Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 cups fresh broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional for extra flavor)
- 1 tablespoon cornstarch
- 1/2 cup beef or chicken broth
- 1 teaspoon sesame oil (for finishing)
- Green onions and sesame seeds for garnish (optional)
Instructions
- Start by thinly slicing the beef against the grain. In a small bowl, mix the sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it marinate for about 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef slices in a single layer. Sauté for 2-3 minutes until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add another tablespoon of oil if needed. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp. Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Return the cooked beef to the pan. Pour in the remaining soy sauce, oyster sauce (if using), beef broth, and sesame oil. Stir well, bringing the mixture to a simmer. Cook for an additional 2-3 minutes until the sauce thickens slightly. Toss everything together so the beef and broccoli are evenly coated.
Notes
- Use high-quality soy sauce for richer flavor.
- Slicing beef against the grain ensures tenderness.
- Don’t overcook the broccoli; keep it crisp.
- Feel free to add chili flakes or Sriracha for heat.
- For gluten-free, substitute soy with tamari or coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 310 Kcal
- Sugar: 3g
- Sodium: 860mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg