Weeknight
Beef and Broccoli
Tender beef and crisp broccoli in a glossy garlic-soy stir-fry sauce.
Everything moves fast once the wok is hot, so mix the sauce and the slurry before you start cooking.
Ingredients
- 1¼ lb flank steak, thinly sliced against the grain
- 4 cups broccoli florets
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp grated ginger
- ½ cup beef broth
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
Method
- 1
Whisk the beef broth, soy sauce, brown sugar, oyster sauce, and sesame oil together. Separately combine the cornstarch and water.
- 2
Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry the beef in batches for 2–3 minutes until browned, then remove.
- 3
Add the remaining oil and the broccoli. Stir-fry 2 minutes, add a few tablespoons of water, cover, and steam another 2 minutes.
- 4
Add the garlic and ginger and cook 30 seconds, then return the beef to the pan.
- 5
Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and clinging to the beef and broccoli. Serve over rice.