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Beef and Broccoli Stir-Fry

A quick and flavorful beef and broccoli stir-fry that you can make in under 25 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 1 pound flank steak, thinly sliced Always slice against the grain.
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce Or add another teaspoon of soy sauce plus honey as a substitute.
  • 1 teaspoon brown sugar or honey For sweetness and browning.
  • 1 teaspoon grated ginger
  • 1 clove minced garlic
  • 1 teaspoon cornstarch To coat the beef.
  • 1 teaspoon neutral oil For searing the beef.
  • 3 cups broccoli florets Can substitute with snap peas or thin-sliced carrots.
For the Sauce
  • 1/3 cup low-sodium soy sauce
  • 1/2 cup beef or chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. Slice the flank steak against the grain into thin, 1/4-inch pieces.
  2. In a bowl, combine sliced beef with soy sauce, oyster sauce, brown sugar or honey, ginger, garlic, and cornstarch. Add oil and let marinate for 10-20 minutes.
Cooking
  1. Heat a large skillet or wok on high heat. Cook the beef in a single layer in batches for about 1 minute on each side. Remove while still a little pink.
  2. In the same pan, add broccoli and splash in a few tablespoons of water. Cover for 1 minute to steam, then stir-fry until bright and crisp-tender.
  3. Whisk together the sauce ingredients and pour them into the hot pan with the broccoli. Stir until glossy.
  4. Return the beef to the pan to coat with the sauce. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat gently with a splash of water to loosen the sauce.