Easy Beef and Broccoli Stir Fry
An easy beef and broccoli stir fry that comes together quickly to make the perfect weeknight dinner. Serve it with rice or noodles.
Servings: 6
Ingredients
For the beef:
- 2 tablespoons cornstarch
- 2 tablespoons dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon salt
- 1/2 teaspoon browning sauce (optional, for color)
- 2 pounds flank steak or top sirloin thinly sliced against the grain into short strips
For the sauce:
- 1/4 cup beef broth
- 1/4 cup dark brown sugar
- 1/4 cup hoisin sauce
For the veggies & aromatics:
- 4 cups fresh broccoli florets
- 1 to 2 tablespoons neutral oil (vegetable or canola)
- 3 tablespoons minced garlic
- 3 tablespoons minced fresh ginger
- Cooked rice or noodles for serving
Instructions
- Marinate the beef: In a large bowl, whisk together the cornstarch, soy sauce, rice wine vinegar, brown sugar, oyster sauce, hoisin sauce, salt, and browning sauce (if using). Add the sliced beef and toss well to coat. Cover and marinate for 20 to 30 minutes (up to 1 hour) in the fridge.
- Make the sauce: In a small bowl, whisk together the beef broth, brown sugar, and hoisin sauce until smooth. Set aside.
- Blanch the broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 2 to 3 minutes until bright green and just tender. Drain and set aside.
- Cook the aromatics and beef: Heat the oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the garlic and ginger. Saute for 30 seconds, stirring frequently, until fragrant. Add the marinated beef in a single layer and cook for 3 to 5 minutes, stirring occasionally, until browned and mostly cooked through.
- Add the sauce and finish: Pour the sauce over the beef in the pan. Stir to coat the beef all over. Add the blanched broccoli and toss everything together. Continue cooking for 1 to 2 minutes, until the sauce thickens and the broccoli is heated through. Add extra browning sauce, if needed, for a dark color.
- Serve hot over steamed rice or noodles. Drizzle with extra sauce from the pan.
Notes
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or in the microwave before serving.