One of my favorite go to meals to make when I was working and I needed to get dinner on the table fast was Stir-Fry Beef & Broccoli. My family loved this dish! Years later with the boys grown and gone it still holds true. Stir-Fry Beef and Broccoli is still one of my favorites.
Over the years I’ve stepped up my spice game with this dish. I sometimes add fish sauce, oyster sauce and hoisin sauce. Hoisin sauce contains apricots and or peaches, corn syrup, vinegar, starch and seasonings. I’ve found that these three sauces add a more authentic taste to the dish. Asian and international markets are sure to carry these items or you may find them in the international aisle of your local grocery store. If you don’t have these ingredients available soy sauce can be used as an alternative.
Preparation is everything. Slice the onions into thin wedges. The carrots should be cut on an angle so as to cook evenly. Cut the broccoli into bite size pieces. To save time the vegetables can be prepared ahead of time. You can also use frozen vegetables or pre-cut vegetables found in the produce section of the grocery store.
Cook the rice according to the package directions.
Cut the steak into strips. Heat the skillet over medium high heat. Add 1 tablespoon of oil. Stir fry the meat until brown. Remove the meat from the skillet and set aside.
Add onions to the same skillet that the meat was cooked in. Cook the onions until translucent. Add the carrots and cook until soft. Slide these two vegetables to the side. Add another tablespoon of cooking oil to the skillet. Cook the broccoli until soft but firm.
Return the steak to the pan with the other vegetables.
Add the marinade to the skillet. Stir fry for 1 minute or until marinade thickens and thoroughly coats the food.
Lastly, add the bean sprouts and snow peas and stir to combine. Serve the Stir-Fry Beef and Broccoli over rice.
- 3 cups cooked rice
- 8 ounces beef top sirloin steak, cut into thin strips
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- 1 cup sliced carrots
- 11/2 cup broccoli
- 1 cup onion wedges
- 11/2 cup bean sprouts
- 1 cup snow pea
- MARINADE
- 1 beef bouillon cube
- 1 teaspoon ginger, grated
- ½ cup water
- 2 tablespoon cornstarch
- 3 tablespoons oyster sauce
- 3 tablespoons fish sauce
- 2 tablespoon hoisin sauce
- or OMIT ( fish, oyster, and hoisin sauce) and use
- ¼ cup soy sauce
- 1 tablespoon sesame seeds
- Cook rice according to package directions. Set aside
- Place the beef bouillon cube in the glass cup with the water, microwave for 2 minutes to dissolve the bouillon cube. Stir until dissolved.
- Add the rest of the ingredients for the marinade to the glass measuring cup or small bowl. Set the marinade aside.
- Heat a large skillet or wok with one tablespoon of vegetable oil over high heat. Add the beef strips to the skillet season with salt, pepper and garlic stir-fry the beef strips until brown. Remove the beef strips from the skillet place it in a dish and set aside.
- Add the onions to the skillet cook for 1 minute, then add the carrots stir-fry until onions are translucent. Push both vegetables to the side in the skillet.
- Add the last tablespoon of vegetable oil, allow the oil to get hot then add the broccoli to the skillet. Stir-fry for two minutes. Bring the onions, carrot and beef strips back to the center of the skillet. Mix them all together.
- Add the Marinade to the stir-fry mixture. Combine well.
- Add the bean sprouts, and snow peas and continue combine and mix together for another minute. Serve immediately with rice.
Stir-Fry Beef and Broccoli
