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Quicker than takeout and so much better for you, this Beef and Broccoli Stir Fry recipe is simple to make and ready in just 20 minutes!
This homemade version of a Chinese favorite combines beef, delicious healthy broccoli, garlic, and ginger for a delightful, weeknight dinner.
Why This Recipe Works
- The use of fresh aromatics like green onions, garlic, and ginger, adds a bold flavor that makes stir-frys delicious.
- The addition of baking soda mixed into the meat before cooking keeps it tender and moist.
- Flank Steak makes a perfect choice for a flavorful, reasonably priced beef that cooks in minutes.
- Steaming the broccoli before stir-frying makes it possible to have perfectly cooked broccoli in this quick-cook meal.
What Beef For Stir Frying
A stir-fry should be made with quick-cooking cuts of beef such as steaks like flank, sirloin, rump, and skirt steaks.
Restaurant Tender Beef
Ever wonder How Chinese restaurants make beef so tender? The secret is baking soda and meat tenderizing method called ‘velveting’. Using a baking soda slurry to coat the meat before cooking, enhances the PH levels, stopping the proteins from binding too quickly, which dries out the meat. This process transforms cheap cuts of meat into incredibly tender beef.
How To Make Beef and Broccoli Stir Fry
In a small mixing bowl mix ½ teaspoon baking soda with a tablespoon of water to form a slurry.
Slice the steak into thin strips (cutting against the grain).
Add the baking soda mixture to the beef and toss to coat.
In a medium bowl, mix together Shaohsing rice wine, light soy sauce, canola oil, cornstarch, and some freshly ground black pepper.
Add the beef and leave to sit while you prepare the rest of the dish.
Steam the broccoli until it’s just undercooked (you’ll be adding it at the end to finish it off) and place it in a water bath to stop the cooking process, and set it aside.
In a small bowl, mix together oyster sauce, light soy sauce, dark soy sauce, water, cornstarch, brown sugar, and freshly ground black pepper. Set aside.
Heat the oil in a pan or wok over high heat add the beef and allow to cook for 1 to two minutes (leaving some pink).
Remove from the pan and set aside. Add the garlic, shallot, and ginger to the pan and cook for 30 seconds. Add the broccoli and toss to combine.
Add the beef back to the pan followed by the stir fry sauce and green onions. Mix to combine allowing the sauce to thicken.
Top Tips & Varitations
- Prepare your ingredients before heating your wok. Things move quickly when stir-frying. Having everything cut and measured makes all the difference.
- Choose an oil with a high smoke point like canola, vegetable, or Peanut oil.
- Dark soy sauce is for added color and should not have any salt flavor. Be sure to check the ingredients for sodium.
- For an added crunch add some water chestnuts or unsalted cashews.
- Add carrots, mushrooms, or snow peas for a whole new dish that’s just as easy to make.
FAQs
Can I Make Beef and Broccoli Stir Fry Ahead?
Yes, it reheats really well just cover and refrigerate until ready to heat and serve (up to 4 days).
Do you have to boil broccoli before stir frying?
Boiling broccoli is not necessary before stir-frying, not only is it easy to overcook with this method, but it also causes the broccoli to lose nutrients in the cooking water. I recommend steaming the broccoli instead.
Can you Stir fry meat and vegetables together?
Meat and vegetables should be added to a stir-fry in batches according to cooking time, starting with the longest cooking time and ending with the shortest to ensure even cooking.
Rate This Recipe
Recipe
Beef And Broccoli Stir-Fry
Ingredients
For the marinade:
- 1 lb steak
- 2 tablespoons Shaohsing rice wine (or sherry)
- 1 tablespoon light soy sauce
- 1 teaspoon canola oil
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- black pepper
- 1 lb broccoli (cut into bite-sized pieces)
For the stir fry sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- ¼ cup water
- 1 tablespoons cornstarch
- 1 teaspoon brown sugar
- freshly ground black pepper
For the stir fry:
- 2 tablespoons canola oil
- 2 cloves garlic (minced)
- 1 shallot (chopped)
- 2 teaspoon fresh ginger (grated)
- 2 green onion (sliced)
Instructions
- In a small mixing bowl mix ½ teaspoon baking soda with a tablespoon of water to form a slurry. Slice the steak into thin strips (cutting against the grain). Add the slurry to the beef and toss to coat.
- Mix together the 2 tablespoons Shaohsing rice wine, 1 tablespoon light soy sauce, 1 teaspoon of canola oil, 1 teaspoon cornstarch, and some freshly ground black pepper in a large bowl. Add the beef and leave to sit while you prepare the rest of the dish.
- Steam the broccoli until just undercooked. Carefully remove the broccoli from the steramer and add it immediately to a bath of ice water for about a minute to stop it from cooking further.Remove from the ice bath with a slotted spoon and set aside.
- In a small bowl, mix together 2 tablespoons of oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon of dark soy sauce, 1/4 cup water, 1 tablespoon cornstarch, 1 teaspoon brown sugar, and freshly ground black pepper. Set aside
- Heat the oil in a pan or wok over high heat add the beef and allow to cook for 1 to two minutes (leaving some pink). Remove from the pan and set aside.
- Add the garlic, shallot, and ginger and cook 30 seconds. Add the broccoli and toss to combine. Add the beef back to the pan followed by the stir fry sauce and green onions. Mix to combine allowing the sauce to thicken.
Tips
- Prepare your ingredients before heating your wok. Things move quickly when stir-frying. Having everything cut and measured makes all the difference.
- Choose an oil with a high smoke point like canola, vegetable, or Peanut oil.
- Dark soy sauce is for added color and should not have any salt flavor. Be sure to check the ingredients for sodium.
- Replace the Oyster Sauce with Hoisin sauce or Teriyaki sauce for a simple variation.
- For an added crunch add some water chestnuts or unsalted cashews.
- Add carrots, mushrooms, or snow peas for a whole new dish that’s just as easy to make.
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