Beef and Broccoli
Tender sliced beef and crisp broccoli in a savory garlic-ginger soy sauce. Better than takeout, ready in 25 minutes.
This beef and broccoli rivals your favorite Chinese takeout and takes just 25 minutes to make at home. Flank steak is sliced thin against the grain and quickly seared in a hot wok until caramelized on the edges. Broccoli florets are stir-fried until bright green and crisp-tender. Everything is tossed together in a glossy sauce made from soy sauce, oyster sauce, fresh garlic, ginger, and a touch of brown sugar. The key to restaurant-quality results is high heat, working in batches so the beef sears instead of steaming, and having all your ingredients prepped before the wok gets hot. Serve over steamed rice for a satisfying meal the whole family will love.
Nutrition per Serving
320
Calories
30g
Protein
16g
Carbs
16g
Fat
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 4 cups broccoli florets
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/4 cup water
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and water to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the sliced beef in a single layer (work in batches to avoid crowding). Sear for 1-2 minutes per side until browned. Transfer to a plate.
Add the remaining oil to the wok. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender, adding a splash of water if needed to help steam them.
Push the broccoli to the sides of the wok. Add the garlic and ginger to the center and cook for 30 seconds until fragrant.
Return the beef to the wok. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce thickens into a glossy glaze.
Serve immediately over steamed white or brown rice. Garnish with sesame seeds and sliced green onion if desired.
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