Beef Broccoli Stir Fry is a classic Chinese dish easily made at home with simple ingredients. The combination of tender strips of beef and crisp broccoli florets tossed in a savory brown sauce will satisfy any cravings for takeout.
How to Make Beef Broccoli Stir Fry
Note: The full instructions are provided in the recipe card below.
Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation) for about 2 minutes until tender. Slice the beef against the grain into thin strips.
Then, place the beef in a medium mixing bowl, add the marinade ingredients, and stir to combine. Let it sit for at least 15 to 20 minutes or overnight in the refrigerator.
In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved. Heat a 14-inch wok on high heat and add the oil.
Once hot, toss the chilies and stir-fry until fragrant. Add the marinated beef to the pan. Cook for about 1 minute, continually moving the meat so it browns on all sides but is still rare.
Once the beef is seared, add the garlic and ginger, and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook for an additional minute. Stir in the sauce mixture and keep it all moving.
Scrape any bits off the bottom of the pan before they start to burn once the sauce has turned into a thick glaze, about 1 minute or so.
Taste and adjust salt if needed. Transfer the beef broccoli to a serving platter and serve with white rice and Chinese cucumber salad. Enjoy our Beef Broccoli!
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- Hot Chili Oil
- Salt and Pepper Shrimp
- Spicy Honey Chicken “No Deep Frying Required”
- General Tso Chicken
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📖 Recipe
Easy Beef Broccoli
Ingredients
- 1 lb flat iron steak , cut into ¼ inch thick strips
- 1 tablespoon dark soy sauce or low sodium soy sauce
- 1 tablespoon peanut oil or sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper , to taste
For the Sauce:
- ⅓ cup water combined with ¼ teaspoon Knorr Reduced sodium Beef or chicken flavored bouillon
- 2 tablespoon Shaoxing wine
- 2 tablespoons low sodium soy sauce
- 1 teaspoon mushroom flavored dark soy sauce or dark soy sauce
- ¼ cup oyster sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoons rice wine
- 1 teaspoon Asian toasted sesame oil
- ½ teaspoon red pepper flakes
For the Stir-fry:
- 1-½ pounds broccoli florets
- 3 tablespoons peanut oil
- 3 garlic cloves , minced
- 1 tablespoon fresh ginger , grated
- 3 dried red chilies
Instructions
- Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 2 minutes until tender.
- Slice the beef against the grain into thin strips. Then, place the beef into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. Let it sit for at least 15 to 20 minutes or as long as overnight in the refrigerator.
- In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved.
- Heat a 14-inch wok on high heat and add the oil. Once hot, toss the chilies and stir-fry until fragrant. Add the marinated beef into the pan. Cook for about 1 minute, continually moving the meat, so it browns on all sides but is still rare.
- Once the beef is seared, add the garlic, ginger, and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook for an additional minute. Stir in the sauce mixture and keep it all moving. Scrape any bits off the bottom of the pan before they start to burn once the sauce has turned into a thick glaze, about 1 minute or so. Taste and adjust salt, if needed. Transfer the beef broccoli to a serving platter and serve with white rice and Chinese cucumber salad. Enjoy our Beef Broccoli!
Notes
- Chinese Beef Broccoli Stir Fry can be stored in the refrigerator in an airtight container for up to three days. Then, reheat in a skillet or microwave until heated through.
- The beef can be substituted by other ingredients like chicken, pork, or tofu.
If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining beef. - Frying the beef in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
- You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
- Adjust the sweetness and spiciness level according to your taste.
- I recommend stabbing the beef with a fork to help tenderize the meat: This technique usually works great for cheap steak with muscle fibers. You can also add one teaspoon of baking soda to the marinade to help tenderize the meat.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
