Beef and Broccoli Fried Rice
Whip up a mouthwatering one-pan wonder with our Beef and Broccoli Fried Rice! This savory dish combines tender beef, vibrant broccoli, and perfectly cooked rice, all tossed together in a zesty soy sauce that brings everything to life. It's a budget-friendly meal that's quick to prepare and packed with flavor—perfect for busy weeknights!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- broccoli core, sliced into smaller chunks
- garlic, minced
- white or black pepper
🫙Pantry Staples(6)
- baking soda
- cornstarch
- oil
- rice
- sesame oil
- sugar
🍯Sauces & Condiments(3)
- dark soy sauce
- oyster sauce
- soy sauce
📦Other(3)
- flat meat, thinly sliced against the grain
- green onions, for topping
- sesame seeds, for topping
Nutrition (per serving)
Calories
476
Protein
21g
Carbs
51g
Fat
20g
👨🍳 Instructions
- 1
Prep the broccoli by slicing the core into smaller chunks and set aside.
- 2
Mince the garlic and set aside.
- 3
Thinly slice the flat meat against the grain and marinate with soy sauce, dark soy sauce, baking soda, and cornstarch.
- 4
Combine oyster sauce, soy sauce, dark soy sauce, sugar, and white or black pepper to make the sauce.
- 5
Heat oil in a wok and fry the marinated beef until cooked through, then remove from the wok.
- 6
Add more oil to the wok, then add broccoli and a splash of water to steam.
- 7
After a minute, add garlic, then add rice and more oil, breaking up the rice.
- 8
Pour in the sauce and add the beef, tossing everything together.
- 9
Drizzle with sesame oil, toss again, and top with green onions and sesame seeds.
- 10
Serve and enjoy.
💡 Pro Tips
- ✓Marinate beef with baking soda (0.5% by weight of meat) for 15-30 minutes before adding cornstarch because the alkaline environment raises pH to 8-9, allowing proteins to denature and retain 30% more moisture during cooking.timing0.5% baking soda by weight, 15-30 minutes
- ✓Add cornstarch to the beef marinade only after the baking soda has rested, as premature mixing creates a gluey coating that prevents proper browning; apply it 5 minutes before wok cooking.techniqueApply cornstarch 5 minutes before cooking
- ✓Steam broccoli with the wok lid on at high heat (400°F+) for exactly 60-90 seconds after adding water splash, as this creates residual steam that cooks the florets while keeping cores firm—longer steaming causes moisture loss and softening.timing60-90 seconds covered
- ✓Use a 2:1 ratio of dark soy sauce to regular soy sauce in your combined sauce (e.g., 2 tbsp dark to 1 tbsp regular) because dark soy has 40% higher sugar content and provides caramelized depth without over-salting.ingredient2:1 dark to regular soy ratio
- ✓Break up cold rice by adding it to the 300°F+ wok surface in small handfuls rather than all at once; the immediate heat shock separates grains via rapid starch gelatinization before oil coating prevents them from clumping.technique300°F+ wok surface, add in small handfuls
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Beef and Broccoli Fried Rice
Whip up a mouthwatering one-pan wonder with our Beef and Broccoli Fried Rice! This savory dish combines tender beef, vibrant broccoli, and perfectly cooked rice, all tossed together in a zesty soy sauce that brings everything to life. It's a budget-friendly meal that's quick to prepare and packed with flavor—perfect for busy weeknights!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- broccoli core, sliced into smaller chunks
- garlic, minced
- white or black pepper
🫙Pantry Staples(6)
- baking soda
- cornstarch
- oil
- rice
- sesame oil
- sugar
🍯Sauces & Condiments(3)
- dark soy sauce
- oyster sauce
- soy sauce
📦Other(3)
- flat meat, thinly sliced against the grain
- green onions, for topping
- sesame seeds, for topping
Nutrition (per serving)
Calories
476
Protein
21g
Carbs
51g
Fat
20g
👨🍳 Instructions
- 1
Prep the broccoli by slicing the core into smaller chunks and set aside.
- 2
Mince the garlic and set aside.
- 3
Thinly slice the flat meat against the grain and marinate with soy sauce, dark soy sauce, baking soda, and cornstarch.
- 4
Combine oyster sauce, soy sauce, dark soy sauce, sugar, and white or black pepper to make the sauce.
- 5
Heat oil in a wok and fry the marinated beef until cooked through, then remove from the wok.
- 6
Add more oil to the wok, then add broccoli and a splash of water to steam.
- 7
After a minute, add garlic, then add rice and more oil, breaking up the rice.
- 8
Pour in the sauce and add the beef, tossing everything together.
- 9
Drizzle with sesame oil, toss again, and top with green onions and sesame seeds.
- 10
Serve and enjoy.
💡 Pro Tips
- ✓Marinate beef with baking soda (0.5% by weight of meat) for 15-30 minutes before adding cornstarch because the alkaline environment raises pH to 8-9, allowing proteins to denature and retain 30% more moisture during cooking.timing0.5% baking soda by weight, 15-30 minutes
- ✓Add cornstarch to the beef marinade only after the baking soda has rested, as premature mixing creates a gluey coating that prevents proper browning; apply it 5 minutes before wok cooking.techniqueApply cornstarch 5 minutes before cooking
- ✓Steam broccoli with the wok lid on at high heat (400°F+) for exactly 60-90 seconds after adding water splash, as this creates residual steam that cooks the florets while keeping cores firm—longer steaming causes moisture loss and softening.timing60-90 seconds covered
- ✓Use a 2:1 ratio of dark soy sauce to regular soy sauce in your combined sauce (e.g., 2 tbsp dark to 1 tbsp regular) because dark soy has 40% higher sugar content and provides caramelized depth without over-salting.ingredient2:1 dark to regular soy ratio
- ✓Break up cold rice by adding it to the 300°F+ wok surface in small handfuls rather than all at once; the immediate heat shock separates grains via rapid starch gelatinization before oil coating prevents them from clumping.technique300°F+ wok surface, add in small handfuls