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Shanghai Stir-Fried Beef & Broccoli


Serves four.

  • by from Fine Cooking
    Issue 63

  • 1 small flank steak (1-1/4 to 1-1/2 lb.)
  • 3 Tbs. soy sauce
  • 1 Tbs. dry sherry
  • 1 Tbs. cornstarch
  • Kosher salt
  • 3/4 lb. broccoli crowns, cut into 2-inch florets (to yield about 4 heaping cups)
  • 1/4 cup canola or peanut oil
  • 2 cloves garlic, peeled and smashed
  • 2-inch piece ginger, peeled and cut into thin matchsticks
  • 1/4 tsp. red chile flakes
  • 2 Tbs. oyster sauce

Bring 2 quarts water with 2 tsp. kosher salt to a boil.

Slice the steak in half lengthwise and then cut crosswise into thin slices. In a medium bowl, stir 1 Tbs. of the soy sauce with the sherry, cornstarch, and 1/2 tsp. salt. Add the steak, toss to coat, and let sit for 10 minutes.

Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2 to 3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools.

Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 2 Tbs. of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a large plate. Add the remaining 2 Tbs. oil and the garlic, ginger, chile flakes, and 1/4 tsp. salt. Stir-fry for 30 seconds. Add the broccoli and 3 Tbs. water and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute. Stir in the beef, the oyster sauce, and the remaining 2 Tbs. soy sauce; cook, stirring, for 1 minute. Serve immediately.

nutrition information (per serving):
Calories (kcal): 360, Fat (kcal): 26, Fat Calories (g): 230, Saturated Fat (g): 6, Protein (g): 23, Monounsaturated Fat (g): 13, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 5, Sodium (g): 1600, Cholesterol (g): 50, Fiber (g): 3,

Photo: Scott Phillips

Outstanding recipe. Have made it three times and will continue to. I add half a red bell pepper. Stellar dish.

this was really good. will use low-sodium soy sauce next time though.

Whoa Nellie! Incredible! And agree with previous post-MUCH better than takeout. The ease of it means it will be made again and again and again. I was hoping to open a bottle of pinotage as suggested but went straight to the table to eat!

This was a great, simple dinner! I paired with brown rice and followed the recipe exactly, EXCEPT...don't you hate it people say that.... I added a 1/2 cup cashews at the end. The flavor was very well blended and the amount of pepper flakes was perfect. I would have used a little more for myself, but but my pepper-phobic husband told me it was "just right".

I've made this recipe at least 4 times without changing a thing, and it's absolutely delicious. The best beef and broccoli I've ever had. Take-out is pathetic compared to this dish.

This is a favorite with my family. I always get yelled at for not making extra for leftovers. My 3 year loves it and is so excited that I am making one of his favorites. It is easy, flavorful, and really as good as a restaurant. I just use whatever steak I feel like it. Our grocery has big beef stock ups, so if I have strip or something I'll use that. It comes out great whatever steak you use.

Much better than from a restaurant, I can not believe it! Add some red chili flakes and substitute the oil for red chili oil if you want something a little (ok, a lot) spicier. Yum!

quite good. I used some raw red pepper strips and sugar snaps in addition to the blanched broccoli.

Overall, delicious recipe! Next time, I would decrease the soy sauce by 1/2 Tbsp. or so because it was a tad too salty. I would also double the recipe because we barely had enough for the 2 of us, and I'd love to have leftovers of this yummy dish.

Loved this dish! Blanching the broccoli crowns was a nice touch. They were cooked perfectly. While I was making the other dish to go with this, the sauce started to turn into velvet, probably due to the cornstarch in the marinade. I omitted the chile flakes because I paired it with Singapore Noodles (Nathan Fong) since that dish packs a pretty good punch.

Great meal and easy to make

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