Quick Description
Tender slices of beef stir-fried with crisp broccoli in a rich, garlicky soy-based sauce. This Chinese takeout classic is fast, flavorful, and perfect for meal prep or weeknight dinners.
Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: ~25 minutes
Ingredients List
For the Beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp rice vinegar (optional, for tenderness)
For the Sauce
- ¼ cup soy sauce
- ¼ cup beef broth or water
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp brown sugar (or low-carb sweetener like monk fruit)
- 2 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- ¼ tsp black pepper
For Stir-Fry
- 3 cups broccoli florets
- 1 tbsp vegetable or avocado oil
- 1 green onion, chopped (optional, for garnish)
- Sesame seeds, for garnish
Instructions
-
Marinate the Beef:
- In a bowl, mix sliced beef with soy sauce, cornstarch, sesame oil, and rice vinegar.
- Let it marinate for 10–15 minutes while you prep the sauce and vegetables.
-
Prepare the Sauce:
- In a small bowl, whisk together soy sauce, beef broth, oyster sauce, cornstarch, brown sugar (or sweetener), garlic, ginger, sesame oil, and pepper. Set aside.
-
Blanch the Broccoli:
- Bring a pot of water to a boil. Add broccoli and cook for 1–2 minutes, then immediately transfer to ice water to keep it crisp and bright green. Drain well.
-
Stir-Fry the Beef:
- Heat a large skillet or wok over medium-high heat.
- Add 1 tbsp oil. Once hot, add the marinated beef in a single layer.
- Stir-fry for 2–3 minutes until browned. Remove from skillet and set aside.
-
Cook the Broccoli & Sauce:
- In the same pan, add the sauce mixture and bring to a simmer.
- Add the cooked beef and blanched broccoli back to the pan.
- Toss everything together and cook for 1–2 minutes, until sauce thickens and coats the beef and broccoli evenly.
-
Serve:
- Garnish with chopped green onions and sesame seeds.
- Serve hot over rice, cauliflower rice, or noodles.
Additional Notes
- Tender Beef Tip: Slice the beef against the grain as thinly as possible — freezing it for 15 minutes beforehand helps.
- Low-Sodium Version: Use low-sodium soy sauce and omit the added salt.
- Vegetarian Option: Replace beef with tofu or seitan, and use vegetable broth instead of beef broth.
Dietary Info
- High-Protein
- Low-Carb / Keto-Friendly (if served without rice)
- Dairy-Free
- Gluten-Free Option: Use tamari instead of soy sauce.
Ingredient Details & Substitutions
- Beef Cuts: Flank, sirloin, or skirt steak work best.
- Oyster Sauce Substitute: Use hoisin sauce or a mix of soy sauce + a few drops of fish sauce.
- Sweetener Swap: Replace brown sugar with erythritol, stevia, or coconut sugar.
Recipe Variations & Serving Suggestions
- Spicy Beef & Broccoli: Add chili flakes or a dash of sriracha to the sauce.
- Honey Garlic Version: Add 1 tbsp honey for sweetness and extra glaze.
- Meal Prep Idea: Portion over cauliflower rice or brown rice in containers for easy weekday lunches.
- Side Pairing: Serve with egg rolls, wonton soup, or Asian slaw.
Storage & Make-Ahead
- Refrigerate: Up to 4 days in an airtight container.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth to loosen sauce.
- Freeze: Up to 2 months; thaw overnight before reheating.
Nutrition (Per Serving, without rice)
- Calories: 290 kcal
- Protein: 29 g
- Fat: 15 g
- Carbs: 10 g
- Fiber: 2 g
- Net Carbs: ~8 g
