Juicy beef and bright-green broccoli tossed in a silky sauce with soy and oyster notes — a one-pan dinner that comes together in just 15 minutes. Clean, balanced flavor and a polished restaurant look, with very little effort.
Ingredients
- Beef (chuck, tenderloin, or flank steak), thinly sliced — 500g (1 lb 2 oz)
- Broccoli florets — 400g (14 oz)
- Soy sauce — 60ml (1/4 cup)
- Oyster sauce — 30ml (2 tbsp)
- Rice vinegar — 1 tbsp
- Honey or brown sugar — 1 tbsp
- Cornstarch — 3 tsp
- Garlic — 3 cloves
- Fresh ginger, grated — 1 tbsp
- Vegetable oil — 2 tbsp
- Water or broth — 80ml (1/3 cup)
- Sesame oil — 2 tsp
- Sesame seeds — 1 tsp
- Green onions — 2 tbsp
- Chili flakes (optional) — 1/2 tsp
Step-by-step recipe
- Prep the ingredients: slice the beef thinly across the grain; separate the broccoli into florets; finely chop the garlic and grate the ginger.
- Mix the sauce: in a bowl, combine the soy sauce (60ml / 1/4 cup), oyster sauce (30ml / 2 tbsp), rice vinegar (1 tbsp), honey (1 tbsp), and water/broth (80ml / 1/3 cup). In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry.
- Marinate the beef: add 2 tsp cornstarch, 1 tsp sesame oil, and 1 tsp of the soy sauce from the measured amount to the beef. Toss well and let sit for 5 minutes.
- Cook the broccoli: heat a skillet over high heat and add 1 tbsp vegetable oil. Stir-fry the florets for 2 minutes. Add 2–3 tbsp water, cover for 1 minute, until bright green and just tender. Transfer to a plate.
- Sear the beef: add the remaining 1 tbsp oil to the skillet. Cook the beef in batches for 60–90 seconds per batch, until browned on the edges, without crowding the pan. Return all the beef to the skillet.
- Add aromatics: stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
- Sauce it: pour in the prepared sauce and bring to a boil. Stream in the cornstarch slurry, stirring, and cook for 30–60 seconds until lightly thickened and glossy.
- Finish: return the broccoli to the skillet, toss to coat, add the remaining 1 tsp sesame oil and, if using, the chili flakes. Warm through for 30 seconds.
- Serve: finish with sesame seeds and green onions. Serve immediately with rice or noodles.
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Tips and variations
- Choosing the beef: tenderloin, sirloin, flank steak, or chuck all work well. The key is slicing very thinly across the grain.
- Quick prep: freeze the beef for 15–20 minutes first — it’s much easier to slice into thin strips.
- No oyster sauce: substitute 1 tbsp hoisin sauce, or add 1 tsp fish sauce plus 1 tsp sugar for balance.
- Gluten-free: use tamari instead of soy sauce and make sure the oyster sauce and cornstarch are certified gluten-free.
- Vegetables: add bell pepper, snap peas, or carrots cut into thin matchsticks.
- Heat: adjust with chili flakes or a little chili paste/chili oil.
- Equipment: a wok is ideal, but a wide heavy skillet works very well too.
What to serve with it
- Jasmine or basmati rice
- Rice noodles or wheat noodles
- Quinoa or cauliflower rice for a lighter option
Nutrition
| Serving | 1 of 4 |
|---|---|
| Calories | 360 kcal |
| Protein | 30 g |
| Fat | 17 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 1350 mg |
FAQ
Can I substitute the beef with chicken or pork?
Yes. Chicken breast or thigh, as well as lean pork (ham or loin), will work well. Pork may need 1–2 minutes longer in the pan.
How do I make the beef tender?
Slice it thinly across the grain, marinate it with cornstarch and a little sauce, sear it quickly over high heat in batches, and don’t overcook it.
Can I use frozen broccoli?
Yes. Thaw it and pat it dry well, then stir-fry it quickly over high heat to keep the texture and avoid extra moisture.
How do I store and reheat it?
Store in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet over medium heat with 1–2 tbsp water until warmed through, so the sauce turns silky again.