Thai Beef and Broccoli Stir-Fry

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 07/21/22
Thai Beef and Broccoli Stir-Fry

The Spruce Eats / Diana Chistruga
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
563 Calories
33g Fat
29g Carbs
35g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 563
% Daily Value*
Total Fat 33g 43%
Saturated Fat 9g 47%
Cholesterol 111mg 37%
Sodium 1264mg 55%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 35g
Vitamin C 90mg 450%
Calcium 70mg 5%
Iron 4mg 20%
Potassium 786mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai beef and broccoli stir-fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking).

The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch.

Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love.

Ingredients

  • 1/2 to 1 pound steak

  • 2 to 3 tablespoons vegetable oil

  • 1 shallot, finely chopped, or 1/4 cup finely chopped red onion

  • 3 to 4 cloves garlic, finely chopped

  • 2 pieces ginger, thinly sliced

  • 3 tablespoons sherry or red wine

  • 1 medium head broccoli, cut into bite-sized florets

  • 1 red pepper, sliced into thin strips

  • 1 teaspoon cornstarch, dissolved in 3 tablespoons cool water

  • 1 teaspoon sesame oil

For the Marinade:

  • 3 tablespoons soy sauce

  • 1 teaspoon brown sugar

  • 1 teaspoon cornstarch

For the Stir-Fry Sauce:

  • 1/2 cup chicken stock

  • 3 tablespoons oyster sauce

  • 1 tablespoon fish sauce

  • 1 to 2 teaspoons brown sugar, to taste

  • 3/4 teaspoons minced red chiles, or 1/2 to 3/4 teaspoons crushed dried chile, to taste

  • Jasmine rice, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thai beef and broccoli stir-fry recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.

    Cut steak on the bias and place in bowl

    The Spruce Eats / Diana Chistruga

  3. Make marinade by combining soy sauce, brown sugar, and cornstarch, stirring well to dissolve sugar.

    Make the marinade by combining soy sauce, brown sugar, and cornstarch

    The Spruce Eats / Diana Chistruga

  4. Pour this over beef and toss. Set aside.

    Pour marinade over beef

    The Spruce Eats / Diana Chistruga

  5. Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.

    The stock, oyster sauce, fish sauce, brown sugar, and chiles in a bowl

    The Spruce Eats / Diana Chistruga

  6. Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.

    Shallot/onion, garlic, and ginger in a frying pan

    The Spruce Eats / Diana Chistruga

  7. Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry to keep pan moist.

    Add the beef together with its marinade to the onion mixture and add sherry

    The Spruce Eats / Diana Chistruga

  8. Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.

    Add broccoli and red pepper to the beef mixture in the frying pan

    The Spruce Eats / Diana Chistruga

  9. Stir together cornstarch and water mixture.

    Cornstarch and water mixture

    The Spruce Eats / Diana Chistruga

  10. Push ingredients to the side in wok.

    Push the beef and vegetable mixture to one side of the pan

    The Spruce Eats / Diana Chistruga

  11. Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.

    Add cornstarch mixture to the sauce of the beef and vegetable mixture

    The Spruce Eats / Diana Chistruga

  12. Switch off heat and drizzle over sesame oil. Taste dish: If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.

    Thai beef and broccoli stir-fry in a frying pan

    The Spruce Eats / Diana Chistruga

How to Store

This beef and broccoli stir-fry dish can be stored in the fridge for three to four days.

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