Name: Skillet Beef and Broccoli with Ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Flank steak, thinly sliced across the grain; 4 cups Broccoli florets; 2 tbsp Fresh ginger, minced; 3 cloves Garlic, minced; 1/4 cup Soy sauce; 2 tbsp Oyster sauce; 1 tbsp Brown sugar; 1 tbsp Toasted sesame oil; 1 tbsp Cornstarch; 2 tbsp Vegetable oil

"This Ginger-Infused Skillet Beef and Broccoli features melt-in-your-mouth steak and vibrant greens coated in a glossy, aromatic sauce. It's a nutritious, high-protein meal that brings the best of stir-fry techniques to your home kitchen without the need for a wok."

1 Ingredients

Qty	Item
1 lb 450 g	Flank steak, thinly sliced across the grain
4 cups 300 g	Broccoli florets
2 tbsp 30 g	Fresh ginger, minced
3 cloves 9 g	Garlic, minced
1/4 cup 60 ml	Soy sauce
2 tbsp 30 ml	Oyster sauce
1 tbsp 15 g	Brown sugar
1 tbsp 15 ml	Toasted sesame oil
1 tbsp 8 g	Cornstarch
2 tbsp 30 ml	Vegetable oil

2 Instructions

In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch until smooth. Set this sauce mixture aside.

Heat 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the sliced beef in a single layer and sear until browned, about 2-3 minutes. Remove the beef from the skillet and set aside on a plate.

Add the remaining tablespoon of oil to the same skillet. Add the broccoli florets and a 2 tablespoons of water. Cover with a lid for 2 minutes to steam-cook the broccoli until it is bright green and crisp-tender.

Remove the lid and add the minced ginger and garlic. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.

Return the browned beef and any accumulated juices to the skillet. Give the sauce a quick whisk to re-incorporate the cornstarch, then pour it over the beef and broccoli.

Toss everything together constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze. Serve immediately over steamed white rice or jasmine rice.

·
Slice the beef while it is partially frozen to get extra thin, restaurant-style strips with ease.
·
Ensure your skillet is very hot before adding the beef to get a proper sear rather than steaming the meat.
·
To make this gluten-free, substitute soy sauce with tamari and ensure your oyster sauce is labeled gluten-free.
·
Add a splash of rice vinegar at the very end to brighten the flavors of the heavy soy sauce.

? Frequently Asked Questions

What is the best cut of beef to use for this recipe?

Flank steak or skirt steak are the best choices because they are lean, flavorful, and easy to slice thinly against the grain.

Can I use frozen broccoli instead of fresh?

Yes, but make sure to thaw and pat the broccoli completely dry before adding to the skillet to prevent the sauce from becoming watery.

How should I store and reheat leftovers?

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

Is this beef and broccoli recipe spicy?

This recipe is savory and aromatic but mild. To add heat, whisk in a teaspoon of sriracha or red pepper flakes into the sauce mixture.

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