Restaurant-Style Beef and Broccoli Stir Fry
Prep time
Cook time
Total time
This flavorful dinner is easy to make and very adaptable. I often substitute the vegetables for what I have on hand. See the post above for suggestions.
Recipe type: Entree
Cuisine: Chinese
Serves: 4 servings
  • 1 pound flank steak, partially frozen
  • ½ cup oyster sauce (see post above for gluten-free options)
  • ¼ cup water
  • 3 tablespoons mirin or cooking sherry
  • 1 tablespoon arrowroot starch or non-GMO cornstarch
  • ¼ teaspoon crushed red pepper flakes
  • 4 tablespoons peanut oil or your favorite high heat cooking oil, divided
  • 1 tablespoon grated ginger or ΒΌ teaspoon ground ginger
  • 1 garlic clove, minced
  • 3 cups broccoli florets
  • 1 red, orange or yellow bell pepper, seeded and julienned
  • ½ cup diagonally sliced green onions
  • 3 cups cooked white or brown rice
  1. Cut the partially frozen flank steak across the grain to make very thin 2x1-inch strips.
  2. In a small bowl, whisk together the oyster sauce, water, mirin and starch until the starch is dissolved. Whisk in the crushed red pepper flakes.
  3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 tablespoons oil and heat until very hot but not smoking. Add the beef and stir-fry until browned, about 2 minutes. Remove the beef to a bowl with a slotted spoon.
  4. Heat the same skillet or wok over medium-high heat. Add the remaining 2 tablespoons oil and the ginger and garlic. Stir-fry for 30 seconds. Add the broccoli and stir-fry for 3 minutes. Turn the heat to high, add the bell pepper and green onion, and stir-fry for an additional 3 minutes. Reduce heat to medium. Stir in the beef. Give the sauce a quick whisk and add it to the skillet. Stir constantly until the mixture thickens, about 1 to 2 minutes.
  5. Serve over brown or white rice.
Nutrition Information
Serving size: ¼ recipe Calories: 584 Fat: 23.6g Saturated fat: 6.3g Carbohydrates: 54.4g Sugar: 5g Sodium: 404mg Fiber: 3g Protein: 37.2g
Recipe by Go Dairy Free at