Beef and Broccoli Stir-Fry
A classic Chinese dish with tender beef, crisp broccoli, and a savory sauce.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1/2 lb flank steak, thinly sliced
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1/4 cup water
- 1 tsp sesame oil
Nutrition Facts
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Instructions
Marinate the beef: In a bowl, mix the sliced beef with soy sauce, cornstarch, and a splash of water. Let it sit for 10 minutes.
Prepare the sauce: In a small bowl, combine oyster sauce, brown sugar, and sesame oil. Set aside.
Blanch the broccoli: Bring a pot of water to boil, add broccoli, and cook for 1-2 minutes. Drain and set aside.
Stir-fry the beef: Heat 1 tbsp oil in a wok or large pan over high heat. Add the beef and cook until browned, about 2 minutes. Remove and set aside.
Cook the aromatics: In the same pan, add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
Combine everything: Add broccoli and beef back to the pan. Pour the sauce over and stir-fry for 1-2 minutes until everything is well-coated and heated through.
Serve hot: Transfer to a plate and serve immediately with steamed rice.
Chef's Tips
- Slice the beef thinly against the grain for maximum tenderness.
- For extra crispiness, stir-fry the broccoli instead of blanching.
- Add a pinch of red pepper flakes for a spicy kick.
- Use low-sodium soy sauce if you prefer less salt.
- Leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the beef.
