Beef and Broccoli Stir-Fry


Prep 16 min

Cook 12 min

Serves 4


  • cornstarch  2 1⁄2 Tbsp, divided
  • table salt  1⁄4 tsp
  • uncooked lean trimmed sirloin beef  3⁄4 pound(s), thinly sliced against the grain
  • canola oil  2 tsp
  • reduced-sodium chicken broth  1 cup(s), divided
  • uncooked broccoli  5 cup(s), florets (about a 12 oz bag)
  • ginger root  1 Tbsp, fresh, minced
  • minced garlic  2 tsp
  • red pepper flakes  1⁄4 tsp, or to taste
  • water  1⁄4 cup(s)
  • low sodium soy sauce  1⁄4 cup(s)


  1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
  3. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  4. In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  5. Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Beef and Broccoli Stir-Fry

12 minutes

16 minutes

This classic Chinese recipe can be made in less time than it takes to order take-out.



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