Go Back

Beef and Broccoli Stir-Fry

A quick and flavorful beef and broccoli stir-fry, perfect for busy evenings. This dish is quick to prepare, easy to cook, and packed with nutrients!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef and Broccoli
  • 1 lb flank steak, sliced thinly against the grain
  • 2 cups broccoli florets
  • 2 tablespoons vegetable oil
For the Marinade
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon cooking sherry (or rice vinegar)
For the Sauce
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon honey or brown sugar
To Garnish
  • sesame seeds
  • sliced green onions (optional)

Method
 

Preparation
  1. In a mixing bowl, combine the sliced flank steak with soy sauce, cornstarch, and cooking sherry. Let it marinate for about 15-30 minutes.
  2. In another bowl, whisk together beef broth, soy sauce, oyster sauce, minced garlic, ginger, and honey until well combined. Set aside.
Cooking
  1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for about 3-4 minutes or until browned. Remove the beef and set it aside.
  2. In the same skillet, add another tablespoon of oil and toss in broccoli florets. Stir-fry for about 2-3 minutes until they are bright green and slightly tender.
  3. Add the cooked beef back into the skillet with the broccoli, pouring the sauce over everything. Stir well and let it simmer for another 2-3 minutes until the sauce thickens.
  4. Serve hot, garnished with sesame seeds and sliced green onions over steamed rice or noodles.

Notes

You can slice your beef beforehand and keep it in the fridge for up to a day for quick prep. Feel free to swap broccoli for bell peppers or snap peas. Add a splash of chili paste for extra flavor.