Description
A lightning-fast, budget-friendly weeknight dinner that tastes like takeout but is healthier and cheaper. This stir fry is ready in just 20 minutes and is perfect for meal prep.
Ingredients
Scale
- 1 lb flank steak or sirloin steak, sliced against the grain into thin strips
- 1 tsp cornstarch (for beef)
- 1 tsp soy sauce (for beef)
- Pinch of black pepper (for beef)
- 2 tbsp vegetable, canola, or peanut oil
- 3 cups broccoli florets (fresh or frozen, thawed and patted dry)
- 2 tbsp water (for steaming broccoli)
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (or hoisin sauce)
- 1 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup beef broth
- 1 tsp cornstarch (for sauce)
Instructions
- Prep the beef: Slice flank steak against the grain into thin strips. In a bowl, toss beef with 1 tsp cornstarch, 1 tsp soy sauce, and a pinch of black pepper. Let sit while prepping other ingredients.
- Make the sauce: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, minced garlic, grated ginger, beef broth, and 1 tsp cornstarch until dissolved.
- Cook the beef: Heat a wok or large skillet over high heat with vegetable oil until shimmering. Add beef in a single layer (cook in batches if necessary) and sear for 1-2 minutes per side until browned but not overcooked. Remove beef to a plate.
- Cook the broccoli: Reduce heat to medium-high. Add broccoli to the same pan. If using fresh, add 2 tbsp water and cover to steam for 2 minutes. If using frozen, toss in the hot pan for 2-3 minutes to heat through.
- Combine and sauce: Push broccoli to the side. Pour in the sauce mixture and stir constantly for 30-60 seconds until thickened and glossy.
- Finish: Return the cooked beef to the pan. Toss everything together for 1 minute to coat in sauce and heat through. Serve immediately over steamed rice.
- Adjust seasoning to taste with additional soy sauce or sugar if needed.
Notes
[‘Slice beef against the grain to ensure tenderness.’, ‘Ensure the pan is very hot before adding beef to get a good sear and avoid steaming.’, ‘Do not overcrowd the pan when cooking beef; cook in batches if necessary.’, ‘If using frozen broccoli, pat it dry thoroughly to prevent a watery stir fry.’, ‘Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.’]
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sodium: 800
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
Keywords: beef and broccoli, stir fry, budget meal, meal prep, quick dinner, weeknight dinner, flank steak, chinese food, healthy takeout alternative