Easy beef and Broccoli Stir Fry in a large skillet with a silver fork.
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Teriyaki Beef and Broccoli Stir Fry

This Beef and Broccoli stir fry recipe is super quick and takes just a handful of ingredients, making it a perfect weeknight meal! It's loaded with fresh (or frozen broccoli), tender beef strips, and is drenched in a sweet and savory sauce. 
Course Main Course
Cuisine Chinese
Keyword Beef and Broccoli, Beef Teriyaki, Homemade Teriyaki Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 531kcal
Author Heather Cheney

Equipment

Ingredients

  • 2 pounds "Stir Fry" Beef Found precut at the butcher counter
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 2 tablespoon mirin sweet cooking rice wine
  • 1 clove garlic minced
  • 1 tablespoon corn starch
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 1 pound fresh broccoli cut into florets
  • 2 tablespoon vegetable oil

Instructions

  • Whisk the soy sauce, sugar,mirin, garlic, cornstarch, red pepper flakes, and sesame oil together and set aside.
  • In a saute pan with a lid, steam broccoli florets w/ ¼ C of water over med-high heat until just tender and bright green. Remove from the heat and set aside.
  • Heat 1-2 tbsp of oil in a large skillet or wok over medium high heat and and brown the meat, about 3-4 minutes, then transfer to a bowl. Working in batches if needed.
  • Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer. Cook until thickened- about 2 minutes.
  • Add beef and broccoli to the sauce, stirring to coat until hot. Serve with rice.

Notes

 

  • Use pre-cut "Stir-fry beef" to make things easy, but if you can't find it, beef top sirloin is a good choice. It's relatively inexpensive and cooks up pretty tender in the sauce. To make cutting it easier, place the steak into the freezer for about 30 minutes to firm it up a bit and then slice. 
  • Lightly steam raw vegetables before mixing with the sauce and beef to make sure they are cooked through. 
  • If the sauce is too thin for your liking after coming to a boil, add an additional teaspoon of cornstarch mixed with a tablespoon of water and whisk into the sauce. Bring to a boil and check thickness. Repeat as needed. 

Nutrition

Serving: 1serving | Calories: 531kcal | Carbohydrates: 39g | Protein: 56g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1850mg | Potassium: 1229mg | Fiber: 3g | Sugar: 29g | Vitamin A: 725IU | Vitamin C: 101.4mg | Calcium: 109mg | Iron: 5.2mg