Beef and broccoli fried rice is one of those weeknight dinners that looks and tastes like you ordered delivery but takes 20 minutes in one pan. All you need is beef, broccoli, day old rice, and some sauce for the easiest one pot dish.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The velveting is the whole reason this works. Five minutes while you prep everything else. Cornstarch, baking soda, soy sauce, oyster sauce on the raw beef and that is it. The baking soda tenderises the muscle fibres and the cornstarch locks the moisture in. The difference between tough chewy beef and the silky tender kind you get at a Chinese restaurant.
I started making this when I realised I could get that same result at home without picking up the phone and now it is another one of my boys absolute favorites. Done in 20 minutes and it is on the current weeknight rotation in my house.
This is the kind of dinner that makes people think you spent way longer than you did. If you want more of that energy try my Easy Shrimp Fried Rice or my Papa's Bacon Fried Rice. Both one wok, both under 20 minutes.
Jump to:
How to make Beef and Broccoli Fried Rice (VIDEO)
Shop My Kitchen
It gets screaming hot, nothing sticks, and the beef sears instead of steams. That last part is everything for this recipe. This is the one I use and the one I recommend.
*I only share products I actually use and love. If you shop through my links I earn a small commission at no extra cost to you.
What to Serve It With
- Spicy Asian Cucumber Salad - five minutes and the cool crunch is a perfect contrast to this hot wok dinner
- Asian Coleslaw - my go-to side when I need something fresh that takes under 10 minutes
- Miso Garlic Butter Steak Bites - if you are feeding a crowd and want a second beef dish on the table
- Papa's Bacon Fried Rice - the one fried rice worth mentioning if you want to take this dish to another level
How to make (PICTURES)
- Step 1: Slice the beef into strips, chop the shallot, mince the garlic, and cut the broccoli into florets.
- Step 2: Toss beef strips with cornstarch, baking soda, soy sauce, and oyster sauce. Set aside for 5 minutes.
- Step 3: Sear the beef in a screaming hot wok in a single layer. Let it sit for 1 minute before tossing. Remove and set aside.
- Step 4: In the same wok add more oil. Saute shallot and garlic for 1 minute until fragrant.
- Step 5: Add the cold day old rice and toss for 2 to 3 minutes. Add soy sauce, dark soy, chili crunch, and sesame oil. Return the beef and toss until everything is evenly coated.
- Step 6: Top with sesame seeds and green onions. Serve immediately.
Similar recipes
Looking for other recipes like this? Try these:
Hate ads?
Beef and Broccoli Fried Rice
Ingredients
Equipment
Method
- In a bowl combine beef strips with cornstarch, oyster sauce, soy sauce, baking soda, and white pepper. Toss until every strip is fully coated. Set aside for 5 minutes while you prep the broccoli, garlic, and shallot.1 steak, 1 tablespoon cornstarch, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon baking soda, 1 teaspoon white pepper
- Heat a wok or skillet over high heat with 2 tablespoons of avocado oil. Add the beef in a single layer. Let it sear without stirring for 1 minute until it gets colour. Toss and cook for another minute.3 tablespoons avocado oil
- Remove and set aside. The beef does not need to be fully cooked through at this point.
- Add the broccoli, add a few tablespoons of water and cover with a lid for 1 minute until the broccoli is cooked. Remove and set aside.1 cup broccoli
- Add more oil to the wok if needed. Add the shallot, garlic and saute for 3 minutes.3 tablespoons avocado oil, 2 cloves garlic, 1 shallot
- Add the cold day old rice to the wok. Toss and break up any clumps. Stir fry for 2 minutes until the rice is heated through and starting to get a little color.2 cups day old rice
- Add soy sauce, chili crunch, sesame oil, and dark soy sauce. Toss everything together until the rice is evenly coated and deep golden in color.1 tablespoon soy sauce, 1 tablespoon chili crunch, 1 teaspoon sesame oil, 1 teaspoon dark soy sauce
- Return the seared beef and broccoli to the pabn and toss everything together for 1 minute until the beef and broccoli is cooked through and coated in the sauce.
Notes
- Velveting is not optional. Five minutes, that is it. That is why the beef comes out the way it does.
- Screaming hot wok before anything goes in. No exceptions. Turn it up and keep it up.
- Sear the beef first, get it out, add it back at the very end. Overcook it and you lose everything velveting just did.
- Cold day old rice straight from the fridge. Every time.
- One teaspoon of dark soy. Do not skip it.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions
What is velveting and why does it matter? It is the technique that makes takeout beef taste the way it does. Cornstarch, baking soda, soy sauce, oyster sauce on the raw beef for five minutes before it hits the wok. The baking soda tenderises the muscle fibres and the cornstarch keeps the moisture locked in. Five minutes and it changes everything.
What cut of beef works best? Flank steak, sirloin, or skirt steak cut against the grain into thin strips. Lean cuts that velvet well and stay tender under high heat.
Can I use fresh rice? Day old cold rice only. Fresh rice steams instead of fries. If you only have fresh rice spread it on a tray and refrigerate for at least 30 minutes first.
Is this spicy? The chili crunch adds gentle heat. Reduce to half a tablespoon for mild or leave it out entirely.
Can I add an egg? Yes. Push the rice to one side after adding the sauces, crack in one or two eggs, scramble quickly, then toss everything together before the beef goes back in.
Can I use a regular pan instead of a wok? Yes. The widest heaviest pan you have over the highest heat your stove can manage. A wok is ideal but not essential.
Leave a Reply