Name: Beef And Broccoli Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb Flank steak, thinly sliced against the grain; 4 cups Broccoli florets; 0.25 cup Soy sauce (low sodium preferred); 2 tbsp Oyster sauce; 1 tbsp Brown sugar; 1 tbsp Fresh ginger, grated; 3 cloves Garlic, minced; 1 tbsp Cornstarch; 1 tsp Toasted sesame oil; 2 tbsp Vegetable oil

"Savor the perfect balance of tender, velvet-textured beef and vibrant, crunchy broccoli florets coated in a glossy, savory umami sauce. This restaurant-quality stir fry brings the authentic flavors of Asian cuisine to your kitchen in just 30 minutes."

1 Ingredients

Qty	Item
1 lb 450 g	Flank steak, thinly sliced against the grain
4 cups 300 g	Broccoli florets
0.25 cup 60 ml	Soy sauce (low sodium preferred)
2 tbsp 30 ml	Oyster sauce
1 tbsp 12 g	Brown sugar
1 tbsp 6 g	Fresh ginger, grated
3 cloves 15 g	Garlic, minced
1 tbsp 8 g	Cornstarch
1 tsp 5 ml	Toasted sesame oil
2 tbsp 30 ml	Vegetable oil

2 Instructions

Step 1. In a medium bowl, toss the sliced beef with 1 teaspoon of cornstarch and a splash of soy sauce; let it sit for 10 minutes to tenderize.

Step 2. In a small jar or bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, grated ginger, minced garlic, sesame oil, and the remaining cornstarch to create the stir-fry sauce.

Step 3. Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the beef in a single layer and sear for 2 minutes until browned; remove the beef from the pan and set aside.

Step 4. Add the remaining tablespoon of oil to the same pan. Toss in the broccoli florets and 2 tablespoons of water. Cover with a lid for 2 minutes to steam-cook the broccoli until vibrant green and crisp-tender.

Step 5. Remove the lid, return the beef to the pan, and pour the prepared sauce over the mixture.

Step 6. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze and coats everything thoroughly.

Step 7. Serve immediately over steamed jasmine rice or noodles.

·
Freeze the beef for 20 minutes before slicing to achieve paper-thin, restaurant-style strips.
·
Always slice the beef against the grain to break up tough muscle fibers for maximum tenderness.
·
Ensure your pan is screaming hot before adding the beef to get a good sear without overcooking the center.
·
If you like it spicy, add a teaspoon of red chili flakes or Sriracha to the sauce mixture.

? Frequently Asked Questions

What is the best cut of beef for stir fry?

Flank steak is the most popular choice, but sirloin or flat iron steak also work beautifully as they remain tender when cooked quickly over high heat.

Can I use frozen broccoli for this recipe?

Yes, but ensure it is completely thawed and patted dry to avoid watering down the sauce. Fresh broccoli is recommended for the best texture.

How do I make the sauce thicker?

The cornstarch in the recipe acts as a thickener. If you prefer an even thicker glaze, mix 1 tsp of cornstarch with 1 tsp of cold water and stir it into the boiling sauce.

How should I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

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