Ah, beef and broccoli stir-fry! It reminds me of those late-night cravings when I just need something quick yet comforting—kind of like a hug in a bowl.
This dish is a bit like a jazz performance: improvisational, vibrant, and hitting all the right notes.
Who knew a handful of ingredients could pull off such a delicious miracle in under 30 minutes?
Steps
- Heat a teaspoon of oil in a large pan over medium heat and cook the broccoli for about 4 minutes until it’s tender. Add minced ginger and garlic, cooking for an additional 30 seconds.
- Remove the cooked broccoli from the pan, cover, and set aside. Clean the pan with a paper towel and increase the heat to high before adding a tablespoon of oil.
- Season the thinly sliced flank steak with salt and pepper, and cook it in the pan in a single layer for 3-4 minutes per side until browned. You may need to do this in batches.
- Once the steak is cooked, return the broccoli mixture to the pan and cook everything together for 2 minutes until warmed through.
- In a bowl, whisk together oyster sauce, beef broth, sugar, sesame oil, and soy sauce. Mix cornstarch with a tablespoon of cold water in a separate small bowl.
- Pour the sauce mixture over the beef and broccoli, cooking for 30 seconds. Add the cornstarch mixture and bring to a boil, cooking for an additional minute until the sauce thickens.
- Serve immediately, optionally with rice or another side of your choice.
Ingredients
- 1 1/4 lbs flank steak, thinly sliced
- 1 tablespoon + 1 teaspoon vegetable oil, divided
- 2 cups broccoli florets
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garlic, minced
- 1/4 cup oyster sauce
- 1/4 cup beef broth or water
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- Salt and pepper, to taste
Nutritional Values
Calories: 266kcal | Carbohydrates: 6g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 570mg | Potassium: 627mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 40.6mg | Calcium: 56mg | Iron: 2.5mg
FAQ
- Can I use a different type of meat instead of flank steak?
- Absolutely! While flank steak is commonly used in this recipe, you can substitute it with sirloin, skirt steak, or New York strip. Alternatively, you can also use ground beef, sliced chicken breast, shrimp, pork tenderloin, or cubed tofu for different variations.
- What can I use if I can’t find oyster sauce?
- If oyster sauce is unavailable or you prefer not to use it, hoisin sauce serves as a good substitute. Although it’s not exactly the same, hoisin sauce will still provide a delicious flavor to your stir fry.
- How can I ensure my beef slices are thin enough?
- To make slicing easier, place the beef in the freezer for about 30 minutes before cutting it. This helps firm up the meat, allowing you to achieve thinner slices.
- How long can I store leftovers in the refrigerator?
- This beef and broccoli stir fry can be stored in the refrigerator for up to four days. It’s a great dish for meal prep and can easily be reheated for quick meals.
- What are some alternative ways to serve beef and broccoli stir fry?
- You can serve this dish over rice, noodles, or quinoa. If you’re looking to reduce carbohydrates, cauliflower rice is a great alternative. Additionally, you can add extra vegetables such as bell peppers, mushrooms, or snow peas to customize the dish to your liking.
Tips
- To achieve thin slices of flank steak, freeze the meat for about 30 minutes before slicing. This helps to firm it up, making it easier to cut into thin pieces.
- If you’re out of oyster sauce or prefer not to use it, feel free to substitute with hoisin sauce. While the flavor isn’t identical, it still contributes significantly to the dish’s delicious taste.
- For a carb-conscious meal, consider serving the stir fry over cauliflower rice instead of traditional options like rice or noodles.
- Customize the stir fry by experimenting with different proteins such as sliced chicken breast, shrimp, or tofu, and add extra vegetables like bell peppers or mushrooms for variety.
Equipment
- Large frying pan or wok – A high-quality non-stick frying pan or wok suitable for stir-frying.
- Sharp chef’s knife – Essential for thinly slicing the flank steak.
- Cutting board – A sturdy cutting board to prepare the ingredients.
- Mixing bowls – Various sizes for mixing the sauce and cornstarch slurry.
- Whisk – For mixing the sauce ingredients thoroughly.
- quality dish at home.