and oyster sauce. Mix well until each piece is evenly coated. Let it marinate for at least 30 minutes, or cover and refrigerate overnight for extra tenderness.
Step 2 (optional): Cut the broccoli into bite-sized pieces. You can steam, blanch, or grill it; grilling over low charcoal or in a grill pan adds a nice smoky flavor. Set aside.
Step 3: Heat oil in a wok or skillet over medium-high heat. Add the garlic and sauté until golden and fragrant. If you like spice, add sliced chilies at this stage.
Step 4: Add the marinated beef to the pan and give it a quick sear.
Step 5: Pour in the oyster sauce, light soy sauce, dark soy sauce, and white sugar. Stir well so the beef is evenly coated and the sauce thickens slightly.
Step 6: Add the broccoli to the pan and toss everything together. Cook briefly until the broccoli is heated through but still crisp, or soften more if you prefer. Serve your Thai beef broccoli with rice or enjoy it on its own.
Storing and reheating tips
- Storing: Leftovers can be stored for up to 3–4 days in your refrigerator. Let it cool to room temperature before transferring it to an airtight container.
- Freezing: Place the leftovers in a freezer bag or container and store in your freezer. Thaw in your refrigerator overnight.
- Reheating: Reheat on the stovetop in a wok or skillet over medium heat. Add a small amount of oil or a splash of water to prevent sticking or burning. Alternatively, you can microwave the leftovers until heated through.
More Thai beef stir-fry recipes to try
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Authentic Thai Beef and Broccoli Recipe
Equipment
- Cutting board and sharp knife
- Mixing bowl (For marinating beef.)
- Grill or steamer (If you want to pre-cook the broccoli with a smoky or soft texture.)
- Wok or large skillet
- Tongs or spatula
Ingredients
For stir-frying
- 2 tablespoons oil
- 2 cloves garlic, minced
- 9 oz beef, thinly sliced against the grain
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon white sugar
- 1/2 teaspoon dark soy sauce
- 1 broccoli, thinly sliced
For the beef marinade
- 1 tablespoon cornstarch
- 1 egg white
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Instructions
- Thinly slice the beef against the grain. Transfer the slices to a large mixing bowl and mix with cornstarch, egg white, sesame oil, and oyster sauce, ensuring each piece is evenly coated. Marinate for a minimum of 30 minutes or overnight in the fridge.
- Slice the broccoli into bite-sized pieces suited for quick cooking. Cook, steam, or grill the broccoli over charcoal or in a grilling pan over low heat to give it a smoky flavor. (optional)
- Add oil to a wok over medium heat and sauté the garlic until fragrant and golden. Add sliced chilies if desired.
- Add the marinated beef slices, searing them quickly.
- Stir in the seasonings. Add oyster sauce, light soy sauce, dark soy sauce, and white sugar. Mix well and ensure each slice of beef is coated.
- Toss in the broccoli. Cook it until soft to your liking. I like mine with a bit of a crunch, so I give it a quick sauté before serving immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- The beef can be substituted with chicken, pork, or other protein.
Can you make this juicier. ?
Hey there! If you want a bit more sauce, I recommend adding a few tablespoons of water. You may also need to adjust the other sauces slightly then. You can also add a mixture of water and a tablespoon of cornstarch to the sauce to make it cling to the ingredients.