Beef and Broccoli Stir Fry
Introduction
Beef and broccoli stir fry is a takeaway classic of thinly sliced beef and crisp-tender broccoli tossed in a glossy oyster and soy sauce, with only about 10 minutes at the stove.
The secret to soft, silky beef is in the prep: slice lean grass-fed rump thinly across the grain, coat it in cornflour and soy, then sear it in batches in a very hot wok.
A whole grass-fed rump or a trimmed rostbiff gives you clean, flavourful strips without the gristle that pre-cut stir fry beef can carry. Serve it over steamed jasmine rice for a fast, high-protein weeknight dinner.
Ingredients
For 4 servings
- 500ggrass-fed rump or rostbifftrimmed of fat and sinew
- 1 tbspcornflourvelveting
- 1 tbsplight soy saucevelveting
- 1 tbspShaoxing winevelveting
- 1/4 tspbicarbonate of sodaoptional (velveting)
- 4 tbspneutral oilsuch as peanut or rice bran oil, divided
- 3 tbspoyster saucesauce
- 1 tbsplight soy saucesauce
- 1 tspdark soy saucesauce
- 1 tbspShaoxing winesauce
- 1 tspcaster sugarsauce
- 1 tspsesame oilsauce
- 2 tspcornfloursauce
- 125mlsalt-reduced beef stock or watersauce
- 500gbroccolicut into small florets
- 3garlic clovesfinely chopped
- 2cm piecegingerfinely chopped
- steamed jasmine riceto serve
Utensils
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- Wok or large heavy-based frying pan
- Sharp knife
- Chopping board
- Mixing bowls
- Small whisk
- Saucepan, for blanching
- Colander
- Wok spatula or tongs
Cooking Steps
Slice the beef
Freeze the rump for 20 to 30 minutes to firm it up. Find the direction of the grain, then slice across it into thin strips about 3mm thick and 5cm long.
Velvet the beef
Toss the strips with the velveting cornflour, soy sauce, Shaoxing wine and bicarbonate of soda, if using, then stir in 1 tbsp of the oil. Leave for 15 to 30 minutes while you prepare everything else, refrigerating it if you leave it longer.
Mix the sauce
Whisk the oyster sauce, light and dark soy sauce, Shaoxing wine, sugar, sesame oil, cornflour and stock in a small bowl until smooth.
Blanch the broccoli
Cook the florets in a saucepan of boiling water for 1 minute, until bright green and just tender, then drain well and let them steam dry.
Sear the beef in batches
Heat a wok over the highest heat until smoking. Add 1 tbsp of the oil, spread half the beef in a single layer and leave it for 30 to 45 seconds to brown, then toss for 30 seconds until browned at the edges but still a little pink. Tip onto a plate and repeat with another 1 tbsp of oil and the rest of the beef.
Fry the aromatics and broccoli
Add the remaining oil, the garlic and ginger and stir fry for 15 seconds until fragrant. Add the broccoli and toss for 1 minute.
Bring it together
Stir the sauce, pour it into the wok and toss until it bubbles and thickens, about 1 minute. Return the beef and its juices and toss for 30 to 60 seconds, until glossy and the beef is cooked to your liking. Serve straight away with rice.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the secret to good beef and broccoli? +
The secret to good beef and broccoli is tender beef and a very hot wok. Slice lean rump thinly across the grain, coat it in cornflour and soy to velvet it, and sear it quickly in small batches. Blanch the broccoli first so it stays bright and crisp, and add the sauce last so it turns glossy.
What is the sauce for beef and broccoli stir fry made of? +
Beef and broccoli sauce is made of oyster sauce, light and dark soy sauce, Shaoxing wine, a little sugar, sesame oil and beef stock, thickened with cornflour. The oyster sauce gives savoury depth, the dark soy adds colour, and the cornflour turns it glossy so it clings to the beef and broccoli in the final toss.
What cut of beef is best for beef and broccoli? +
Rump is the best Australian cut for beef and broccoli, and a trimmed rostbiff, the rump centre with the cap removed, is even easier to slice. Both are lean and beefy and stay tender when cut thinly across the grain and velveted. Flank steak, which many overseas recipes use, works too but can be harder to find here.
Is stir fry beef good for beef and broccoli? +
Pre-cut stir fry beef works, but it is often cut too thick or along the grain, so it can turn chewy in a hot wok. For better results, buy a whole piece of rump or rostbiff and slice it yourself, thinly across the grain. Velvet the strips in cornflour and soy before cooking to keep them soft.
What are common mistakes when making beef and broccoli? +
The most common mistakes are overcrowding the wok, which steams the beef grey instead of browning it, adding wet beef or broccoli, which drops the heat, and overcooking the broccoli until it is soft and dull. Cook the beef in batches over the highest heat, dry everything well, and blanch the broccoli for just a minute.
