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Beef and broccoli stir fry served in a bowl with red bell peppers

Beef and Broccoli Stir Fry Recipe (Ready in 30 Minutes)

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 3 tbsp soy sauce divided
  • 2 tbsp cornstarch divided
  • 1 tbsp rice vinegar
  • 3 tbsp beef stock or broth
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 3 tbsp vegetable oil divided
  • 4 cups broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/4 cup water
  • sesame seeds and sliced green onions for garnish, optional

Method
 

  1. Slice the beef thinly against the grain. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch; let marinate for 15 minutes.
  2. Whisk together the remaining 2 tablespoons soy sauce, rice vinegar, beef stock, brown sugar, oyster sauce, sesame oil, and the remaining 1 tablespoon cornstarch. Set the sauce aside.
  3. Blanch the broccoli florets in boiling water for 2 minutes until bright green and crisp-tender, then drain well.
  4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Sear the beef in a single layer for 1-2 minutes per side until browned. Remove to a plate.
  5. Add the remaining 1 tablespoon oil to the pan along with the garlic and ginger; stir for 30 seconds until fragrant.
  6. Return the beef and broccoli to the pan. Pour in the sauce and water, and toss to coat evenly.
  7. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and the beef reaches 145F internal temperature.
  8. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice.

Notes

Store leftovers in the fridge for 3-4 days and reheat in a hot skillet. No wine or alcohol is used anywhere in this recipe - the sauce gets its depth from soy sauce, oyster sauce, and beef stock instead.