Beef and Broccoli
A quick and delicious beef and broccoli stir-fry ready in just 15 minutes! Tender beef, crisp broccoli, and a savory sauce make this an easy, restaurant-quality meal at home. Perfect for weeknights!
Equipment
- Wok or large skillet
Ingredients
- Beef: 1½ pounds flank, skirt, or sirloin steak
- Broccoli: 1½ pounds cut into bite-sized pieces
- Cornstarch: 2 teaspoons
- Low-sodium soy sauce: ¼ cup
- Oyster sauce: ¼ cup
- Coconut or olive oil: 2 tablespoons
- Water: ⅓ cup
- Rice wine vinegar: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Garlic: 6 large cloves minced
- Fresh ginger: 1 inch minced
- Light brown sugar: 3 tablespoons for sauce
Instructions
- Prepare the Beef: Slice the beef thinly against the grain. Coat with cornstarch and soy sauce. Let it marinate for at least 5 minutes (up to 1 hour or overnight for extra tenderness).
- Make the Sauce: In a bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, balsamic vinegar, and brown sugar. Set aside.
- Cook the Beef: Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and stir-fry the beef for 2–3 minutes until browned. Remove and set aside.
- Stir-Fry the Broccoli: In the same pan, add another tablespoon of oil and stir-fry broccoli for about 2 minutes. Add water, cover, and steam for 2 more minutes until bright green.
- Combine Everything: Return the beef to the pan, pour in the sauce, and stir well. Cook for another 1–2 minutes until the sauce thickens.
- Serve & Enjoy: Serve hot over rice or noodles.
Notes
- Velveting Method: For extra tender beef, sprinkle a small amount of baking soda on the meat before marinating.
- Sauce Variations: Add dark soy sauce for depth or a pinch of red pepper flakes for spice.
- Serving Suggestions: Pairs well with jasmine rice, Hong Kong noodles, bok choy, or steamed dumplings.
Nutrition
Serving: 1gCalories: 395kcalCarbohydrates: 10gProtein: 13gFat: 5g
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