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Beef and broccoli stir-fry in asian bowl

Beef and broccoli stir-fry

This 20-minute beef and broccoli stir-fry delivers restaurant-quality flavor with minimal effort. Featuring tender slices of beef, crisp broccoli, and a savory-sweet sauce, it's guaranteed to outshine any takeout version.
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Total Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

For the Beef & Veggies

  • 1 pound flank steak, thinly sliced against the grain
  • 4 cups broccoli florets (about 2 medium heads)
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)

For the Sauce (AKA Liquid Gold)

  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions
 

  • Prep your beef – Pop it in the freezer for 15 minutes before slicing (easier to get thin slices). Then cut AGAINST the grain. This isn’t just chef talk – it actually makes the beef tender instead of chewy!
  • Mix the sauce – In a bowl, whisk together soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside. (This is your liquid gold – treat it with respect.)
  • Get your wok hot – Heat 1 tablespoon oil in a wok or large skillet over high heat until it’s smoking slightly. (Not hot enough? Your stir-fry will be sad and soggy. Too hot? Hello, fire alarm.)
  • Cook the beef – Add beef in a single layer and let it sear for 1 minute without touching it (I know you want to, but resist!). Then stir-fry for another minute until browned but not fully cooked. Remove to a plate.
  • Broccoli time – Add remaining oil to the wok. Toss in broccoli and stir-fry for 2 minutes. Add garlic and ginger and stir-fry for 30 seconds until fragrant. (Your kitchen should smell amazing right about now.)
  • Bring it all together – Return beef to the wok, pour in the sauce, and stir-fry for 1-2 minutes until sauce thickens and everything is coated.
  • Serve – Top with green onions and sesame seeds. Serve over rice and pretend you’re a culinary genius (because you are).

Notes

  • Substitution Tips: No oyster sauce? Use hoisin sauce. Vegetarian? Swap the beef for firm tofu or double the broccoli and add mushrooms. Gluten-free? Use tamari instead of soy sauce.
  • This recipe makes about 4 servings, unless you’re really hungry, then maybe 2-3. I don’t judge.