Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 3 tbsp soy sauce (low sodium)
- 2 tbsp oyster sauce
- 1 tbsp rice wine or dry sherry
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- Sesame seeds and sliced green onions for garnish
Instructions
- Combine soy sauce, oyster sauce, rice wine, sesame oil, cornstarch, garlic, and ginger in a bowl; set aside.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add beef in a single layer and sear 2–3 minutes per side until browned. Remove and set aside.
- Add remaining oil to the same pan. Add broccoli and stir-fry 3–4 minutes until bright green and tender-crisp.
- Return beef to the pan, pour in the sauce, and stir to coat. Cook 2–3 minutes until sauce thickens and glazes the beef and broccoli.
- Garnish with sesame seeds and green onions before serving.
Notes
- For extra crispiness, pat beef dry before slicing and sear in batches to avoid steaming.
- Substitute broccoli with bok choy, snap peas, or bell peppers.
- Use tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Chinese-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 295 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg
