Beef and Broccoli
Thin strips of flank steak seared hot and tossed with crisp-tender broccoli in a glossy garlic, ginger and oyster sauce.
- Servings
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
A 12-inch skillet or wok fits 1 pound of beef in two batches. For a double batch, sear the beef in four batches and steam the broccoli in two, so the pan stays hot.
For the beef
For the sauce
For the stir-fry
Equipment
- 12-inch skillet or wok with a lid
Instructions
Slice the steak across the grain into thin strips about ¼-inch thick. Toss the strips with 1 tbsp soy sauce and 2 tsp cornstarch, then set aside while you prepare everything else.Slice the steak across the grain into thin strips about 6 mm thick. Toss the strips with 1 tbsp (15 mL) soy sauce and 2 tsp (10 mL) cornstarch, then set aside while you prepare everything else.
In a small bowl, whisk together the water, oyster sauce, soy sauce, brown sugar and cornstarch for the sauce until no lumps of cornstarch remain.
Heat 1 tbsp of the oil in the skillet over medium-high heat. Add the broccoli and stir-fry until it starts to brown in spots, 1 minute. Pour in ¼ cup of water, cover and cook until bright green and just tender when pierced with a knife, 2–3 minutes. Tip onto a plate.Heat 1 tbsp (15 mL) of the oil in the skillet over medium-high heat. Add the broccoli and stir-fry until it starts to brown in spots, 1 minute. Pour in 59 mL of water, cover and cook until bright green and just tender when pierced with a knife, 2–3 minutes. Tip onto a plate.
Pour off any water left in the pan and set it over high heat with 1 tbsp of the oil. When the oil just starts to smoke, add half the beef in a single layer. Sear until browned underneath, 1–2 minutes, then flip and brown the other side, 1 minute. Move to the plate.Pour off any water left in the pan and set it over high heat with 1 tbsp (15 mL) of the oil. When the oil just starts to smoke, add half the beef in a single layer. Sear until browned underneath, 1–2 minutes, then flip and brown the other side, 1 minute. Move to the plate.
Add the rest of the oil and sear the remaining beef the same way, 2–3 minutes in all. Add it to the plate.
Lower the heat to medium. Add the garlic and ginger and stir until fragrant, 30 seconds. Whisk the sauce again, since the cornstarch settles, then pour it in and stir until it bubbles and turns thick and glossy, 1–2 minutes.
Return the beef, broccoli and any juices from the plate to the pan. Toss until everything is coated and heated through, 1 minute. Serve over the rice.
Notes
- Flank steak slices much more easily when it is firm. Put it in the freezer for 15–20 minutes before slicing.
- The safe temperature for beef steak is 145°F. Strips this thin pass it quickly over high heat, and they finish in the simmering sauce.The safe temperature for beef steak is 63°C. Strips this thin pass it quickly over high heat, and they finish in the simmering sauce.
- Sirloin or skirt steak work in place of flank. Always slice across the grain, which keeps the strips tender.
- Refrigerate leftovers within 2 hours and eat within 3 days. The broccoli softens on reheating but the flavor holds up.
My notes
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Nutrition estimate
- Calories
- 345
- Protein
- 28 g
- Carbs
- 17 g
- Fat
- 19 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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