Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 3 tbsp soy sauce or tamari
- 2 tbsp oyster sauce
- 1 tbsp brown sugar or honey
- 1 tbsp cornstarch
- 1/3 cup beef broth or water
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Optional: red pepper flakes or 1 tsp chili paste
- Optional garnish: sesame seeds, sliced green onions
Instructions
- Pat the beef dry and toss with cornstarch to coat lightly.
- In a bowl, whisk together soy sauce, oyster sauce, brown sugar, garlic, ginger, sesame oil, and beef broth to make the sauce.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Sear the beef in batches until browned. Remove and set aside.
- Add remaining oil if needed and stir-fry broccoli for 3–4 minutes until bright green and tender-crisp.
- Return beef to the pan and pour in the sauce. Stir to combine and simmer for 2–3 minutes until the sauce thickens.
- Adjust seasoning with extra soy sauce or sugar, and add chili flakes if desired.
- Garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- Marinate beef for 15–30 minutes in soy, garlic, and sesame oil for deeper flavor.
- Add bell peppers, mushrooms, or snow peas for extra vegetables.
- Use coconut aminos and reduce sugar for a healthier version.
- Thicken sauce more with additional cornstarch slurry if desired.
- Use thawed and drained frozen broccoli if fresh isn’t available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
