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Home / Beef Broccoli Stir Fry Woks of Life

Beef Broccoli Stir Fry Woks of Life

Beef and Broccoli in a pan with a brown sauce

Beef and Broccoli Stir Fry

Tender strips of marinated steak and fresh broccoli finished with a delicious stir-fry savory sauce.

Recipe Print

Total Time: 20 minutes

Serves: 4

a pan full of beef and broccoli with a brown sauce

a plate of beef and broccoli with a brown sauce

a plate of beef and broccoli with a brown sauce

a plate of Beef and Broccoli Stir Fry

a dish of beef and Beef and Broccoli Stir Fry with a brown sauce

a plate of chinese beef and broccoli with a brown sauce

a plate of chinese beef and broccoli with a brown sauce

Quicker than takeout and so much better for you, this Beef and Broccoli Stir Fry recipe is simple to make and ready in just 20 minutes!

a plate of beef and broccoli with a brown sauce

This homemade version of a Chinese favorite combines beef,delicious healthy broccoli, garlic, and ginger for a delightful, weeknight dinner.

Why This Recipe Works

  • The use of fresh aromatics like green onions, garlic, and ginger, adds a bold flavor that makes stir-frys delicious.
  • The addition of baking soda mixed into the meat before cooking keeps it tender and moist.
  • Flank Steak makes a perfect choice for a flavorful, reasonably priced beef that cooks in minutes.
  • Steaming the broccoli before stir-frying makes it possible to have perfectly cooked broccoli in this quick-cook meal.

What Beef For Stir Frying

beef being cut into stips

A stir-fry should be made with quick-cooking cuts of beef such as steaks like flank, sirloin, rump, and skirt steaks.

Restaurant Tender Beef

Ever wonder How Chinese restaurants make beef so tender? The secret is baking soda and meat tenderizing method called 'velveting'. Using a baking soda slurry to coat the meat before cooking, enhances the PH levels, stopping the proteins from binding too quickly, which dries out the meat. This process transforms cheap cuts of meat into incredibly tender beef.

How To Make Beef and Broccoli Stir Fry

baking soda and water mixed together in a glass bowl
strips of beef on a cutting board
a stir fy sauce being mixed in abowl
A close up of broccoli cooking in s steamer surrounded by steam
strips of beef cooking in a wok
Broccoli Stir Frying in a wok
Beef and Broccoli in a pan with a brown sauce

Top Tips & Varitations

  • Prepare your ingredients before heating your wok. Things move quickly when stir-frying.Having everything cut and measured makes all the difference.
  • Choose an oil with a high smoke point like canola, vegetable, or Peanut oil.
  • Dark soy sauce is for added color and should not have any salt flavor. Be sure to check the ingredients for sodium.
  • For an added crunch add some water chestnuts or unsalted cashews.
  • Add carrots, mushrooms, or snow peas  for a whole new dish that's just as easy to make.

FAQs

Can I Make Beef and Broccoli Stir Fry Ahead?

Yes, it reheats really well just cover and refrigerate until ready to heat and serve (up to 4 days).

Do you have to boil broccoli before stir frying?

Boiling broccoli is not necessary before stir-frying, not only is it easy to overcook with this method, but it also causes the broccoli to lose nutrients in the cooking water. I recommend steaming the broccoli instead.

Can you Stir fry meat and vegetables together?

Meat and vegetables should be added to a stir-fry in batches according to cooking time, starting with the longest cooking time and ending with the shortest to ensure even cooking.

Did you make this?

For the marinade:

  • 1 lb steak
  • 2 tablespoons Shaohsing rice wine or sherry
  • 1 tablespoon light soy sauce
  • 1 teaspoon canola oil
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • black pepper
  • 1 lb broccoli cut into bite-sized pieces

For the stir fry sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • ¼ cup water
  • 1 tablespoons cornstarch
  • 1 teaspoon brown sugar
  • freshly ground black pepper

For the stir fry:

  • 2 tablespoons canola oil
  • 2 cloves garlic minced
  • 1 shallot chopped
  • 2 teaspoon fresh ginger grated
  • 2 green onion sliced

Prevent your screen from going dark

  • In a small mixing bowl mix ½ teaspoon baking soda with a tablespoon of water to form a slurry. Slice the steak into thin strips (cutting against the grain). Add the slurry to the beef and toss to coat.

  • Mix together the 2 tablespoons Shaohsing rice wine, 1 tablespoon light soy sauce, 1 teaspoon of canola oil, 1 teaspoon cornstarch, and some freshly ground black pepper in a large bowl. Add the beef and leave to sit while you prepare the rest of the dish.

  • Steam the broccoli until just undercooked. Carefully remove the broccoli from the steramer and add it immediately to a bath of ice water for about a minute to stop it from cooking further.Remove from the ice bath with a slotted spoon and set aside.

  • In a small bowl, mix together 2 tablespoons of oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon of dark soy sauce, 1/4 cup water, 1 tablespoon cornstarch, 1 teaspoon brown sugar, and freshly ground black pepper. Set aside

  • Heat the oil in a pan or wok over high heat add the beef and allow to cook for 1 to two minutes (leaving some pink). Remove from the pan and set aside.

  • Add the garlic, shallot, and ginger and cook 30 seconds. Add the broccoli and toss to combine. Add the beef back to the pan followed by the stir fry sauce and green onions. Mix to combine allowing the sauce to thicken.

  • Prepare your ingredients before heating your wok. Things move quickly when stir-frying.Having everything cut and measured makes all the difference.
  • Choose an oil with a high smoke point like canola, vegetable, or Peanut oil.
  • Dark soy sauce is for added color and should not have any salt flavor. Be sure to check the ingredients for sodium.
  • Replace the Oyster Sauce with Hoisin sauce or Teriyaki sauce for a simple variation.
  • For an added crunch add some water chestnuts or unsalted cashews.
  • Add carrots, mushrooms, or snow peas  for a whole new dish that's just as easy to make.

Calories: 393 kcal (20%) | Carbohydrates: 15 g (5%) | Protein: 28 g (56%) | Fat: 25 g (38%) | Saturated Fat: 8 g (50%) | Cholesterol: 69 mg (23%) | Sodium: 1488 mg (65%) | Potassium: 738 mg (21%) | Fiber: 3 g (13%) | Sugar: 4 g (4%) | Vitamin A: 783 IU (16%) | Vitamin C: 103 mg (125%) | Calcium: 71 mg (7%) | Iron: 3 mg (17%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course: Main Course

Cuisine: Chinese

Keyword: Beef And Broccoli, Beef And Broccoli Stir-Fry, Chinese Beef and Broccoli

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