Description

A quick, weeknight-friendly stir-fry featuring tender flank steak and crisp-tender broccoli in a savory, umami-packed sesame garlic sauce that tastes better than takeout.

Ingredients

Scale

1 pound flank steak, sliced against the grain into thin strips
2 large heads broccoli, cut into florets
6 cloves garlic, minced
1 tablespoon ginger, freshly grated
1/4 cup soy sauce (divided)
2 tablespoons oyster sauce
1/4 cup chicken broth (low-sodium)
1 tablespoon cornstarch (divided)
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
2 tablespoons vegetable oil (divided)
Optional: 1 red bell pepper, sliced; 1 cup mushrooms, sliced; 1 carrot, julienned

Instructions

Slice the flank steak against the grain into thin strips. Place in a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss to coat and let sit for 10-15 minutes to velvet.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, chicken broth, 1 tablespoon cornstarch, and 1 teaspoon sesame oil until smooth.
Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2 minutes until bright green and crisp-tender. Drain immediately and rinse with cold water to stop cooking.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Sear the beef in a single layer (in batches if necessary) for 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
In the same pan, add the remaining 1 tablespoon oil. Add garlic and ginger, stirring for 30 seconds until fragrant. Add broccoli (and optional veggies) and stir-fry for 1 minute.
Pour in the sauce mixture and simmer for 1 minute until thickened. Add the beef back to the pan and toss everything together until coated and heated through. Serve immediately over steamed rice.

Notes

Slice beef against the grain for tenderness. Do not skip velveting the beef. Blanch broccoli to keep it crisp and bright green. Add sesame oil at the end to prevent burning. This dish does not freeze well; store in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Chinese

Nutrition

Serving Size: 1 plate with rice
Calories: 320
Sugar: 6
Sodium: 680
Fat: 14
Saturated Fat: 3
Carbohydrates: 18
Fiber: 4
Protein: 28

Keywords: sesame garlic beef, beef and broccoli, stir fry, weeknight dinner, better than takeout, quick meals, high protein