Beef and Broccoli Stir Fry

• 1 pound flank steak, thinly sliced
• 3 cups broccoli florets
• 3 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup vegetable oil
• 1/2 cup beef broth
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 In a bowl, toss the beef slices with 1 tablespoon soy sauce, cornstarch, garlic, ginger, and black pepper.
2. 2 Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add beef in batches; cook until browned, about 2 minutes per batch. Remove and set aside.
3. 3 Add remaining tablespoon oil to the skillet. Stir-fry broccoli until bright green and crisp-tender, about 3 minutes.
4. 4 Whisk together beef broth, remaining 2 tablespoons soy sauce, oyster sauce, hoisin sauce, and honey in a small bowl.
5. 5 Pour the sauce over broccoli and bring to a simmer, stirring to loosen any browned bits from the bottom.
6. 6 Return beef to skillet and toss to coat in sauce. Cook until sauce thickens, about 2 minutes.
7. 7 Sprinkle with green onions and red pepper flakes, if using, before serving.

Nutrition

Tips

• Slice the beef against the grain for maximum tenderness.
• Keep broccoli separate until stir-frying to maintain its vibrant color and texture.
• For a gluten-free version, ensure all sauces are certified gluten-free.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to maintain moisture.

Serving Suggestions

• Serve over steamed jasmine rice for a complete meal.
• Pair with a side of sesame seed-sprinkled edamame for added protein.

FAQ