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 in 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 both hels with the speed of the dish, but also makes it easier to make for two people. A whole head of broccoli is far too much to use in this recipe.
Finally the sauce, a delicius dark and silky littlenumber 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 and the best compromise on 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?
Thismeans that you cut the across the long fibres of the muscle rather than along them. Thes 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 torn out “soggy” what am I doing wrong?
This usually means that wour 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 need to keep the ingredients moving all of the time.
As 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.
I liek 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.
I typically do not recommend specific branded kit unless I find something particularly special.
- Wok, I use a carbon steel wok but use what you have.
- Measuring scales or measuring cups and spoons.
- Sharp kitchen knife.
- Chopping board.
- Prep bowls, I find haveing prep bowls for stir fries invaluable.
- Sieve or colander.
A delicious sub 20 minute easy beef and broccoli stir fry cooked in a soy and hoisin sauce. It's way quicker than your local delivery driver!
- 250g (9oz) Sirloin Steak
- 1 Tbsp Light Soy Sauce
- 2 Tbsp Dark Soy Sauce
- 1 Tbsp Hoisin Sauce
- ½ Tbsp Chinkiang Vinegar
- ½Tbsp Sesame Oil
- 100g (⅔ Cup) Onion
- 3 Garlic Cloves
- 3 Spring Onions
- 1 Tsp Cornflour
- 1 Tbsp Cold Water.
- 125g (1½ Cups) Tenderstem Broccoli
- ½ Tsp Freshly Ground Black Pepper
- ¼ Tsp MSG (Monosdium Glutamate)
- 2 Tbsp Cooking oil
- Slice the beef 2-3mm 1/16" thick across the grain and place it in a bowl.
- Pour the light and dark soy sauce, chinkiang vinegar, hoisin sauce and sesame oil over the beef and mix well.
- Trim the broccoli so that it is around 10cm long and then plunge it into boiling water and let it sit for 3 minutes. Drain then refresh in cold water..
- Top and tail the onion, then peel it and cut it into 8 wedges.
- Peel the garlic cloves then slice them as thinly as you can.
- Cut the spring onions into 2-3mm thick (1/16") rounds.
- Mix the cornflour with the cold water and set aside.
- Just before you begin to cook remove the beef from the marinade and keep the marinade for later.
- Heat a wok over a very high heat and when it is hot add the cooking oil.
- Add the onions and stir fry for 2 minutes.
- Throw in the garlic and stir fry until it becomes fragrant which will take around 30 seconds.
- Add the beef a stir fry for 30 seconds.
- Throw in the broccoli and stir fry for 60 seconds.
- Pour in the marinade, the cornflour and water mix, black pepper and MSG and stir fry for another 60 seconds.
- Add most of the spring onions keeping a few back for garnish, stir to combine then serve.
Amount Per Serving: Calories: 548Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 115mgSodium: 1655mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 39g
Calorific details are provided by a third-party application and are to be used as indicative figures only.