Better than Take Out Beef and Broccoli Stir-Fry

5 from 1 vote

Better than Take Out Beef and Broccoli Stir-Fry

Looking for a quick and delicious meal that beats takeout? This Better than Takeout Beef and Broccoli Stir-Fry is the perfect solution! Packed with tender beef and crisp broccoli, this easy Chinese recipe is sure to become a family favorite.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Asian

Servings:

Calories: 354kcal

Author: Jami Powell

Equipment

Large skillet or wok
Sharp Knife
Cutting board
Mixing bowls
Pot for blanching

Ingredients

1 lb flank steak thinly sliced against the grain
4 cups broccoli florets
Water as needed
½ teaspoon baking soda
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Shaoxing wine optional
1 tablespoon vegetable oil for stir-frying

Beef and Broccoli Stir Fry Sauce

½ cup low sodium soy sauce
¼ cup brown sugar
2 cloves garlic minced
1 tablespoon cornstarch
2 tablespoons oyster sauce
1 tablespoon sesame oil
¼ cup beef broth
1 tablespoon fresh ginger minced

Instructions

In a bowl, mix the sliced flank steak with baking soda, sugar, cornstarch, soy sauce, and Shaoxing wine. Let it marinate for 20 minutes.
Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Drain and set aside.
In a small bowl, combine the low sodium soy sauce, brown sugar, minced garlic, cornstarch, oyster sauce, sesame oil, beef broth, and minced ginger. Stir until smooth.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Add the marinated beef in a single layer. Cook for 2-3 minutes on each side until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the blanched broccoli and stir-fry for 2 minutes.
Return the beef to the skillet and pour in the sauce. Stir everything together until well coated and the sauce thickens, about 2-3 minutes.
Serve the beef and broccoli hot over steamed rice or noodles.

Nutrition