Description
A classic Chinese stir-fry dish featuring tender slices of flank steak and crisp broccoli florets tossed in a savory oyster and soy sauce glaze. This quick and easy recipe is perfect for a flavorful weeknight dinner served over steamed white rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
Main Ingredients
- 3 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- 1/2 cup beef broth
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sugar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Cooked white rice or noodles, for serving
Instructions
- Marinate the Beef: In a medium bowl, toss the sliced beef with 2 tablespoons soy sauce and 2 teaspoons cornstarch. Set aside to marinate for about 15 minutes to tenderize and flavor the meat.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside to prevent overcooking.
- Stir-Fry the Broccoli: In the same skillet, add another tablespoon of oil and the broccoli florets. Stir-fry for about 2 minutes until the broccoli begins to turn bright green and is slightly tender.
- Steam the Broccoli: Pour in the beef broth, cover the skillet, and let it steam the broccoli for an additional 2 minutes until the broccoli is tender-crisp.
- Sauté Aromatics: Push the broccoli to one side of the skillet and add the remaining tablespoon of oil. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, enhancing the flavor base.
- Combine Beef and Sauce: Return the cooked beef to the skillet. Add oyster sauce, soy sauce, sugar, and the cornstarch slurry. Stir well to combine all ingredients evenly.
- Thicken the Sauce: Cook everything together, stirring frequently, until the sauce thickens and coats the beef and broccoli evenly, about 2 minutes.
- Season and Serve: Season with salt and pepper to taste. Serve hot over cooked white rice or noodles for a complete meal.
Notes
- For a spicier version, add crushed red pepper flakes or a dash of chili oil during the sautéing step.
- To make this dish gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Using thinly sliced flank steak ensures quick cooking and tenderness.
- Broccoli can be substituted with other vegetables like bok choy or snap peas for variety.
- The cornstarch slurry is key to achieving a glossy, thick sauce that clings well to the ingredients.