Description
A delicious and easy recipe for beef and broccoli stir-fry, perfect served over steamed rice.
Ingredients
Scale
- 1 lb flank steak (thinly sliced against the grain)
- 2 tbsp soy sauce (for marinating beef)
- 1 tbsp cornstarch (for marinating beef)
- 1 tbsp oil (for marinating beef)
- 1/2 cup beef broth
- 1/4 cup soy sauce (for sauce)
- 2 tbsp oyster sauce
- 1 tbsp cornstarch (for sauce)
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp oil (for stir-frying)
- 3 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 1 lb broccoli florets
- 2 tbsp water (for steaming broccoli)
Instructions
- In a bowl, toss beef with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp oil. Let marinate for 15 minutes.
- In another bowl, whisk together beef broth, 1/4 cup soy sauce, oyster sauce, 1 tbsp cornstarch, sugar, and sesame oil. Set aside.
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove from pan and set aside.
- Add remaining 1 tbsp oil to the pan along with minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add broccoli florets and 2 tablespoons of water. Cover and steam for 2-3 minutes until broccoli is crisp-tender and bright green.
- Return beef to the pan and pour in the prepared sauce. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything with a glossy sheen.
- Serve immediately over steamed white rice.
Notes
- This dish can be made with chicken or tofu instead of beef for a different variation.
- For added flavor, consider marinating the beef longer or adding more fresh ginger.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg