Beef and Broccoli Stir Fry
Beef and broccoli stir fry made with thinly sliced flank steak, tender-crisp broccoli, and a homemade sauce. Served with a side of rice.
Servings: 4 servings
Equipment
Ingredients
- 1 pound flank steak thinly sliced against the grain
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons avocado oil divided
- 3 cups broccoli florets
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1- inch piece of fresh ginger minced
- ¼ teaspoon crushed red pepper adjust to taste
- Cooked rice or noodles for serving
Instructions
- In a small bowl, mix together the soy sauce, rice wine vinegar, oyster sauce, sesame oil, and cornstarch. Stir until the cornstarch fully dissolves. Set the sauce aside.
- Bring a large pot of water to a boil. Add the broccoli florets and cook for about 2–3 minutes, or until they turn bright green and become slightly tender. Be careful not to overcook. Drain the broccoli and rinse with cold water to stop the cooking process.
- Heat 1 tablespoon of avocado oil in a wok or a large skillet over high heat. Add the beef, season with salt and pepper, and spread it out in a single layer. Sear for 1–2 minutes per side, or until the beef browns. Remove the beef from the pan and set it aside.
- In the same pan, add the remaining 1 tablespoon of avocado oil. Add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds or until fragrant.
- Add the blanched broccoli back into the pan and stir-fry for 2–3 minutes, or until the broccoli is tender-crisp.
- Return the seared beef to the pan with the vegetables. Pour the sauce over the beef and broccoli. Stir-fry for an additional 1–2 minutes, or until the sauce thickens and coats the ingredients evenly.
- Serve over steamed rice or noodles. Garnish with sesame seeds or sliced green onions, if desired.
Video
Notes
The nutrition label does not include rice and is only for the beef and broccoli.
- My Top Tip: Freeze the flank steak before slicing. Because flank steak is so thin and tender, it can be tricky to slice. Put it in the freezer for 30 minutes before slicing to firm up the beef for easier slicing. Remember: Whether it's cooked or uncooked, cut against the grain!
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove in a skillet over medium-low heat or in the microwave for 1-minute intervals until hot. I recommend adding a splash of water or beef broth to loosen it up.
- Freezing: It tastes best when it's fresh, but you can freeze leftovers in an airtight container or freezer bag for 2–3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1bowl | Calories: 269kcal | Carbohydrates: 8g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 1286mg | Potassium: 652mg | Fiber: 2g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 61mg | Calcium: 66mg | Iron: 3mg
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