Description
Packed with flavor, this Beef and Broccoli Stir Fry combines tender beef strips and crisp broccoli in a savory soy-based sauce, cooked to perfection. A quick and easy dinner that pairs beautifully with steamed rice for a wholesome, delicious meal.
Ingredients
For the Beef and Broccoli Stir Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets (fresh or frozen)
- 2 tablespoons vegetable oil (for stir-frying)
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated or minced
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons oyster sauce (or hoisin sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch (optional, for thickening the sauce)
- ¼ cup water or beef broth (for stir-frying)
- 1 teaspoon sesame oil (optional, for added flavor)
- Cooked rice, for serving
Optional Garnishes:
- Sesame seeds
- Green onions, thinly sliced
- Red pepper flakes (for a bit of heat)
Instructions
Start by slicing the beef into thin strips against the grain. This helps ensure that the beef is tender after cooking. If you’re using flank steak or sirloin, trim any excess fat before slicing.
Cut the broccoli into small florets, making sure they are all roughly the same size so they cook evenly. If you are using frozen broccoli, make sure to thaw and drain it before using.
Prepare the garlic by mincing it, and grate or finely chop the ginger. Set these ingredients aside.
In a small bowl, combine the soy sauce, oyster sauce (or hoisin sauce), rice vinegar, brown sugar, and cornstarch (if using). Stir well until the sugar is dissolved and the cornstarch is fully mixed in. The cornstarch will help thicken the sauce, creating a glossy finish. Add water or beef broth to thin out the sauce slightly and give it the right consistency.
If you want a bit of extra flavor, add a teaspoon of sesame oil to the sauce for a nutty, aromatic finish.
Heat 1 tablespoon of vegetable oil in your wok or large skillet over medium-high heat. Once the oil is hot, add the thinly sliced beef. Spread it out in an even layer, allowing it to sear and brown for about 2-3 minutes without stirring. Stir the beef to ensure even cooking, then cook for another 2-3 minutes until it’s browned and just cooked through. Transfer the beef to a plate and set it aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the broccoli florets to the pan and stir-fry for about 2 minutes. The broccoli should be bright green and slightly tender but still crisp.
Add the garlic and ginger to the pan and stir-fry for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Return the cooked beef to the pan with the broccoli. Give the stir-fry sauce a quick stir and pour it over the beef and broccoli mixture. Toss everything together to coat the beef and broccoli in the sauce.
If you want the sauce to thicken, continue to cook for another 2-3 minutes. The cornstarch in the sauce will help it become glossy and coat the beef and broccoli beautifully.
Once the beef and broccoli are coated in the sauce and everything is heated through, remove the stir-fry from the heat. Serve immediately over a bed of steamed rice for a complete meal.
Optional garnishes like sesame seeds, green onions, or red pepper flakes can be added for extra flavor and a pop of color.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 10-15g
- Carbohydrates: 15-20g
- Protein: 25-30g