Description
Restaurant-quality beef and broccoli made in one pan with tender marinated beef, crisp vegetables, and glossy sauce in just 20 minutes.
Ingredients
Scale
- 1 pound flank steak, sliced against the grain
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon cornstarch (for marinade)
- 1 tablespoon vegetable oil (for marinade)
- 1 teaspoon sesame oil (for marinade)
- 1 clove garlic, minced (for marinade)
- 1/2 teaspoon black pepper
- 1/3 cup low-sodium soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch (for sauce)
- 1 tablespoon rice wine
- 1 teaspoon sesame oil (for sauce)
- 1/4 cup beef broth
- 4 cups fresh broccoli florets
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1. Marinate sliced beef with soy sauce, cornstarch, oil, sesame oil, garlic, and pepper for 15 minutes.
- 2. Whisk together all sauce ingredients until smooth.
- 3. Heat 2 tablespoons oil in large skillet over medium-high heat.
- 4. Cook beef in batches, searing 1-2 minutes per side until just cooked. Remove and set aside.
- 5. Add remaining oil, then garlic and ginger. Stir-fry 30 seconds.
- 6. Add broccoli and stir-fry 2-3 minutes until crisp-tender.
- 7. Return beef to pan, add sauce, and stir for 1-2 minutes until thickened.
- 8. Garnish with green onions and sesame seeds. Serve over rice.
Notes
Store leftovers up to 3 days refrigerated. Reheat in skillet for best texture. Slice beef against the grain for tenderness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 890mg
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g