Easy Beef Broccoli
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.
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
How to Store & Re-Heat
To store: Let it cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for 3-4 days. It's important to use a container with a tight-fitting lid to prevent air and moisture from entering, which can cause the dish to spoil or dry out. Before storing, separate any leftover rice or noodles from the beef and broccoli to prevent the vegetables from getting mushy.
To reheat: You can use a few different methods. One simple method is to microwave it in a covered microwave-safe dish for 1-2 minutes or until heated through. Alternatively, you can reheat it in a skillet or wok with a little oil over medium heat, occasionally stirring until heated. If the dish seems dry, add a little bit of water or broth to moisten it. Be careful not to overheat the beef, as this can cause it to become tough and dry. Once reheated, serve the Beef Broccoli Stir Fry with freshly steamed rice and any desired condiments or garnishes.
Make-Ahead
How to Freeze
Beef Broccoli Stir Fry can be partially made ahead to make cooking dinner faster and easier. You can slice the beef and chop the garlic and ginger ahead of time, then store them in separate airtight containers in the fridge until ready to use. You can also make the sauce ahead of time and store it in a separate container in the fridge. On the day of serving, cook the broccoli and stir-fry the beef according to the recipe, then add the garlic, ginger, and sauce as directed.
Beef Broccoli Stir Fry can be frozen for up to 2-3 months, but it's important to freeze the beef and broccoli separately to prevent the vegetables from getting mushy. To freeze, let the Beef Broccoli Stir Fry cool to room temperature, then transfer the beef to a freezer-safe container and the broccoli to a separate freezer-safe container. Label and date the containers, then place them in the freezer. When ready to eat, thaw the beef and broccoli in the fridge overnight, stir-fry the beef according to the recipe, add the garlic, ginger, and sauce as directed, and steam the broccoli separately. Freezing may affect the texture of the vegetables, so it's best to enjoy the Beef Broccoli Stir Fry fresh if possible.
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.
Nutrition Facts
Easy Beef Broccoli
Amount per Serving
Calories
212
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
37
mg
12
%
Sodium
549
mg
24
%
Potassium
364
mg
10
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
13
g
26
%
Vitamin A
375
IU
8
%
Vitamin C
50
mg
61
%
Calcium
27
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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