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Cantonese · Chinese

Beef and broccoli stir-fry

Non-vegetarian

Tender, velveted slices of beef and bright broccoli florets stir-fried in a savoury oyster-sauce gravy — a Cantonese-style weeknight favourite.

Beef and broccoli stir-fry is a Cantonese main course, ready in about 30 minutes and made with beef flank steak, broccoli and oyster sauce. It serves 4 and is rated easy to cook.

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Delicious beef and broccoli stir fry with vibrant colors and appetizing texture.
Photo: Ivan Georgiev / Pexels · Pexels License
Prep
20 min
Cook
10 min
Total
30 min
Serves
4
Level
Easy
Calories
309

Ingredients

4 servings

Marinade

Sauce

Equipment

Method

  1. Step 1

    Toss the beef with the marinade soy sauce (opens in a new tab), cornstarch (opens in a new tab) and baking soda (opens in a new tab) (if using) and set aside for 15 minutes. Whisk the sauce ingredients together.

    • 15 min

    Food safety: Keep raw beef separate from the broccoli and wash boards afterwards.

    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Blanch the broccoli (opens in a new tab) in boiling salted water for 1 minute, then drain.

    • 2 min
    • high heat

  3. Step 3

    Heat 1½ tbsp oil in a wok (opens in a new tab) until smoking. Spread the beef out in one layer, sear 1 minute, then toss until just browned. Remove.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  4. Step 4

    Add the remaining oil, fry the garlic (opens in a new tab) and ginger for 20 seconds, add the broccoli (opens in a new tab) and toss for a minute.

    • 2 min
    • high heat

  5. Step 5

    Stir the sauce, pour it in and bubble until glossy. Return the beef, toss to coat and serve.

    • 1 min
    • high heat

About this dish

Origin
Not attributed to one place · Commonly attributedDerived from Cantonese beef with gai lan; the broccoli version is closely associated with Chinese-American restaurants.Also popular in United States, Canada, China
Dish
Dinner · Lunch · Main courses
Cooking method
Stir-fried, Blanched
Taste
umami, savoury, garlicky
Diet
Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Pork-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · One-pan · Child-friendly
Cook more with
Beef flank steak · Broccoli · Oyster sauce · Soy sauce · Cornstarch · Garlic
Techniques
Searing · Stir-frying · Boiling · Blanching · Marinating

Allergens

  • May contain: Crustaceansfrom oyster sauce
  • Contains: Molluscsfrom oyster sauce
  • Contains: Wheatfrom soy sauce, oyster sauce, shaoxing wine
  • Contains: Glutenfrom soy sauce, oyster sauce, shaoxing wine
  • Contains: Soyfrom soy sauce, oyster sauce
  • Contains: Sesamefrom toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

309 kcal per serving

Estimated

1 serving ≈ 273 g · recipe makes 4

Where the energy comes from

  • Protein 33%
  • Carbohydrate 18%
  • Fat 49%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy309 kcal113 kcal
Protein25.2 g9.2 g
Carbohydrate14.2 g5.2 g
Net carbohydrate11.4 g4.2 g
Sugars2.9 g1 g
Added sugars——
Fibre2.9 g1 g
Fat16.7 g6.1 g
Saturated fat4.2 g1.6 g
Trans fat——
Cholesterol68 mg25 mg
Sodium920 mg336 mg
Salt equivalent2.3 g0.8 g
Vitamins & minerals per serving
Potassium
714 mg
Calcium
90 mg
Iron
2.5 mg
Magnesium
53 mg
Vitamin A (RAE)
31 µg
Vitamin C
90 mg
Vitamin D
0.1 µg
Vitamin B12
1.2 µg
Folate (DFE)
79 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: baking soda.
  • Shaoxing wine: Sake (FDC 167723) used as a stand-in for Chinese rice cooking wine.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Partly freezing the beef for 20 minutes makes thin slicing much easier.

Common mistakes

  • Crowding the wok, which steams the beef grey instead of searing it.

Serve with

  • Serve with steamed rice.

Storage

  • Refrigerate for up to 3 days.

Reheating

  • Stir-fry briefly in a hot pan with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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