Ingredients
Scale
- 1 lb (450g) beef sirloin, thinly sliced
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Blanch the broccoli florets in a large pot of boiling water for 2-3 minutes until bright green and tender-crisp. Remove and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, seasoning with salt and pepper, and stir-fry for about 5 minutes until browned.
- Add minced garlic and grated ginger to the skillet, stir-frying for 1 minute until fragrant.
- In a bowl, mix soy sauce, oyster sauce, water, and cornstarch. Pour this mixture over the cooked beef and toss to coat evenly.
- Add the blanched broccoli to the skillet. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens and coats the beef and broccoli.
- Serve the stir-fry over a bed of cooked rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or stovetop with a splash of water to prevent drying out.
- For gluten-free, substitute with tamari or gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg