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Easy Beef and Broccoli Stir-Fry

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese American
Ingredients Method

Ingredients
  

  • 1¼ lb 567 g flank steak, thinly sliced against the grain
  • 1 Tbsp plus 1 tsp 20 mL total vegetable oil, divided
  • 2 cups fresh broccoli florets
  • 2 tsp approximately 4 g minced fresh ginger
  • 1 tsp approximately 3 g minced fresh garlic
  • ¼ cup 60 mL oyster sauce
  • ¼ cup 60 mL beef broth or water
  • 1 tsp 4 g granulated sugar
  • 2 tsp 10 mL toasted sesame oil
  • 1 tsp 5 mL soy sauce
  • 1 tsp 3 g cornstarch
  • 1 Tbsp 15 mL cold water
  • Salt and black pepper to taste
  • Cooked rice for serving optional

Method
 

  1. Slice the flank steak thinly against the grain. Whisk the oyster sauce, beef broth or water, sugar, toasted sesame oil, and soy sauce together. In a separate bowl, combine the cornstarch with 1 Tbsp cold water.
  2. Heat 1 tsp vegetable oil in a 12-inch skillet over medium heat. Cook the broccoli for approximately 4 minutes, until bright green and nearly tender. Add the ginger and garlic, cook for 30 seconds, then transfer the mixture to a plate, cover it, and wipe the skillet clean.
  3. Increase the heat to high and add the remaining 1 Tbsp vegetable oil. Lightly season the beef with salt and pepper. Cook it in a single layer, working in batches as needed, for 3–4 minutes per side, until browned and cooked through.
  4. Return the broccoli to the skillet and cook for 2 minutes. Add the oyster sauce mixture and cook for 30 seconds. Stir in the cornstarch slurry, bring the liquid to a boil, and cook for approximately 1 minute, until glossy and lightly thickened. Serve immediately with rice, if desired.