Beef In Broccoli Recipe
This quick and easy Beef In Broccoli Recipe brings tender strips of lean beef and crisp broccoli together in a savory ginger-garlic stir-fry—ready in under 30 minutes for a healthy, homemade weeknight feast.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 4 cups broccoli florets
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp rice wine or dry sherry
- 1 tsp sesame oil
- 2 tsp cornstarch
- 1/2 cup beef broth low-sodium
- 2 tsp brown sugar
- 1 Tbsp fresh grated ginger
- 2 cloves garlic minced
- 2 Tbsp vegetable or canola oil
- sesame seeds, thinly sliced green onions Optional garnish
Instructions
- Partially freeze the steak for 10–15 minutes; thinly slice against the grain into ¼-inch strips.
- In a medium bowl, toss beef with soy sauce, rice wine, sesame oil, and cornstarch; set aside for 10 minutes.
- Whisk together beef broth, oyster sauce, brown sugar, grated ginger, garlic, and remaining cornstarch in a small bowl until smooth.
- Bring a pot of water to boil; add broccoli florets for 1 minute, then drain and rinse under cold water.
- Cook beef in a single layer in a hot skillet until browned but not fully cooked; transfer to a plate.
- Stir fry ginger and garlic in remaining oil until fragrant; be careful not to burn.
- Return beef and broccoli to the skillet, pour in the sauce, and stir continuously until thickened.
- Plate the stir-fry, garnish with sesame seeds and green onions, and enjoy over rice or noodles.
Notes
For the silkiest sauce, ensure your cornstarch slurry is lump-free before adding to the pan.
If the sauce is too thin, add a bit of extra cornstarch slurry off-heat.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
If the sauce is too thin, add a bit of extra cornstarch slurry off-heat.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
Calories: 320kcal
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