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Beef, Broccoli & Mushroom Stir-Fry with Garlic Ginger Sauce

A quick and flavorful stir-fry featuring beef, broccoli, and mushrooms in a delicious garlic ginger sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb flank steak or skirt steak, thinly sliced against the grain Can substitute with sirloin or flat-iron steak.
  • 2 cups broccoli florets (about 1 small crown) Blanch for better texture if desired.
  • 8 oz cremini or shiitake mushrooms, sliced Can substitute with other mushroom varieties.
  • 3 tbsp neutral oil (vegetable or avocado), divided For cooking.
  • 4 cloves garlic, minced For flavor.
  • 1 tbsp fresh ginger, grated For flavor.
  • 3 each green onions, sliced (white and green parts separated) For flavor.
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free) Adjust for sodium levels.
  • 2 tbsp oyster sauce Can substitute with vegetarian oyster sauce.
  • 1 tbsp rice vinegar For tanginess.
  • 1 tbsp brown sugar or maple syrup For sweetness.
  • 1/2 cup beef broth or water To help with sauce consistency.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry) For thickening sauce.
  • 1 tsp sesame oil For finishing touch.
  • Red pepper flakes or sriracha, to taste (optional) For heat.
  • Cooked rice or noodles, for serving Base for serving.
  • Sesame seeds for garnish (optional) For garnish.

Method
 

Preparation
  1. Slice the steak thinly against the grain, cut broccoli into bite-size florets, and slice the mushrooms.
  2. Combine garlic and ginger on a small plate.
  3. Stir together soy sauce, oyster sauce, rice vinegar, brown sugar, and broth in a bowl to make the sauce.
Marination and Blanching
  1. Marinate the beef briefly by tossing it with a tablespoon of soy sauce and a pinch of cornstarch, letting it sit for 5-10 minutes.
  2. Blanch the broccoli in boiling water for 30-45 seconds, then transfer to an ice bath and drain well.
Cooking
  1. Heat a wok or large skillet over medium-high heat and add 1½ tablespoons of oil.
  2. Sear the beef in batches for about 45-60 seconds per side until browned. Transfer to a plate.
  3. Add remaining oil and toss in mushrooms. Cook for 2-3 minutes until browned. Add white parts of green onions, garlic, and ginger and stir for 30 seconds until fragrant.
  4. Return broccoli and beef to the pan, pour in the sauce, and stir to combine.
  5. Add cornstarch slurry, stir, and cook for another minute to thicken. Drizzle sesame oil and add green onion tops. Adjust seasoning as needed.
Serving
  1. Serve over rice or noodles, garnish with sesame seeds, and enjoy.

Notes

This stir-fry reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days.