Beef Broccoli Stir Fry
Beef Broccoli Stir Fry is an easy, flavorful skillet dinner! Stir Fry Recipes are easy to tweak with different meat, vegetables, and sauces.
Making a Steak Stir Fry ensures the meat will be tender plus using a great Stir Fry Marinade provides the classic Asian flavors.
Why You Should Make
- If you’re a fan of Asian fare, this dish is delicious!
- Stir-fries cook quickly but have a fantastic depth of flavor.
- Prep everything in the morning and you’ll have dinner in no time!!
Frequently Asked Questions
Do you need a wok to make stir fry?
A wok is a round-bottomed pan popularly used in Asian cooking, especially when making stir-fries. If you don’t have a wok, you can always use a large skillet or frying pan. Cook in batches if your ingredients don’t fit in your specific pan.
In what order do you cook a stir fry?
It will vary a bit depending on the recipe. But typically the wok is heated, and cold oil is added as the first step. Vegetables that take longer to cook are next, then the meat and quicker cooking veggies, and the aromatics (ginger and garlic) followed by sauces, slurries to thicken, and garnishes. Of course, this recipe veers from the norm!
How do you store leftover stir fry?
Store leftover stir fries like other leftovers, in a covered container in the refrigerator for 3-4 days.
Tips for Making
- Use other proteins. I’ve made this with boneless, skinless chicken breasts, too.
- Add or substitute other vegetables. I’d love strips of red bell pepper and onions.
- If you’re watching your sodium/salt intake, feel free to use reduced-sodium soy sauce.
- To streamline the process, chop everything ahead of time. Even make the marinade and sauce early and store them in the refrigerator until you’re ready to start cooking.
- Use a wok if you have one, but a large skillet works well, too.
- Use high heat if your pan allows, but cold oil!
- Don’t overload the pan. It’s fine to cook in batches.
- Stir frequently.
- Serve over rice and garnish with sesame seeds or herbs.
How to Make a Stir Fry Recipe
- Make the stir-fry sauce and marinade.
- Marinate your protein.
- Prep the remaining ingredients.
- If using broccoli, steam first so it will cook quickly.
- Heat the oil in your skillet or wok.
- Cook your protein.
- Add aromatics like garlic and onions.
- Add the vegetables.
- Add the sauce and toss until everything is coated.
Of course, steamed rice is a given. Here are some other side dishes that would pair nicely with this stir fry recipe:
You May Also Like:
- Chicken Stir Fry (Sheet Pan) from Kalyn’s Kitchen
- Chicken and Broccoli Stir Fry
- Easy Chicken Stir Fry
- Asian Beef with Peppers
- More Easy Main Dish Recipes
- ⅓ cup dry sherry
- 2 tablespoons plus 2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 1 - 1 ½ pounds ribeye or flank steak, frozen for about an hour, then sliced very thin
- 3 tablespoons oyster sauce
- 1 teaspoon Sriracha, chile garlic sauce
- ¼ cup plus 1 tablespoon canola oil
- 2-3 cups small broccoli florets
- 1-2 cloves minced garlic
- 2 teaspoons peeled, minced fresh gingerroot
- 1 tablespoon toasted sesame oil
- In a large bowl, mix together the sherry, 2 tablespoons soy sauce, and cornstarch. Add the beef, toss, and let marinate for 20-30 minutes.
- Steam the broccoli while the beef marinates to your desired doneness (when you can pierce it with a fork, but is still bright green). Remove and plunge in cold water to stop it from cooking.
- Whisk together the remaining soy sauce, oyster sauce, and sriracha. Add 1 tablespoon of water, mix, and set aside.
- Over high heat, generously coat a wok or large skillet with ¼ cup of oil. When hot, add the beef in batches and quickly cook, stirring until browned about 2 minutes. Remove each batch to a bowl after it's cooked.
- Wipe out the pan when all the beef is done, add the last tablespoon of the oil and stir fry the steamed broccoli until it starts to brown.
- Return the beef to the pan along with the garlic and ginger and cook for a minute or two until the garlic is soft and fragrant then toss with the sauce and the sesame oil and serve with steamed rice.
Adapted from the New York Times.
May substitute boneless, skinless chicken breasts for the beef.
Serves 4-6 depending on your appetites!
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Amount Per Serving: Calories: 683Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 149mgSodium: 947mgCarbohydrates: 24gFiber: 8gSugar: 5gProtein: 55g
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