Beef and Broccoli Stir Fry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
269 kcal
-
Course
Main Course
Beef and Broccoli Stir Fry
Description
The Beef and Broccoli Stir Fry recipe combines thinly sliced flank steak and fresh broccoli in a savory sauce made from soy sauce, oyster sauce, rice vinegar, and sesame oil, thickened with a touch of cornstarch. The broccoli is briefly blanched to preserve its vivid green color and retain a firm, crisp bite. The beef is seared quickly in high heat oil to develop a browned exterior without overcooking. Aromatics like minced garlic, fresh ginger, and crushed red pepper flakes add depth and gentle heat. Returning the blanched broccoli to the pan with the aromatics completes the stir-fry before the beef is added back to coat everything in the glossy sauce.
The result is a dish where tender meat meets slightly crisp broccoli with a flavorful, balanced sauce. It pairs well with plain steamed rice or noodles to absorb the sauce and create a filling meal.
Leftovers can be stored airtight in the refrigerator for 3 to 4 days. Reheat gently to avoid overcooking the beef. The sauce components are best used as listed for consistent flavor, but questions about substitutions can be addressed as needed.
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 ginger minced, fresh
- ¼ teaspoon crushed red pepper adjust to taste
- rice or noodles for serving, cooked
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve the stir fry immediately after cooking to maintain the tender texture of the beef.
- Cooking the broccoli first by blanching helps keep its bright color and crisp-tender texture.
- Use the sauce ingredients as specified for best results; substitute cautiously if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
