Description
A savory stir-fry of tender beef and crisp broccoli in a flavorful garlic‑ginger oyster‑soy sauce.
Ingredients
- 1 lb (≈450 g) flank steak or similar, thinly sliced
- 1 lb (≈450 g) broccoli florets
- 2 tbsp soy sauce (divided)
- 2 tbsp oyster sauce
- ¼ cup (≈60 ml) chicken or beef stock
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2‑3 tbsp vegetable oil (for stir‑frying)
- Salt & pepper, to taste
Instructions
- Marinate the beef: in a bowl mix half the soy sauce and (if using) the Shaoxing wine with the sliced beef. Let it sit at least 20 minutes (or up to 3 hours). :contentReference[oaicite:0]{index=0}
- Prepare the sauce: in a separate bowl whisk the remaining soy sauce, oyster sauce, stock, sugar, sesame oil and cornstarch into a smooth mixture. :contentReference[oaicite:1]{index=1}
- Heat a wok or large skillet over high heat and add 1 tbsp oil. When hot, add broccoli and stir‑fry until it becomes bright green and just tender, about 1–2 minutes. You may add a splash of water and cover briefly to steam. :contentReference[oaicite:2]{index=2}
- Remove the broccoli from the wok and set aside. Add more oil if needed, then add half the beef, letting it sear without stirring for about 1 minute, then stir and cook until nearly done. Remove to a bowl. Repeat with the remaining beef. :contentReference[oaicite:3]{index=3}
- Return all beef and broccoli to the wok. Add minced garlic and ginger (and scallion whites if using) and stir for about 30 seconds until fragrant. :contentReference[oaicite:4]{index=4}
- Pour in the sauce mixture, toss everything together, and cook until the sauce thickens and coats the ingredients, about 30–60 seconds. :contentReference[oaicite:5]{index=5}
- Transfer to a serving dish. Garnish with scallion greens or sesame seeds if desired. Serve hot over steamed rice. :contentReference[oaicite:6]{index=6}
Notes
- Slice the beef thinly, against the grain, for tenderness. :contentReference[oaicite:7]{index=7}
- Do not overcrowd the wok — cook in batches if needed so heat remains high. :contentReference[oaicite:8]{index=8}
- If sauce becomes too thick, add a splash of stock or water to loosen it.
- For a lighter version, use low‑sodium soy sauce and reduce sugar.
- This dish stores well in the refrigerator (up to 3–4 days); reheat gently to preserve texture.
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: ≈ 449 kcal
- Sugar: ≈ 5 g
- Sodium: ≈ 1527 mg
- Fat: ≈ 25 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 20 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 18 g
- Fiber: ≈ 4 g
- Protein: ≈ 36 g
- Cholesterol: ≈ 90 mg
