Asian Beef and Broccoli

image of fresh beef flank steak broccoli florets garlic ginger soy sauce oyster sauce brown sugar cornstarch sesame oil green onions arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

Asian Beef and Broccoli

A quick and flavorful stir-fry featuring tender beef and crisp broccoli in a savory sauce, ready in under 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5 lbs Flank steak thinly sliced against the grain
1 tbsp Soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tsp Sesame oil
1 tbsp Cornstarch
0.5 tsp Baking soda optional, for extra tenderness
3-4 cups Broccoli florets about 1 large head
1 tbsp Neutral cooking oil canola, vegetable, or peanut
0.5 cup Beef broth low sodium
2 tbsp Oyster sauce or hoisin sauce
2 tbsp Brown sugar packed
1 tbsp Rice vinegar or apple cider vinegar
1 tsp Fresh ginger grated
2 cloves Garlic minced
1 tsp Sriracha optional, for heat
1 tbsp Cornstarch for thickening
1 tbsp Neutral oil for searing
2-3 tbsp Sesame seeds for garnish
2-3 tbsp Green onions sliced, for garnish
4 cups Cooked rice jasmine or brown

Equipment

Wok or Large Skillet
cutting board,
Chef's Knife

Method

Prepare the Beef

Prepare the Broccoli

Make the Sauce

Cook the Beef

Finish the Dish

Return beef and broccoli to the pan. Toss to coat and heat through for 1 minute. Serve immediately over rice, garnished with sesame seeds and green onions.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 35gFat: 15g

Notes

For best results, use a very hot pan and don't overcrowd the beef. This ensures a proper sear rather than steaming. The dish tastes best when served fresh and hot.

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