Description
Beef & Broccoli Stir-Fry is a quick and flavorful Asian-inspired dish featuring tender slices of beef sirloin and crisp broccoli florets cooked in a savory sauce made from soy and oyster sauces. Ready in just 25 minutes, this stir-fry is perfect for a satisfying weeknight dinner served over rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 pound beef sirloin, sliced thin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Other Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup beef broth
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef sirloin with soy sauce, oyster sauce, and cornstarch. Mix well to coat and let it marinate for 15 minutes to tenderize and infuse flavor.
- Heat the Pan: Place a pan or wok over medium-high heat and add vegetable oil. Heat until the oil is shimmering and ready for sautéing.
- Sauté Aromatics: Add minced garlic and ginger to the hot oil and sauté for about 1 minute until fragrant, being careful not to burn them.
- Cook the Beef: Add the marinated beef slices to the pan and stir-fry until they are browned and cooked through, which should take a few minutes.
- Add Broccoli and Broth: Incorporate the broccoli florets and pour in the beef broth. Stir everything together to combine the flavors evenly.
- Simmer Until Tender: Continue cooking until the broccoli becomes tender but still crisp, approximately 5 minutes.
- Serve: Remove from heat and serve the beef and broccoli stir-fry hot over steamed rice or noodles for a complete meal.
Notes
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
- You can substitute beef sirloin with flank steak or ribeye if preferred.
- Add a pinch of crushed red pepper flakes for a spicy kick.
- Make sure to slice the beef thinly across the grain for maximum tenderness.
- Broccoli can be replaced with other vegetables like snap peas or bell peppers for variety.
