Broccoli Beef Stir Fry

Quick and EasyChineseLow CarbBroccoli

This classic Chinese Broccoli Beef Stir Fry recipe only 30 minutes from start to finish! Crisp-tender broccoli and tender steak, all decked out in a savory sauce. Serve with rice.

Photography Credit: Elise Bauer

Please welcome guest contributor Jaden Hair of Steamy Kitchen, who shows us how to make this Chinese-American classic, Broccoli Beef. ~Elise

After moving out of the dorms in college, I found an apartment to share with three others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn’t have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me!

But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car, or studying!

Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests.

Broccoli Beef in bowl

The Secret to Crisp Broccoli and Succulent Beef

So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch or steam the broccoli first, before stir frying the beef.

This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking.

That Perfect Garlic Flavor

And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 1/2 minutes to cook through on high heat.

In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.

Broccoli Beef

What to Serve With Beef and Broccoli

This stir fry is can be served on its own or with steamed rice. If you’re in the mood for noodles, try this version!

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Updated May 31, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Broccoli Beef Stir Fry Recipe

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 3 to 4

Pro tip: Put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin.

See this recipe and more in Jaden's fabulous The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner!

Ingredients

For the beef:

  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice cooking wine or dry sherry
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 pound flank or sirloin, sliced thinly across the grain

For the sauce:

For the stir fry:

  • 3/4 pound broccoli florets
  • 2 tablespoons high-heat cooking oil
  • 2 cloves garlic, very finely minced or pressed through a garlic press
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water

Method

1 Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.

Add the beef slices and stir until coated. Let stand for 10 minutes.

2 Prepare the sauce: Stir together the sauce ingredients (2 Tbsp oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl.

3 Blanch or steam the broccoli: Bring a pot of water to a boil. Add the broccoli and cook until tender-crisp, about 2 minutes. Drain thoroughly.

4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.

Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching).

Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.

5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, 30 seconds. Stir in the the broccoli.

6 Serve immediately: Serve the stir fry immediately, either on its own or over cooked rice.

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Jaden Hair

Jaden publishes recipes and drool-worthy food photography at Steamy Kitchen. Born in Hong Kong and raised in North Platte, Nebraska, Jaden's specialty is Asian cooking that's fast, fresh, and simple. Jaden's cookbooks are Healthy Asian Favorites and Steamy Kitchen Cookbook.

More from Jaden

101 Comments / Reviews

No ImageBroccoli Beef Stir Fry

Did you make it? Rate it!

  1. BobB

    It’s good. The family always looks forward to this beef and broccoli dinner and I will make it again and again. BUT …I’m looking for that something that will make this stellar in flavor. It may be as little as upping the black pepper …or adding some red pepper flakes. I will try some variations in the future. Then again …2 out of 3 of us had seconds tonight, and we all finished a big 1st portion …maybe I should just continue to make it as the recipe directs! In any case …Thanks for sharing!!!
    BobB in Costa Rica

    xxxxxyyyyy

    Show Replies (1)
  2. Paul A.

    I imagine if you use green peppers it becomes pepper steak.
    I always use London Broils for dishes like this. I just make sure to cute it into thick slices first, that I then turn on their sides so I can cut them across the grain.

  3. Eb

    This is the best broccoli beef recipe I’ve ever. As good or even better (depending on the restaurant) than the dish from the restaurant. I’ve been using this recipe for years and I’ve made broccoli chicken and broccoli shrimp with this recipe and it all turns out so good. I do typically use low sodium broth just because that’s what I buy.

    xxxxxyyyyy

  4. Matt

    Excellent yum factor 10/10

    xxxxxyyyyy

  5. RLB

    I used leftover grilled flank steak so didn’t use the meat marinade. I added 4 large chunky sliced mushrooms and half an onion, sliced, and sautéed in the peanut oil. Added 1/4 tsp of sesame oil. Turned out great. I think blanching the broccoli instead of trying to stir fry it is the key. Husband really liked it.

    xxxxxyyyyy

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