the life and times of J T Frey

Beef & Broccoli Stir Fry

This was originally a recipe I found on Skinnytaste for chicken and broccoli stir fry. Other attempts I've made at stir-fry haven't been great, but this one really worked beautifully. I substituted thinly-sliced flank steak to mimic the Chinese takeout staple. For a more vegetal take, just add thinly-cut carrots, peppers, or snow peas.


  • 1 lb flank steak (sliced against the bias into 1/8" strips)
  • 1 tbsp garlic (minced)
  • 2 cup brocolli florets (raw)
  • ½ cup shiitake mushrooms (sliced)
  • grape seed oil
  • sesame seeds

Stir-fry sauce:

  • ½ cup beef stock
  • ¼ cup soy sauce (low sodium)
  • 1 tbsp corn starch
  • ¼ tsp white pepper
  • 1 tbsp grated ginger
  • 2 tbsp mirin
  • 1 tbsp white sugar
  • 2 tsp sesame oil
  1. Combine stir-fry sauce ingredients and mix well.
  2. Heat a wok over high heat. Add about 1 tsp of grape seed oil and brown half of the meat. Transfer meat and juices to holding dish, repeat with the rest of the meat.
  3. Add about 1 tsp of grape seed oil to wok. Add garlic and cook for 30 seconds at most, stirring constantly.
  4. Add stir-fry sauce and stir to combine. Add brocolli florets and reduce by about half until sauce is thickened.
  5. Add the meat back to the wok and stir to combine. Cook another 30 seconds.
  6. Add the mushrooms, toss to combine and remove from heat.

Serve with white rice.

Written by Jeff Frey on Monday September 9, 2019
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