Description
Ditch the takeout menu! This homemade Beef and Broccoli delivers all the flavor without the wait or expense. Quick, easy, and guaranteed to disappear fast.
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups (340g) broccoli florets, cut into bite-sized pieces
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup (60ml) low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- ½ cup (120ml) beef broth
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
- White rice, for serving (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, beef broth, and cornstarch until smooth. Set aside.
- Slice beef against the grain into thin strips. Toss with 1 tablespoon vegetable oil and a pinch of salt and pepper.
- Bring a pot of water to boil, add broccoli and blanch for 30 seconds. Drain and rinse with cold water.
- Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon oil and half the beef in a single layer. Sear for 30 seconds, then stir-fry for another 30-60 seconds until browned but still slightly pink inside. Transfer to a plate and repeat with remaining beef.
- Add remaining tablespoon of oil to the wok. Add garlic and ginger, stirring quickly for 15 seconds until fragrant. Add blanched broccoli and stir-fry for 1-2 minutes.
- Return beef to the wok with any accumulated juices. Stir the sauce mixture again and pour into the wok. Toss everything together and cook 1-2 minutes until the sauce thickens and coats everything. Drizzle with sesame oil and toss once more.
- Garnish with sliced green onions and serve hot over rice.