Ingredients
Scale
- 1 lb beef flank steak, thinly sliced against the grain
- 4 cups fresh broccoli florets
- 1-inch piece fresh ginger, grated
- 4 garlic cloves, crushed
- ¼ cup low-sodium soy sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- 2 tsp cornstarch
- 2 tbsp vegetable oil (for stir-frying)
- ½ cup water or chicken broth
Instructions
- Slice the flank steak thinly against the grain. Chop broccoli into bite-sized florets.
- In a bowl, mix together soy sauce, brown sugar, sesame oil, and grated ginger to create the marinade.
- Toss the sliced beef in half of the marinade and let it sit for 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Stir-fry broccoli until bright green and tender-crisp (about 3-4 minutes). Remove from pan and set aside.
- In the same skillet, add more oil if necessary and stir-fry marinated beef until browned (about 4-5 minutes).
- Pour any remaining marinade along with water or broth into the pan and simmer until slightly thickened.
- Add broccoli back to the skillet with cooked beef, tossing everything to coat in the sauce. Serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg