Beef and broccoli stir-fry is a classic! It’s simple to make and packed with flavor. Here’s a basic recipe to try:
Ingredients:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets (fresh or frozen)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional)
- 2 tsp cornstarch (for thickening)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated or minced
- 1/4 cup beef broth or water
- 2 tbsp vegetable oil for stir-frying
- Salt and pepper to taste
- Cooked rice (optional, for serving)
Instructions:
- Prepare the beef: Slice the beef thinly against the grain. If you want it extra tender, you can freeze it for about 30 minutes before slicing.
- Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), cornstarch, and beef broth. Stir until the cornstarch is dissolved. Set aside.
- Cook the broccoli: Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for about 3-4 minutes, until they turn bright green and are just tender. Remove and set aside.
- Cook the beef: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced beef and cook for 2-3 minutes until browned. Season with salt and pepper. Remove the beef from the pan and set aside.
- Stir-fry the aromatics: In the same pan, add sesame oil. Stir-fry garlic and ginger for about 30 seconds until fragrant.
- Combine everything: Add the beef back into the pan, followed by the broccoli. Pour in the sauce and stir to combine. Let it cook for 2-3 minutes until the sauce thickens and coats the beef and broccoli evenly.
- Serve: Serve the stir-fry over hot cooked rice and enjoy!
You can also add extra vegetables like bell peppers or carrots if you like. What do you think—does this look like something you’d try?