This classic Chinese broccoli beef stir fry recipe takes just 30 minutes from start to finish! Crispy, tender broccoli and tender steak, all topped with a hearty sauce. Serve with rice.
After moving out of the dorm, I found an apartment to share with three other people. My job was to cook, and as long as what I put on the dinner table was better than instant ramen, I didn’t have to clean or vacuum the kitchen. A mighty beautiful craft if you ask me!
But friends of roommates soon spotted my talent as a cook and conveniently stopped by around 7pm. I knew then that cooking was my calling because each new friend was trying to find a suitable job to earn a coveted spot at our dinner table. No more grocery bills, laundry, ironing, car washing or studying!
The secret to crispy broccoli and juicy beef
So, how do you get the broccoli crispy-tender and the beef juicy, juicy? Well, the secret is to blanch or steam the broccoli first before stir-frying the beef.
This will help you control broccoli cooking times, rather than praying for the broccoli and beef to finish cooking at the same time. You will add the broccoli back to the pan when the beef is done cooking.
The perfect garlic flavor
And how do you prevent the garlic from burning? Most recipes require you to add the garlic to the pan or wok before adding the beef. If you do this you will surely burn your garlic as the beef will take about 1 to 1 1/2 minutes to cook through over high heat.
In this recipe, you add the garlic after adding the beef. There should be plenty of oil in the wok to fry the garlic (if using a large skillet or wok) and the timing is perfect.
What to serve with beef and broccoli
These stir-fries can be served plain or with steamed rice. If you’re in the mood for pasta, try this version!
More take-out favorites to take home!
- fireworks chicken
- Pad Thai with shrimp
- Easy Chicken Lo Mein
- Fried rice with chicken
…or check out our entire list of takeaway favourites!
Broccoli and Beef Skillet
pro tip: Place the steak in the freezer for 15-30 minutes before slicing, it will firm up and be easier to slice.
Check out this recipe and more in Jaden’s fabulous The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner
ingredients
For the beef:
-
1 teaspoon soy sauce
-
1 teaspoon Chinese rice cooking wine or dry sherry
-
1/2 teaspoon cornstarch
-
1/8 teaspoon fresh ground black pepper
-
3/4 lb flank or roast beef, thinly sliced across the grain
For the sauce:
-
2 tablespoon oyster sauce
-
1 teaspoon Chinese rice cooking wine or dry sherry
-
1 tablespoon soy sauce
-
1/4 Cup chicken soup
For the scrambled eggs:
-
3/4 lb broccoli florets
-
2 tablespoon Cooking at high heat oil
-
2 cloves Garlic, very finely chopped or pressed through a garlic press
-
1 teaspoon cornstarchdissolved in 1 tablespoon of water
method
-
Marinate beef:
In a medium bowl, stir together the ingredients for the beef marinade (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper).
Add the beef slices and stir until coated. Leave for 10 minutes.
-
Prepare sauce:
In a small bowl, stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth).
-
Blanch or steam broccoli:
Bring a pot of water to a boil. Add the broccoli and cook until tender and crispy, about 2 minutes. Drain thoroughly.
-
Sear beef:
Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates instantly on contact. Add the cooking oil and toss to coat.
Add the beef and immediately spread the beef over the entire surface of the wok or skillet in a single layer (preferably not touching).
Allow the beef to roast undisturbed for 1 minute. Flip the beef slices, add the garlic to the pan and sauté an additional 30 seconds to 1 minute until no longer pink.
-
Add sauce, cornstarch, and broccoli:
Pour in the sauce and the cornstarch (1 teaspoon cornstarch dissolved in 1 tablespoon water). Stir until sauce boils and thickens, 30 seconds. Stir in the broccoli.
-
Serve immediately:
Serve the stir-fries immediately, either on their own or over cooked rice.
| nutritional information (per serving) | |
|---|---|
| 273 | calories |
| 14g | Fat |
| 9g | carbohydrates |
| 26g | protein |
