Spicy Broccoli with Beef

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 15 mins

A Chinese restaurant stir-fry is easy to make at home.

Mark Boughton


Marinade, Meat and Vegetables:
2 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
3/4 pound flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain
1 tablespoon canola oil, divided
1/4 cup thinly sliced green onions
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
6 cups broccoli florets
1/4 cup lower-sodium chicken stock
2 tablespoons oyster sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon sesame oil


  1. To prepare marinade, combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 15 to 30 minutes.
  2. Heat a 12-inch skillet over high heat until very hot. Add 1 teaspoon canola oil; swirl quickly to coat pan. Add half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely.
  3. Add remaining 1 teaspoon oil to pan. Add green onions, garlic, ginger and red pepper; sauté until just fragrant, about 45 seconds. Add broccoli and 1⁄4 cup broth. Cover and steam 5 to 6 minutes.
  4. To prepare sauce, combine all ingredients in a small jar; shake well.
  5. When broccoli is crisp-tender, add beef and sauce. Toss gently, cooking until sauce thickens slightly.

—Recipe by Laraine Perri 



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