This beef and broccoli stir fry hits the spot on a cold winter night. It evolved simply from what I had on hand in my freezer and pantry. It's pretty quick and easy, and delicious. Skip the take-out this week and try my tasty Beef and Broccoli Stir Fry! The key to successful stir frying is to do the prep work in advance. Once you begin to actually cook, it will take very little time. Since rice takes longer -- especially if you use brown rice -- start that first, 30 minutes or so before you begin to stir fry. I like to add a cube of bouillon to the water and use that in place of salt in the rice, but either way works fine. You can also serve this over rice noodles if you prefer.
Beef and Broccoli Stir Fry
For the stir fry:
3/4 lb. lean sirloin or tenderloin tips, cut into bite size pieces
1/2 tsp. Chinese 5 Spice Blend (always at my grocery store) aka "Pae-Lo" Powder 1 T. soy sauce
2 cups broccoli florets, fresh or frozen (if frozen, rinse them and let them thaw a little bit)
1 medium onion, halved and sliced (no need to be too thin)
1/4 c. carrot cut into match sticks or shaved with a vegetable slicer
2 tsp. minced garlic (about 2 cloves)
1 - 2 tsp. grated fresh ginger (or 1/2 tsp. ginger powder)
1 c. quartered (if very large) or halved mushrooms (shiitake if you can find them, otherwise use button or baby bellas)
1 small can sliced water chestnuts, optional
Peanut oil for frying
For the sauce:
1 cube beef bouillon
3/4 c, water
2 T. hoisin sauce
1 T. soy sauce
1 T. sriracha sauce
2 tsp. seasoned rice wine vinegar
1T. teriyaki sauce
pinch of salt
a pinch of dried red pepper flakes (if you like a little heat)
1 heaping T. corn starch
2 cups rice for serving ( I used a 1/2 brown 1/2 white rice mixture)
Cut your beef into bite sized pieces and lay them on a paper towel to dry. This will help with the searing. While the beef is drying off, prepare your vegetables, ginger and garlic.
|Drying the beef.|
Get out your wok or a big, heavy frying pan and preheat it on medium high heat. You want the pan to be HOT. Prepare your ingredients in advance, this goes quickly!
Get the sauce ready before you begin. Heat the water and dissolve the bouillon cube in it. Add all the remaining ingredients -- except for the corn starch! -- and stir well to combine.
|Big ol' wok with beef and onions.|
When the onions start to turn gold and soften, add the soy sauce and then the broccoli, carrots and garlic. Continue to stir for about 3 minutes, then add the mushrooms. Be careful not to break them up -- that's why I recommend quartering or halving them as opposed to slicing them. Lastly, add the water chestnuts, if using. They add a nice crunch!
|Ready for the sauce.|
|Beef and Broccoli Stir Fry, close up.|
This batch didn't have water chestnuts in it, simply because there weren't any in the pantry!