Awesome Broccoli Beef

Beef and Broccoli

My kids love broccoli. Kind of weird I know, but they do. So when I find a recipe that uses broccoli, I usually try it out. This broccoli beef recipe struck me because of its apparent ease. This recipe is so tasty. My kids eat it up, I eat it up, even the picky neighbor girl ate it up. It’s really that good.

I wanted to make a note that I did update the method or the way it’s made just a little. I found that blanching the broccoli was a hit or miss on doneness. Sometimes it was too done or sometimes it was underdone. It also added to much water sometimes, so I changed the way that it was cooked. For more info on the method I like to use watch this video on how to stir fry. By the way, my family loves that recipe as well.

Beef and Broccoli

Awesome Broccoli Beef

This is a really quick and easy to make.
Prep Time 1 hour
Cook Time 15 minutes
Servings 6 People


Main Ingredients

  • 1.5 lbs. Flank, sirloin, or the cheaper london broil, sliced thinly across the grain
  • 1.5 lbs. Broccoli florets I use the pre-cut ones in the bag
  • 6 T. + 2 t. high-heat cooking oil
  • 1 T. Minced or grated ginger
  • 1/4 C. Chicken broth

Beef Marinade

  • 2 t. Soy sauce
  • 2 t. Chinese rice wine (or dry sherry) Since I don’t ever have wine I used rice wine vinegar
  • 1 t. Cornstarch
  • 1/4 t. Fresh ground pepper
  • 1/8 t. Salt
  • 2 t. Sriracha


  • 2 T. Oyster sauce
  • 2 T. Hoisin sauce
  • 2 t. Chinese rice wine (or dry sherry) See note in marinade
  • 2 T. Soy sauce
  • 1/2 C. Chicken broth
  • 1 T. Cornstarch
  • 2 t. Sriracha


  • Stir together the beef marinade ingredients in a medium bowl.
  • Add the beef slices and stir until coated..
  • Let stand for 10 minutes (you can let it marinate for longer too while you get the rest of the recipe ready).
  • Prepare the sauce: Stir together the sauce ingredients in a small bowl
  • Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add 2 T. of the cooking oil and swirl to coat. Add the 1/3 of the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over and cook until nicely browned on both sides and remove to a plate. Repeat this until all beef is cooked.
  • With the beef removed, lower heat to medium-high heat the 2 t. oil until shimmering.
  • Add garlic and ginger and stir until fragrant, about30 seconds.
  • Add broccoli and stir fry for 1 minute.
  • Pour in 1/4 C. of chicken stock
  • Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.
  • Return beef to pan and stir. Push contents to side of pan.
  • Lower heat slightly and make a hole in the middle of the pan and pour sauce in center of pan; cook, for 1 to 2 minutesor until thickened, stir sauce only if needed.
  • Stir beef and broccoli into sauce until coated.
  • Serve over sticky rice, with lots of Sriracha