My Beef and Broccoli stir fry recipe is a family favourite especially when we want to use up some leftover roast beef! Tenderstem broccoli, thinly sliced beef, loads of garlic, a few mushrooms and a homemade teriyaki sauce – what more could you want for a quick and easy dinner?!
My beef and broccoli stir fry is a really good frugal recipe if you want to stretch out one steak between a few people and pack it out with some veg. As such, I always add any mushrooms I have lying around as they go great with beef.
In the true nature of a stir fry recipe, this post is written more as a guide, than a firm set of instructions, so feel free to go a bit off-piste and throw in whatever you have in your fridge.
Obviously you can follow my recipe to the letter and it will taste awesome! 🙂 but this is the great thing about a stir fry recipe – as long as everything cooks at about the same time you can add whatever you want.
Something hearty and green; something meaty; a few fungi’s for good measure and loads of thickly sliced garlic for some punch!
I make a lovely homemade teriyaki sauce for this recipe which I’ve written up as a post in its own right as a good teriyaki sauce recipe is extremely versatile and something that’s good to have in your repertoire, it works well as a marinade (which is how I use it in my beef and broccoli stir fry recipe) but could easily be used as a quick dressing.
Get my Teriyaki Sauce Recipe here.
Note:– I blanch the broccoli first, however, if you like it really crisp then feel free to put the broccoli in without blanching first, and just add a dash of water (1tbl) at step 8 and cover the wok/frying pan to let the broccoli steam for 30 seconds.
Beef and Broccoli Stir Fry Recipe
125g tenderstem broccoli – left whole
200g steak (rump, sirloin of leftovers!) thinly sliced
3 cloves garlic sliced
1 cm ginger thinly sliced
Handful mushrooms (shiitake or button or whatever you have available).
1 tbl cornflour
2 tbl vegetable or rapeseed oil
1 tbl sesame oil
Pinch of dried chilli flakes (optional)
Making this stir fry recipe is about preparing everything and then cooking it in a few minutes.
- Prepare your teriyaki sauce.
- Thinly slice your beef (about 1/2 cm thick) and place into the bowl with the teriyaki sauce to marinate for 30 – 60 minutes. If you haven’t got time, just leave it in there for as long as it takes to prepare the rest of the ingredients.
- Blanch the broccoli in a pot of boiling water for just a couple of minutes and then leave to steam dry (don’t overcook!).
- Remove the beef from the marinade and shake away any excess liquid. Tip: if you have got time, leave the meat in a sieve over a bowl to let the the excess liquid drain off, you’ll be surprised how much actually drains away.
- Heat an empty wok or frying pan until really hot and add the vegetable and sesame oil. This bit goes quite quick so have everything ready and to hand!
- Add the following ingredients in order and give each one a good stir before you add the next:
- Beef (let it sear to give it some colour), then mushrooms and garlic and cook for a minute on high heat.
- Add the broccoli and then pour in the remaining teriyaki sauce, heat until it bubbles and remove from the heat.
If it gets too thick add a splash of water, if too watery, add the cornflour to a dash of water in a cup, combine thoroughly and add to the frying pan and heat through to thicken the sauce.
Goes well with a scattering of dried chilli flakes for those that like it hot and some steamed rice.
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