Ingredients
Scale
- 1 lb beef (flank steak, thinly sliced)
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- In a bowl, mix the soy sauce, oyster sauce, cornstarch, and beef broth until well combined. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced beef in a single layer, cooking until browned, about 2-3 minutes.
- Toss in the minced garlic and grated ginger, stirring for another minute until fragrant.
- Add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and are tender-crisp.
- Pour the prepared sauce mixture over the beef and broccoli, stirring well to coat everything.
- Let it cook for another 2 minutes until the sauce thickens and turns glossy.
- Season with salt and pepper to taste and serve hot over rice or noodles.
Notes
For best flavors, use fresh beef and high-quality sauces. Substitute broccoli with snap peas or bell peppers if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg