Steak and Broccoli Stir Fry

In the last 40 years, I’ve made more stir fries than I can count. Yet for some reason I tended to avoid beef. I needed fast and easy, and too often beef can turn out tough or lacking flavor.

But no more! Using shaved steak became the magic “easy button” I needed. Find yourself a package of shaved steak and you too can create a stir fry with deliciously tender beef in a richly flavored sauce. And it’s ready in 20 minutes, making it perfect for a weeknight meal.

Why I love using Shaved Steak in this stir fry

Beef with broccoli is one of my favorite “Chinese restaurant” meals, but I’ve always had difficulty making it myself. Especially getting the beef right. It really is hard to slice it thin enough. Not to mention time consuming! It’s possible that I just lack the patience it requires…

I love using the shaved steak. It’s perfectly thin and ready to cook! It’s a great solution when I’m grocery shopping and have everything on my list, and then think “Ok, but what do I make TONIGHT?” I don’t have to take the meat out to thaw or anything, it’s usually thawed already. Even “mostly” thawed shaved beef will finish thawing very quickly on the countertop.

Whipping this meal together is so fast, and it is always well received. Win-win!

Beef and Broccoli Stir Fry Recipe Ingredients

How to cook Shaved Beef Steak and Broccoli Stir Fry

1. First, add the sauce ingredients to a bowl and mix well to combine. Set aside while you start the stir fry. Also, combine the cornstarch with water for thickening so it will be ready when you need it. (You probably want to start cooking your rice at about this time as well)
2. Heat a large skillet on medium-high heat and add some oil. I use sesame oil, but peanut or canola oil are good choices as well. Add the veggies: onion, carrot, and broccoli. Stir fry 4 to 5 minutes, until the broccoli is bright green and crisp-tender. Remove the veggies to a bowl and set aside.
3. Now, heat a little more oil in the skillet. Add the shaved steak and stir fry 4 to 5 minutes, until cooked through. Add the garlic and stir fry one minute.
4. Pour the bowl of sauce into the skillet and heat to a boil. Reduce heat and simmer 4 to 5 minutes to develop the flavor.

5. Give the cornstarch-water mixture (slurry) a quick stir, then drizzle it into the skillet. Stir well to combine. The sauce will start to thicken.
6. Now add back the cooked veggies and the sliced water chestnuts. Stir everything well to coat evenly with the sauce. If the sauce seems too thick, you can add another ¼ cup of water and mix well. More sauce is always a good thing. 😃

7. Once everything is completely heated through, it is ready to serve. Either white rice or brown rice works well, according to your personal preference.
8. If you like your vegetables to be softer, cover the skillet and let the mixture heat gently for another 5 minutes, then serve.

Shaved Steak Recipe Variations

This stir fry can be varied easily by substituting the vegetables. Add some slices of bell pepper for sweetness and color. Try snap peas or snow peas, they are personal favorites of mine for their crunchy and freshy texture. Some mushrooms will add an earthy quality, or some baby corn would be a fun addition for a subtle sweetness.

If you like to play with flavors, there’s a lot of room for creativity in the sauce. Add a little crushed red pepper for a bit of spice, or a little hoisin sauce or orange juice to make it sweeter.

Tips For Making Steak and Broccoli Stir Fry

Need to make this on a busy weeknight? Buy the already cut broccoli florets to save time. Pre-cut carrots are also handy if you can find them. Buying those veggies already cut will make this a super-fast meal to prepare. Get the rice cooking right away because the rest will be done in about 20 minutes!

How to store leftover Shaved Steak Stir Fry

To store any leftovers, first allow it to cool to room temperature. Then, transfer to a covered airtight container and refrigerate for up to 4 days.

Gently reheat in a pan on the stove top, or microwave in 30 second bursts, stirring in between, until heated through.

More Meal Ideas with an Asian Inspiration

• Potstickers (Pan Fried Dumplings)
• Homemade Egg Rolls
• Chicken Skewers
• Egg Roll in a Bowl
• Instant Pot Pepper Steak
• Sweet and Sour Pork Kabobs

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Shaved Steak Recipe

Use a package of shaved steak to make this delicious stir fry in no time! Tender beef, crisp-tender broccoli and carrots combine in a rich, slightly sweet sauce. Delicious on rice, and ready in 20 minutes. Perfect for a busy weeknight meal!

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Chinese

Servings: 4

Calories: 413kcal

Author: Sula

Ingredients

• 1 pound shaved beef steak
• 1 small or medium onion chopped
• 1 broccoli crown cut into florets (about 12 ounces)
• 1 large carrot sliced thin
• 2 cloves garlic minced
• 5 ounces sliced water chestnuts drained
• Oil for cooking – canola sesame or peanut

Sauce:

• 1 ½ cup beef broth
• ¼ cup lite soy sauce or tamari
• ¼ cup ketchup
• 1 tablespoon oyster sauce
• 2 tablespoons brown sugar
• ¾ cup water

To Thicken:

• 3 tablespoons cornstarch
• ½ cup water

Instructions

• Add all sauce ingredients (not the cornstarch mixture) to a bowl and mix well to combine and dissolve the sugar. Set aside. In a small cup, combine the cornstarch and water for thickening and set aside until needed.
  1 ½ cup beef broth, ¼ cup lite soy sauce or tamari, ¼ cup ketchup, 1 tablespoon oyster sauce, 2 tablespoons brown sugar, ¾ cup water
• Heat 1 tablespoon oil in a large skillet on medium-high heat. When the oil is hot, add onion, carrot, and broccoli. Stir fry 4 to 5 minutes, until broccoli is bright green and crisp-tender. Remove from pan and set aside.
  1 small or medium onion, 1 broccoli crown, Oil for cooking – canola, 1 large carrot
• Heat another tablespoon oil in the skillet on high heat. Add the shaved beef and stir fry (sauté) 3 to 5 minutes, until cooked through. Add minced garlic and stir fry one minute.
  1 pound shaved beef steak, 2 cloves garlic
• Add bowl of sauce to the skillet with the meat. Bring to a boil, then reduce heat and simmer 4 to 5 minutes. Give the cornstarch slurry a quick stir, then drizzle it into the skillet and stir well to combine. Sauce will start to thicken.
  3 tablespoons cornstarch, ½ cup water
• Add in the cooked broccoli mixture and sliced water chestnuts. Stir to coat well with the sauce. Heat mixture through, then serve over cooked rice.
  5 ounces sliced water chestnuts

Notes

For softer vegetables, once sauce is heated through cover and let simmer on low heat for 4 to 5 minutes. Then serve per usual.

Nutrition

Calories: 413kcal | Carbohydrates: 38g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 1535mg | Potassium: 1076mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3589IU | Vitamin C: 140mg | Calcium: 115mg | Iron: 4mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.