Beef and Broccoli Stir-Fry Recipe

Name: Beef and Broccoli Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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:; 2 tablespoons oyster sauce; 1 teaspoon Chinese rice cooking wine or dry sherry; 1 tablespoon soy sauce; 1/4 cup chicken broth; 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

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!

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

Beef and Broccoli Stir-Fry in a white bowl — Simply Recipes / Elise Bauer

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.

Beef and Broccoli cooking in a wok — Simply Recipes / Elise Bauer

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!

More Take-Out Favorites to Make at Home

Beef and Broccoli Stir-Fry

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 3 to 4 servings

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.

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

2 tablespoons oyster sauce
1 teaspoon Chinese rice cooking wine or dry sherry
1 tablespoon soy sauce
1/4 cup chicken broth

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

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.

Elise Bauer
Prepare the sauce:

Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.
Blanch or steam the broccoli:

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

Elise Bauer
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 it 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.

Elise Bauer

Elise Bauer
Add the 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, about 30 seconds. Stir in the broccoli.

Serve immediately, with steamed rice or on its own.

Elise Bauer

Nutrition Facts (per serving)
273	Calories
14g	Fat
9g	Carbs
26g	Protein

Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories	273
% Daily Value*
Total Fat 14g	19%
Saturated Fat 3g	17%
Cholesterol 67mg	22%
Sodium 679mg	30%
Total Carbohydrate 9g	3%
Dietary Fiber 3g	10%
Total Sugars 1g
Protein 26g
Vitamin C 56mg	278%
Calcium 59mg	5%
Iron 2mg	12%
Potassium 576mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.