Description
This Beef and Broccoli recipe offers a classic combination of tender beef, crisp broccoli, and a savory sauce, making it a perfect weeknight meal. It’s easy to prepare and packed with flavor.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 head broccoli, cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 cup beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- Cooked rice, for serving
Instructions
- In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of sesame oil. Toss to coat and set aside to marinate for at least 15 minutes.
- In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, beef broth, oyster sauce, brown sugar, and rice vinegar. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside.
- Add the broccoli florets to the same skillet. If the skillet is dry, add a little more vegetable oil. Stir-fry for 3-5 minutes, until the broccoli is tender-crisp.
- Add the minced garlic and grated ginger to the skillet with the broccoli. Stir-fry for 30 seconds until fragrant.
- Pour the prepared sauce mixture into the skillet. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
- Return the cooked beef to the skillet and toss to coat evenly with the sauce and broccoli.
- Serve immediately over cooked rice.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a subtle kick.
- Ensure the beef is sliced against the grain to ensure tenderness.
- Don’t overcrowd the pan when cooking the beef; cook in batches if necessary to ensure even browning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 12g
- Sodium: 1180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
