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Beef Spicy and Broccoli Stir-fry

We use regular soy sauce, if we have it at home. Otherwise, Tamari sauce is a great substitute.

Beef Spicy and Broccoli Stir-fry


  • 4 tablespoons dry sherry
  • 4 tablespoons dark soy sauce
  • 2 tablespoon grated peeled gingerroot
  • 10 – 12 garlic cloves minced
  • 2 teaspoons Asian sesame oil
  • ½ teaspoon crushed red pepper flakes or to taste
  • 1 lb beef tenderloin cut into strips
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 6 cups chopped broccoli
  • 6 scallions thinly sliced


  • To prepare the marinade, in a gallon-size sealable plastic bag, combine the sherry, soy sauce, gingerroot, garlic, sesame oil, and pepper flakes; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
  • Drain the marinade into a measuring cup; add enough water to make 2/3 cup liquid. Add the cornstarch and stir until it dissolves.
  • Heat a large non-stick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef looses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly, and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2 – 3 minutes. Serve over white rice, sprinkled with the scallions.

Photo by joyosity

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