This Beef, Mushroom, and Broccoli Stir Fry is savory, garlicky, and incredibly easy to make at home. Tender slices of marinated beef are stir fried with fresh broccoli florets, mushrooms, and crushed garlic in a flavorful sauce!

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• Why You'll Love This Recipe
• How to stir fry Beef with Mushrooms and Broccoli
• Ingredients
• Instructions
• Notes
• Recommended Products
• Did you like this recipe?
• Recipe FAQs (Frequently Asked Questions)
• Pin for later!
• More Delicious Beef Stir Fry Recipes!

Why You'll Love This Recipe

• Easy and quick (ready in 25 minutes)
• Full of flavor and umami
• Great for meal prep or a weeknight dinner
• Customizable with your favorite veggies

How to stir fry Beef with Mushrooms and Broccoli

First, gather your ingredients:

• 1 lb beef, thinly sliced or cubed (flank or sirloin recommended)
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 5 garlic cloves, crushed and roughly chopped
• 1 tablespoon cooking oil or fat
• 2 cups broccoli florets
• 1 cup mushrooms, sliced (shiitake, cremini, or button)
• ¼ cup broth or water
• 2 tablespoons oyster sauce
• Salt, to taste

Marinate the beef: In a bowl or zip-top bag, mix the beef with soy sauce, sesame oil, rice vinegar, sugar, and cornstarch. Let it marinate for at least 15–30 minutes. For best results, refrigerate for 30 minutes if prepping ahead of time.

Stir fry the beef: Heat a large wok or skillet over high heat with 1 tablespoon of oil. Add garlic, and let it cook for about 30 seconds and then add the beef. Stir-fry until the beef is mostly browned, about 2–3 minutes. Remove from pan and set aside.

Cook the broccoli: If the pan is dry, add a touch more oil. Toss in the broccoli and stir-fry for 1 minute. Add ¼ cup of broth or water, cover, and steam for 1–2 minutes, or until broccoli is tender-crisp.

Add mushrooms and finish: Uncover and add mushrooms. Stir-fry for another 1–2 minutes until mushrooms are softened.

Combine & finish: Return the beef to the pan. Add oyster sauce and salt to taste. Stir everything together for 1 final minute, then remove from heat.

Serve: Serve hot with freshly steamed rice or noodles. Enjoy!

Recipe FAQs (Frequently Asked Questions)

Here's some information to help you with your beef, mushroom, and broccoli stir-fry:

Any Substitutions or Customizations I can make?

• No oyster sauce? Use hoisin or soy sauce + a touch of sugar.
• No cornstarch? Try arrowroot or potato starch.
• Add-ins: Red bell peppers, snap peas, or baby corn, or your favorite veggies!
• Low carb? Serve over cauliflower rice.

Can I use frozen broccoli or mushrooms?

Frozen Broccoli: Yes, you can use frozen broccoli in stir-fries. Especially if you like it less crispy, and prefer it softer.

• Pros: Convenient, often more affordable, available year-round, and picked at peak ripeness (locking in nutrients). Some studies even suggest frozen broccoli can have more riboflavin than fresh due to the blanching process.
• Cons: The main difference will be texture. Frozen broccoli, due to the ice crystals breaking down cell walls, can become softer or a bit mushy compared to fresh, which retains a crisp bite.
• Tips for using frozen broccoli:
  • Add it directly from frozen to your hot wok or pan. No need to thaw first.
  • Cook it for a shorter time than fresh broccoli to prevent it from becoming too soft.
  • If you prefer a crisper texture, some suggest slightly undercooking it in the initial stir-fry, knowing it will continue to cook a bit when reheated.

Frozen Mushrooms: You can use frozen mushrooms, but be aware of the texture changes! (Personally, I do not recommend this, but the question was CAN you use, so I'll answer it!)

• Pros: Convenient, extends shelf life, and maintains most of their flavor.
• Cons: Frozen mushrooms will release more liquid and become softer than fresh mushrooms due to their high water content. They might also have a slightly milder flavor and can darken in color.
• Tips for using frozen mushrooms:
  • It's often recommended to cook them first to release their water before adding them to the main stir-fry. Sautéing them until golden brown and much of the moisture has evaporated can improve their texture.
  • They are best used in dishes where their texture isn't the star, like stews or sauces, but can work in stir-fries if you don't mind a softer mushroom.
  • Alternatively, dried mushrooms are a great option for intense mushroom flavor and a chewier texture once rehydrated.

