Description
This Quick and Easy Beef and Broccoli Stir-Fry is a delicious, takeout-style dish made in just 30 minutes! Tender slices of beef and crisp broccoli are coated in a savory, umami-packed sauce. Perfect for a fast and flavorful weeknight dinner served over rice or noodles!
Ingredients
Units
Scale
For the Stir-Fry:
- 1 lb sirloin or flank steak, thinly sliced
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 tsp ginger, grated
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/2 cup beef broth or water
- 1 tbsp cornstarch (mixed with 2 tbsp water to make a slurry)
For Serving:
- Cooked white or brown rice
- Sesame seeds and green onions for garnish
Instructions
- Prepare the Beef: In a bowl, toss sliced beef with 1 tbsp soy sauce and let marinate for 10 minutes.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and beef broth. Set aside.
- Cook the Beef: Heat 1 tbsp oil in a large skillet or wok over high heat. Add beef and sear for 2–3 minutes until browned. Remove from the pan and set aside.
- Sauté Broccoli: In the same pan, add 1 tbsp oil and sauté broccoli for 3–4 minutes until tender-crisp. Add garlic and ginger, stirring for 30 seconds.
- Combine & Simmer: Return the beef to the pan, pour in the sauce, and stir. Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Serve: Remove from heat and serve over rice. Garnish with sesame seeds and green onions. Enjoy!
Notes
- Swap beef for chicken or tofu for a different protein option.
- Add bell peppers, carrots, or mushrooms for extra veggies.
- Store leftovers in the fridge for up to 3 days and reheat in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Stir-Fry
- Method: Stovetop
- Cuisine: Asian, Chinese-Inspired
