Description
A flavorful and easy-to-make Beef and Broccoli Stir-Fry recipe that is perfect for a quick weeknight dinner. Tender beef slices and crisp broccoli are coated in a savory sauce, served over rice, and garnished with sesame seeds and green onions.
Ingredients
Scale
For the Stir-Fry:
- 1 lb flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/4 cup beef broth or water
- 1 teaspoon sesame oil
- Cooked white rice for serving
- Sesame seeds and green onions for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, brown sugar, beef broth, and sesame oil. Set aside.
- Stir-Fry: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 3–4 minutes until crisp-tender. Remove from skillet. Add remaining oil, then cook sliced beef for 2–3 minutes without stirring, then stir and cook for another 2 minutes until browned. Add garlic and ginger, cook for 30 seconds. Return broccoli to the pan, pour in the sauce, toss to coat. Stir-fry for 1–2 more minutes until sauce thickens slightly and heated through.
- Serve: Serve over rice, garnish with sesame seeds and green onions if desired.
Notes
- For a low-carb option, serve over cauliflower rice.
- You can also use skirt steak or sirloin if flank steak isn’t available.
- Marinate the beef in the sauce for 15–30 minutes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 310
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
