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My family often requests this tasty stir-fry. It's great because it combines tender beef and nutritious vegetables in one dish. We enjoy it year-round but especially in summer, when I grow my own broccoli and onions. Plus, it doesn't heat up the kitchen. —Ruth Stahl Shepherd, Montana
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 292 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,280 mg sodium, 18 g carbohydrate, 3 g fiber, 31 g protein.
Originally published as Beef Broccoli Stir-Fry in Quick Cooking July/August 1998, p29
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 08, 2013 by meilly2002
My family really loved the sauce!! So next time I'll double the sauce. Another note use the fajita beef. You can get your local butcher to cut it for you. It's the right size and tender.
Reviewed on Mar. 08, 2013 by ahboik
Hello! I too used Splenda brown sugar to lower the carb count. I added an additional TBSP of cornstarch since I made more beef than the recipe called for. After the meat cooked, I threw in the onions before the broccoli to give the onions time to carmelize somewhat. My co-workers absolutely loved this dish! I will be making this for them again!!
Reviewed on Sep. 22, 2012 by jsgoldn
This is a keeper! I've made it several times and always liked it. I never thought it was too sweet. The only modification--or just something to watch out for--that I would suggest is the amount of cornstarch that is tossed with the beef. It seems like there's too much thick "glaze" on the meat once it's cooking in the pan, which possibly interferes with getting a good brown on it. I tried 1.5 T this time, with 1.5 lbs of beef, and I might even reduce it more. Other than that, great recipe!
Reviewed on May. 15, 2012 by TashaDuffany
Awsome recipe it tasts better thank PF changs
Reviewed on Apr. 28, 2012 by angiepete
My family loves this! I use chicken instead of beef. I have also used leftover meat and was able to skip the part where you fry it. Much faster.
Reviewed on Jan. 12, 2012 by annaf27
We loved this recipe! I added sliced carrots & red peppers. I also only put 1 teaspoon of brown sugar, because we prefer food less sweet & I added red pepper flakes for a little more spice. We thought the dish was excellent and my husband said, "We should make this for guest!"
Reviewed on Nov. 28, 2011 by scarlet286
This was delicious! I added a cup of carrot coins and 8 oz of chopped mushrooms to the veggies.
Reviewed on Sep. 03, 2011 by firefly31
Read the other reviews, used only 1 Tablespoon sugar, added an additional 1 Teaspoon corn starch and added 1 and 1/3 Tablespoon of ground chili pepper for some spicy kick and thought it was wonderful!
Reviewed on Aug. 17, 2011 by cornbreadnbenjamin
My 20 month old toddler loved it! Next time I will add water chestnuts and carrots. Quick, easy and very yummy.
Reviewed on Aug. 15, 2011 by LaurenDillon
I used shrimp instead of beef and added carrots for color. I also used the splenda brown sugar rather than regular brown sugar because of my husbands diet. It was pretty good and I would definitely make it again. Another person suggested doubling the sauce and I will do that when I make it again.
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