5.0 from 90 votes
Beef and Broccoli Stir Fry
Beef and broccoli stir fry is a popular Asian recipe served over white rice. It's easy to make and so much better than take out!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 269 kcal
Course:
Main Course
Cuisine:
Asian , American
Ingredients
- 1 pound flank steak thinly sliced against the grain
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons avocado oil divided
- 3 cups broccoli florets
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1- inch piece of fresh ginger minced
- ¼ teaspoon crushed red pepper adjust to taste
- cooked rice or noodles for serving
Instructions
- In a small bowl, mix together the soy sauce, rice wine vinegar, oyster sauce, sesame oil, and cornstarch. Stir until the cornstarch is fully dissolved. Set the sauce aside.
- Bring a large pot of water to a boil. Add the broccoli florets and cook for about 2-3 minutes, or until they turn bright green and become slightly tender. Be careful not to overcook. Drain the broccoli and rinse with cold water to stop the cooking process.
- Heat 1 tablespoon of oil in a wok or a large skillet over high heat. Add the beef, season with salt and pepper, and spread them out in a single layer. Sear for 1-2 minutes per side, or until the beef is browned. Remove the beef from the pan and set it aside.
- In the same pan, add the remaining 1 tablespoon of avocado oil. Add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds or until fragrant.
- Add the blanched broccoli back into the pan and stir-fry for 2-3 minutes, or until the broccoli is tender-crisp.
- Return the seared beef to the pan with the vegetables. Pour the sauce over the beef and broccoli. Stir-fry for an additional 1-2 minutes, or until the sauce thickens and coats the ingredients evenly.
- Serve over steamed rice or noodles. Garnish with sesame seeds or sliced green onions, if desired.
Cup of Yum
Notes
- The nutrition label does not include rice and is only for the beef and broccoli.
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Substitutes: For best results, follow the recipe as is. However if you have any questions about substitutes, feel free to post in the comments.
- Serving Size: One serving is 1/4 of the ingredients.
Nutrition Information
Serving
1bowl
Calories
269kcal
(13%)
Carbohydrates
8g
(3%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
68mg
(23%)
Sodium
1286mg
(54%)
Potassium
652mg
(19%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
464IU
(9%)
Vitamin C
61mg
(68%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269
% Daily Value*
| Serving | 1bowl | |
| Calories | 269kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 1286mg | 54% |
| Potassium | 652mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 61mg | 68% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.