Quick Kosher Beef and Broccoli Stir Fry Recipe

There's something satisfying about having a restaurant-quality stir fry ready in under 30 minutes on a weeknight. This kosher beef and broccoli stir fry hits all the right notes with tender strips of beef, crisp broccoli florets, and a savory sauce that coats everything perfectly. I discovered this recipe when I was trying to recreate that classic Chinese takeout flavor at home while keeping everything kosher. The key difference from traditional versions is using a soy sauce based marinade and sauce without any oyster sauce, which isn't kosher. Instead, I rely on a good combination of soy sauce, garlic, and a touch of honey to build those deep flavors we're all craving. The secret to great stir fry is all about timing and temperature. You want your wok or large skillet screaming hot, and everything prepped beforehand because once you start cooking, it moves fast. I like to marinate the beef for at least 15 minutes, which helps tenderize it and adds flavor throughout. The broccoli gets blanched quickly first, so it stays bright green and has the perfect bite. This pairs beautifully with steamed rice or even some crispy noodles if you want to make it more substantial. It's also great over cauliflower rice if you're watching carbs. The whole family devours this one, and it's become my go-to when I need dinner on the table quickly but don't want to sacrifice flavor.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Chinese

Calories: 320

Ingredients Method Notes

Ingredients

For the beef marinade

1 pound flank steak sliced thin against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
2 cloves garlic minced

For the stir fry

1 large head broccoli cut into florets
3 tablespoons vegetable oil divided
1 medium onion sliced
1 tablespoon fresh ginger minced
2 cloves garlic minced
2 green onions scallions sliced

For the sauce

1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Method

Prepare the beef and sauce

In a medium bowl, combine sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and minced garlic. Mix well and let marinate for 15 minutes.
While beef marinates, whisk together all sauce ingredients in a small bowl until smooth. Set aside.

Cook the stir fry

Bring a large pot of salted water to boil. Add broccoli florets and blanch for 2 minutes until bright green and slightly tender. Drain and immediately rinse with cold water to stop cooking.
Heat 2 tablespoons oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer and let cook undisturbed for 2 minutes. Stir and cook another 1-2 minutes until beef is browned. Remove beef to a plate.
Add remaining 1 tablespoon oil to the same pan. Add sliced onion and cook for 2 minutes until softened. Add minced ginger and garlic, cooking for 30 seconds until fragrant.
Return beef to the pan along with blanched broccoli. Give the sauce a quick stir and pour over everything. Toss everything together for 1-2 minutes until sauce thickens and coats the beef and vegetables.
Remove from heat and garnish with sliced scallions. Serve immediately over steamed rice.

Notes

For best results, slice the flank steak very thin against the grain. This ensures tender pieces. The key to good stir fry is having everything prepped before you start cooking, since it moves very quickly once the heat is on. Leftovers keep for 2-3 days in the refrigerator and reheat well in the microwave or a skillet over medium heat.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 320

% Daily Value*

Total Fat 18g 23%

Saturated Fat 6g 30%

Trans Fat 0g

Cholesterol 75mg 25%

Sodium 980mg 43%

Dietary Fiber 3g 11%

Total Sugars 8g

Protein 28g 56%