Beef & Broccoli Stir-Frywith egg fried rice
Beef and broccoli is not just for your takeout order. Our versatile stir-fry sauce coats every bite of this dish in delicious umami flavor
- Flank / skirt steak - 1 lb
- Soy sauce, low-sodium - 1 tsp + 2 Tbsp
- Broccoli - 1 lb, chopped
- Garlic - 3 cloves, sliced
- Oil, cooking - 2 tsp
- Lemons - 1/2, juice of
- Soy sauce, low-sodium - 2 Tbsp
- Rice vinegar - 2 tsp
- Chicken stock - 1/2 cup
- Sugar (white or brown) - 2 tsp
- Corn starch - 2 tsp
- White / brown rice - 1 3/4 cups
- Green onions - 1 bunch, sliced
- Cooking oil - 1 Tbsp + 1 tsp
- Eggs - 2 to 4
- Frozen peas and carrots - 1 1/2 cups
- Soy sauce, low-sodium - 1 Tbsp
- White pepper - 1 tsp
- Sweetener - 1/4 tsp
- Rice - If you made last night's meal or did this on prep day, you're all set. If not, cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
- Beef – Slice into 2” (5 cm) long pieces, ~1/4” (0.6 cm) thick. Season with salt, pepper, and 1 tsp. (5 ml) soy sauce. Tenderize with a fork (see video)
- Broccoli / Garlic / Green onions – Prep as directed
- Sauce – Mix together stir-fry sauce ingredients
- Toss rice with 1 tbs. (15 ml) cooking oil (leftover rice is best for fried rice)
- Whisk eggs with a pinch of salt and a few turns of ground pepper
- Heat a wok over medium-high heat. Add in 1 tsp. (5 ml) oil and then white parts of the green onions to heated oil with a pinch of salt. Saute for ~15 seconds and then add eggs. Scramble with a wooden spoon
- When eggs are lightly scrambled, push them aside and add in rice, frozen vegetables, soy sauce, white pepper, and sweetener. Toss until all ingredients are warmed through. Season to taste with any of the seasonings. Mix in green parts of the green onions. Transfer rice to a serving bowl and return wok to medium-high heat
- Add in 1 tsp. (5 ml) oil and then beef to heated oil. Stir-fry (basically toss around) beef for ~3 minutes, and then remove from pan. It does not need to be cooked through at this point
- Return wok to heat. Add another tsp. (5 ml) of oil and then sliced garlic to heated oil. Once you can smell the garlic, add broccoli with a dash of salt. Stir-fry broccoli until it’s almost cooked through, 4 to 6 minutes. If at any point the pan looks dry or that the broccoli may burn, add in stock / water (~1 tbs. (15 ml) at a time)
- Add beef back into the pan. Push all ingredients to the side, forming a donut in the middle of the wok. Give sauce a stir and then pour it into the hole. Let it sit until you see it darken in color and start to bubble a lot. When that happens, toss everything through. Add in lemon juice at the end and season to taste with salt & pepper. To learn more about stir-frying, check out this video.
This meal has 87 reviews
This was outstanding! The sauce turned out perfectly and the skirt steak I used was nice and tender. The biggest challenge with many of these dishes is that preparing for four servings or more means cooking in batches unless you have extremely large cookware.
This dish was a hit with everyone. My 3 year old gobbled it up. It has wonderful flavor and the lemon was an unexpected twist that really finishes the dish off! We'll definitely be adding this to our meal rotation.
This was pretty good. The winner for me was the fried rice with the sauce from the beef.The beef with broccoli was just OK. I'm not sure I would make the beef again but I'll definitely be using the fried rice recipe again when we have leftover rice, which we have a LOT. Also, I added a tad bit of sesame oil to the rice. was delicious.
Skirt steak was kind of tough, would use different cut next time
I ALWAYS add bacon to fried rice.... seals the deal for sure :) I would like a thicker sauce with the beef/broccoli. Make sure not to overcook the broccoli.
The fried rice was excellent. But the flank steak just isn't good. It's too chewy. Wonder if I can sub in another kind of beef.