Beef and Broccoli

• 1 pound flank steak, thinly sliced
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons honey
• 1/4 teaspoon black pepper
• 1/4 teaspoon red chili flakes (optional)
• 2 green onions, chopped
• 1/4 cup water

Steps

1. 1 In a bowl, combine soy sauce, oyster sauce, cornstarch, and black pepper. Add the sliced beef and marinate for at least 10 minutes.
2. 2 Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3 Add minced garlic and ginger to the skillet, sautéing until fragrant, about 30 seconds.
4. 4 Add the marinated beef to the skillet and cook until browned, about 3-4 minutes.
5. 5 Push the beef to one side and add the broccoli florets to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
6. 6 Pour in the water and stir well to create a sauce.
7. 7 Toss everything together until well coated and the sauce thickens.
8. 8 Stir in the honey and red chili flakes if using. Cook for an additional minute.
9. 9 Garnish with chopped green onions before serving.

Nutrition

Tips

• Slice the beef against the grain for maximum tenderness.
• For gluten-free, ensure your soy sauce is gluten-free.
• Add more water if you prefer a saucier dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.

Serving Suggestions

• Serve with steamed jasmine rice for a comforting meal.
• Pair with a side of egg rolls for a Chinese takeout vibe.

FAQ