Beef With Broccoli
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A quick stir-fry of tender flank steak and broccoli in a savory sauce. Perfect over steamed rice for a satisfying weeknight dinner.
Ingredients
- 1/2 lbs flank steak
- 2 tbsp soy sauce
- 1 1/2 tsp soy sauce
- 1 tsp fresh ginger finely minced
- 1 tsp Shaoxing wine or dry Marsala wine
- 2 clove garlic crushed
- 1 tbsp cornstarch
- 1 1/2 tsp cornstarch
- 1 tbsp vegetable oil
- 2 cup broccoli florets blanched
- 2 tbsp water
- 3 tbsp water
- 1 tsp hoisin sauce
- 1/4 tsp sesame oil
Nutrition (per serving, estimated)
Estimated based off 14 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 158 mg
- Iron: 2.6 mg
- Magnesium: 43 mg
- Phosphorus: 250 mg
- Potassium: 599 mg
- Zinc: 3.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 lbs flank steak
- 2 tbsp soy sauce
- 1 1/2 tsp soy sauce
- 1 tsp Shaoxing wine or dry Marsala wine
- 1 tbsp cornstarch
- 1 1/2 tsp cornstarch
- 1 tbsp vegetable oil
- 2 tbsp water
- 3 tbsp water
- 1 tsp hoisin sauce
- 1/4 tsp sesame oil
Prepare
- 1 tsp fresh ginger, finely minced
- Crush 2 clove garlic
- 2 cup broccoli florets, blanched
Let's Cook
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Step 1.
Trim the flank steak of any large pieces of membrane. Cut the flank in half or thirds lengthwise (with the grain) to get sections about 3 inches wide. Cut these sections against the grain into ⅛-inch slices. Place the beef in a medium bowl.
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Step 2.
Add 1 tablespoon of the soy sauce, the finely minced ginger, Shaoxing wine, and crushed garlic to the beef. Mix well. Add the cornstarch and mix again until the beef is evenly coated.
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Step 3.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add the vegetable oil and heat until it shimmers. Gently add the beef and spread it into a single layer in the wok. Sear for about 30 seconds, then stir-fry for 1 to 2 minutes until the beef is browned.
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Step 4.
Add the blanched broccoli florets, 2 to 3 tablespoons water, the remaining 1 tablespoon plus 1½ teaspoons soy sauce, and the hoisin sauce. Stir-fry for 1 to 2 minutes until the sauce thickens slightly. Taste and add a dash more soy sauce if desired. Drizzle with sesame oil and serve immediately with steamed rice.