Quick Beef and Broccoli Stir-fry
This Quick Beef and Broccoli Stir-Fry has tender slices of beef, coated in a savory glaze and stir-fried with broccoli florets until crisp-tender. The dish is tossed in a rich, umami-packed sauce made with soy sauce, brown sugar, ginger, and garlic.
Equipment
- 1 Wok
- 1 Rice Cooker optional
Ingredients
- 1 pound Beef for stir-fry sliced thin (such as beef Angus)
- 2 tbsp Olive oil, divided
- 3 tbsp Cornstarch, divided
- 1 ½ cups Water, divided, plus more as needed
- 1 Med-large crown of broccoli, chopped into bite-size pieces
- 3 tbsp Brown sugar
- ½ cup Reduced-sodium soy sauce
- 1 ½ tsp Freshly grated ginger root or 1 tsp ground ginger
- 1 ½ tsp Garlic powder
- 4 cups Prepared rice I used brown Jasmine rice
Instructions
- Add rice to a rice cooker or saucepan and cook according to package instructions. In a bowl, combine two tablespoons of cornstarch, two tablespoons of water, and the garlic powder stir until smooth add sliced beef add sliced beef, toss, and set aside.
- In a small bowl, combine soy sauce, brown sugar, ginger, remaining cornstarch, and water, stir until smooth, and set aside.
- Add one tablespoon of olive oil and the beef to a wok or skillet and cook over medium heat. Stir-fry beef until it is just cooked through, do not overcook. Remove from the wok and keep warm.
- Add the remaining tablespoon of olive oil and broccoli to the wok and stir-fry for approximately 4 to 5 minutes. See the tip for broccoli below. Once broccoli is just crisp tender return beef to pan. Add prepared sauce to the pan, cook, and stir for two minutes until thickened and heated through.
- If the sauce gets too thick, add a small amount of water until desired consistency is reached. Serve immediately so that the broccoli and beef don't overcook. Serve over rice and enjoy!
Notes
TIP: Freezing fresh ginger root will preserve it so that you can keep it on hand for much longer. Simply use it as you need it. Ginger can be easily grated even when frozen and there is no need to peel it first. I love to use fresh ginger because it is so much more flavorful than ground, and it also is loaded with antioxidants.
TIP: When stir-frying vegetables, if the veggies start to burn before they are completely cooked, simply add a few tablespoons of water to the wok and continue cooking.
TIP: For many years, before I discovered a rice cooker I would prepare my rice in a pan. Now that I have a rice cooker I cannot see how I got along without one. A rice cooker allows you to cook the rice perfectly every time without having to keep your eye on it to ensure that it doesn't overcook. It automatically shuts off when the rice is perfectly cooked.