What cut of beef is best for beef and broccoli stir fry?

Flank steak or skirt steak works best for beef and broccoli stir fry because these cuts are tender and flavorful. Slice the beef thinly against the grain to ensure tenderness when cooked quickly in the wok.

How do I make my beef tender like takeout?

To make your beef tender like takeout, marinate it in soy sauce, oil, cornstarch, and a touch of baking soda for 10–30 minutes. The baking soda breaks down protein fibers, giving you the silky texture found in restaurant dishes.

Can I make beef and broccoli ahead of time?

Yes. You can prepare the beef and sauce ahead of time and refrigerate them separately. Stir-fry everything together just before serving to keep the broccoli crisp and the sauce glossy.

What can I serve with beef and broccoli stir fry?

Serve your beef and broccoli stir fry with steamed white rice, brown rice, or noodles for a full meal. For a lighter option, pair it with cauliflower rice or a side of vegetable fried rice.

How do I make gluten-free beef and broccoli stir fry?

Replace Shaoxing wine with dry sherry and soy sauce with tamari to make a gluten-free version of beef and broccoli stir fry without sacrificing flavor.

Beef and Broccoli Stir Fry – 5-Step Ultimate Recipe for Fast, Healthy Dinner

Name: Beef and Broccoli Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, skirt steak, or other cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Description

This Chinese Beef and Broccoli stir fry brings tender beef and crisp broccoli together in a glossy, flavorful sauce — a quick, healthy dinner ready in just 30 minutes.

Ingredients

1 lb flank steak, skirt steak, or other cut

1 tablespoon soy sauce

1 tablespoon peanut oil (or vegetable oil)

1 tablespoon cornstarch

1/2 teaspoon baking soda (optional)

1/2 cup chicken stock (or beef stock)

2 tablespoons Shaoxing wine (or dry sherry)

2 tablespoons soy sauce

1 teaspoon dark soy sauce

2 teaspoons brown sugar (or white sugar)

1 tablespoon cornstarch

1 head broccoli, cut to bite-size florets

1 tablespoon peanut oil (or vegetable oil)

3 garlic cloves, minced

2 teaspoons ginger, minced

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Instructions

1. Slice beef against the grain into thin strips. Mix with soy sauce, oil, and cornstarch to marinate for 10 minutes.

2. In a bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch to make the sauce.

3. Add 1/4 cup water to a skillet and steam broccoli until tender-crisp; remove and set aside.

4. Add oil to the skillet, sear beef over medium-high heat until lightly charred but pink inside; remove.

5. Add garlic and ginger, stir for fragrance, then return beef and broccoli.

6. Pour in the sauce and stir until thickened and glossy, about 1 minute. Serve hot with rice.

Notes

To make gluten-free: use dry sherry instead of Shaoxing wine and tamari instead of soy sauce.

For tougher cuts of beef, add 1/2 teaspoon baking soda and marinate 30 minutes for tenderness.

Add a drizzle of sesame oil at the end for deeper flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner, Stir Fry
Method: Stir Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 plate
Calories: 320
Sugar: 4g
Sodium: 680mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg