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Beef With Broccoli

Today we’re featuring a fantastic recipe straight out of your favorite Chinese restaurant: beef with broccoli. It’s a little sweet, plenty tangy, and grounded in the earthy flavor from the broccoli. How could we get this stir fry recipe just right so the beef came out tender, not chewy, and the broccoli was cooked just right? Also, what makes the best sauce?

One staple of this stir-fry dish is its thinly sliced beef. Most food stores sell the beef pre-sliced as a sort of stir-fry beef, but don’t fall for that. Instead, get a whole flank stead and cut it yourself against the grain, sliding it thin and at an angle. It’ll give you good practice with your knife skills, and also lead to a more tender, better tasting beef that doesn’t need to spend long in the wok. The thin slices of meat also carry some great flavor when marinated. We also blanched the broccoli before adding to the stir fry to give us the best, crisp texture. For the sauce, we used a combination of oyster sauce, soy sauce, and dry sherry. To find oyster sauce, look in the international section in your food store. Keep reading below for our favorite beef with broccoli recipe.

Easy Stir Fry Recipe: Beef With Broccoli

Beef With Broccoli

(makes 4 servings)



  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon cooking oil
  • 1 teaspoon dry sherry
  • black pepper to taste


  • 2 tablespoons oyster sauce
  • 1 teaspoon dry sherry
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch


  • 1lb flank steak
  • 3/4lb broccoli florets
  • 2 tablespoons high-heat cooking oil
  • 2 cloves garlic, minced


  1. In a bowl, combine the ingredients of the marinade. Ad the beef, and let marinate for 10 minutes at room temperature.
  2. In a small bowl, mix together the ingredients for the sauce and set aside.
  3. Cook the broccoli in a small pot of boiling, salted water for 2 minutes then drain thoroughly.
  4. Heat a large wok or skillet on high heat (don’t use a non-stick skillet, or at the very least don’t use a teflon coated skillet due to the high heat used in this recipe) until a drop of water sizzles and instantly evaporates on the surface of the pan.
  5. Add the oil and swirl to coat. Immediately add the beef and spread out all over the surface of the wok or pan in a single layer, and allow to fry undisturbed for 1 minute. Flip the beef slices over, then add the garlic to the pan to fry for an additional 30 seconds. Pour in the sauce, add the broccoli and bring to a boil. Cook and stir until the sauce thickens (about 30 to 45 seconds). Serve hot over rice.
  6. Enjoy!

Recipe adapted from The Pioneer Woman

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