Quick Beef and Broccoli Stir Fry

Beef and broccoli stir fry, a super quick and easy Chinese fakeaway recipe served in a delicious dark and silky soy and hoisin sauce coating.

When I say quick, the whole dish can go from your fridge to the table in under 20 minutes and that includes the prep!

Quick Steak Stir Fry

Even the briefest of strolls around my website will indicate my love of fakeaway recipes. Now not all of it is about saving money, 13 years living over a 100km round trip away from my closest takeaway is a huge influence.

This easy beef and broccoli stir fry recipe joins a host of beefy fakeaway recipes.

Dishes like Szechuan beef, Chinese beef and mushroom stir fry, Chinese beef curry, beef and black bean sauce and black pepper beef are real favourites of mine.

One of the reasons that I love cooking stir-fries with beef is because it cooks so quickly and stays so tender. This whole dish cooks in about 7 or 8 minutes!

Tenderstem broccoli not only speeds up the dish but also makes it easier to make for two people. A whole head of broccoli is far too much for this recipe.

Finally the sauce, a delicius dark and silky little number made from a combination of dark and light soy sauce with hoisin and sesame oil.

Yup, that’s right this dish forgoes the usual oyster sauce… why? well because I like it that way!

If you want beef in oyster sauce, fear not I have a recipe for that too!

Frequently Asked Questions

Can I use a different cut of beef?

Yes… I like sirloin steak because it offers a wonderful balance of tenderness, flavour and cost.

Other cuts that work well include fillet steak, rump steak, skirt and flank. The list starts with the most tender, expensive and least flaovur and ends with the toughest, cheapest and the most flavour.

What does cutting across the grain mean?

This means that you cut across the long fibres of the muscle rather than along them. This leads to beef that is much more tender.

In practical terms for this recipe, it means cutting the beef across the steak rather than along the steak.

My stir fry recipes turn out “soggy”, what am I doing wrong?

This usually means that your wok is not hot enough, it should sizzle throughout the cooking process. If the pan goes “quiet” then it ain’t hot enough!

You should also keep the ingredients moving all of the time.

As a result, you should do ALL of your prep work before the first ingredient hits the pan.

Do I have to use MSG?

No, but do give it a go, it adds a wonderful roundness to the dish!

All of the MSG horror stories of years gone by have been completely disproved and it is a wonderful flavour enhancer.

Serving Suggestions

I like to serve my beef and broccoli stir fry with rice, it is pictured here with my egg fried rice recipe but it has more than enough flavour to work with plain boiled or steamed rice too.

If you want a similar vibe but are less keen on rice then this fried cauliflower rice is a good idea too!

Noodles also make a wonderful side dish for the quick stir fry, I like some simple soy sauce noodles personally.

If you are looking at putting together a bit of a Chinese-influenced spread then don’t forget the starters.

Some prawn toast and a bit of hot and sour soup really make a great warm-up for this meal.

Equipment Used

I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Wok, I use a carbon steel wok but use what you have.
• Stovetop.
• Stirring and serving spoons.
• A combination of weighing scales, measuring cups and spoons.
• Kitchen knife.
• Chopping board.
• Prep bowls, I find having prep bowls for stir-fries invaluable.
• Sieve, colander or slotted spoon.

Beef and broccoli stir fry Step-by-Step Photos

1. Pour the light and dark soy sauce, Chinkiang vinegar, hoisin sauce and sesame oil into a bowl, add the white pepper and whisk.
   
2. Add the sliced beef, coat well, and marinate whilst preparing the other ingredients.
   
3. Add the prepared broccoli to boiling water and allow it to sit for 3-5 minutes, then refresh it in cool water.
   
4. Ensure you prepare all the ingredients before starting cooking, and remove the beef from the marinade.
5. Heat a wok over a high heat, when it’s hot add the oil, and the onions and cook for 60-90 seconds.
   
6. Add the garlic and cook for 15-30 seconds
   
7. Add the beef and stir fry for 30 seconds.
   
8. Throw in the broccoli and stir fry for 60 seconds.
   
9. Pour in the reserved marinade, cornflour mix, black pepper, and MSG, and stir fry for a further 60 seconds.
   
10. Add two-thirds of the spring onions stir through, and serve with the remaining spring onions, on your favourite fried rice dish.