Long days call for Chinese takeout. They are quick, delicious and often inexpensive. One of my favorite Chinese-American takeouts is the beef and broccoli. I usually get a large order to go and have it with steamed white rice for a quick family meal at home on my lazy days.
Beef and broccoli stir fry (thit bo xao bong cai xanh) is a classic stir fry made with thinly sliced beef sirloin and fresh broccoli florets, coated in a thick savory soy-based sauce. The beef is tender and silky. The broccoli is perfectly crunchy. Together they make a well-balanced tasty meal in a bowl.
The great thing about this dish is that it tastes more amazing the next day as the flavor seeps in. So, do yourself a favor and double the recipe. Leftovers are great for a next-day lunch or dinner.
Enjoy the recipe below!
Beef and Broccoli Stir Fry (Thit Bo Xao Bong Cai Xanh)
- Total Time: 15 minutes
- Yield: 5 1x
Description
A quick stir fry with thinly sliced beef sirloin, broccoli florets and carrots, coated in a thick sweet and savory sauce. Enjoy with steamed rice for a complete meal.
Ingredients
Beef Marinade
- 1 1/2 lbs beef sirloin
- 3 tablespoons all-purpose soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated cane sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black or white pepper
Stir Fry Sauce
- 1 cup chicken stock or water
- 1 tablespoon all-purpose soy sauce
- 1 tablespoon granulated cane sugar
- 1 tablespoon Shaoxing cooking wine (optional)
- 1 tablespoon corn starch
Other Ingredients
- 1/2 cup water
- 2 lbs broccoli florets
- 1 small carrot (optional for color; peel and slice thinly at a diagonal)
- 2 tablespoons vegetable oil
- 3 garlic cloves (mince finely)
Instructions
- Prepare the beef: Slice beef against the grain into ¼” thickness. Transfer to a large bowl and season with soy sauce, oyster sauce, sugar, sesame oil, and ground black/white pepper. Set aside.
- Make the sauce: In a small bowl, combine chicken stock/water, soy sauce, sugar, cooking wine and corn starch. Mix with a fork until corn starch is completely dissolved. Set aside.
- Steam the vegetables: In a large wok or skillet with a lid, add water, broccoli and carrots. Heat on medium-high and cover with a lid to allow the vegetables to “steam” with the small amount of water until fork tender (about 4 minutes). Remove vegetables and set aside.
- Fry beef: Wipe any remaining moisture in the wok. Add vegetable oil and heat on medium high. Add garlic and marinated beef. Pan fry until beef is cooked all the way through (about 4 minutes).
- Combine and serve: Add stir-fry sauce and simmer on low until thicken. Add steamed broccoli and carrots. Toss until combined. Serve with steamed rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese, chinese
