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Photo of Beef & Broccoli Stir-Fry by WW

Beef & Broccoli Stir-Fry

4
Point(s)
Total Time
28 min
Prep
16 min
Cook
12 min
Serves
4
Difficulty
Easy
This classic Chinese recipe can be made in less time than it takes to order take-out. Stir-frying is all about layering flavor. Cooking the broccoli in the pan after browning the beef coats it with the flavorful caramelized bits from the pan bottom as it steams. Adding aromatics like ginger, garlic, red pepper flakes to the pan just before tossing all the ingredients together allows the flavors to really bloom and come together. Serve this stir-fry over rice or rice noodles, or spoon it inside large Bibb lettuce leaves for savory lettuce wraps. Leftovers are a next-day gift!

Ingredients

Cornstarch

2½ Tbsp, divided

Table salt

¼ tsp

Uncooked lean trimmed sirloin beef

¾ pound(s), thinly sliced against the grain

Canola oil

2 tsp

Reduced-sodium chicken broth

1 cup(s), divided

Uncooked broccoli

5 cup(s), florets (about a 12 oz bag)

Ginger root

1 Tbsp, fresh, minced

Minced garlic

2 tsp

Red pepper flakes

¼ tsp, or to taste

Water

¼ cup(s)

Low sodium soy sauce

¼ cup(s)

Instructions

  1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
  3. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  4. In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  5. Return beef and accumulated juices to pan; toss to coat. Serve.
  6. Yields about 1 1/4 cups per serving.

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