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Beef and Broccoli Stir-Fry

Tender beef, bright broccoli and shallots come together in a glossy soy and Worcestershire sauce with garlic, ginger and sesame. Briefly boiling and chilling the broccoli keeps it vivid and crisp, while starch helps the beef stay juicy and the sauce cling.

Tender beef, bright broccoli and shallots come together in a glossy soy and Worcestershire sauce with garlic, ginger and sesame. Briefly boiling and chilling the broccoli keeps it vivid and crisp, while starch helps the beef stay juicy and the sauce cling.

What you'll need.

  • 450 g beef sirloin, thinly sliced
  • 3 tbsp soy sauce, divided
  • Freshly ground black pepper, to taste
  • 2 tbsp cornstarch, divided
  • 1 tsp baking powder
  • 2 tbsp olive or cooking oil, divided
  • 400 g broccoli florets
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, finely chopped
  • 1 tbsp Worcestershire sauce
  • 80 ml water
  • 1 tbsp sesame seeds

How to make it.

  1. Toss the beef with 1 tablespoon soy sauce, pepper, 1 tablespoon cornstarch, baking powder and 1 tablespoon oil. Rest for 10 minutes.
  2. Boil the broccoli for 5 minutes, then transfer it to iced water and drain well.
  3. Heat the remaining oil and fry the garlic and ginger for 30 seconds. Add the beef and stir-fry until browned.
  4. Mix the remaining soy sauce and cornstarch with Worcestershire sauce and water.
  5. Add the shallots and broccoli to the pan and cook for 5 to 7 minutes. Pour in the sauce, toss until glossy and finish with sesame seeds.

My tips.

Slice the beef across the grain for a more tender bite. Drain the broccoli thoroughly so the sauce stays rich and glossy.

Good to know.

Which cut of beef works best?
Sirloin, flank steak or rump steak all work when sliced thinly.

Can I prepare the broccoli ahead?
Yes. Blanch, chill and refrigerate it for up to one day.

What can I serve with it?
Steamed rice, noodles or cauliflower rice are all good choices.

Prep 20 min · Cook 15 min · Total 35 min · Serves 4

Nutrition.

~390 kcal · Protein 32 g · Fat 20 g · Carbs 19 g (approximate, per serving)

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About the publisher

This recipe is published by Comida de la Nevera. Our written guides are prepared from original cooking videos and include ingredient quantities, step-by-step instructions, practical tips, FAQs and approximate nutrition information. Learn more about our editorial approach on the About page, or send corrections through Contact.

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