Velvety beef, bright broccoli, and a glossy sauce over rice — this stir-fry tastes like your favorite takeout with less oil and salt.
Ingredients (serves 4)
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 4 cups broccoli florets
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or more soy)
- 1 tbsp brown sugar
- 2 tsp cornstarch
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp neutral oil
- Sesame seeds, green onions
- Cooked rice, for serving
Instructions
- Toss beef with 1 tbsp soy and 1 tsp cornstarch; rest 10 minutes.
- Mix remaining soy, oyster sauce, sugar, 1 tsp cornstarch, and 1/4 cup water for the sauce.
- Stir-fry beef in hot oil in batches until just browned; set aside.
- Stir-fry broccoli 3–4 minutes with a splash of water to steam.
- Add garlic and ginger 30 seconds; return beef; pour in sauce. Toss until thick and glossy.
- Serve over rice with sesame seeds and green onions.
Tip
Freeze the steak 15 minutes before slicing for cleaner cuts.