Ingredients
Scale
- 1 lb thinly sliced beef (sirloin or flank steak)
- 3 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional but recommended)
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey or sugar
- 1/4 cup water or beef broth
- Sesame seeds and sliced green onions for garnish
Instructions
- Slice the beef thinly across the grain. Mix 1 tbsp soy sauce with cornstarch, toss the beef in the mixture, and set aside for 10 minutes.
- Combine remaining soy sauce, oyster sauce, honey, and water or broth. Mix well and set aside.
- Heat a skillet or wok over medium-high heat with vegetable oil. Add the beef and sauté until browned, about 2-3 minutes per side. Remove and set aside.
- Add a splash of water and broccoli to the same pan, cover, and steam for 2-3 minutes until crisp-tender.
- Remove the lid, add garlic and ginger, and cook until fragrant, about 30 seconds. Return the beef to the pan along with the sauce. Bring to a simmer and cook for another 2-3 minutes until thickened.
- Finish by drizzling sesame oil, sprinkling sesame seeds and green onions. Serve hot over steamed rice or noodles.
Notes
- Use thinly sliced beef for quick cooking and tender results.
- You can substitute tamari for soy sauce to make the dish gluten-free.
- For extra flavor, add a splash of rice vinegar or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
- Diet: Dairy-Free, Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 plate
- Calories: 340 kcal Kcal
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 65 mg
