Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 large head broccoli (about 1 pound/450g), cut into florets
  • 1 tablespoon (15ml) vegetable oil (canola or peanut oil)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) beef broth, low sodium
  • 1/4 cup (60ml) soy sauce, low sodium
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) oyster sauce (optional, but recommended!)
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional, for a kick)

Instructions:

  1. In a bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, ginger, and pepper. Mix well and set aside for at least 10 minutes (or longer for better flavor).
  2. Cut the broccoli into florets.
  3. In a small bowl, whisk together beef broth, soy sauce, brown sugar, oyster sauce (if using), cornstarch, sesame oil, and red pepper flakes (if using). Set aside.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds, until fragrant (be careful not to burn). Add broccoli florets and stir-fry for 3-5 minutes, until bright green and slightly tender-crisp. Remove broccoli from the wok and set aside.
  5. Add a little more oil to the wok if needed. Add the marinated beef and stir-fry for 3-5 minutes, until cooked through and browned.
  6. Return the broccoli to the wok with the beef. Pour the sauce over the beef and broccoli. Stir-fry until the sauce thickens and coats the ingredients, about 1-2 minutes.
  7. Serve hot over rice or noodles. This Speedy Weeknight Beef and Broccoli Stir Fry recipe is a great alternative to ordering takeout.