Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Sesame seeds for garnish
- Cooked rice for serving
Instructions
- Prep all ingredients by slicing the flank steak and cutting the broccoli into small florets.
- In a bowl, combine soy sauce, oyster sauce, and cornstarch for the marinade.
- Heat 1 tablespoon of vegetable oil in a wok over high heat, and stir-fry the sliced beef quickly for 2-3 minutes until browned.
- Add the broccoli florets to the wok and stir-fry for another 3-4 minutes until bright green and tender-crisp.
- Stir in the minced garlic and ginger for fragrance, then drizzle the remaining tablespoon of vegetable oil over the mixture.
- Toss everything well and serve hot over cooked rice, garnished with sesame seeds.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This recipe can be made with chicken or adapted for a vegetarian option using tofu.
- For spice, incorporate chili flakes or fresh chili peppers during cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 Serving
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg