Print

Beef and Broccoli Stir-Fry Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This quick and easy Beef and Broccoli stir-fry features tender thinly sliced skirt or flank steak paired with vibrant tenderstem broccoli in a flavorful soy and ginger sauce. Ready in under 30 minutes, this classic Asian-inspired dish is perfect for a satisfying weeknight meal that balances protein and veggies with a savory, slightly sweet sauce.

Ingredients

Scale

Beef and Vegetables

  • 3 tbsp neutral oil (avocado oil or other high smoke point flavourless oil)
  • 500 g (1.1 lbs) skirt or flank steak, sliced very thinly against the grain
  • 450 g (1 lb) tenderstem broccoli (broccolini), thicker pieces sliced lengthwise
  • 1 tsp minced ginger
  • 2 cloves garlic, minced

Sauce

  • 250 ml (1 cup + 2 tsp) hot beef stock (or water + 1 stock cube)
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese rice wine (or sherry)
  • 2 tsp sesame oil
  • 3 tbsp light brown sugar
  • 1/8 tsp white pepper
  • 1/8 tsp black pepper

Thickener and Garnish

  • 2 tbsp cornflour (cornstarch), mixed with 5 tbsp cold water to make a slurry
  • 1 tsp sesame seeds

Instructions

  1. Prepare the sauce: In a bowl, mix together all the sauce ingredients except the cornstarch slurry. Set aside to allow flavors to meld.
  2. Cook the steak: Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add the thinly sliced steak and cook for 2-3 minutes, turning once or twice, until just cooked through.
  3. Remove the steak: Using a slotted spoon, transfer the cooked steak to a bowl, leaving the oil in the wok.
  4. Stir-fry the broccoli: Add the broccoli to the wok and stir fry for about 2 minutes, stirring frequently. If you prefer softer broccoli, cook for longer. Then add the broccoli to the same bowl as the steak.
  5. Cook aromatics: Reduce heat to medium. Add the remaining tablespoon of oil to the wok, then add minced ginger and garlic. Fry, stirring often, for about 30 seconds until fragrant.
  6. Add the sauce: Pour the prepared sauce mixture into the wok, increase heat to high, and stir to combine. Bring the sauce to a boil.
  7. Thicken the sauce: Slowly pour in the cornstarch slurry, stirring continuously, until the sauce thickens to your liking. You may not need all the slurry.
  8. Combine beef and broccoli: Return the cooked beef and broccoli to the wok and toss to coat them evenly in the thickened sauce. Cook together for an additional minute over high heat.
  9. Finish and serve: Turn off the heat. Serve the beef and broccoli stir-fry immediately, topped with a sprinkling of sesame seeds. Enjoy with boiled or fried rice.

Notes

  • Slice the steak very thinly against the grain to ensure tenderness.
  • If you prefer your broccoli softer, stir-fry it longer than the suggested 2 minutes.
  • You can substitute Chinese rice wine with dry sherry if preferred.
  • Adjust the amount of cornstarch slurry based on your preferred sauce thickness.
  • Use a high smoke point oil like avocado oil to prevent burning at high heat.

Keywords: Beef and Broccoli, stir fry, quick dinner, Asian recipe, Chinese food, flank steak, tenderstem broccoli, easy recipe

Find it online: https://recipeswithmia.com/beef-and-broccoli-stir-fry-recipe/