Broccoli Beef Stir Fry, Chinese Take Out Style

Broccoli Beef is ready to eat, photographed in a white serving bowl.

Broccoli Beef Stir Fry, Chinese Take Out Style

Course: Main Entree

Cuisine: Chinese Stir Fry

Keyword: broccoli beef

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 216kcal

Author: Sharon (NutFreeWok.com)

Cost: $20

This broccoli beef stir fry recipe is Chinese comfort food at its best with plenty of sauce to eat with freshly cooked steamed rice. This recipe is saltier than my usual recipes, you can adjust according to your personal preference.

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Equipment

1 medium sized bowl to marinade the beef
1 small bowl to prepare the sauce
1 large frying pan with a lid If you don't have a frying pan with a lid, you will need a medium sized (3-4 qt) pot.

Ingredients

12 ounces flat iron steak, thinly sliced or flap meat (stir fry beef)
2 tablespoons oyster sauce divided
4 teaspoons soy sauce divided
1 teaspoon sugar divided
3 teaspoons cornstarch divided
1 clove garlic minced (or 1 teaspoon garlic powder)
1 teaspoon olive oil or other neutral oil
1 pound broccoli (approximately 2 medium crowns) cut into bite sized pieces
1 tablespoon water up to 2 tablespoons, if needed

Instructions

Place the sliced beef into the medium bowl and add 1 tablespoon of oyster sauce, 2 teaspoons of soy sauce, ½ teaspoon sugar and stir. Sprinkle 1 teaspoon of cornstarch over the beef , add the minced garlic, and stir, set aside for 15 minutes to marinate.
Prepare the sauce by adding the remaining ingredients, 1 tablespoon of oyster sauce, 2 teaspoons soy sauce, ½ teaspoon sugar, 2 teaspoons cornstarch, and 2 tablespoons water and stir, set aside. Measure out 2 tablespoons of water, set aside.
Select a large frying pan (preferably with a lid*) and preheat the frying pan on medium heat for 3-5 minutes, the frying pan is ready when a drop of water sizzles in the pan.
Add 1 teaspoon olive oil, swirl the pan to coat, add the beef and garlic and spread the beef out and don’t touch it for 1 minute to give it a chance to sear.
After a minute, stir fry the beef so that both sides are browned (1 minute) and when approximately 75% cooked through, remove the beef from the frying pan and place in a clean bowl.
Add the broccoli to the frying pan (no need to clean), add 1-2 tablespoons of water (depends on how much liquid you have in the pan or clinging to the broccoli), and cover with a lid for 2 minutes for crisp broccoli or continue cooking for 1 more minute for softer broccoli.
Remove the lid, stir the broccoli, stir the sauce and add the sauce to the pan, return the beef to the frying pan and stir fry until the sauce thickens, it will take one minute and the sauce will be bubbly. During this time, push any pinkish pieces of beef to the bottom of the pan. Remove from heat and serve. If your sauce is too thick or thickens too fast, you can add a tablespoon of water to the sauce and stir.

Notes

*If you don't have a frying pan with a lid, boil some water in a medium sized pot (3-4 qt) and parboil the broccoli for a minute and drain. When the beef is browned on both sides, you can add the parboiled broccoli and sauce and stir fry until the sauce thickens and everything is combined.

Nutrition facts are calculated automatically and are an estimate

Nutrition