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Easy Kosher Beef and Broccoli Stir Fry - Restaurant Quality at Home - Chinese-American recipe
I've been making this beef and broccoli stir fry for years, and it never fails to hit the spot when I want something satisfying but not too heavy. The trick is getting that restaurant-style sauce without any dairy, which means building layers of flavor with soy sauce, garlic, and a touch of cornstarch for that glossy finish. Stir frying is all about high heat and quick cooking. You can't rush it, but you also can't dawdle. I learned this the hard way after too many soggy vegetables and overcooked beef. The secret is having everything prepped and ready before you even turn on the stove. Cut your beef against the grain into thin strips, blanch the broccoli until it's just bright green, and mix your sauce in a small bowl. This dish works perfectly for busy weeknights because it comes together in about 15 minutes once you start cooking. I like to serve it over jasmine rice or even cauliflower rice if I'm keeping things lighter. The beef stays tender when you don't overcrowd the pan, and the broccoli keeps its crunch when you add it at just the right moment. You can easily double this recipe for leftovers or when you're feeding a crowd. It reheats beautifully the next day, though the broccoli will be a bit softer. Sometimes I'll add sliced mushrooms or snap peas if I have them around. The versatility is what keeps this recipe in my regular rotation.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb flank 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

Method
 

  1. Slice the flank 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.
  2. In a small bowl, whisk together the remaining soy sauce, rice wine, brown sugar, remaining cornstarch, water, and sesame oil. Set aside.
  3. 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.
  4. 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.
  5. Stir the beef and continue cooking for another 1-2 minutes until just cooked through. Remove beef to a plate.
  6. Add the remaining tablespoon of oil to the pan. Add garlic and ginger and stir fry for 30 seconds until fragrant.
  7. Add the blanched broccoli and stir fry for 1-2 minutes until heated through and lightly charred in spots.
  8. 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.
  9. 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%
*Percent Daily Values are based on a 2,000 calorie diet.