Ingredients
1 lb flank steak, thinly sliced against the grain
3 cups broccoli florets
2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
1/4 cup beef broth or water
1 tsp sesame oil
Salt and pepper to taste
Cooked rice, for serving
Instructions
1. In a bowl, toss flank steak with 1 tbsp cornstarch, salt, and pepper. Set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, beef broth, sesame oil, and 1 tsp cornstarch until smooth. Set aside.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add broccoli and stir-fry for 3–4 minutes until crisp-tender. Remove and set aside.
4. Add remaining 1 tbsp oil to the skillet. Add beef in a single layer and cook for 1–2 minutes per side until browned. Add garlic and ginger, stir-fry for 30 seconds.
5. Return broccoli to the skillet, pour in the sauce, and stir-fry for 1–2 minutes until the sauce thickens. Serve hot over cooked rice.
Notes
For extra heat, add 1 tsp red pepper flakes to the sauce.
Substitute flank steak with sirloin or skirt steak for similar results.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg