Beef and Broccoli Stir-Fry
A quick and savory dish that combines tender strips of beef with vibrant green broccoli, all enveloped in a rich, savory sauce.
Ingredients
For the marinade
- 1 lb flank steak, thinly sliced against the grain Approximately 450 g
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp cornstarch
- Salt & pepper to taste
For cooking
- 2 Tbsp vegetable oil For cooking
- 1 tsp sesame oil For flavor
- 1 tsp fresh ginger, minced
- 4 cloves garlic, minced
- 2 cups broccoli florets
- 2 Tbsp water To help steam the broccoli
Optional serving
- cooked rice or noodles For serving
- sesame seeds For garnish
Instructions
Marinating the beef
- In a medium bowl, combine the sliced flank steak with soy sauce, oyster sauce, cornstarch, and a pinch of salt and pepper. Mix well and let it sit for about 10 minutes while preparing the vegetables.
Cooking the beef
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef, spreading it in a single layer. Cook for 3-4 minutes until browned, stirring occasionally. Remove the beef from the pan and set it aside.
Cooking the broccoli
- In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the broccoli florets to the pan, stirring quickly to coat them in the flavored oil. Add a splash of water (around 2 tablespoons) to help steam the broccoli, and cover for 2-3 minutes until they turn bright green and tender-crisp.
Combining and serving
- Return the beef to the skillet with the broccoli. Stir to combine and heat through for another 2-3 minutes. Drizzle the sesame oil over the dish, tossing gently to incorporate all the flavors.
- Serve immediately over warm rice or noodles, garnishing with sesame seeds if desired.
Notes
Leftovers improve in flavor overnight. For added crunch, consider adding sliced bell peppers or snap peas. Be cautious not to overcook the broccoli; it should remain crisp.