This fragrant beef and broccoli stir-fry recipe is made with fresh ginger, garlic and toasted sesame oil. A perfect 15-minute dinner recipe!
Beef and broccoli is one of those classic Chinese dishes that everyone has enjoyed at some point in their life. For me, this signature stir-fry reminds me of my middle sister Jessie who would order it every time we went out for Chinese food or ordered take-out.
If you’ve never tried making it at home, I urge you to give it a shot. The entire dish comes together in just 20 minutes and by making it at home, you can make it your own.
Love ginger? Double the amount. Want to make it spicy? Add more chili paste. No sirloin steak on hand? Try flank or flat-iron.
The broccoli is cooked until bright green in a fragrant sauce made with fresh ginger, toasted sesame oil and sweet hoisin sauce.
Right before serving, I like to sprinkle the dish with fresh scallions. Toasted black sesame seeds or minced peanuts would add great texture too.
Your chop sticks are waiting.
Beef and Broccoli Stir-Fry
- 1 pound beef sirloin or flank steak cut in thin strips
- 4 cups broccoli florets
- 1/2 cup chicken broth
- 2 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 2 tablespoons ginger minced
- 2 cloves garlic minced
- 1 1/2 teaspoons chili paste optional
- 2 tablespoons hoisin
- 2 teaspoons sesame oil
- salt and pepper to taste
- brown rice to serve optional
- Pre-heat a large wok or sauté pan over medium-high heat. Sprinkle the beef with salt and pepper to taste on each side. Spray pan with cooking spray and place beef in pan to sear. Cook until golden brown on both sides, turning once after about 2-3 minutes. Remove beef from pan, set aside.
- While the beef is cooking, whisk together the sauce: chicken broth through sesame oil).
- Add the broccoli to the hot pan and sprinkle with a pinch more of salt and pepper to taste. Pour in the sauce and bring mixture to a boil. Cover pan and reduce heat to low to steam the broccoli until bright green, about 5-6 minutes.
- Remove lid and add in reserved beef and any juices that have formed. Heat for another 2 minutes before serving as is or over brown rice if you wish.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
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