Ah, the classic beef and broccoli stir fry—my weeknight savior when time is as elusive as a cat in a rainstorm. The sizzle of beef meeting a hot pan, the vibrant pop of green broccoli—it’s a dish that marries simplicity with delight. Just the other day, I found myself craving its savory goodness while making a last-minute grocery run—because who has time to plan ahead, right?
Steps
- Heat a teaspoon of vegetable oil in a large pan over medium heat. Add broccoli florets and cook for about 4 minutes until they are tender.
- Stir in minced ginger and garlic, cooking for an additional 30 seconds. Remove the broccoli from the pan and set it aside on a plate.
- Wipe the pan clean, then increase the heat to high and add the remaining tablespoon of oil. Season thinly sliced flank steak with salt and pepper, and cook it in the pan in a single layer, possibly in batches, for 3-4 minutes per side until browned.
- Return the broccoli mixture to the pan and cook for another 2 minutes until everything is heated through.
- In a bowl, whisk together oyster sauce, beef broth, sugar, sesame oil, and soy sauce. In a separate small bowl, mix cornstarch with a tablespoon of cold water.
- Pour the sauce mixture over the beef and broccoli, and cook for about 30 seconds. Stir in the cornstarch mixture, bring to a boil, and cook for an additional minute until the sauce thickens slightly.
- Serve the stir fry immediately, optionally over a bed of rice.
Ingredients
- 1 1/4 pounds of flank steak, sliced thinly
- 1 tablespoon plus 1 teaspoon of vegetable oil, divided
- 2 cups of broccoli florets
- 2 teaspoons of fresh ginger, minced
- 1 teaspoon of garlic, minced
- 1/4 cup of oyster sauce
- 1/4 cup of beef broth or water
- 1 teaspoon of sugar
- 2 teaspoons of sesame oil, toasted
- 1 teaspoon of soy sauce
- 1 teaspoon of cornstarch
- Salt and pepper to taste
Nutritional Values
Calories: 1064kcal | Carbohydrates: 24g | Protein: 128g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 340mg | Sodium: 2280mg | Potassium: 2508mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 162.4mg | Calcium: 224mg | Iron: 10mg
FAQ
- What type of beef is best for beef and broccoli stir fry?
- Thinly sliced flank steak is recommended for this dish, but if unavailable, alternatives such as sirloin, skirt steak, or New York strip can also be used.
- Can I substitute oyster sauce in the recipe?
- Yes, if you can’t find oyster sauce or prefer not to use it, hoisin sauce can be a suitable substitute, although it will slightly alter the taste.
- How can I slice the steak more easily for the stir fry?
- To make slicing easier, you can place the steak in the freezer for about 30 minutes to firm it up, allowing you to cut thinner slices.
- How long can I store beef and broccoli stir fry in the refrigerator?
- This dish is ideal for meal prep and can be stored in the refrigerator for up to 4 days while maintaining its freshness.
- What are some variations I can try with beef and broccoli stir fry?
- You can swap the flank steak for other proteins like ground beef, chicken breast, shrimp, pork tenderloin, or tofu. Additionally, feel free to include other vegetables like carrots, bok choy, mushrooms, snow peas, bell peppers, or baby corn for variety.
Tips
- Slice Beef Easily: To achieve thin slices of flank steak, freeze the meat for about 30 minutes before slicing. This firms it up, making it easier to cut thinly.
- Oyster Sauce Alternatives: If oyster sauce is unavailable or not preferred, substitute with hoisin sauce. Although the flavor isn’t identical, it will still deliver a delicious result.
- Customize with Vegetables and Proteins: Feel free to swap out or add vegetables like carrots, bok choy, or bell peppers. You can also try different proteins such as chicken, shrimp, or tofu for variety.
- Make It a Meal Prep Favorite: This stir fry can be prepared in advance and stored in the refrigerator for up to 4 days, making it a convenient option for meal prepping.
Equipment
- Large Frying Pan or Wok: Essential for stir frying the beef and broccoli.
- Sharp Chef’s Knife: Useful for thinly slicing the flank steak and cutting vegetables.
- Cutting Board: A good quality cutting board is necessary for preparing ingredients.
- Mixing Bowls: For whisking together the sauce and mixing cornstarch with water.
- Meat Thermometer: Helpful for ensuring the steak is cooked to the desired doneness.
- Tongs or Stirring Spoon: For turning the meat and vegetables in the pan.
- Rice Cooker: If serving with rice, a rice cooker can be convenient for cooking rice perfectly.
