One of our favorite Chinese take-out choices is Beef with Broccoli Stir-Fry. The brown sauce melds so beautifully with the slices of beef and chunks of tender broccoli—this dish always satisfies. But you don’t need to leave your house to enjoy it—with this recipe you can make this favorite broccoli meal at home.
The stir-frying method of cooking has many advantages. Easy clean-up, for one, because you cook everything in the wok. It’s a fast way to prepare food—most stir-frys take about 30 minutes, total—perfect for a mid-week meal. Stir-fry meals are self-contained, with protein and vegetables; add rice if you like (we like), which cooks while you prepare the rest of the dish. And, because you cook the ingredients quickly over high heat, the vegetables retain their nutrition—and you don’t want to miss out on broccoli’s vitamins and minerals.
Every cook has their own favorite ingredients for beef and broccoli stir-fry. This recipe can be adjusted depending on your preferences or ability to find ingredients. This version calls for flank steak, but you can also use sirloin, skirt steak, or New York strip. Oyster sauce, found in the ethnic or Asian foods aisle in your grocery store, looks and tastes like a combination of soy sauce and barbecue sauce. It brings a lot of flavor to the party, but you can substitute hoisin sauce if need be. Feel free to add other vegetables, such as mushrooms or bok choy, and sliced almonds or sesame seeds to provide additional texture and nutty flavor.
Rice is the traditional accompaniment to beef and broccoli, but try quinoa, noodles, or cauliflower rice if you prefer.Print
Beef and Broccoli Stir-Fry
This is one of the most delicious things you can do with broccoli—and it’s so quick to prepare. Ginger, oyster sauce, garlic, and soy sauce infuse the beef and broccoli with Asian flavors. Just add rice to complete this all-in-one-wok meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Entrées
- 1 1/4pounds flank steak, thinly sliced
- 1 tablespoon + 1 teaspoon vegetable oil, divided use
- 2 cups broccoli florets
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 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
- Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender.
- Add the ginger and garlic to the pan and cook for 30 seconds more.
- Remove the broccoli from the pan; place on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the steak pieces with salt and pepper and add them to the pan in a single layer—you may need to do this step in batches. Cook for 3 to 4 minutes on each side until browned and cooked through.
- Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through.
- In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil, and soy sauce. In a small bowl, mix the cornstarch with a tablespoon of cold water.
- Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice if desired.
Have you tried this recipe? It makes a quick mid-week meal and leftovers are perfect for meal prep—please tell us how it turned out for you.