Description
This Beef and Broccoli Stir-Fry is a fast, flavorful, and healthier alternative to takeout. Thinly sliced beef is cooked with crisp broccoli in a savory, garlicky sauce and served over a bed of steamed jasmine rice. Perfect for weeknight dinners!
Ingredients
For the Stir-Fry:
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1 lb (450g) flank steak, thinly sliced against the grain
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2 cups broccoli florets
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2 tablespoons vegetable oil (divided)
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
For the Sauce:
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1/4 cup soy sauce (low-sodium preferred)
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 teaspoon sesame oil
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1 tablespoon brown sugar
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1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Serving:
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2 cups cooked jasmine or white rice
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Optional: red pepper flakes, sesame seeds, green onions
Instructions
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Marinate the Beef: In a bowl, mix the beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it sit for 10–15 minutes while you prepare the rest.
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Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and cornstarch slurry. Set aside.
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Cook the Broccoli: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 2–3 minutes until slightly tender but still bright. Remove and set aside.
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Stir-Fry the Beef: Add remaining oil to the same skillet. Add marinated beef and cook for 2–3 minutes until browned.
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Combine: Add garlic, ginger, and return broccoli to the skillet. Pour in the sauce and toss everything together. Cook for another 2 minutes until the sauce thickens and everything is coated.
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Serve: Spoon over hot rice and garnish with optional red pepper flakes or sesame seeds.
Notes
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Cut the beef thinly and against the grain for tenderness.
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Blanching the broccoli in boiling water for 30 seconds before stir-frying can help preserve color and texture.
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You can substitute chicken, tofu, or shrimp for beef.
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Add bell peppers, mushrooms, or snow peas for extra veggies.