How many calories are in beef stir fry?

Simply follow our simply laid out recipe:

1) Put the beef in a shallow bowl and add soy sauce, coating the meat well.
2) Leave to marinade for at least 30 minutes.
3) Cut leeks and carrots into matchstick sized strips.
4) Slice mushrooms, chop pepper and cut ginger into thin strips.
5) Heat oil in a wok or frying pan.
6) Drain beef and add to wok, reserving marinade.
7) Stir fry for 2-3 minutes. Remove with a slotted spoon and keep warm.
8) Add vegetables and stir fry for 3-4 minutes, then add beef, marinade and bean sprouts.
9) Cook for 2-3 minutes until vegetables are crisp.
10) Season and serve.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

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An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}

Chicken and broccoli should be on your weekday dinner rotation menu, because it’s so easy to prepare and the result tastes even better than takeout. If you rarely cook Chinese stir fries at home, this is a great dish to start with. It only requires one protein, one vegetable, and one sauce. The cooking doesn’t require a wok and the process is very simple. Start your steamed rice while preparing this dish and your dinner will be ready in 30 minutes.

Cooking notes

1. What cookware to use

I’ve discussed why not to use a wok and how to set up your stir fry station in the past in great detail.

Before moving to the US, I always cooked with a small cast iron wok and gas stove in my Chinese kitchen. I switched to a heavy nonstick skillet when I moved to Austin, because it heated up faster and held heat better on the electric stove. Now that I finally have a gas stove again in my New York kitchen, the flame is so weak that sometimes I have trouble boiling water. Now I use both nonstick and carbon steel pans depending on the dishes I make.

If you just started cooking Chinese food, or if you have a similar kitchen situation to mine (electric stove, IH stove, or not-so-powerful gas stove), cooking with a nonstick skillet or carbon steel skillet will be the best option. It’s easier to learn to use, heats up better, and creates great results.

2. Key ingredients

Aromatics – It’s very important to use fresh ginger and garlic to create the authentic Chinese food experience. Sometimes I add a handful of chopped green onion to further add fragrance to the dish.

Oyster sauce – In my world it’s a sauce that is quite close to hoisin sauce, only it tastes much better. It adds a rich, savory umami (from oyster extract) and a slightly sweet note to the stir fry sauce.

Shaoxing wine – Used in most Chinese stir fry dishes, including vegetables. It adds a deep fermented savory taste. If you do not want alcohol in your dish, you can use chicken broth to replace it. The flavor of the sauce will fall flat a bit, but you will still get a great result.

Dark soy sauce – It has a darker color and tastes less salty than soy sauce. It’s commonly used in Chinese stir fries to add a beautiful caramelized color to the meat. You can replace it with soy sauce if you don’t have any on hand. Your dish will come out lighter than mine, but still taste great.

3. Easy prep

Getting your working station organized is key to making good stir fries. Different from many Western style cooking techniques, the Chinese stir fry process happens very quickly. Once you heat up the pan, it usually takes less than 5 minutes to cook a dish. Be sure to cut all the ingredients, make the sauce, and have all the ingredients ready near your stove.

When I prepare my stir fry, I like to go one step further and group the ingredients according to the cooking steps, so I can use fewer prep bowls. It makes your working station less crowded, prevents you from forgetting to add ingredients during cooking, and makes clean-up faster.

In the case of the chicken and broccoli stir fry, you should have 5 items near your stove:

• Mixed sauce
• Marinated chicken
• Chopped broccoli
• Chopped ginger and garlic
• Cooking oil (not shown in the picture)

4. Cooking process

Making chicken and broccoli is super easy. All you need to do is:

• Steam the broccoli in the stir fry pan using a bit of water. I do this instead of blanching the broccoli in a separate pot. It cooks faster this way and you only use one pan in total.
• Heat up your pan very hot. Sear both sides of the chicken. It helps to brown the chicken better if you spread it in the pan in a single layer and don’t touch it until the bottom is browned.
• Add the aromatics.
• Add the cooked broccoli and the sauce, then cook until sauce is thickened.

That’s it!

5. One word on oil

The amount of oil you need largely depends on the type of pan you’re using. If you use a nonstick pan, you can cut the oil to 1 tablespoon without any problem. If you use a carbon steel or cast iron pan, you might need to use more oil, so the bottom of the pan is covered completely with a thin layer of oil to prevent the chicken from sticking to the pan.

More delicious take-out style recipes

• String Bean Chicken
• Crispy Chinese Honey Chicken (without Deep Frying)
• 15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)
• Black Pepper Steak
• Easy Beef Fried Rice

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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Chicken and Broccoli (Chinese Takeout Style)

4.87 from 52 votes

An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: takeout

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4 servings

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Ingredients

• 1 lb (450 g) boneless skinless chicken breast (or thigh)

Marinade

• 1 tablespoon Shaoxing wine (or dry sherry)
• 1/2 teaspoon salt
• 1 teaspoon cornstarch

Sauce

• 3 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1/2 tablespoon dark soy sauce (or soy sauce)
• 1/4 cup chicken stock
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Stir-fry

• 1 head broccoli , chopped into bite-sized florets
• 2 tablespoons peanut oil (or vegetable oil)
• 4 cloves garlic , minced
• 1 teaspoon ginger , minced

Instructions

• Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.

• Combine all the sauce ingredients in a bowl. Stir to mix well.

• Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.

• Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.

• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.

• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.

• Serve hot with steamed rice or boiled noodles as a main dish.

Video

Nutrition

Serving: 1serving, Calories: 246kcal, Carbohydrates: 10g, Protein: 25g, Fat: 9.8g, Saturated Fat: 1.2g, Cholesterol: 73mg, Sodium: 634mg, Potassium: 512mg, Fiber: 0.8g, Sugar: 3.5g, Calcium: 25mg, Iron: 1mg

Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

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