Broccoli Beef Stir Fry
You are sure to love this broccoli beef stir fry! It is incredibly easy to make and absolutely bursting with flavor. Tender juicy flank steak and bright crunchy broccoli are stir fried with garlic and ginger for an extra dose of pungent flavor, then tossed in an irresistible sweet and savory sauce.
It is no secret that I love stir fries — I have several stand-by favorites like my Jeyuk Bokkeum (Pork Stir Fry Recipe), Vegetable Jalfrezi Stir Fry (it’s a hot one!), and Szechuan Pork and Eggplant Stir Fry.
It’s hard to beat recipes that are so simple to make while delivering such huge flavor, and today’s broccoli beef recipe does just that! Whip up this classic, quick and easy recipe for a weeknight dinner that is sure to impress your friends and family. They never need to know that it takes less than 30 minutes to make!
If you are looking for a beef stir fry recipe with a different spin, go ahead and give my Chinese Curry Beef Stir Fry, Beef with Black Bean Sauce, or Pepper Steak with Onion and Tomatoes a try. They are just as fantastically flavorful and easy to make.
INGREDIENT NOTES AND SUBSTITUTIONS
- Beef – Flank steak is the best option for its deep beef flavor and tenderness. Skirt steak is an acceptable substitute. Whichever you choose, slice it across the grain into ¼ inch pieces.
- Broccoli – Adds crunch and color, plus the earth sweet flavor balances the richness of the beef.
- Wine – Shaoxing wine is Chinese cooking wine with a vinegary, spicy, slightly nutty, and caramel like flavor. Dry sherry will also work.
- Soy Sauce – Light soy sauce is saltier and lighter in body than dark. Dark soy sauce is richer, bolder, and sweeter in flavor. Both are used in this recipe.
- Cornstarch – Thickens the sauce and tenderizes the beef.
- Water – Adds moisture and volume to the sauce.
- Sugar – A touch of sweetness to balance the other flavors.
- Oyster Sauce – Offers salty, sweet, tangy, and umami flavor to the dish. Check the international aisle at your grocery store.
- Oil – Use vegetable oil for stir frying, plus a touch of sesame oil to add a delicate nuttiness to the sauce.
- Garlic & Ginger – Adds a pungent, spicy kick to this broccoli beef dish.
HOW TO MAKE BROCCOLI BEEF STIR FRY
1. Marinate the Beef. Place steak pieces in a bowl along with the Shaoxing wine, a teaspoon of dark soy sauce, and cornstarch. Toss together and set aside to marinate.
2. Mix the Sauce. Combine all sauce ingredients in a bowl. Mix and set aside.
3. Prepare the Broccoli. Separate the broccoli into florets, trimming the ends and cutting any stems into 1 inch pieces. Transfer to a wok or large skillet ready with 6 cups of boiling water. Blanch broccoli for 3 minutes, remove from heat, drain, and set aside.
4. Sear the Meat. Heat 2 tablespoons of oil in a large skillet or wok over medium high heat. Working in batches, sear the meat for one minute on each side. Remove from the pan and set aside.
5. Combine Ingredients. Add an additional tablespoon of oil to the hot wok along with the ginger and garlic. Saute the ginger and garlic for 30 seconds, then add in the sauce and stir until it thickens. Add the beef and broccoli to the wok and toss thoroughly, being sure to evenly coat.
6. Serve and Enjoy. Transfer the stir fry to a serving platter or bowl and sprinkle generously with sesame seeds. If desired, serve with noodles or steamed rice.
Do You Cook Vegetables Before Adding To Stir Fry?
When making beef and broccoli, definitely. Blanching the broccoli helps to soften the tough veggie while preserving the bright green color. You end up with fork-tender, yet delightfully crunchy florets.
It’s the preferred method to steaming or boiling, since we don’t want the veggie to become soggy in the pan. To ensure that the florets don’t overcook, you can submerge them in a cold water bath once blanched.
What is Chinese Beef and Broccoli Sauce Made Of?
Beef and broccoli sauce is a sweet, savory, and salty combination of soy sauce, sesame oil, oyster sauce, sugar, and cornstarch. It is super easy to make and versatile — try it out with your favorite beef, chicken, or rice dishes!
Why is My Stir Fry Beef Always Tough?
Do you ever wonder how Chinese restaurants get their stir fried beef so tender? The secret is a super simple and effective method known as velveting.
Basically speaking, velveting involves placing the beef (or chicken) in a slurry made from Shaoxing wine, soy sauce, oil and either cornstarch or baking soda. This broccoli beef recipe uses cornstarch for the same effect. The changes in the pH create super tender strips of steak that will make you swoon.
Also, be very mindful to not overcook your beef. Only sear each piece of meat for one minute on each side.
Broccoli Beef Stir Fry
Ingredients
- 1 lb flank steak (See Note 1)
- 2 teaspoons Shaoxing wine (See Note 2)
- 1 teaspoon dark soy sauce
- 2 teaspoons cornstarch
- 1 lb broccoli
Sauce
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1/3 cup water
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons sesame oil
Stir Fry
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 tablespoons ginger minced
Instructions
Marinate beef
- Transfer sliced beef to bowl and toss with Shaoxing wine, teaspoon of dark soy sauce and cornstarch. Set aside.
Sauce
- In a bowl mix the sauce ingredients and set aside.
Broccoli
- Trim ends off broccoli and separate into florets. Cut any stems into 1 inch pieces.
- Bring 6 cups water to a boil in the wok or large skillet. Blanch broccoli for 3 minutes. Remove from water and set aside to drain.
Stir Fry
- Heat wok or large skillet over medium high heat. Add 2 tablespoon of oil and sear the meat in 2 batches, turning after 1 minute, cook another minute and remove from pan. Repeat with remaining beef. Set aside.
- Add another tablespoon of oil to wok and cook garlic and ginger for 30 seconds. Add the Sauce and stir until it thickens. Add the beef and broccoli, tossing to mix and coat evenly.
- Transfer to a platter or serving bowl and sprinkle with toasted sesame seeds. Serve with optional noodles or steamed rice if preferred.`
Notes
- Slice across grain into 1/4 inch pieces.
- This is Chinese cooking wine or use dry sherry
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Dinner did not turn out like a “whatever I had on hand,” it was great. Had to substitute some marsala and a bit of rice vinegar for the wine, and used a ribeye but it was great.
So glad you tried this one and like your adaptions Michelle! 🙂
Love your take on this classic, it was delicious 😋
Much appreciated Casey, thanks!
you left off the broccoli from the ingredients! 😀 This would be good. It’s very much like mine and flank steak cut properly is critical. I’m going torate it a 5 because it is so much like mine! have a tasty day!
Apologies if you missed, it’s under the flank and marinade ingredients Jan. Appreciate you letting me know. Enjoy!