Beef Broccoli Stirfry

Serves: 4-6 people - Cooking Method: Wok or Stovetop Pan - Total Time: 20 minutes for cooking, 1 hour to 1 day for marinade

Beef Broccoli Stirfry recipe combines lean strips of flank steak and an oriental vegetable medley. The beef gets marinated in a soy, rice wine, garlic and ginger marinade before being quickly cooked with Oyster Sauce in a work or sautee pan. Quick and easy for a weeknight meal the kids will love!

What's for Dinner:

Pacific Coast Salmon Cakes with Wasabi Aioli

Beef Broccoli Stirfry

Egg-fried Rice

Pineapple Wedges


Flank Steak, cut into thin strips - 1 1 /2 pounds

Soy Sauce – 2 Tbsp
Rice Wine Vinegar – 1 Tbsp
Sugar – 1 Tbsp
Olive Oil – ½ tsp
Cornstarch – 2 ½ tsp
Garlic – 1 tsp
Ginger – 1 tsp
Frozen Vegetables, Oriental Blend - 10 oz bags - 2
Chicken Broth – ½ cup
Oyster Sauce – 2 Tbsp


For marinade: place flank steak strips and Soy Sauce, Rice Wine Vinegar, Sugar, Olive Oil, Cornstarch, Garlic, and Ginger into a zip lock bag and let marinate in refrigerator for at least one hour up to one day.

1. Heat a wok or large saute pan until it's hot and drizzle 2 Tbsp vegetable oil around the inside near the top of the wok or pan. Gently rotate the pan to evenly spread the oil. Place the drained flank steak in the hot wok and stir fry for 2 to 3 minutes until it is well browned. Use a slotted spoon and transfer meat to a warmed plate.

2. Immediately add the defrosted vegetables and chicken stock to the pan, cover and cook for 2 minutes stirring occasionally.

3. Uncover, add the meat back to the pan and add Oyster Sauce. Cook the stir fry uncovered for just another minute or two until the vegetables are tender.

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