Chinese-American
Beef and Broccoli Stir-Fry
Tender, velvety flank steak and crisp-tender broccoli tossed in a glossy garlic-ginger oyster sauce. Better than takeout in 40 minutes.
- Better than takeout
- Velvety tender beef
- Ready in 40 minutes
Beef and broccoli is a takeout staple that is surprisingly easy to master at home. A quick marinade with a pinch of baking soda and cornstarch gives thinly sliced flank steak that silky, tender texture you get at your favorite spot. Steaming the broccoli right in the wok first keeps it bright green and crisp. Cook the beef in batches over high heat for a good sear, and the sauce comes together in a minute.
Instructions
For easy slicing, freeze the flank steak for 20 minutes, then slice it against the grain into 1/4-inch-thick strips.
In a bowl, toss the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, the baking soda and 1 tbsp water. Marinate for 15 to 20 minutes at room temperature.
In a small bowl, whisk the remaining 3 tbsp soy sauce, oyster sauce, brown sugar, sesame oil, beef broth and remaining 1 tbsp cornstarch until smooth.
Add the broccoli and 1/3 cup water to a wok or large skillet, cover and steam over high heat for 2 to 3 minutes until bright green and crisp-tender. Drain the broccoli and wipe the wok dry.
Heat 1 tbsp oil in the wok over high heat until shimmering. Add half the beef in a single layer and sear undisturbed for 1 minute, then stir-fry for 1 minute until browned. Transfer to a plate.
Repeat with another 1 tbsp oil and the remaining beef.
Reduce the heat to medium, add the final 1 tbsp oil, then the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Whisk the sauce again, pour it into the wok and simmer for about 1 minute until thickened and glossy.
Return the beef and broccoli to the wok and toss for 1 minute until coated and heated through.
Sprinkle with sesame seeds and serve immediately over steamed rice.
Test kitchen tips
- Do not skip slicing against the grain; it shortens the muscle fibers so flank steak stays tender.
- Leftovers keep 3 days refrigerated; reheat quickly in a hot skillet so the broccoli does not overcook.
- Sirloin or skirt steak work in place of flank, and snap peas or bok choy can stand in for some of the broccoli.
Nutrition per serving
- Calories
- 390
- Protein
- 34g
- Carbs
- 17g
- Fat
- 21g
- Fiber
- 3g
- Sugar
- 7g
- Sodium
- 1010mg
Nutrition values are estimates calculated per serving. See our disclaimer.
