Beef and Broccoli Stir Fry Recipe

Beef Broccoli with Bok Choy

Making Beef Broccoli with Bok Choy requires a bit of time as far as preparation goes, but once that’s done the cooking time happens quickly.

Beef, Broccoli and Bok Choy Stir Fry
Chinese cuisine is my all-time favorite. Next comes, Italian, and then German. That said, Chinese cuisine is not something I cook all that often because it seems that the flavors I’m able to achieve in my own kitchen can never quite compete with what we get from our local take-out establishment or favorite Chinese sit-down restaurant. However, that doesn’t stop me from trying, and this one gets a full two thumbs up!

 Chinese Beef Stir Fry Recipe
 
This year, the Chinese New Year falls on Monday, February 8th, and within the Chinese zodiac 2016 is the year of the red monkey. Other monkey years are 1920, 1932, 1944, 1956, 1968, 1980, 1992, 2004.
 
My birth year is 1959 making me a pig (no comment). If you’d like to find out more about the Chinese zodiac, what animal sign you’re born under, and what 2016 holds for you, I’ll add a link at the bottom of this post. I find it most fascinating, and take what I read with a grain of salt. Naturally, I suggest you do that you do the same. 
 
Speaking of seasoning, let’s get back to the recipe of Beef, Broccoli and Bok Choy, shall we?
 
Beef and Broccoli Stir Fry
 
As I stated earlier, assembling and preparing all the ingredients in advance is key when cooking Chinese cuisine. Once you have all your components washed, peeled, chopped, trimmed, mixed, and sliced, your ready to heat your pan and get cooking, because dinner is now only moments away.
 
Chinese Beef Stir Fry Recipe

 

Prepare the bok choy by washing it thoroughly and chopping it into bite sized pieces (including the green tops). Prepare the broccoli by separating it into florets.  

Making Beef and Bok Choy
 
Peel the carrots and line them up to cut them into julienne slices. Stacking them on top of each other is key to slicing them properly. However, this doesn’t need to be done perfectly. As long as all the vegetables are similar in size (carrots, bok choy, broccoli, etc), they’ll cook in the same amount of time which is what you’re looking for when stir frying vegetables.
 
How to julienne carrots
 
Place the prepared veggies (including the onion) into bowls and set aside while preparing the sauce and beef. In a medium size bowl, whisk together soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, garlic, and grated ginger. Set aside. Slice the partially frozen beef, across the grain, into thin slices.
 
Making an Asian Stir Fry
 
In a shallow bowl, toss the sliced beef with corn starch, salt, pepper, and red pepper flakes. Heat a wok or very large skillet on high with a bit of peanut or canola oil. Add the broccoli, carrots, onions, and garlic to the pan and stir frequently to cook the vegetables lightly (approximately 5 minutes) making sure not to make them too soft and mushy.
 
Cooking in a wok
 
Remove the cooked carrot and broccoli mixture to a bowl and set aside. Add additional oil to the wok and add the bok choy and drained water chestnuts. Cook, stirring occasionally for 2-3 minutes or until the bok choy is wilted but not soggy. Remove from the wok and set aside.
 
Chinese Stir Fry Recipe
 
Add additional oil to the wok and add the prepared beef. Cook, stirring occasionally for 3-4 minutes. Add all the precooked vegetables back into the wok and stir in the prepared soy and teriyaki sauce mixture. Heat everything through, stirring occasionally for an additional 1-2 minutes. To serve, spoon the beef and vegetable mixture over prepared brown rice and serve immediately.
 
Beef, Broccoli and Bok Choy Stir Fry

Beef, Broccoli and Bok Choy
 
Prep time
Cook time
Total time
 
This healthy and delicious beef, broccoli and bok choy stir fry recipe is easy to recreate at home.
Author:
Ingredients
  • 1 pound round steak, partially frozen and thinly sliced across the grain
  • 1 tablespoon corn starch
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 head bok choy, washed and chopped into bite sized pieces, including the green
  • 1 head broccoli, washed and cut into bite sized florets
  • 4 carrots, peeled and sliced into julienne slices, approximately 1" long
  • 1 large red onion, chopped
  • 1 small can sliced water chestnuts, drained
  • 4 cloves garlic, minced
  • pinch red pepper flakes (or to taste)
  • ¼ cup low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger, or ½ tablespoon ground ginger
  • 3 tablespoons peanut or canola oil, divided
  • Wok or very large skillet
  • Large slotted spoon or spider to remove food from wok.
  • 2 large bowls
  • 1 shallow bowl
  • Brown rice for serving
Instructions
  1. Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
  2. Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
  3. Place the prepared bok choy into a large bowl. Set aside.
  4. In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
  5. Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
  6. Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
  7. Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
  8. Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
  9. Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
  10. Serve by spooning the beef and vegetables over prepared brown rice.
Notes
The corn starch that the beef is tossed with will help thicken the sauce as it cooks.
As a replacement for the rice wine vinegar, lime juice can be used if needed.
Feel free to add or swap vegetables as desired. Making sure that the vegetables are roughly the same size will ensure even cooking.
If making vegetables swaps, please be aware that softer vegetables like mushrooms and pea pods will take less time to cook than a firmer vegetable like carrots.
Nutrition Information
Serving size: 4 Calories: 464 Fat: 11g Saturated fat: 3g Unsaturated fat: 6g Carbohydrates: 45g Sugar: 14g Sodium: 2521mg Fiber: 10g Protein: 49g Cholesterol: 91mg
Chinese Stir Fry Recipe

