Better-Than-Takeout Beef & Broccoli: AMAZING 20-Minute Stir-Fry
Enjoy a delicious and quick homemade beef and broccoli stir-fry that’s better than takeout. This recipe is designed for speed and flavor, perfect for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
- Diet: None
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, plus more for stir-frying
- 1 head broccoli, cut into bite-sized florets
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Cooked rice, for serving
Instructions
- In a medium bowl, combine the sliced flank steak with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat the steak evenly.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry until browned, about 2-3 minutes. Remove the steak from the skillet and set aside.
- Add a little more vegetable oil to the skillet if needed. Add the broccoli florets and stir-fry for 3-4 minutes until they are bright green and slightly tender-crisp.
- In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, and sesame oil.
- Add the minced garlic and grated ginger to the skillet with the broccoli and stir-fry for about 30 seconds until fragrant.
- Pour the sauce mixture into the skillet and bring to a simmer. Cook for 1-2 minutes until the sauce has thickened slightly.
- Return the browned steak to the skillet and toss to coat everything in the sauce. Cook for another minute until the steak is heated through.
- Serve immediately over cooked rice.
Notes
- For tender steak, ensure you slice it thinly against the grain.
- You can adjust the amount of sauce ingredients to your preference.
- Feel free to add other vegetables like bell peppers or snap peas.
Nutrition
- Serving Size: 1/4 of recipe (excluding rice)
- Calories: Approximately 350 kcal
- Sugar: Approximately 8g
- Sodium: Approximately 1200mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 14g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 3g
- Protein: Approximately 28g
- Cholesterol: Approximately 70mg