Quick Beef and Broccoli Stir-fry with Rice
Tender beef and crisp broccoli stir-fried in a savory sauce, served over steamed white rice.
Ingredients
- •1 lb flank steak or sirloin, thinly sliced against the grain
- •1 tbsp soy sauce (for marinating beef)
- •1 tsp cornstarch (for marinating beef)
- •2 tbsp vegetable oil, divided
- •4 cups broccoli florets
- •2 cloves garlic, minced
- •1 tsp fresh ginger, grated
- •1/2 cup beef broth
- •1/4 cup soy sauce
- •2 tbsp oyster sauce
- •1 tbsp brown sugar
- •1 tsp sesame oil
- •1 tbsp cornstarch (for sauce)
- •1/4 cup water (for cornstarch slurry)
- •3 cups cooked white rice, for serving
Dietary Info
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Mix well and let marinate for at least 10 minutes while you prepare other ingredients.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
- 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli florets and stir-fry for 3-5 minutes, until tender-crisp. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
- 4
In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, and sesame oil. In a separate small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water to create a slurry. Add the sauce mixture to the skillet with the broccoli, bringing it to a simmer.
- 5
Stir the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Return the cooked beef to the skillet and toss to coat with the sauce and broccoli. Serve immediately over hot steamed white rice.
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