I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.
- 44.37 ml cornstarch, divided
- 118.29 ml water, plus
- 29.58 ml water, divided
- 2.46 ml garlic powder
- 453.59 g boneless round steak or 453.59 g charcoal chuck steak, cut into thin 3-inch strips
- 29.58 ml vegetable oil, divided
- 946.36 ml broccoli florets
- 1 small onion, cut into wedges
- 78.07 ml reduced sodium soy sauce
- 29.58 ml brown sugar
- 4.92 ml ground ginger
- hot cooked rice
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
- Add beef and toss.
- In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
- Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice.
This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious, but I made a few minor changes: I used 2 minced garlic cloves in addition to garlic powder, minced fresh ginger rather than ground, and I added sesame oil. I also let the beef (I used thin sirloin steaks) marinate for about 30 mins. before cooking. This is so delicious - can't wait to try it next w/ chicken and/or shrimp.
Excellent...finally a recipe for beef and broccoli that is great!!! Only thing I did differently was skip the dredging of the beef in cornstarch/water/garlic powder. Only because I felt my round steak strips needed marinating, I made the sauce mixture and marinated the steak strips in it for a few hours. Made a huge difference. Then proceeded with the cooking process as described. Also, added 2 garlic cloves minced and 1/4 tsp of crushed red peppers to the sauce as suggested by others. Outstanding recipe, thanks for sharing....still saying "yummy"!
I've made this twice, the only changes were using chicken and doubling the sauce, and my whole family loves it! That's quite an accomplishment in this house! Thanks so much for the recipe!