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This beef and broccoli stir fry has become our go to dinner when we are craving something flavorful fast and family approved without calling for takeout. It is satisfying simple to make and loaded with tender beef and crisp vegetables in a savory sauce
I started making this after realizing we were spending too much on takeout and this version tasted just as good if not better
Ingredients
- Cornstarch: helps thicken the sauce and coats the beef for a silky finish
- Water: used to create both the marinade and sauce base
- Minced garlic: adds depth and savory aroma always go for fresh
- Beef round steak: sliced thin across the grain for tenderness
- Broccoli: brings crunch and color choose bright green tight florets
- Onion: adds sweetness and balance yellow or white both work well
- Shredded carrots: offer subtle sweetness and vibrant color
- Olive oil: used for stir frying choose light olive oil for high heat cooking
- Soy sauce: delivers salty umami flavor go with low sodium if preferred
- Brown sugar: balances out the saltiness and adds richness
- Ginger paste: brings warmth and freshness fresh grated ginger also works
Step-by-Step Instructions
- Sear the Beef:
- Toss sliced beef in a bowl with cornstarch water and minced garlic until coated well then let it sit for five minutes to marinate slightly
- Make the Sauce:
- Combine soy sauce brown sugar ginger paste cornstarch and water in another bowl stirring until smooth and fully dissolved
- Brown the Beef:
- Heat a tablespoon of olive oil in a large wok or skillet over medium high heat then add the beef in a single layer and sear until browned and just cooked through about three minutes remove from pan and keep warm
- Sauté the Vegetables:
- In the same pan add the remaining olive oil followed by broccoli onion and shredded carrots stir fry for four to five minutes until tender but still crisp
- Finish the Dish:
- Return the cooked beef to the wok pour in the prepared sauce and toss everything together cook while stirring for three minutes or until the sauce thickens and evenly coats all the ingredients
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Storage Tips
Store leftovers in an airtight container in the fridge for up to four days Reheat in a skillet with a splash of water to loosen the sauce Avoid freezing as broccoli may turn mushy
Ingredient Substitutions
You can use flank steak or sirloin instead of round steak just slice thin Tamari or coconut aminos work well instead of soy sauce for gluten free versions Fresh ginger can be grated instead of ginger paste for stronger flavor
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Serving Suggestions
Serve over steamed jasmine rice or brown rice Try over rice noodles or soba for a twist Garnish with sesame seeds chopped scallions or red pepper flakes for added pop
Cultural Context
Beef and broccoli is inspired by Chinese American cuisine It blends Cantonese style stir fry techniques with American ingredients This dish is a classic favorite found in many Chinese restaurants across the United States
My favorite part of this recipe is the sauce it is so rich and balanced I always make a little extra so there is plenty to drizzle over rice This is also one of those dishes that brings everyone to the table quickly and happily especially after long weekdays
Frequently Asked Questions About Recipes
- → What cut of beef should I use?
Choose a tender cut like beef round steak or sirloin, sliced thin for quick, even cooking.
- → How do I keep the beef tender?
Slice the beef thin and avoid overcrowding the pan. Cook in batches if needed.
- → Can I use frozen vegetables?
Yes, frozen broccoli and carrots can be used, but fresh vegetables provide better texture.
- → How can I store leftovers?
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove.
- → What can I serve with it?
Serve over steamed rice or noodles. Garnish with sesame seeds or sliced green onions.