Description
A fast, flavorful beef and broccoli stir fry that tastes better than takeout. This one-pan meal uses flank steak, fresh broccoli, and a savory garlic-ginger sauce, ready in just 20 minutes.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced against the grain
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch (for beef marinade)
- 1 tablespoon vegetable oil (for searing)
- 2 large heads broccoli, cut into florets
- 2–3 tablespoons water or broth (for steaming broccoli)
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 3 tablespoons soy sauce (for sauce)
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- ¼ cup chicken or vegetable broth
- 1 teaspoon cornstarch (for sauce)
- ½ teaspoon red pepper flakes (optional)
- White rice or jasmine rice, for serving
Instructions
- Pat the beef dry and slice it against the grain into thin strips. Toss with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Let marinate while prepping vegetables.
- Cut broccoli into florets. Mince garlic and grate ginger. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, ¼ cup broth, 1 teaspoon cornstarch, and red pepper flakes. Set aside.
- Heat a large skillet or wok over high heat. Add 1 tablespoon vegetable oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned but slightly pink inside. Remove beef and set aside.
- Reduce heat to medium-high. Add broccoli to the pan. Stir-fry for 2 minutes, then add 2-3 tablespoons water or broth. Cover and steam for 1-2 minutes until crisp-tender. Uncover and let water evaporate.
- Return beef to the pan with broccoli. Stir the sauce mixture and pour it into the pan. Cook for 30-60 seconds, tossing constantly, until the sauce thickens and coats the ingredients.
- Serve immediately over steamed white rice. Garnish with sesame seeds or green onions if desired.
Notes
Slice beef against the grain to ensure tenderness. Do not overcrowd the pan when searing beef to ensure a good crust. Use low-sodium soy sauce to control salt levels. For a vegetarian version, substitute beef with tofu or extra vegetables and use mushroom stir-fry sauce instead of oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate with rice
- Calories: 380
- Sugar: 5
- Sodium: 680
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: beef and broccoli, stir fry, weeknight dinner, quick meals, one pan meal, chinese food, flank steak, easy dinner