Description
This Beef and Broccoli Stir-Fry is a quick and flavorful Chinese-inspired main course featuring tender flank steak and crisp broccoli florets coated in a savory oyster and soy sauce glaze. Perfect for a weeknight dinner, it combines garlic, ginger, and a hint of brown sugar to create a perfectly balanced dish that’s delicious served over rice, noodles, or cauliflower rice.
Ingredients
Scale
Protein and Vegetables
- 1 pound flank steak, thinly sliced against the grain
- 3 cups broccoli florets
Sauce and Seasonings
- 1/3 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
- Black pepper to taste
Cooking Aromatics and Oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, water, and sesame oil until smooth. Set aside.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef in a single layer and cook for 2 to 3 minutes, stirring frequently until just browned. Remove the beef from the pan and set aside.
- Cook the broccoli: Add the remaining tablespoon of oil to the skillet. Add the broccoli florets and cook for 2 to 3 minutes until they turn bright green and are slightly tender.
- Add aromatics: Add the minced garlic and grated ginger to the pan with the broccoli. Cook for 30 seconds, stirring constantly, until fragrant.
- Combine beef and sauce: Return the cooked beef to the pan. Pour in the prepared sauce and stir constantly. Cook for 2 to 3 minutes until the sauce thickens and evenly coats the beef and broccoli.
- Season and serve: Season with black pepper to taste. Serve the stir-fry hot over steamed rice, noodles, or cauliflower rice.
Notes
- For more tender beef, marinate the flank steak in 1 tablespoon soy sauce and 1 tablespoon cornstarch for 15 minutes before cooking.
- Adjust the sauce ingredients to suit your preferred sweetness or saltiness.
- This dish pairs well with steamed jasmine rice, noodles, or a low-carb cauliflower rice alternative.
