Beef Broccoli Stir Fry

Name: Beef Broccoli Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb flank steak thinly sliced against the grain into 1/4-inch strips; 2 tbsp soy sauce low-sodium preferred; 1 tbsp cornstarch; 1 tsp sesame oil; 3 tbsp oyster sauce; 2 tbsp soy sauce low-sodium preferred; 1 tbsp brown sugar packed; 1 tsp cornstarch; 0.5 cup beef broth low-sodium; 1 tsp sesame oil; 4 cup broccoli florets cut into bite-sized pieces (about 1 large head); 2 tbsp vegetable oil divided; 4 cloves garlic minced; 1 tbsp fresh ginger grated or minced; 1 tbsp sesame seeds toasted; 2 piece green onions thinly sliced

Dinner

Chinese35 min4 servingsEasy

About this recipe

A classic takeout-style beef and broccoli stir fry made right at home in under 45 minutes. Tender slices of flank steak are marinated, then quickly seared in a hot wok and tossed with crisp broccoli florets in a savory, glossy sauce made from soy sauce, oyster sauce, and sesame oil. Better than delivery and weeknight-easy.

Instructions

1
In a mixing bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss well to coat every piece evenly. Let the beef flank steak marinate at room temperature for at least 15 minutes while you prep the remaining ingredients.
2
In a mixing bowl, whisk together the oyster sauce, soy sauce, brown sugar, cornstarch, beef broth, and sesame oil until the cornstarch is fully dissolved and no lumps remain. Set aside.
3
Heat a wok or skillet over ^[high heat] until smoking. Add 1 tablespoon of vegetable oil, then add the broccoli florets. Stir-fry for 2–3 minutes until bright green and just tender-crisp. Add a splash of water (2–3 tablespoons) if needed to help steam through. Transfer the broccoli florets to a plate and set aside.
4
Return the wok to ^[high heat] and add the remaining 1 tablespoon of vegetable oil. Add the marinated beef flank steak in a single layer and sear undisturbed for 1 minute, then stir-fry for another 1–2 minutes until browned and just cooked through. Work in batches if needed to avoid steaming the meat.
5
Push the beef flank steak to the sides of the wok and add the minced garlic and ginger to the center. Stir-fry for 30 seconds until fragrant, then mix everything together.
6
Return the broccoli florets to the wok. Give the sauce a quick stir to re-dissolve the cornstarch, then pour it over everything. Toss and stir-fry for 1–2 minutes until the sauce thickens and coats the beef flank steak and broccoli florets in a glossy glaze. Remove from heat immediately.
7
Transfer to a serving platter or serve directly over steamed white rice. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately.

Beef Broccoli Stir Fry

Dinner

Chinese35 min4 servingsEasy

About this recipe

Instructions

1
In a mixing bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss well to coat every piece evenly. Let the beef flank steak marinate at room temperature for at least 15 minutes while you prep the remaining ingredients.
2
In a mixing bowl, whisk together the oyster sauce, soy sauce, brown sugar, cornstarch, beef broth, and sesame oil until the cornstarch is fully dissolved and no lumps remain. Set aside.
3
Heat a wok or skillet over ^[high heat] until smoking. Add 1 tablespoon of vegetable oil, then add the broccoli florets. Stir-fry for 2–3 minutes until bright green and just tender-crisp. Add a splash of water (2–3 tablespoons) if needed to help steam through. Transfer the broccoli florets to a plate and set aside.
4
Return the wok to ^[high heat] and add the remaining 1 tablespoon of vegetable oil. Add the marinated beef flank steak in a single layer and sear undisturbed for 1 minute, then stir-fry for another 1–2 minutes until browned and just cooked through. Work in batches if needed to avoid steaming the meat.
5
Push the beef flank steak to the sides of the wok and add the minced garlic and ginger to the center. Stir-fry for 30 seconds until fragrant, then mix everything together.
6
Return the broccoli florets to the wok. Give the sauce a quick stir to re-dissolve the cornstarch, then pour it over everything. Toss and stir-fry for 1–2 minutes until the sauce thickens and coats the beef flank steak and broccoli florets in a glossy glaze. Remove from heat immediately.
7
Transfer to a serving platter or serve directly over steamed white rice. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately.