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Beef and Broccoli with Jet Tila

Serves 4

Like a lot of my stir fry dishes, break them up into three parts to simplify.   Get in the habit or marinating your meats before cooking. This makes them super tender and they will feel and taste just like your fav Chinese restaurant.  Then combine the sauces into one bowl.  All that’s left is to stir fry!


Frying Pan/Wok


Small bowl for sauce

Bowl to steam broccoli in microwave

Bowl to marinate beef

Cutting board



Small whisk

Fine Mesh Strainer

2-QT Saucepan with cover

Spoon and Fork

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For the Beef and Broccoli Stir Fry:

  • 1 lb broccoli florets
  • 1 lb flank steak
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp  baking soda
  • 1 tsp cornstarch
  • 2  Tbsps vegetable oil
  • 2 ea. garlic cloves, minced
  • 1/3 cup chicken stock
  • 2 tsps rice wine
  • 2 oz oyster sauce
  • 1  tsp cornstarch

For the rice:

  • 1 cup long-grain jasmine rice
  • 1 3/4 cup water

Alternatively, you can use Birds Eye Steamfresh Selects Long Grain White or Birds Eye Steamfresh Whole Grain Brown Rice.


Blanch the broccoli in salted water for about 2 minutes or until slightly tender and dark green.  Shock it in ice water and drain thoroughly.

In a small bowl, whisk together the soy sauce, sesame oil, cornstarch and baking soda.  Slice the beef against the grain into thin strips and add it to your marinade.  Let it sit for at least 20 minutes, or as long as overnight, in the refrigerator.

In a separate small bowl stir together the chicken stock, rice wine, oyster sauce and cornstarch until the cornstarch is fully dissolved.

Heat a wok or a large skillet on high heat and add the oil.  When a whisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about a minute continually moving the beef so it browns on all sides, but is still rare.  Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don’t be afraid to scrape any bits off the bottom of the pan BEFORE it starts to burn. Once the sauce has turned into a nice thick-ish glaze, serve immediately.

Add rice to a fine mesh strainer and rinse under cold running water while swirling with your fingers to wash the rice.  Wash the rice for about 30 seconds and then rinse for about a minute.

Add the rice to a 2-quart saucepan.  Insert your index until touching the top of the rice with your finger tip. Add water until the water just reaches the first crease of your finger.  Bring your heat to high.  As soon as the water reaches a boil, give everything a good stir, reduce to a low simmer, and cover the pot.  After 20 minutes, turn off the burner, remove the pot from the heat, and let it sit for at least 15 minutes before fluffing with a fork and serving.

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