Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch, divided
- 3 tablespoons soy sauce, divided
- 2 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 cup water
- 2 green onions, sliced
- Cooked white rice, for serving
Instructions
- In a bowl, toss the sliced beef with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let sit for 10 minutes.
- In a small bowl, whisk together the remaining soy sauce, beef broth, oyster sauce, brown sugar, sesame oil, remaining 1 tablespoon cornstarch, and water. Set the sauce aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1-2 minutes per side until browned. Remove and set aside.
- Add the remaining oil to the skillet, then add the broccoli florets. Stir-fry for 3-4 minutes until bright green and crisp-tender.
- Add the garlic and ginger, stirring for 30 seconds until fragrant.
- Return the beef to the skillet and pour in the prepared sauce. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything evenly.
- Sprinkle with sliced green onions and serve immediately over cooked white rice.
Notes
Freeze the beef for 15 minutes before slicing to make thin, even cuts easier. Swap broccoli for snap peas or bell peppers if you’re using up whatever’s in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-Fry
- Cuisine: Asian-American