Description
A quick and flavorful dish featuring tender beef, crisp broccoli, and a savory sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound (454 g) beef, sliced thinly against the grain
- 2 cups broccoli florets (about 146 g)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil (for stir-frying)
- Cooked rice, for serving
- Optional: 1 small onion, sliced or 1 red bell pepper, sliced
- Optional: 1–2 green onions, sliced (for garnish)
- Optional: 1 tablespoon rice wine or Shaoxing wine
Instructions
- In a bowl, mix the soy sauce, oyster sauce, cornstarch, and sesame oil. Set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat until shimmering.
- Add the minced garlic and ginger, sauté for 20–30 seconds until fragrant.
- Add the sliced beef in a single layer; let it sear for 30–60 seconds, then stir-fry until browned (about 2–3 minutes).
- Add the broccoli and stir-fry for about 2–3 minutes. Add water to steam if you prefer softer broccoli.
- Pour the sauce mixture over the beef and broccoli, stirring to coat evenly.
- Cook for an additional 2–3 minutes, allowing the sauce to thicken. Adjust seasoning to taste.
- Serve hot over cooked rice, garnished with sliced green onions or sesame seeds if desired.
Notes
Serve with rice to soak up the sauce. For a lower-carb option, serve over cauliflower rice. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg