Description
Classic beef and broccoli stir-fry brings authentic Chinese flavors to home kitchens. Lean beef strips and crisp broccoli florets combine in a savory sauce that delivers restaurant-quality results you can easily prepare.
Ingredients
Scale
- 1 lb (454 g) flank steak, thinly sliced
- 4 cups (960 ml) broccoli florets
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/4 cup (60 ml) beef broth
- 1 teaspoon sugar
- Salt to taste
- Pepper to taste
Instructions
- Craft a robust marinade by blending soy sauce, oyster sauce, sesame oil, cornstarch, beef broth, sugar, and cracked pepper in a mixing bowl, then set the liquid mixture aside.
- Elevate a skillet to medium-high heat, drizzle with vegetable oil, and rapidly sear beef slices until they develop a rich golden-brown exterior, then transfer to a separate plate.
- In the same skillet, introduce minced garlic and grated ginger, sautéing until their aromatic essence permeates the cooking surface.
- Introduce broccoli florets to the skillet, vigorously tossing and stirring for 3-4 minutes to achieve a vibrant green color and maintain a crisp texture.
- Reintroduce the previously seared beef into the skillet, cascading the prepared marinade over the ingredients and thoroughly coating each element.
- Simmer the mixture for an additional 2 minutes, allowing the sauce to transform into a glossy, slightly thickened glaze that clings delicately to the beef and broccoli.
- Transfer the steaming dish immediately to serving plates, ensuring the meal is consumed while piping hot and flavors are at their peak.
Notes
- Quickly marinate beef for enhanced tenderness by adding a splash of rice wine or tenderizing it with baking soda for 15 minutes before cooking.
- Slice beef against the grain to ensure maximum softness and prevent chewy texture, cutting thin pieces helps faster cooking and better sauce absorption.
- For a low-carb version, replace cornstarch with arrowroot powder or substitute rice with cauliflower rice to reduce overall carbohydrate content.
- Boost vegetable nutrition by adding extra colorful vegetables like bell peppers or snap peas, which complement the beef and provide additional texture and flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2.5 g
- Protein: 27 g
- Cholesterol: 70 mg