There’s something magical about the sizzle of a hot skillet on a weeknight. After a long day, I find myself drawn to the comfort of quick meals that deliver big flavor,dishes that come together with ingredients I trust and love. That’s exactly how this Beef Broccoli Mushroom Stir Fry became one of my kitchen staples.
I remember the first time I made it. I was craving something savory and warm, something that reminded me of the dishes my grandparents used to cook, simple but deeply satisfying. I had a little flank steak in the fridge, some earthy mushrooms, and a bright head of broccoli. With just a splash of soy sauce, garlic, and a few pantry staples, I created a stir-fry that instantly felt like home. It hit all the notes: tender beef, crisp veggies, and a sauce that soaked perfectly into steamed rice.
What I love most about this dish is its balance, rich but not heavy, fast yet flavorful. You don’t need complicated steps or exotic ingredients. Just fresh produce, good-quality beef, and a trusty pan. And the bonus? It’s done in under 30 minutes, making it perfect for families, busy professionals, or anyone who wants real food without spending all night in the kitchen.
In this recipe, the savory punch of mushrooms pairs beautifully with vibrant broccoli, while the beef brings everything together in a rich umami sauce. You can adjust the spice level, toss in your favorite veggies, or even swap the beef for chicken or tofu, it’s that flexible.
So whether you’re cooking for one or feeding a hungry crew, this beef broccoli mushroom stir fry is a flavorful, no-fuss meal that’s sure to become a repeat favorite.
💬 Short 100-Word Version (Emily’s Story):
Hi, Cooking has always been my happy place, and this beef broccoli mushroom stir fry is one of those meals that feels like a hug in a bowl. I first whipped it up on a hectic night, tossing together what I had on hand, beef, mushrooms, and broccoli. The result? A bold, comforting stir-fry that’s become a weeknight hero in my house. Quick, customizable, and packed with flavor, it reminds me why I love cooking: simple ingredients, meaningful moments, and dishes that bring people together
Ingredients:
-
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
-
2 cups broccoli florets, fresh or lightly blanched
-
1½ cups mushrooms, sliced (shiitake, button, or cremini)
-
3 tbsp soy sauce (low sodium preferred)
-
1 tbsp oyster sauce (optional, adds depth)
-
1 tbsp sesame oil
-
1 tbsp cornstarch
-
1 tsp brown sugar
-
1 tbsp fresh ginger, minced
-
3 cloves garlic, minced
-
2 tbsp neutral oil (like avocado or canola)
-
¼ cup water or beef broth
-
Cooked jasmine rice or noodles, for serving
-
Toasted sesame seeds & green onions, for garnish (optional)
Instructions:
-
Marinate the beef:
In a bowl, combine sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let it marinate for 10–15 minutes while prepping the veggies. -
Prepare the sauce:
In a small bowl, mix together remaining soy sauce, oyster sauce, brown sugar, garlic, ginger, and water. Set aside. -
Cook broccoli and mushrooms separately:
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Stir-fry the broccoli for 2–3 minutes until bright green and crisp-tender. Remove and set aside. Repeat the same with mushrooms, cooking until browned. Remove and set aside. -
Sear the beef:
Add another tablespoon of oil. Stir-fry beef in a single layer for 2–3 minutes until browned. Don’t overcrowd the pan—cook in batches if needed. -
Combine and stir-fry everything:
Return mushrooms and broccoli to the pan. Pour in the stir-fry sauce. Toss everything together and cook for another 2–3 minutes until the sauce thickens and coats everything evenly. -
Serve immediately:
Serve over hot jasmine rice or noodles. Garnish with sesame seeds or green onions for extra flavor.
Tips for Success:
-
Slice beef thinly against the grain for tenderness.
-
Don’t overcrowd the pan—it causes steaming instead of searing.
-
Blanching broccoli in boiling water for 30 seconds makes it vibrant and crisp in stir-fries.
-
Want a spicy kick? Add a spoonful of chili garlic sauce or red pepper flakes to the sauce.
Nutritional Info (Approx. per serving, without rice):
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 18g |
| Fiber | 3g |
| Sugar | 4g |
Emily’s Note:
“When I cook this stir fry, it always reminds me how good real food can be—fast, bold, and satisfying. Feel free to customize the veggies or protein. This recipe is about balance and flexibility—just like life in the kitchen.” – Emily
FAQs
1. Can I use frozen broccoli and mushrooms?
Yes, you can use frozen broccoli and mushrooms. Just make sure to thaw and drain them before adding to the stir fry.
2. Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce and check that your oyster sauce and other sauces are gluten-free.
3. Can I make this dish vegetarian?
Absolutely! Just omit the beef and replace it with tofu or tempeh. You can also use vegetable broth instead of beef broth for extra flavor.
Beef Broccoli Mushroom Stir Fry
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and delicious Beef Broccoli Mushroom Stir Fry that’s perfect for busy weeknights, packed with flavors and balanced nutrition.
Ingredients
-
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
-
2 cups broccoli florets, fresh or lightly blanched
-
1½ cups mushrooms, sliced (shiitake, button, or cremini)
-
3 tbsp soy sauce (low sodium preferred)
-
1 tbsp oyster sauce (optional, adds depth)
-
1 tbsp sesame oil
-
1 tbsp cornstarch
-
1 tsp brown sugar
-
1 tbsp fresh ginger, minced
-
3 cloves garlic, minced
-
2 tbsp neutral oil (like avocado or canola)
-
¼ cup water or beef broth
-
Cooked jasmine rice or noodles, for serving
-
Toasted sesame seeds & green onions, for garnish (optional)
Instructions
-
Marinate the beef:
In a bowl, combine sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let it marinate for 10–15 minutes while prepping the veggies. -
Prepare the sauce:
In a small bowl, mix together remaining soy sauce, oyster sauce, brown sugar, garlic, ginger, and water. Set aside. -
Cook broccoli and mushrooms separately:
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Stir-fry the broccoli for 2–3 minutes until bright green and crisp-tender. Remove and set aside. Repeat the same with mushrooms, cooking until browned. Remove and set aside. -
Sear the beef:
Add another tablespoon of oil. Stir-fry beef in a single layer for 2–3 minutes until browned. Don’t overcrowd the pan—cook in batches if needed. -
Combine and stir-fry everything:
Return mushrooms and broccoli to the pan. Pour in the stir-fry sauce. Toss everything together and cook for another 2–3 minutes until the sauce thickens and coats everything evenly. -
Serve immediately:
Serve over hot jasmine rice or noodles. Garnish with sesame seeds or green onions for extra flavor.
Notes
You can serve this dish alone for a healthy meal or with steamed rice or noodles. Ensure not to overcook during reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
