Classic Beef and Broccoli Stir Fry

1Ingredients

• 1 poundFlank steak
• 4 cupsBroccoli florets
• 0.5 cupLow sodium soy sauce
• 2 tablespoonsOyster sauce
• 1 tablespoonBrown sugar
• 1 teaspoonSesame oil
• 2 tablespoonsCornstarch
• 0.3 cupWater (for slurry)
• 2 clovesGarlic, minced
• 1 teaspoonFresh ginger, grated
• 2 tablespoonsVegetable oil

2Instructions

1. 1

   Prepare the beef and broccoli. Slice flank steak against the grain into thin strips. Cut broccoli into small florets. Place beef and broccoli in separate bowls.

   ⏱ 10 min
2. 2

   Whisk together the stir-fry sauce. In a medium bowl, combine soy sauce, oyster sauce, brown sugar, and sesame oil. Set aside. In a separate very small bowl, whisk cornstarch with the 1/4 cup cold water to create a smooth slurry. Set this aside as well.

   ⏱ 5 min
3. 3

   Cook the beef. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beef strips and cook for 2-3 minutes until browned, stirring occasionally. Ensure not to overcrowd the pan; cook in batches if necessary to achieve a good sear. Remove cooked beef from the pan and set aside.

   ⏱ 5 min
4. 4

   Sauté the aromatics and broccoli. Add the remaining 1 tablespoon of vegetable oil to the same pan. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3-5 minutes until the broccoli is crisp-tender.

   ⏱ 5 min
5. 5

   Combine and finish. Return the cooked beef to the pan with the broccoli. Give the prepared stir-fry sauce a quick whisk, then pour it over the beef and broccoli, tossing to coat. Bring the mixture to a gentle simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy. Cook for another 1-2 minutes.

   ⏱ 5 min
6. 6

   Serve immediately. Serve hot over steamed rice, if desired, for a complete and satisfying meal.

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