Beef with broccoli from The Wok - Recipes and Techniques (page 118) by J. Kenji López-Alt

Ingredients

roasted sesame oil
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beef skirt steaks
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EYB Comments

Can substitute beef flank steak, hanger steak, or flap meat for beef skirt steaks; shoyu for light soy sauce; and dry sherry for Shaoxing wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute beef flank steak, hanger steak, or flap meat for beef skirt steaks; shoyu for light soy sauce; and dry sherry for Shaoxing wine.
natasha_rsa4gj on May 17, 2026

To sweet will not email it again
RaucusBacchus on February 02, 2026

Very good. A very flavorful dish. The recipe needed a proofreader 'cuz it calls for chicken? and "a splash"?!. The way the recipe is written requires a careful read-through or two given the back and forth activities.
Astrid5555 on December 02, 2025

Good version of a classic. Used flank steak and added more broccoli. A family winner!
Stephenn31 on October 19, 2025

A good version of the Chinese american classic. I added extra broccoli, and accidentally added a bit too much slurry so it was thick. But still tasty.
shawsc on July 18, 2025

I used flank steak, added some red bell peppers and stir fried on my outdoor wok stand on a hot day. Super delish!
Pandan on July 09, 2024

Turned out quite nice. I used tenderstem broccoli and only needed a little bit of the slurry. I needed to cook both the beef and vegetables longer as my electrical burner doesn’t get that hot.
Ishie1013 on January 31, 2024

Some errors in the intro but made a pretty tasty broccoli beef that stands up to takeout and is healthier and cheaper. Used some freezer burned bottom round and it still tasted good after slapping it around with corn starch.
rmardel on October 03, 2023

This is a very good version of this dish. Note that I added a generous amount of scallions, as mentioned in the head-note even though they are not listed in the actual recipe. This will go in regular rotation. Extra sauce is a plus here, and I am happy with equal weights of beef and broccoli, although the dish also works well with the proportions listed.
bernalgirl on October 01, 2023

04/25 update Doubled the sauce recipe to go w 1.5 meat, double the broccolini, whole package of oval rice cakes. Par boil the rice cakes (three portions), wok the meat and the broccoli in two portions each, start adding altogether as the rice cakes come out of the par boil. Add chili flakes for heat. 1/2025 update: This is also outstanding with chopped cabbage, in which case the sauce proportion is fine and you could increase the volume of veg by 1/2. This is a remarkably good and easy dish, even following the very specific instructions. I doubled the sauce and would do so again. This is going into the regular rotation.
imaluckyducky on February 10, 2023

4.5 stars. Sauce was very good, should have doubled the amount of broccoli. Used filets cut cross-grain with great success. Picky 7yo ate it, will definitely make again!
aileent1 on November 11, 2022

Forgot to add that I used extra broccoli and felt like it needed it.
aileent1 on November 11, 2022

Wonderful. One of the first recipes I made after I got my high-powered outdoor wok burner and it didn't disappoint!
Cookie24 on November 08, 2022

The headnote for this recipe says the flavors of garlic, ginger and scallions are prominent. Interestingly, there are no scallions listed in the ingredients or in the directions. Additionally, the directions say to cook until the "chicken" is cooked through (recipe is Beef Broccoli). Putting aside the editing errors, this recipe is easy and delicious. I used rib eye (what I had on hand) and added leeks (needed to use); served with steamed Jasmine rice. Everyone loved it.
lkgrover on September 02, 2022

Agreed that this was delicious, equal to Chinese restaurant quality. I used beef skirt steak.
FriedDumpling on April 02, 2022

This was so seemingly simple, yet absolutely delicious. Once the broccoli was blanched, prep went very quickly, so it’s good to make sure rice and side dishes are ready by the time you start stir frying. I used Rib-eye, because I had some already, and used half the amount of beef with a full amount of broccoli and sauce. Because I used a more tender meat than specified, it was cut a little thicker, cross grain.