Beef and Broccoli Stir-fry


February 23, 2018

Beef and Broccoli Stir-Fry. Make your favorite dine-in dish at home. Great copycat recipe, delicious, quick, perfect for weeknight or weekend at home.
Watch Becky and Brooke make the recipe on Studio 5

  • Yields: 4-6 Servings


Beef and Broccoli Ingredients:

1 pound flank steak

2 tablespoons rice wine*

2 teaspoons cornstarch

1 pound broccoli florets (about 2 crowns or 6-8 cups florets)

2 tablespoons vegetable oil

¼ teaspoon sesame oil, optional

2-3 cloves minced garlic

2 teaspoons finely minced or grated fresh ginger*

Sesame seeds, optional garnish

Sauce Ingredients:

2 tablespoons oyster sauce*

1 tablespoon rice wine

1 tablespoon brown sugar

1 tablespoon soy sauce

2 tablespoons water

1-3 teaspoons cornstarch


Cut steak across the grain in very thin slices (partially freezing the meat will aid in slicing). Place meat in a bowl or ziploc bag.

Stir together 2-tablespoons rice wine and 2-teaspoons cornstarch; pour over meat, toss until all pieces are coated. Marinate 20 minutes, or until preparation of other ingredients is complete..

Prepare Sauce. Combine oyster sauce, 1-tablespoon rice wine, brown sugar, soy sauce, 2-tablespoons water and 1-2 teaspoons cornstarch; set aside.

Pre-steam broccoli. Place broccoli florets in microwave safe bowl, add 2-3 tablespoons water, cover with a damp paper towel and then plastic wrap; microwave 2-3 minutes. Don’t overcook, broccoli will continue to steam when added to the beef. Optional step - to preserve bright green color, place steamed broccoli immediately into ice water to rapidly cool.

Heat oil in wok or large skillet, over medium high to high heat. Add beef, one layer at a time. Sear, turn and sear opposite side.

Add minced garlic and ginger; quickly stir. Add steamed broccoli; stir sauce to mix in settled cornstarch and add. Stir until beef and broccoli are coated and sauce thickens. Sprinkle with optional sesame seeds and serve with rice. Complete the meal with a glass of milk; add fruit for dessert.

*Rice Wine substitute

if you prefer to avoid alcohol: Rice wine is more "like" a flavoring - much like you may use vanilla extract in candy or baked goods. The alcohol content of vanilla (around 35%) is actually higher than the alcohol content of rice wine (around 8%). Buy rice wine in the grocery store not the liquor store. Find it in the Asian or International aisle at the store. Cooking wine is 10-13% alcohol, and available in Utah grocery stores. NOTE: Contrary to assumptions, not all alcohol is removed through cooking. If you prefer no alcohol, chicken broth may be substituted.

*Fresh ginger substitute

May substitute ¼-teaspoon ground ginger; or brush sugar from crystallized ginger and use 2-teaspoons finely minced or grated. Mix with minced garlic.

*Oyster Sauce substitute

Soy sauce or hoisin sauce may be substituted. “Fish sauce” may also be substituted but the taste will be slightly different. “Oyster sauce” is thicker than “fish sauce” or soy sauce.


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