Looking for a quick, delicious dinner that’s both healthy and satisfying? This Beef and Broccoli Stir-Fry is my go-to recipe when I want something flavorful without spending hours in the kitchen. Perfect for busy weeknights, this classic Chinese-inspired dish combines tender strips of beef with crisp broccoli in a savory sauce that’ll make you forget about takeout.
Ingredients
For the main dish:
- 1 pound flank steak, sliced thinly against the grain
- 4 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
Instructions
- Slice your beef while it’s still slightly frozen – this makes it easier to get those thin, restaurant-style strips. Let it thaw completely before cooking.
- Mix all sauce ingredients in a small bowl until the cornstarch dissolves completely. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beef and cook for 2-3 minutes until just browned. Remove and set aside.
- In the same pan, add remaining oil. Toss in garlic and ginger, cooking for 30 seconds until fragrant.
- Add broccoli and stir-fry for 2 minutes. Pour in beef broth, cover, and steam for 2 minutes until broccoli is bright green but still crisp.
- Return beef to the pan. Pour in the sauce mixture and cook, stirring constantly, until the sauce thickens and coats everything evenly (about 2 minutes).
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- For the most tender beef, slice it thinly against the grain and don’t overcook it. It should still be slightly pink when you remove it from the first cooking step.
- If you prefer softer broccoli, add an extra minute to the steaming time. Just keep an eye on the color – you want it to stay vibrant green.
- Don’t have oyster sauce? Use extra soy sauce and add a teaspoon of Worcestershire sauce for depth.
- This dish keeps well in the fridge for up to 3 days. When reheating, add a splash of water to prevent the sauce from becoming too thick.
- Serve over steamed rice or noodles to soak up all that delicious sauce. For a low-carb option, cauliflower rice works great too.
Beef and Broccoli Stir-Fry
A quick, delicious dinner that's both healthy and satisfying. This classic Chinese-inspired dish combines tender strips of beef with crisp broccoli in a savory sauce.
Ingredients
- 1 pound flank steak sliced thinly against the grain
- 4 cups fresh broccoli florets
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
Instructions
- Slice your beef while it's still slightly frozen – this makes it easier to get those thin, restaurant-style strips. Let it thaw completely before cooking.
- Mix all sauce ingredients in a small bowl until the cornstarch dissolves completely. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beef and cook for 2-3 minutes until just browned. Remove and set aside.
- In the same pan, add remaining oil. Toss in garlic and ginger, cooking for 30 seconds until fragrant.
- Add broccoli and stir-fry for 2 minutes. Pour in beef broth, cover, and steam for 2 minutes until broccoli is bright green but still crisp.
- Return beef to the pan. Pour in the sauce mixture and cook, stirring constantly, until the sauce thickens and coats everything evenly (about 2 minutes).