What's the best cut of beef for stir fry?

The best cuts of beef for stir-frying are generally lean, tender cuts that cook quickly. Look for:

• Flank Steak: A very popular choice, known for its intense beef flavor and tenderness when sliced thinly against the grain. (This one is my go to)
• Sirloin Steak: A good value, flavorful, and relatively tender. (My second go to)
• Skirt Steak: Similar to flank steak, with robust flavor. Best when marinated and cooked quickly over high heat.
• Tenderloin, Ribeye, Top Loin (Strip): While excellent, these are typically more expensive.

Key Tip: Regardless of the cut, slice the beef thinly and against the grain. This is crucial for tenderness in stir-fries. Partially freezing the meat for 20-30 minutes before slicing can make it much easier to cut uniform, thin pieces. Marinating the beef also helps tenderize it and adds flavor.

Can I make this vegetarian?

Absolutely! A stir-fry is very adaptable to be vegetarian. You can easily substitute the beef with:

• Tofu: Extra-firm or firm tofu is best. Press out excess water, then cube and pan-fry, bake, or air-fry it until golden and slightly crispy before adding to the stir-fry. It absorbs flavors wonderfully.
• Tempeh: Offers a firmer, nuttier texture than tofu. It can be cubed and pan-fried.
• Seitan: A wheat-gluten based protein with a chewy, meat-like texture.

How do I store leftovers and reheat?

Storing Leftovers:

1. Airtight Containers: Transfer the stir-fry to airtight containers. This keeps bacteria out, retains moisture, and prevents the food from absorbing other odors from your refrigerator.
2. Refrigerate: Store leftovers in the refrigerator for 3-4 days.
3. Freeze: For longer storage, freeze leftovers for 3-4 months. While safe indefinitely when frozen, quality can decline over longer periods.

Reheating Leftovers:

The goal is to reheat thoroughly while minimizing sogginess, especially for vegetables.

• Stovetop (Recommended for best texture): This is often the best method for stir-fries as it allows you to quickly heat the food without making it mushy.
  1. Heat a wok or large skillet over medium-high heat with a small amount of oil.
  2. Add the stir-fry leftovers and spread them out in a single layer.
  3. Stir-fry for a few minutes, stirring occasionally, until heated through and any sauce has re-thickened. You may need to add a splash of water or broth if it seems too dry.
  4. If your broccoli or mushrooms were already a bit soft, cooking them separately for a shorter time or adding them in last can help retain some texture.
• Microwave (Convenient, but can make veggies softer):
  1. Place the stir-fry in a microwave-safe dish.
  2. Add a tablespoon or two of water or broth to help create steam and prevent drying out.
  3. Cover the dish loosely (e.g., with a microwave-safe lid or plastic wrap, leaving a small vent).
  4. Heat in 1-2 minute intervals, stirring in between, until heated through.
  5. To maintain some crunch for vegetables, you could potentially undercook them slightly during the initial preparation or reheat them separately.

Always ensure leftovers are reheated to an internal temperature of 165°F (74°C) to ensure food safety.

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More Delicious Beef Stir Fry Recipes!

If you’re craving something quick, hearty, and packed with flavor, these beef stir fry recipes are sure to hit the spot:

• Broccoli Beef Stir Fry – A Chinese takeout favorite made easily at home! Sliced beef and crisp-tender broccoli tossed with garlic and a tasty marinade.
• Beef and Vegetables Stir Fry – A colorful mix of baby corn, asparagus, and carrots stir fried with marinated beef for a wholesome, tasty dish.
• Beef Yu Choy Stir Fry – Juicy beef meets tender yu choy (a leafy green) in this simple and savory stir fry.
• Beef Noodles Stir Fry – Everything you want in one pan: marinated beef, crisp veggies, and chewy noodles tossed in a flavorful sauce.

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