Beef and Broccoli Stir Fry
Skip the takeout and make Beef and Broccoli Stir Fry at home. This dish is flavorful, EASY and saucy. A family favorite!
Servings: 4
Equipment
- large skillet
- sharp knife
- mixing bowl
Ingredients
- 2 cups broccoli florets, in bite sized pieces
- 2 tsp olive oil
- ½ tsp salt and pepper season to taste
- 1.5 lb flank steak, thinly sliced
- 2 tsp corn starch or arrowroot powder. This crisps up the steak.
- 2 tsp olive oil
Sauce
- 1 Tbsp fresh ginger, minced
- 3 cloves garlic, minced
- ⅓ cup oyster sauce
- ⅓ cup water
- 1 Tbsp brown sugar
- 2 tsp sesame oil this adds great flavor
- 1 Tbsp soy sauce, low sodium
- 1 Tbsp cornstarch or arrowroot
Garnish
- ¼ cup green onions, sliced
- 1 tsp sesame seeds optional
- cooked white rice for serving optional
Instructions
- Add 1-2 tsp of oil to a large skillet, place on medium/high heat. Add the broccoli. Sauté for about 5 minutes. Add 1/4th cup of water to hot pan, this will "steam" the broccoli.
- Once broccoli is cooked to your desired texture, set aside and wipe the pan with a paper towel. Add 1 tsp of oil to the same pan. Keep on medium heat. Add the thinly sliced steak. Sprinkle cornstarch over the steak evenly. Sauté for about 4-5 minutes total, tossing halfway through. Add in garlic and ginger.
- Make the sauce. Whisk all the ingredients well in a bowl until all the ingredients are well incorporated. Set aside.
- Once the steak is browned, pour the sauce over the steak. Turn the heat down to low, simmer the sauce for about 2-3 minutes or until it's thickened to your desired texture. If it gets too thick, just add more water to the pan and let it simmer in.
- Garnish with sesame seeds and green onions. Serve over white rice, cauliflower rice or steamed veggies. Enjoy!
Notes
- Cook the broccoli to desired texture. I like my broccoli a little more crispy and hard, but if you prefer it to be super soft and almost a bit mushy just add some extra water to the pan and steam a bit longer.
- Do not overcook the steak. You’ll want the steak to be tender so just a quick cook to brown it is needed prior to adding the sauce (it will cook more in the sauce).
- Add extra veggies if desired!
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Note* nutrition facts do not include rice for serving.
Nutrition
Serving: 1 cup | Calories: 347kcal | Carbohydrates: 13g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 1179mg | Potassium: 784mg | Fiber: 2g | Sugar: 4g | Vitamin A: 346IU | Vitamin C: 43mg | Calcium: 81mg | Iron: 3mg