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Shanghai Stir-Fried Beef & Broccoli

Scott Phillips

Servings: four.



  • 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

Nutritional Information

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


  • 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.


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Reviews (12 reviews)

  • Leah | 03/24/2019

    I've been making this recipe for years and it's a favourite with everyone in my family. The only difference to the recipe is I mince the ginger and garlic because I like the way the flavours meld together better. Otherwise, double the recipe because you'll want leftovers!

  • moms | 12/25/2014

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

  • brett_ashley | 09/11/2013

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

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