Beef and Broccoli Stir-Fry
If you are looking for a reliable beef recipe, this Beef and Broccoli Stir-Fry is one to keep: 14 ingredients, 14 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 1 tsp Soy Sauce
- 1 tsp Dry sherry
- ½ tsp Cornstarch
- .125 tsp Black Pepper
- 1 lb Sirloin steak
- 2 tbsp Oyster Sauce
- 1 tsp Dry sherry
- 1 tbsp Soy Sauce
- ¼ cup Chicken Stock
- 1 lb Broccoli
- 2 tbsp High Heat Cooking Oil
- 2 clove Garlic
- 1 tsp Cornstarch
- 1 tbsp Water
Method
- 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.
- 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.
- 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.
- 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.
Tips for the best Beef and Broccoli Stir-Fry
- This is a 14-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pair with plain rice or noodles and a crisp cucumber salad.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for soy sauce?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Beef and Broccoli Stir-Fry ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Beef and Broccoli Stir-Fry recipe hard to make?
It is rated hard: 14 ingredients and 14 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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