Description
Quick beef and broccoli stir-fry brings Chinese-inspired comfort straight to your kitchen. Savory meat, crisp vegetables, and rich sauce combine in a delightful meal that serves hungry families with restaurant-quality flavor you can create in minutes.
Ingredients
Scale
Protein:
- 1 lb (450g) flank steak or sirloin (thinly sliced against the grain)
Vegetables and Aromatics:
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
Sauce and Seasoning:
- ¼ cup soy sauce (low sodium recommended)
- ¼ cup beef broth (or water for a lighter version)
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil
- 1 tablespoon oyster sauce (adds depth, optional but recommended)
- 1 tablespoon brown sugar or honey (for a touch of sweetness)
- 1 teaspoon sesame oil (for authentic flavor)
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame seeds (for garnish, optional)
Instructions
- Chill beef in freezer for approximately 15 minutes to firm its texture, enabling precise, uniform slicing against the muscle grain.
- Coat beef slices with cornstarch and soy sauce, allowing the marinade to penetrate and tenderize the meat for optimal flavor and texture.
- Prepare broccoli by separating florets into uniform bite-sized pieces, ensuring even cooking and attractive presentation.
- Heat wok or large skillet over high temperature, creating a searing environment that will quickly caramelize meat surfaces.
- Quickly sauté beef in hot pan, stirring rapidly to achieve golden-brown exterior while maintaining tender interior.
- Remove beef momentarily and set aside, preserving its perfectly cooked state.
- In same pan, flash-cook broccoli florets until vibrant green and crisp-tender, retaining nutritional integrity and appealing crunch.
- Combine prepared sauce ingredients, whisking to create smooth, glossy consistency that will coat ingredients evenly.
- Return beef to pan, pour sauce over protein and vegetables, gently tossing to ensure complete, harmonious coating.
- Serve immediately over steamed rice, garnishing with optional sesame seeds or green onion for enhanced visual appeal and flavor complexity.
Notes
- Freeze beef briefly to achieve paper-thin slices that cook quickly and absorb flavors more effectively.
- Marinate meat in cornstarch and soy sauce to create a protective coating that locks in moisture and prevents toughness.
- Opt for flank steak or sirloin for the most tender and flavorful result, as these cuts are lean and absorb marinades well.
- Adjust sauce consistency by adding more cornstarch for a thicker coating or reducing liquid for an intense, concentrated flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg