Description
My go-to weeknight dinner, beef and broccoli stir fry, comes together faster than takeout and tastes way better. Tender beef strips and crisp broccoli florets get tossed in a savory sauce that makes dinnertime seriously delicious.
Ingredients
Scale
Protein:
- 1 pound flank steak or sirloin
Vegetables:
- 3 cups broccoli florets
Sauce and Seasoning:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- ½ cup beef broth or water
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons vegetable oil or sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Optional Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Craft a robust sauce by blending soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth in a medium mixing bowl. Set this flavor base aside at room temperature.
- Slice your flank steak against the grain into thin, uniform strips ensuring each piece will cook quickly and remain tender.
- Heat 1 tablespoon vegetable oil in a large wok or skillet at medium-high temperature (375°F). Quickly sear beef strips for 3-4 minutes until edges turn golden brown. Transfer meat to a separate plate.
- Add remaining oil to the same pan. Immediately introduce minced garlic and ginger, stirring rapidly for 30 seconds to release their aromatic essence.
- Toss broccoli florets into the pan, continuously moving them for 3-4 minutes until they transform into a vibrant green with slight crisp edges.
- Reintroduce browned beef strips into the vegetable mixture, creating a harmonious blend of textures.
- Pour prepared sauce over the meat and vegetables, ensuring every ingredient gets thoroughly coated.
- Sprinkle cornstarch slurry into the pan, stirring constantly for 1-2 minutes until the sauce reaches a glossy, thick consistency that clings perfectly to each ingredient.
- Transfer the completed stir fry directly onto steamed rice. Garnish with a sprinkle of sesame seeds and sliced green onions for a final flourish.
Notes
- Slice beef against the grain for maximum tenderness and easier chewing.
- Prep all ingredients before cooking to keep the fast-paced stir-fry moving smoothly.
- Use high heat and keep ingredients moving to prevent burning and maintain crisp textures.
- For a low-carb version, replace rice with cauliflower rice or serve over zucchini noodles.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg