Go Back
fast and saucy beef and broccoli
Sofia

fast and saucy beef and broccoli

A quick, flavorful stir-fry with tender beef strips, crisp broccoli, and a savory-sweet garlic sauce. Ready in just 25 minutes—better than takeout and perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Asian-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce divided
  • 1 tablespoon oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons vegetable oil divided
  • 3 cups broccoli florets
  • ¼ cup water
  • Optional: sesame seeds green onions (for garnish)
  • Cooked rice for serving

Method
 

  1. Marinate the Beef:
  2. In a bowl, toss sliced beef with 1 tablespoon soy sauce and cornstarch. Set aside while prepping the rest.
  3. Make the Sauce:
  4. In a small bowl, whisk together remaining soy sauce, oyster sauce, hoisin sauce, brown sugar, garlic, and ginger. Set aside.
  5. Cook the Broccoli:
  6. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and water; cover and steam for 2–3 minutes until just tender-crisp. Remove and set aside.
  7. Sear the Beef:
  8. Add remaining oil to the skillet. Add marinated beef in a single layer and sear for 2–3 minutes per side until browned and cooked through.
  9. Combine Everything:
  10. Return broccoli to the pan. Pour in the sauce and stir well to coat. Cook for another 1–2 minutes until the sauce thickens and everything is hot.
  11. Serve:
  12. Serve over steamed rice and garnish with sesame seeds and chopped green onions, if desired.

Notes

  • Don’t overcook: For tender beef, slice thin and cook quickly over high heat.
  • No oyster sauce? Substitute with extra hoisin and a dash of fish sauce or soy sauce.
  • Make it spicy: Add red pepper flakes or a drizzle of sriracha to the sauce.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently in a skillet.