No-fail Chinese Take-Out Beef & Broccoli Stir Fry Recipe

no-fail Beef & Broccoli Stir-Fry

no-fail Beef & Broccoli Stir-Fry

As far as Chinese take-out food goes, Beef and Broccoli is right up there with Sweet & Sour Chicken and eggrolls as far as popularity.  In fact, I’ve never been to an “Asian” restaurant (and I use that term loosely) that did not offer it on the menu, and it’s one of my kids favorites!  In actuality stir fry in general is really a simple dish to make and can be re-created at home for a fraction of the cost using whatever veggies and meat you have on hand.  This is the recipe I use at home,  and please…don’t ruin it by having it with “instant” rice!  Sorry, that’s just a no-no for this Asian girl and my husband would scream if he saw it enter the house.  Nowadays all major grocery stores offer jasmine or long grain white rice, so cook up a pot of that instead and really make this a great meal!

Again…my style of cooking is a “shake of this, dash of that” so my measurements may be a little off, just adjust according to your personal taste.  Oh, and the key to this dish is the marinating time, don’t skip it!

Beef & Broccoli recipe-feeds 4 (or 3 really hungry people!):

  • 3/4 pound of thinly sliced beef-cheaper cuts (like flank steaks) are fine, as the marinating will soften it up
  • 1 1/2 TBLS of good soy sauce (“soy bean sauce” should be the main ingredient, with salt being one of the last!)
  • 1 1/2 TBLS of white sugar
  • 1/2 – 3/4 tsp of ground black pepper
  • 1 TBLS cornstarch
  • broccoli florets from 2 crowns-cut into large bite-size pieces (I actually use a lot more, we LOVE broccoli!)
  • 3 cloves of garlic-thinly sliced
  • 1 TBLS of cooking oil
  • 3-4 TBLS of oyster sauce (depending on how “saucy” you like it)


  • Combine the first 5 ingredients in a bowl, making sure to massage all the spices into the meat really well.  You don’t want to see any of the cornstarch left and the sugar should be dissolved.  Cover and refrigerate for an hour, don’t skip this step!
  • Place a wok over medium heat with the cooking oil in it.  Once the oil is hot, add in the sliced garlic and stir it around for 20-30 seconds, don’t let it burn.  Add in the broccoli, give it a good stir, then turn down the heat a little and cover it.  Check on the broccoli every couple of minutes, stirring it around each time to make sure all of the broccoli gets evenly cooked.  Once it is tender-crisp, place the broccoli in a large bowl and set it aside.
  • Turn the heat up to med-high and put the beef into the wok.  add a little oil if necessary.  Stir it around continuously until it is cooked to just barely pink.  Add the broccoli back in along with the oyster sauce.  Stir everything around and allow it to cook for another minute or so.  Taste a broccoli floret to see if you need any more soy sauce, sugar, or oyster sauce.  Once it is done take it off the heat so it doesn’t get soggy, seve over hot rice.

7 thoughts on “No-fail Chinese Take-Out Beef & Broccoli Stir Fry Recipe

  1. This recipe was really good (excellent), my family say the taste better then any restaurant. Thanks for share.

  2. This recipe is declicious! I will probably cut back a bit on the amount of sugar I use to season the meat (was a little too sweet for my taste) and I added a little bit of chili oil at the end to give it some spice (I love spicy food) but all in all this is a great recipe! I will definitely be making this again. 🙂

  3. Pingback: Easy Beef and Broccoli | What's for Dinner Mom?

  4. This was absolutely delicious! Didn’t have oyster sauce though, had to add extra soy sauce but it still turned out great! Love, love, love!

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