Beef Broccoli Stir-Fry

By Ben · cooked up in Sprig

High heat and a screaming-hot wok create those signature caramelized edges on tender flank steak while keeping the broccoli bright green and crisp. The glossy oyster sauce clings to every piece, with sesame oil adding that final aromatic flourish that makes your kitchen smell like the best corner of Chinatown. This lands on your table in exactly 15 minutes, making busy Tuesday nights feel a little more manageable.

Ingredients

• 1 pound flank steak, sliced thin against the grain
• 1 pound fresh broccoli, cut into bite-sized florets
• 3 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

• 1/4 cup oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 2 tablespoons water

Instructions

1. Whisk together oyster sauce, soy sauce, cornstarch, sesame oil, and water in a small bowl until smooth. Set aside.
2. Pat beef slices completely dry with paper towels and season lightly with salt and pepper.

1. Heat 2 tablespoons oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer and cook without stirring for 2 minutes until browned. Stir-fry 1 minute more, then transfer to a plate.
2. Add remaining 1 tablespoon oil to the same pan. Add broccoli and stir-fry for 2 minutes until bright green and crisp-tender.
3. Add garlic and ginger, stir-fry for 30 seconds until fragrant. Return beef to pan and pour in sauce mixture.
4. Toss everything together for 1-2 minutes until sauce thickens and coats everything evenly. Serve immediately over steamed rice.

Chef's tips

Nutrition (per serving, estimated)

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