Beef and Broccoli Fried Rice Recipe

Beef and Broccoli Fried Rice Recipe
Beef and Broccoli is one of the most popular dishes found on Chinese restaurant menus, and most lovers of Chinese food love it. One day, after cleaning out my freezer and finding several packages of petite sirloin steaks, as well as a pound or so of fresh broccoli in my crisper and leftover rice in my fridge, I decided to make fried rice with the same flavors as beef and broccoli. The following Beef and Broccoli Fried Rice Is a quick way to use up leftover rice, and paired with thinly sliced steak and crisp-tender broccoli makes a delicious Asian dinner.

8 Serving

1 pound top sirloin steak or petite sirloin steak, trimmed of all fat and sliced into thin strips across the grain
2 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
2 tablespoons sherry
1 tablespoon cornstarch
2 tablespoons soy sauce

7 tablespoons vegetable oil, divided
3 eggs, beaten or blended until smooth

1 large onion, chopped
14 ounces coleslaw mix

1/4 cup oyster sauce
1/2 cup water
1 teaspoon sugar
1 teaspoon sesame oil

1 pound broccoli florets
1 teaspoon salt
1 cup water

6 cups cold cooked rice

  1. Mix the steak strips with the garlic, ginger, sherry, cornstarch, and soy sauce. Let stand for 15-20 minutes.
  2. Heat a wok to high heat and add 1 tablespoon vegetable oil. Add the eggs and fry like an omelet; remove from the wok to a cutting board and cut into small squares.
  3. Add 1 tablespoon vegetable oil to the wok and add the marinated steak and stir fry until it is just cooked through; transfer to a bowl.
  4. Add another tablespoon of vegetable oil to the wok and add the onions. Stir-fry until they begin to soften and add the coleslaw mix. Stir over high heat until the cabbage is wilted.
  5. Mix the oyster sauce, water, sugar, and sesame oil. Pour over the cabbage mixture and stir-fry until most of the moisture is absorbed. Transfer the vegetable mixture to the bowl with the beef mixture.
  6. Add the broccoli and salt to the wok and add the cup of water; bring to a boil and cook just until crisp-tender. Remove the broccoli with a slotted spoon and set aside; drain any water from the wok.
  7. Add the remaining four tablespoons of vegetable oil and toss the rice in the oil to coat. Stir-fry the rice until it begins to smell good and starts to crisp.
  8. Add the beef and vegetable mixture, broccoli, and eggs. Stir fry until all of the ingredients are heated through. Serve.

Amount Per Serving
Calories 479 Calories from Fat 163
Percent Total Calories From: Fat 34% Protein 18% Carb. 47%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 3 g
Cholesterol 118 mg
Sodium 626 mg
Total Carbohydrate 56 g
Dietary Fiber 1 g
Sugars 1 g
Protein 22 g

Vitamin A 21% Vitamin C 132% Calcium 0% Iron 27%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.