Ingredients
Scale
- 1 lb flank steak, sliced thinly against the grain
- 4 cups broccoli florets
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp dark soy sauce or 1 tsp sugar for color
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 2 tbsp neutral oil (like avocado or canola)
- ½ tsp red pepper flakes (optional)
- ½ cup cooked jasmine rice per serving
- Sesame seeds and sliced green onions for garnish
Instructions
- Pat beef dry, toss with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp oil. Let marinate 10 minutes.
- Steam or blanch broccoli for 2 minutes until bright green but crisp; set aside.
- Heat remaining oil in a large skillet or wok over medium-high heat. Add beef and sear 2–3 minutes until browned. Remove and set aside.
- Reduce heat to medium. Add garlic, ginger, and red pepper flakes; sauté 30 seconds until fragrant.
- Pour in remaining soy sauce, dark soy, Shaoxing wine, and sesame oil. Stir well to deglaze.
- Return beef and any juices to pan. Add broccoli and toss to coat in glaze. Cook 1–2 minutes until broccoli is tender-crisp and sauce is glossy and clingy.
- Serve immediately over rice, topped with sesame seeds and green onions.
Notes
- For extra crisp-tender broccoli, shock in ice water after blanching.
- Slicing beef against the grain and freezing for 20 minutes first makes thin slicing easier.
- Make it gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Chinese-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup beef + broccoli + ½ cup rice
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
