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Beef Broccoli Stir Fry

beef broccoli stir fry
Beef Broccoli Stir Fry

Beef Broccoli Stir Fry

Beef Broccoli Stir Fry is a recipe we enjoy at Chinese restaurants as well as making ourselves at home. We use our Asian Accents Blend, which we blended with all the traditional spices used in Asian cooking, including ginger, garlic, salt and pepper. The result is a savory, balanced flavor which can be used across most Asian recipes, or as an accent blend to enhance other recipes.

Stir fry recipes take very little time to cook, which make them a great meal planner when time is tight. You can prep the meat and broccoli ahead of time, like the night before, keeping them covered in the refrigerator. Then all you need to do is marinate the meat, make the sauce, then cook it.

This recipe uses Beef Flank Steak, but you can also use Skirt Steak, Flap Meat or even Top Sirloin if you can’t find the others. Just make sure you slice any of them across the grain to ensure tenderness.

We serve the Beef and Broccoli over rice, but you can serve it over noodles as well, with the sauce adding a savory flavor you and your guests are sure to enjoy. They will probably ask for it again and again.

Serves 4

1 to 1½ Pounds Flank Steak. Cut in half with the grain, then cut across the grain into ½ inch thick strips.
3 Tablespoons Soy Sauce (Regular or Lite)
1 Tablespoon Cider Vinegar
3 Tablespoons Apple Juice
3 Garlic Cloves, Finely Minced
1 Tablespoon Sheffield’s Asian Accents Blend
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoon Olive Oil or Canola Oil
1 medium to large head of broccoli, florets cut off and separated into bite-size pieces. You might have to cut some larger florets in half.
Crushed Red Pepper Flakes for topping (optional)
Cooked Rice or Chinese noodles for serving

Cooking Sauce:
3 Tablespoons Soy Sauce
1 Tablespoon Cider Vinegar

3 Tablespoons Apple Juice
1 Tablespoon Sheffield’s Asian Accents Blend
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Cornstarch

In a large mixing bowl, add the soy sauce, cider vinegar, apple juice, sugar, garlic, Asian Accents Blend and 1/4 teaspoon freshly ground black pepper. Whisk well to combine. Add the flank steak and toss to coat. Let marinate 15 to 20 minutes while preparing the cooking sauce.

Prepare the Cooking Sauce while the meat is marinating. In a medium mixing bowl, combine the soy sauce, cider vinegar, apple juice, sugar, Asian Accents Blend, ¼ Teaspoon freshly ground black pepper and the 2 tablespoons cornstarch. Whisk well to combine. Set aside until needed.

Once the meat has finished marinating, heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Cook the meat in two batches until lightly browned on both sides. Two batches allow you to cook each half in a single layer in the pan for faster and even cooking. Turn once after about 2 minutes and cook the other side another 1 to 2 minutes. Don’t overcook or it will be tough. Transfer the meat to a plate and cover with foil to keep warm. Carefully add ½ cup of water to the pan. Stir with your spatula or wooden spoon to pick up any remaining brown bits. Pour the liquid into the bowl with the cooking sauce.

In same skillet, add the remaining tablespoon of oil. Cook the broccoli florets over medium-high heat about 2 to 3 minutes until bright green. Tossing frequently to keep from burning. Add 1 cup water. Cook until broccoli is tender, about 6 to 8 minutes. The water will be mostly evaporated.

Whisk the cooking sauce again then add it to the pan. Bring to a boil. Cook about a minute or so until thickened, stirring while cooking. Return the meat to pan. Carefully toss to coat the meat, reheating it for about a minute. Serve immediately over the rice or noodles, spooning some of the sauce over each portion. Sprinkle a pinch of the red pepper flakes on each serving if desired. They give the dish a little spiciness.