Beef and Broccoli Stir Fry

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Beef and Broccoli Stir Fry

Skip the takeout and make homemade Beef Broccoli Stir Fry. Tender beef and broccoli get drenched in a bold, savory sauce that you can either whip up from scratch or grab from the store. I like to use a little less beef and a bit more broccoli to stretch the dollar and no-one notices.

Prep Time20

Cook Time12

Course: Main Course, Main Dish, One Dish Meals

Cuisine: Chinese, Chinese American

Keyword: beef and broccoli stir fry, beef dinner ideas, beef stir fry recipe, homemade takeout

Servings: to 5 servings

Author: Dahn Boquist

Ingredients

For the Sauce (or use your favorite store brand)

⅓ cup chicken broth
¼ cup low sodium soy sauce
3 tablespoons oyster sauce
1-½ tablespoons cornstarch
1 tablespoon brown sugar
2 teaspoons rice vinegar
2 teaspoons Shaozing wine or dry sherry (optional)
1 teaspoon toasted sesame oil
1 to 2 teaspoons chili garlic sauce optional

To Tenderize the Beef:

1 to 1-½ pounds flank steak or chuck steak sliced thinly (⅛ to ¼ inch thick)
1 tablespoon cornstarch
¼ teaspoon baking soda
3 tablespoons stir fry sauce from above

For the Stir Fry:

2 tablespoons vegetable oil
6 garlic cloves minced
2 teaspoons fresh ginger
3 scallions white parts sliced thin, green parts cut into one inch pieces
1-½ pounds broccoli florets cut into bite size pieces
2 tablespoons toasted sesame seeds optional for garnish

Instructions

Make the Stir Fry Sauce

In a medium bowl, whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, brown sugar, rice vinegar, Shaoxing wine (if using), sesame oil, and chili garlic sauce (if using). Set aside.

Tenderize the Beef

Place the steak slices in a re-sealable plastic bag.
Add the cornstarch, baking soda, and 3 tablespoons of the stir fry sauce. Knead the bag or toss the meat to coat it evenly.
The mixture will be thick and pasty. Even though it’s not a liquid marinade, this method will quickly create a velvety, restaurant-style texture to the meat.
Let it sit at room temperature for 20 minutes. (This velveting process quickly tenderizes the meat and helps it retain moisture.)

Cook the Stir Fry

After you let the beef tenderize, heat the vegetable oil in a large skillet or wok over high heat.
Add the marinated beef strips, spreading them into a single layer. Cook for 1–2 minutes on each side until browned.
If using a large skillet, push the beef to the side; otherwise, transfer it to a plate.
Reduce the heat to medium high and add the garlic, ginger, and scallion whites (reserve the green tops for later). Cook for 1 minute stirring constantly, then add the broccoli. Return the beef to the skillet.
Whisk the sauce mixture to recombine it, then add it to the skillet. Toss everything to coat then place a lid on the skillet and cook for 2 to 3 minutes, shaking the skillet occasionally to stir things up.
After 2 to 3 minutes, check the doneness of the broccoli. Cook a minute or two longer if you like your broccoli softer.
Remove the skillet from the heat and stir in the green scallion tops. Sprinkle with sesame seeds and serve over rice.

Notes

If you want to use a pre-made sauce from the store, this recipe uses just a little over 1 cup of sauce.
Slice the beef thinly against the grain for the most tender texture. To make slicing easier, I like to place the meat in the freezer for about 30 minutes beforehand. This firms up the beef just enough to get cleaner slices.
You can use any budget-friendly cut of beef for this recipe since the velveting process works to turn even tougher cuts into tender bites.
Stir-frying moves fast, so have all your ingredients chopped, measured, and ready to go before you start cooking.
Use a heavy skillet or wok and let it get hot before adding the oil and beef. This helps sear the meat properly and prevents it from steaming.
If your skillet is too small to cook all the beef in one layer, cook it in batches. Overcrowding will cause the beef to steam instead of sear.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid overcooking the broccoli.

Note on the Velveting Process:

The mixture in the bag may seem thick and pasty rather than looking like a traditional marinade. The purpose of this step is to create a light coating that allows the cornstarch and baking soda to do their job.

The cornstarch forms a thin layer around the meat, which helps it retain moisture and develop a tender texture.
The baking soda alters the surface proteins of the beef, further enhancing its tenderness. Don’t get heavy handed with the baking soda as too much can leave an unpleasant alkaline taste and make the texture of the meat mushy. All you need is ¼ teaspoon.

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