Stir-fried Beef with Broccoli
This quick and flavorful stir-fry features tender slices of beef and crisp-tender broccoli florets in a savory sauce. It's a classic weeknight meal that's both satisfying and easy to prepare.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 450 kcal
Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
beef
- 450 gbeef flank steak, thinly sliced against the grain
marinade
- 2 tbspsoy sauce
- 1 tbspcornstarch
- 1 tspsesame oil
Ingredients
- 450 gbroccoli, cut into florets
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 2 tbspvegetable oil
sauce
- 0.5 cupbeef broth
- 2 tbspoyster sauce
- 1 tbspsoy sauce
- 1 tspbrown sugar
- 1 tspcornstarch
Equipment
large skillet · wok · mixing bowls · whisk
The method
Step by step
- 1
In a medium bowl, combine the beef flank steak, marinade soy sauce, marinade cornstarch, and marinade sesame oil. Mix well and let marinate for at least 15 minutes at room temperature.
About 15 min
Cook’s note: Slicing the beef thinly against the grain ensures a tender result.
- 2
While the beef marinates, prepare the sauce by whisking together the beef broth, oyster sauce, sauce soy sauce, brown sugar, and sauce cornstarch in a small bowl.
About 2 min
Cook’s note: Whisk thoroughly to ensure the cornstarch dissolves completely, preventing lumps.
- 3
Heat half of the vegetable oil in a large wok or skillet over high heat until shimmering.
About 1 min
Cook’s note: A very hot pan is crucial for a good stir-fry, creating a seared exterior and tender interior.
- 4
Add the marinated beef in a single layer and cook for 2-3 minutes per side until browned and cooked through. Work in batches if necessary to avoid overcrowding the pan.
About 6 min
Cook’s note: Do not overcrowd the pan, as this will steam the beef instead of searing it.
- 5
Remove the cooked beef from the wok and set aside.
- 6
Add the remaining vegetable oil to the wok. Add the broccoli florets and stir-fry for 3-5 minutes until bright green and crisp-tender.
About 4 min
Cook’s note: If the broccoli seems too dry, add a tablespoon or two of water to create steam and help it cook faster.
- 7
Add the garlic and ginger to the wok with the broccoli and stir-fry for another 30 seconds until fragrant.
About 1 min
Cook’s note: Add garlic and ginger towards the end to prevent them from burning.
- 8
Pour the prepared sauce into the wok and bring to a simmer, stirring constantly, until the sauce thickens.
About 1 min
- 9
Return the cooked beef to the wok and toss everything together to coat evenly with the sauce.
About 1 min
- 10
Serve immediately over steamed rice, if desired.
Per serving
Nutrition
- Calories
- 450.3kcal
- Protein
- 33.8g
- Carbs
- 14.6g
- Fat
- 30.2g
- Fibre
- 3.1g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stir-fry in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop over medium heat until warmed through.
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