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Beef 'N' Broccoli Stir-Fry Recipe

Our Test Kitchen combined tender strips of beef and fresh vegetables to come up with this delicious skillet dish.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/2 cup thinly sliced onion
  • 2 tablespoons chopped green onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1/3 cup white wine or beef broth
  • 3 cups broccoli florets
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon cornstarch
  • 1/8 teaspoon pepper
  • 1 cup beef broth
  • 2 tablespoons balsamic vinegar
  • Hot cooked rice, optional


  • 1. In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over low heat until tender. Add beef; stir-fry over medium heat for 5-7 minutes or until meat is no longer pink and onions are golden. Using a slotted spoon, remove meat and onions; set aside.
  • 2. Add wine or broth to the pan; stir to loosen browned bits. Add broccoli and mushrooms; stir-fry over high heat until broccoli is tender. In a bowl, combine cornstarch and pepper; stir in broth and vinegar until smooth. Add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and onions; heat through. Serve over rice if desired. Yield: 4 servings.

Nutritional Facts

1 cup: 248 calories, 9g fat (3g saturated fat), 67mg cholesterol, 297mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

Reviews for Beef 'N' Broccoli Stir-Fry

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ebramkamp User ID: 702841 242904
Reviewed Jan. 31, 2016

"My husband loves this. Based on the previous reviews I did add some sliced carrots and a tsp of ginger to the recipe. My husband also likes a bit of heat so I added a pinch of red pepper flakes to this as well. He gobbled it up."

missypug User ID: 3694182 86133
Reviewed Jan. 6, 2012

"We love this recipe. It is very easy to make and tastes great. I add a little sliced carrots and tsp of husband raves about it"

msu4two User ID: 3762709 48468
Reviewed Mar. 16, 2011

"I made this last night, and it wasn't good at all. Since it received 5 stars I thought it would be wonderful, but the sauce was so flavor at all. Once I added things to it (ginger, salt, and maybe a tsp of molasses), it was better...but I won't be making this again."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.