Description
This Chinese-American classic delivers a savory, umami-packed meal that is faster and healthier than takeout. Featuring thinly sliced, seared beef and crisp-tender broccoli florets bathed in a rich, velvety soy-based sauce, this dish is perfect for a quick weeknight dinner. The high-heat stir-fry method ensures the beef remains tender while the broccoli retains its vibrant color and satisfying crunch. It is a reliable, crowd-pleasing family favorite that balances protein and vegetables in one simple skillet.
Ingredients
1 lb flank steak, thinly sliced against the grain
2 cups broccoli florets
3 tbsp soy sauce
1 tbsp oyster sauce (halal certified)
1 tbsp brown sugar
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
Instructions
Whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch in a bowl to create the sauce.
Marinate the beef slices in 1 tablespoon of the sauce mixture for 10 minutes.
Heat 1 tablespoon of oil in a large skillet or wok over high heat.
Sear the beef until browned and cooked through, then remove from the pan and set aside.
Add the remaining oil to the pan and stir-fry the broccoli with 2 tablespoons of water, covering briefly to steam until tender-crisp.
Add the garlic and ginger to the broccoli and stir for 30 seconds until fragrant.
Return the beef to the pan and pour in the remaining sauce mixture.
Toss everything together over high heat until the sauce bubbles and thickens to a glossy consistency.
Serve immediately over steamed rice.
Notes
Ensure you slice the beef against the grain to guarantee tenderness. Use a halal-certified oyster sauce made without alcohol additives. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Stir-fry
- Cuisine: Chinese-American