Description
A simple and flavorful beef and broccoli stir fry that combines tender strips of sirloin or flank steak with fresh broccoli florets in a savory soy and oyster sauce. This quick and easy stir-fry is perfect for a weeknight dinner and is served best over rice or noodles.
Ingredients
Scale
Beef and Marinade
- 1 pound Sirloin or flank steak, thinly sliced (Slice against the grain for tenderness.)
- 1 tablespoon Soy sauce (for marinade)
- 1 tablespoon Cornstarch (for marinade)
Vegetables and Aromatics
- 2 cups Fresh broccoli florets (Cut into bite-sized pieces.)
- 2-3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
Sauces and Oils
- 1/4 cup Soy sauce (Use low-sodium if preferred.)
- 1 tablespoon Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (For stir-frying.)
Thickening Agent
- 1 tablespoon Cornstarch (Mix with water to form a slurry.)
Garnish
- 1 teaspoon Toasted sesame seeds (Optional, for garnish.)
Instructions
- Slice the beef: Thinly slice the sirloin or flank steak against the grain to ensure tenderness, then place the strips into a mixing bowl.
- Marinate beef: Add 1 tablespoon soy sauce and 1 tablespoon cornstarch to the beef slices, mix thoroughly, and let it marinate for 15 minutes to enhance flavor and texture.
- Prepare broccoli: Rinse the broccoli and cut into bite-sized florets, setting aside for cooking.
- Prepare aromatics: Mince the garlic cloves and grate the fresh ginger for sautéing.
- Heat wok and oil: Preheat a large wok over medium-high heat, then add 2 tablespoons vegetable oil to prepare for stir-frying.
- Sear the beef: Add the marinated beef in a single layer to the hot wok and sear for 1-2 minutes without stirring to get a nice crust.
- Stir-fry beef: Continue to stir-fry the beef for another 2-3 minutes until browned but still slightly undercooked, then remove it from the wok and set aside.
- Sauté garlic and ginger: Add minced garlic and grated ginger to the wok and stir-fry for about 30 seconds until fragrant, releasing their aroma.
- Cook broccoli: Toss in the broccoli florets and stir-fry for 3-4 minutes until they are bright green and tender yet still crisp.
- Add beef back: Return the partially cooked beef to the wok and combine it thoroughly with the broccoli.
- Add sauces and simmer: Pour the remaining soy sauce and oyster sauce into the wok and simmer everything together for about 2 minutes to meld flavors.
- Thicken sauce: Prepare a slurry by mixing cornstarch with water, then add it to the wok while stirring continuously until the sauce thickens to a glossy consistency.
- Finalize with sesame oil: Drizzle the sesame oil over the stir fry and mix well to impart a toasted flavor.
- Garnish and serve: Transfer the beef and broccoli mixture to a serving platter, sprinkle with toasted sesame seeds if desired, and serve hot over steamed rice or noodles.
Notes
- Slice the beef against the grain to keep it tender and easy to chew.
- Marinating the beef with cornstarch helps to lock in moisture and create a velvety texture.
- Use low-sodium soy sauce for a healthier option and control sodium content.
- Do not overcook the broccoli to maintain its bright color and crunchy texture.
- For a spicier version, consider adding chili flakes or fresh sliced chilies during stir-frying.
- Serve immediately to enjoy the freshest texture and flavors.
