Description
A speedy and elegant stir-fry featuring tender beef, crisp broccoli, and a glossy, savory sauce.
Ingredients
Scale
- 1 lb (450 g) flank steak, thinly sliced across the grain
- 1 large head broccoli, cut into small florets
- 2 tbsp vegetable oil
- 3 tbsp low-sodium soy sauce
- 1½ tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
- 2 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- 2 scallions, sliced on the bias
- Toasted sesame seeds (optional, for finish)
Instructions
- Marinate the beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil for 10–15 minutes.
- Blanch broccoli in salted boiling water for 45–60 seconds, then plunge into ice water and drain.
- Heat a wok or large skillet over high heat and add 1 tbsp oil. Sear the beef until caramelized, about 30–60 seconds per side, then remove it from the pan.
- Add remaining oil to the pan, then stir-fry garlic and ginger for 10–15 seconds.
- Return beef to the pan along with the blanched broccoli. Pour in the combined sauce ingredients and bring to a simmer.
- Add the cornstarch slurry, stirring constantly until the sauce thickens, about 30–60 seconds.
- Finish with sliced scallions and sesame seeds, and adjust seasoning if necessary.
- Serve over steamed rice or noodles, garnished with scallions and sesame seeds.
Notes
For best results, dry the beef before searing and use room temperature ingredients. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg