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–+ servings
beef and broccoli plated topped with sesame and green onion
Carmen Spillette

Beef and Broccoli Fried Rice

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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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Mains
Cuisine: Chinese
Calories: 592
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Velveted Beef
  • 1 steak cut into strips
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon baking soda
  • 1 teaspoon white pepper
Fried Rice
  • 3 tablespoons avocado oil divided
  • 2 cups day old rice cold from the fridge
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1 cup broccoli cut into small florets
  • 1 tablespoon soy sauce
  • 1 tablespoon chili crunch
  • 1 teaspoon sesame oil
  • 1 teaspoon dark soy sauce

Equipment

  • 1 Wok or large skillet

Method
 

Marinate (velvet) the beef
  1. 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
Sear the beef.
  1. 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
  2. Remove and set aside. The beef does not need to be fully cooked through at this point.
Cook the broccoli.
  1. 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 the rice.
  1. 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
  2. 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 the sauces.
  1. 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
Add the beef and broccoli back to the pan.
  1. 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.
Serve immediately.

    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

    Calories: 592kcalCarbohydrates: 81gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 34mgSodium: 1076mgPotassium: 393mgFiber: 2gSugar: 2gVitamin A: 171IUVitamin C: 21mgCalcium: 51mgIron: 2mg

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