I hope this is a recipe you’ll try for yourself. As you can see, it’s not all that difficult to make, and you’ll be pleasantly surprised when you set an Asian inspired meal on the dinner table that didn’t require ordering out or tipping. And one that will give you a great deal of satisfaction bite after delicious bite!

Chinese New Year Recipe

To find out more about Chinese zodiac signs, there are all sorts of great sites online that you can visit. Here is just one that I think you will find interesting: Travel Channel Guide, Chinese Zodiac.

Also, for additional Chinese inspired recipes, and some fun party planning ideas, please check out my following posts:

Chinese Almond Cookies:

Almond Cookies

Chinese Bing Bread:

Bing Bread

Homemade Fortune Cookies:

Homemade Fortune Cookie Recipe

Everybody Wang Chung Tonight Family Party:

Family Chinese Party

Of course, if you’re looking for cute, Asian-inspired hand painted tea towels or glassware items (along with this tasty recipe), then you know you’ve come to the right place, and I see great things in your future! LOL

Noodle Bowl Painted Tea Towels

 

Chinese Symbol hand painted glassware

If there is ever anything I can paint for you, from glassware to fabrics (aprons – tea towels), please don’t hesitate to contact me by clicking on the envelope icon at the top of this site, or by visiting my shop on Etsy or Wazala. Custom orders are always welcome, and I will happily design and paint from any photo or description you send my way.

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

Kudos Custom Signature

23 Comments

  1. I love Chinese food and this looks amazingly delicious!

  2. I just love, love bok choy and could eat it somehow every week! Now this is a dish that the whole family would love, especially the kiddos, as they really enjoy Chinese food! I’ve got to make that tempting bread…it looks so, so good!!

  3. I literally just made a stir fry 5 minutes ago! Great minds think alike 🙂 However, I really wish I had bok choy in mine: it truly makes your stir fry!

  4. I just adore boo chou, what a great recipe!

  5. I was born in the Year of The Rooster! I take what it says with a grain of salt, too. Beef and broccoli! That’s a fave of mine! There’s a “Wok Wednesdays” group on FB I think you’d enjoy. I’ll message you about it!

  6. This is totally my kind of meal! Tons of healthy veggies, beef, and a delicious sauce – perfect!

  7. I love beef and broccoli and I love even more that you’ve added bok choy to this version!

  8. Dorota | HappyForks.com

    This beef looks very yummy but isn’t it a little bit tough? I always salt beef after cooking. Otherwise the salt on the surface of meat draws fluid out of the meat cells. And after cooking beef is too tough.

    • Hello Dorota! Thanks for taking the time to comment. There are actually two schools of thought regarding salting meat before cooking. One is that it draws the moisture out of the meat, leaving it dry and tough, and the other that it actually permeates the meat, making it more tender and juicy (much like a dry rub). However, even more important that salting the meat before or after cooking is how it is sliced. Making sure the meat is sliced across the grain is key to having it be tender no matter about the salt.
      I do hope you enjoy this recipe and will consider trying it. Of course, whether you salt your beef before or after cooking is completely your call.
      Thanks again, and have a delicious day!
      Renee

  9. I totally would eat this all by myself. I love Asian food and the veggies you have choose I love them all. Great step by step pictures!

  10. This sounds perfect for celebrating Chinese New Year with! And it looks delicious too. 🙂

  11. Such a great recipe – a classic!

  12. I also love Chinese food but rarely make it for the same reasons: It just never quite tastes like it does in restaurants, plus – I never have all the ingredients… so I’m leaving it up to the pros 😉 I absolutely love the look of your recipe, though, so next time we’re cooking Chinese at home, I’ll definitely try your dish!

  13. I love making dishes like this for dinner because they always taste delicious, are quick to cook and are a HUGE crowd pleaser. I don’t use bok choy enough but that needs to change. Love this!

  14. Wonderful dish!! It looks so awesome and it is beautifully prepared. It is one of my favourite Chinese recipe. Thanks Renée for sharing this post 🙂