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Beef and Broccoli Stir-Fry

January 28, 2010


  • ½ cup soy sauce
  • 2 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon firmly packed dark brown sugar
  • 1 clove garlic, crushed
  • 1 teaspoon black pepper
  • 2 tablespoon vegetable oil, divided
  • 2 pounds top sirloin, sliced ¼-inch thick
  • 1 medium onion, thinly sliced
  • 2 medium heads broccoli
  • 2 teaspoon grated fresh gingerroot (optional)

In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper.  Set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.  Add beef and stir-fry until almost cooked through (about 2 minutes).  Transfer beef to a plate and cover to keep warm.

Heat remaining oil in skillet.  Add onion and stir-fry for 5 minutes.  Cut broccoli into florets (enough for 4 cups) and add to skillet with ½ cup water.  Bring to a boil, cover, reduce heat and simmer for 3 minutes.

Return beef to skillet with soy sauce mixture; add ginger (optional).  Bring to a boil and cook, stirring constantly, until sauce thickens (about 2 minutes).  Serve hot with rice or egg noodles.

For a different taste… use ½ cup black bean sauce instead of the soy sauce.  Top with toasted sesame seeds.

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