Beef and Broccoli

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Dishes
Cuisine: Chinese
Servings: 4

Chinese restaurant style beef and broccoli stir fry made at home! Delicious and easy.

Ingredients:

  • 1 lb flank steak thinly sliced against the grain, about 1/4 inch thick
  • 1 lb broccoli cut into bite-sized florets
  • 3 tbsp canola oil divided
  • 1/3 cup water
  • 1 tbsp grated ginger
  • 3 garlic cloves minced
  • 3 green scallions thinly sliced

Beef Marinade

  • 1 tbsp low sodium soy sauce
  • 1 tbsp shaoxing wine (rice cooking wine)
  • 1 tbsp cornstarch

Stir Fry Sauce

  • 3 tbsp low sodium soy sauce
  • 2 tbsp shaoxing wine (rice cooking wine)
  • 1/3 cup low sodium chicken broth
  • 1/4 cup oyster sauce
  • 2 tsp toasted sesame oil
  • 1/2 tbsp sugar
  • 1 tsp sriracha optional
  • 2 tsp cornstarch

Directions:

  1. Add marinade ingredients into a medium bowl and whisk until smooth. Toss beef in marinade. Let beef sit in marinade for 30 minutes.

  2. Add 1 tbsp oil to a large wok and bring to high heat. When oil is hot, add in the broccoli. Stir for about 1 minute so all the broccoli hits the pan and is coated in oil. Then add in 1/3 cup water. Cover wok with lid to help steam cook the broccoli. This should only take about 1 minute. Remove lid and stir a few times to make sure broccoli is just cooked but still very crispy. Removed broccoli from heat and set aside.

  3. In a small bowl, add stir fry sauce ingredients. Whisk until smooth. Set aside.

  4. Add remaining 2 tbsp of oil into pan and bring to high heat. Add in beef, placing it as a single layer at bottom of wok. If your wok is not big enough to fit all the beef at once, do this in 2 batches (using only 1 tbsp of oil for each batch instead of adding 2 tbsp at once). Let beef cook about 1 minute without moving it so that it develops a nice sear. Flip beef and do the same to other side. Your beef should be almost fully cooked but still pink in the center. 

  5. Once all the beef is seared on both sides, add in the ginger and garlic. Cook briefly, about 20 seconds. Pour in about 1/2 to 2/3 of sauce. Cook until sauce is thickened and then add in broccoli and cook and coat broccoli in sauce briefly. Taste and determine if more sauce is needed. If so, pour in more sauce and cook until thickened (about 1 minute). I only used 2/3 of the sauce. Depending on your taste preference and brand of ingredients, you may want to use the whole amount.

  6. Turn off heat and sprinkle with scallions.

  7. Immediately dish out beef and broccoli. Serve over rice.

Notes:

Rice wine can be replaced with sherry. Do not use rice vinegar as a substitute.

Nutrition Facts
Beef and Broccoli
Amount Per Serving (0.25 of recipe)
Calories 352 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 1068mg46%
Potassium 817mg23%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 4g4%
Protein 29g58%
Vitamin A 795IU16%
Vitamin C 104.4mg127%
Calcium 92mg9%
Iron 3mg17%
Net Carbs 13g26%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

Did you make this recipe?

Share it on Instagram with the hashtag #kirbiecravings!