Better than Take Out Beef and Broccoli Stir-Fry
Better than Takeout Beef and Broccoli Stir-Fry offers fast weeknight cooking, tender marinated beef, and savory takeout-style sauce. Flank steak, crisp broccoli, garlic, ginger, and soy-based sauce come together in this beef and broccoli stir-fry recipe using a quick wok or skillet cooking method.
Servings: 4
Calories: 354kcal
Equipment
- Large skillet or wok
- Sharp Knife
- Cutting board
- Mixing bowls
- Pot for blanching
Ingredients
- 1 pound 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.
Notes
Cooking Notes
Slicing the beef thinly against the grain keeps it tender during the quick stir-fry. Blanching the broccoli briefly helps it stay bright green and crisp once added to the skillet. The sauce thickens quickly as it heats, coating the beef and broccoli evenly.
Tips for Best Results
- Marinate the beef long enough so it becomes tender and flavorful.
- Cook the beef in a single layer so it browns instead of steaming.
- Stir the sauce before adding it to keep the cornstarch evenly mixed.
- Serve immediately over hot rice or noodles.
Nutrition
Calories: 354kcal | Carbohydrates: 28g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 1932mg | Potassium: 842mg | Fiber: 3g | Sugar: 16g | Vitamin A: 567IU | Vitamin C: 82mg | Calcium: 96mg | Iron: 3mg
