Description
A quick, restaurant-quality beef and broccoli stir fry that comes together in 20 minutes. Features tender flank steak coated in cornstarch and a savory, sticky garlic sauce.
Ingredients
Scale
- 1 pound flank steak, sliced thinly against the grain
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sherry
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 large heads broccoli, cut into florets (about 600g)
- 1 teaspoon salt (for blanching water)
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon brown sugar
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Sesame seeds for garnish
- Sliced green onions for garnish
- Red pepper flakes for garnish (optional)
Instructions
- Slice the flank steak against the grain into thin strips. In a bowl, toss beef with soy sauce, sherry, and 1 tablespoon cornstarch. Let sit while prepping veggies.
- In a small bowl, whisk together minced garlic, grated ginger, chicken broth, oyster sauce, hoisin sauce, brown sugar, and 1/4 cup water. Set aside.
- Bring a large pot of salted water to a boil. Add broccoli florets and cook for exactly 2 minutes until bright green and tender-crisp. Drain immediately and rinse under cold water to stop cooking.
- Heat a large skillet or wok over high heat until smoking hot. Add vegetable oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned but slightly pink inside. Remove beef to a plate.
- Reduce heat to medium-high. Add blanched broccoli to the same pan and stir for 1 minute. Pour in the sauce mixture and let simmer for 30 seconds.
- Add the seared beef back into the pan. Stir the cornstarch slurry and pour it into the pan. Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy.
- Taste and adjust salt if needed. Serve immediately over steamed rice or noodles, garnished with sesame seeds, green onions, and red pepper flakes.
Notes
Freeze the flank steak for 20 minutes before slicing to make it easier to cut thinly. Slice against the grain for tender beef. Do not overcrowd the pan when searing beef to ensure a good char. Blanching broccoli ensures it stays crisp and bright green. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Fat: 18
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: beef and broccoli, stir fry, weeknight dinner, garlic sauce, quick meals, chinese food, flank steak, 20 minute dinner