Beef and Broccoli Stir-Fry
A comforting classic featuring tender beef and crunchy broccoli in a savory sauce, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 pound flank steak, thinly sliced Slice against the grain for tenderness.
- 4 cups broccoli florets, steamed or blanched Should remain bright green and slightly crunchy.
- 3 tablespoons soy sauce Consider low-sodium if watching your salt intake.
- 1 tablespoon oyster sauce Can be substituted with hoisin sauce for sweetness.
- 2 cloves garlic, minced Fresh garlic elevates the flavor.
- 1 tablespoon cornstarch Can swap with arrowroot powder for a gluten-free option.
- 1 tablespoon vegetable oil Peanut oil adds nuttiness but olive oil works too.
- to taste sesame seeds or sliced green onions Optional garnish.
Instructions
Preparation
- In a bowl, coat the sliced flank steak with soy sauce, oyster sauce, and cornstarch. Allow it to marinate for about 10 minutes while you prepare the broccoli.
Cooking
- Bring a pot of water to a boil, then add the broccoli florets. Steam for 3-4 minutes until bright green and tender-crisp; drain and set aside.
- In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Add the marinated beef in a single layer. Allow it to sear without stirring for 2-3 minutes. When the edges turn golden brown, give it a stir.
- Toss in the minced garlic and stir-fry for another minute until fragrant.
- Add the steamed broccoli to the pan. Stir everything together, allowing the beef to take on the flavors of the garlic and broccoli.
- Let everything cook for another minute, allowing the sauce to thicken and coat the beef and broccoli beautifully.
- Transfer the Beef and Broccoli Stir-Fry to a serving plate and garnish with sesame seeds or green onions if desired.
Notes
Storage: Let the dish cool completely before transferring to an airtight container. Lasts in fridge for up to 3 days. Can freeze portions for up to a month. Reheat with a splash of water to revive the sauce.