Description
A classic Chinese take-out favorite made in one pan with tender beef, crisp broccoli, and savory sauce for easy weeknight dinners.
Ingredients
1 lb flank steak or sirloin, thinly sliced against the grain
2 cups broccoli florets
2 tablespoons vegetable oil (divided)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (optional)
For the Sauce:
1/3 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce (optional for sweetness)
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 cup water or beef broth
1 teaspoon sesame oil
Red pepper flakes (optional, to taste)
Instructions
In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the beef in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
Add remaining oil to the pan, then sauté garlic and ginger (if using) for 30 seconds.
Toss in broccoli and stir-fry for 2–3 minutes until crisp-tender.
Return beef to the pan and pour in the sauce. Stir well to coat everything.
Simmer for 2–3 minutes, or until sauce thickens and broccoli is tender.
Serve hot with steamed rice or noodles.
Notes
Flank steak works best, but skirt steak or sirloin are good alternatives.
Marinate beef in 1 tbsp soy sauce + 1 tsp cornstarch for extra tenderness.
Add bell peppers or snap peas for a colorful veggie boost.
Make it spicy by adding chili garlic sauce or sriracha.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner
- Method: Stir-Fry, One-Pan
- Cuisine: Chinese, Asian-Inspired
