Chinese Beef and Broccoli Stir-Fry
Tender slices of flank steak tossed with fresh broccoli florets in a savory garlic and ginger soy sauce.
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Ingredients
- 1 pound Flank steak, thinly sliced against the grain
- 4 cups Broccoli florets
- 0.25 cup Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Fresh ginger, minced
- 3 pieces Garlic cloves, minced
- 2 teaspoons Cornstarch
- 1 teaspoon Sesame oil
- 3 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, ginger, 1 teaspoon of cornstarch, and sesame oil to create the stir-fry sauce.
- 2
Toss the sliced beef with the remaining 1 teaspoon of cornstarch in a separate bowl to lightly coat; this helps with browning and tenderness.
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
- 4
Add the broccoli florets and water to the pan, cover immediately with a lid, and steam for 2 minutes until bright green and tender-crisp.
- 5
Remove the broccoli from the pan and set aside; wipe the pan dry and add the remaining 2 tablespoons of oil.
- 6
Add the beef slices in a single layer and sear without moving for 1-2 minutes, then stir-fry until browned and just cooked through.
- 7
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- 8
Return the broccoli to the pan, pour the sauce over the mixture, and toss everything together for 1 minute until the sauce thickens and coats the beef and broccoli.
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