Description
Quick and easy Beef and Broccoli stir-fry featuring tender flank steak, crisp broccoli, and a flavorful savory sauce. Perfect for a weeknight dinner!
Ingredients
Scale
- 1.5 lbs flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 large head of broccoli, cut into florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup water
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce (optional, but highly recommended!)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- Cooked white rice, brown rice, or quinoa
- Sesame seeds (for garnish)
- Green onions, thinly sliced (for garnish)
Instructions
- Prepare the Beef: Slice the flank steak thinly against the grain. In a medium bowl, combine the sliced beef with soy sauce, cornstarch, vegetable oil, sesame oil, ginger, and pepper. Mix well and marinate in the refrigerator for at least 30 minutes (or up to overnight).
- Prepare the Broccoli: Wash and cut the broccoli into bite-sized florets. Blanch the broccoli in boiling water for 1-2 minutes for a brighter green color (optional). Drain and rinse with cold water.
- Make the Sauce: In a small bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, oyster sauce (if using), sesame oil, ginger, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer (cook in batches if needed). Cook for 2-3 minutes per side, until browned and cooked through. Remove from the wok and set aside.
- Cook the Broccoli: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the broccoli florets and stir-fry for 2-3 minutes, until they start to turn bright green. Add 1/4 cup of water, cover, and steam for 2-3 minutes, until tender-crisp.
- Combine and Thicken: Pour the sauce into the wok with the broccoli. Bring to a simmer and cook for 1-2 minutes, until thickened, stirring constantly.
- Finish and Serve: Add the cooked beef back to the wok with the broccoli and sauce. Stir to combine and coat everything in the sauce. Cook for another minute or two, until heated through.
- Serve: Spoon the Beef and Broccoli over cooked rice or quinoa. Garnish with sesame seeds and sliced green onions. Serve immediately.
Notes
- Slicing the flank steak against the grain is crucial for tenderness.
- Marinating the beef longer enhances flavor and tenderness.
- Blanching the broccoli is optional but improves color and texture.
- Adjust the amount of red pepper flakes to your desired spice level.
- Oyster sauce adds a depth of flavor but can be omitted if unavailable.
- For meal prepping, store in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes