Name: Easy Kosher Beef and Broccoli Stir Fry - Restaurant Quality at Home
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb skirt steak (sliced thin against the grain); 1 lb fresh broccoli (cut into florets); 3 cloves garlic (minced); 1 piece fresh ginger (1-inch piece, minced); 3 tablespoons vegetable oil (divided); 2 green onions scallions (sliced); 1/3 cup soy sauce; 2 tablespoons rice wine or dry sherry; 1 tablespoon brown sugar; 2 teaspoons cornstarch; 1/4 cup water; 1 teaspoon sesame oil

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Meat (Fleishig)

Restaurant-style beef and broccoli at home: thin strips of beef seared over high heat and tossed with bright green broccoli, garlic and ginger in a glossy sauce of soy sauce, rice wine, brown sugar and sesame oil.

High Heat, Quick Cooking

Have everything prepped before you turn on the stove. Slice the beef thinly against the grain and cook it in batches in a very hot pan so it sears instead of steaming. Blanch or stir-fry the broccoli until just tender and bright green. The cornstarch thickens the sauce into a glossy coating.

Kosher Notes

This is a meat (fleishig) recipe. Flank steak is rarely sold kosher outside Israel, so use skirt steak, minute steak or rib eye. Rice wine and sherry need a reliable hechsher; a kosher dry white wine works instead. Check broccoli for insects.

Variations

Snap peas, peppers or mushrooms work in place of broccoli. Leftovers keep for 3 days.

Easy Kosher Beef and Broccoli Stir Fry - Restaurant Quality at Home

This kosher beef and broccoli stir fry delivers restaurant-quality results in just 15 minutes with tender beef, crisp vegetables, and a glossy sauce.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Chinese-American

Calories: 285

Ingredients Method Notes

Ingredients

1 lb skirt steak sliced thin against the grain
1 lb fresh broccoli cut into florets
3 cloves garlic minced
1 piece fresh ginger 1-inch piece, minced
3 tablespoons vegetable oil divided
2 green onions scallions sliced
1/3 cup soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 cup water
1 teaspoon sesame oil

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Method

Slice the skirt steak against the grain into thin strips, about 1/4 inch thick. Place in a bowl and toss with 1 teaspoon of cornstarch and 1 tablespoon of soy sauce. Set aside.
In a small bowl, whisk together the remaining soy sauce, rice wine, brown sugar, remaining cornstarch, water, and sesame oil. Set aside.
Bring a large pot of salted water to boil. Add broccoli florets and blanch for 90 seconds until bright green. Drain and rinse with cold water to stop cooking.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer and let cook undisturbed for 1-2 minutes until browned on one side.
Stir the beef and continue cooking for another 1-2 minutes until just cooked through. Remove beef to a plate.
Add the remaining tablespoon of oil to the pan. Add garlic and ginger and stir fry for 30 seconds until fragrant.
Add the blanched broccoli and stir fry for 1-2 minutes until heated through and lightly charred in spots.
Return the beef to the pan and pour in the sauce mixture. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats everything.
Remove from heat and garnish with sliced scallions. Serve immediately over rice.

Notes

For best results, don't overcrowd the pan when cooking the beef. If doubling the recipe, cook in batches. Leftover stir fry keeps in the refrigerator for up to 3 days. You can substitute the broccoli with other vegetables like snap peas, bell peppers, or mushrooms.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 14g 18%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 70mg 23%

Sodium 890mg 39%

Dietary Fiber 3g 11%

Total Sugars 4g

Protein 28g 56%

Easy Kosher Beef and Broccoli Stir Fry – Restaurant Quality at Home

High Heat, Quick Cooking

Kosher Notes