Description
A quick and flavorful Chinese beef and broccoli stir-fry with tender slices of beef, crisp broccoli, and a savory garlic-ginger sauce—perfect over steamed rice.
Ingredients
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1 lb flank steak, sliced thin against the grain
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1 tbsp soy sauce (for marinade)
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1 tsp cornstarch (for marinade)
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1 tsp sesame oil (for marinade)
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2 cloves garlic, minced
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1 tbsp ginger, grated
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3 tbsp soy sauce
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2 tbsp oyster sauce
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1 tbsp brown sugar
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1 tbsp rice wine or Shaoxing wine
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1 tsp cornstarch
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1/4 cup water or beef broth
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1 tbsp vegetable oil
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3 cups broccoli florets
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Steamed white rice, for serving
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Optional: sesame seeds, green onions
Instructions
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Marinate beef in soy sauce, cornstarch, and sesame oil for 15–30 minutes.
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Mix sauce ingredients in a small bowl.
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Blanch broccoli for 1–2 minutes; drain.
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Heat oil in skillet. Stir-fry beef in batches until browned; remove.
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Sauté garlic and ginger for 30 seconds. Return beef to pan.
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Add broccoli and sauce. Toss to coat and cook 2–3 minutes until thickened.
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Serve over rice with optional garnishes.
Notes
Use low-sodium soy sauce to reduce salt. Replace beef with tofu for vegetarian. Store leftovers in the fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes