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Beef-And-Broccoli Stir-Fry

Oxmoor House JANUARY 2002

  • Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup rice)


  • 1 pound boneless sirloin steak
  • 1 cup beef broth
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons dark sesame oil, divided
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 4 cups broccoli florets
  • 2 1/2 cups sliced onion (about 1)
  • 1 cup thinly sliced carrot
  • 6 cups hot cooked quick-cooking brown rice (such as Success)


Trim fat from steak. Cut beef diagonally across grain into very thin slices.

Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.

Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 8.3g
  • Saturated fat: 2.5g
  • Protein: 25.6g
  • Carbohydrate: 55.6g
  • Cholesterol: 51mg
  • Iron: 3.4mg
  • Sodium: 609mg
  • Calories from fat: 19%
  • Fiber: 6.3g
  • Calcium: 64mg

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Beef-And-Broccoli Stir-Fry recipe