Beef and Broccoli with Fried Rice and Egg Rolls
This dinner plate brings together three favorites: saucy beef and broccoli, quick fried rice, and crisp egg rolls. The beef cooks fast, the rice uses day-old grains for the best texture, and the egg rolls can be homemade or store-bought for an easy shortcut. Serve everything family-style or build restaurant-style plates at the table.
Recipe at a glance
Yield: 4 servings
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Ingredients
For the beef and broccoli
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil, divided
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium beef broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/4 teaspoon black pepper
For the fried rice
- 4 cups cooked and chilled white rice, preferably day-old
- 2 tablespoons neutral oil
- 2 eggs, lightly beaten
- 1/2 cup diced onion
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 scallions, sliced
For the egg rolls
- 4 to 8 egg rolls, homemade or store-bought
- Oil for frying or baking, if needed
- Sweet chili sauce, duck sauce, or soy sauce, for serving
Instructions
- In a medium bowl, toss the sliced beef with soy sauce, cornstarch, and sesame oil. Let it sit while you prep the rest of the ingredients. The beef should look lightly coated, not wet or pasty.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and 2 tablespoons of water. Cook, stirring often, for 3 to 4 minutes until bright green and just tender with a little bite. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan. Sear the beef in a single layer for 2 to 3 minutes per side, working in batches if needed. The slices should be browned on the edges and just cooked through. Remove to a plate.
- Lower the heat to medium. Add the garlic and ginger and cook for 30 seconds, just until fragrant.
- Stir in the beef broth, soy sauce, oyster sauce, brown sugar, rice vinegar, black pepper, and the cornstarch slurry. Simmer for 1 to 2 minutes until the sauce turns glossy and thick enough to coat a spoon.
- Return the beef and broccoli to the skillet and toss to coat. Keep the broccoli crisp-tender and the beef juicy, not overcooked. Cover and keep warm while you make the fried rice.
- For the fried rice, heat the oil in a large skillet over medium-high heat. Add the beaten eggs and scramble until just set, then push them to one side of the pan.
- Add the onion and cook for 1 minute. Stir in the peas and carrots, then add the rice, breaking up any clumps with a spatula. Fry for 3 to 4 minutes, stirring often, until the rice is hot and lightly toasted in spots.
- Add the soy sauce, sesame oil, and scallions. Stir until the rice is evenly seasoned and the grains are separate and fluffy. Taste and add a little more soy sauce if needed.
- Cook the egg rolls according to package directions, or fry them until deeply golden and crisp. If baking, turn once so the wrappers crisp on both sides.
- To serve, mound the fried rice on each plate, spoon the beef and broccoli alongside it, and add one or two egg rolls. Finish with extra scallions or sesame seeds if you like.
Tips
Slice the beef thinly while it is still slightly firm for the easiest cutting. If you want a lighter shortcut, use frozen vegetable fried rice or plain steamed rice and focus your time on the beef and broccoli.
If you do not have oyster sauce, add an extra teaspoon of soy sauce and a small splash of hoisin sauce for a sweeter, rounder flavor. For a gluten-free version, use gluten-free soy sauce and check the labels on the oyster sauce and egg rolls.
Serving ideas
This works well as a full weeknight platter with hot tea or iced green tea. Add quick cucumber slices, steamed edamame, or a simple orange fruit salad if you want a little freshness on the side.
Storage and reheating
Cool leftovers quickly and refrigerate them within 2 hours. Store the beef and broccoli, fried rice, and egg rolls in separate airtight containers for the best texture. Refrigerate for up to 4 days.
Reheat the beef and broccoli in a skillet over medium heat with a splash of water until hot. Reheat fried rice in a skillet or microwave until steaming hot, breaking it up as it warms. Reheat egg rolls in a hot oven, toaster oven, or air fryer so the wrapper crisps again. Cooked rice is safest when it is cooled promptly and stored cold, then reheated thoroughly before serving.
