Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same wok, add remaining oil, then stir-fry garlic and ginger until fragrant, about 30 seconds.
- Add broccoli florets and stir-fry until bright green and slightly tender, about 3-4 minutes.
- Return beef to the wok. Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss to combine well.
- Stir in the cornstarch mixture and cook until the sauce thickens, about 1 minute.
- Serve hot over steamed rice or noodles.
Notes
- Use thinly sliced beef for quick cooking and tender texture.
- You can substitute broccoli with snap peas or bok choy based on preference.
- For a spicier version, add red pepper flakes or chopped chili peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg