Beef and Broccoli Stir Fry
This classic beef and broccoli stir fry uses flank steak sliced against the grain to ensure maximum tenderness paired with crisp broccoli in a savory umami sauce. It is a far superior version of the takeout classic and provides over 40 grams of protein per serving.
Tender flank steak and crisp broccoli tossed in a savory homemade stir fry sauce better than takeout.
Nutrition per serving
Ingredients
Main
Vegetables
Sauce
Aromatics
Instructions
Prep and Marinate the Beef
Slice the flank steak very thinly against the grain at a slight angle to maximize tenderness, then place it in a bowl with one tablespoon of the soy sauce and let it sit for 10 minutes. This brief marinade helps season the meat and begins to tenderize the fibers.
Blanch the Broccoli
Bring a pot of salted water to a boil and blanch the broccoli florets for exactly 2 minutes until they turn bright green, then transfer immediately to an ice bath to stop the cooking. Drain the broccoli well and set it aside ready to add to the wok.
Stir Fry the Beef
Heat a wok or large skillet over the highest heat possible until it is smoking, then add one tablespoon of oil and the marinated beef in a single layer. Cook for 1 to 2 minutes per side without stirring to develop good color, then remove the beef and set aside.
Combine and Sauce
In the same hot wok, add a little more oil and cook the minced garlic for 30 seconds until fragrant, then add the blanched broccoli and return the beef. Pour in the remaining soy sauce, oyster sauce, and sesame oil, toss everything vigorously for 1 to 2 minutes until coated and serve immediately.
Substitutions
Common mistakes
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