Description
A quick and flavorful stir-fry with tender beef, crisp broccoli, and earthy mushrooms, all coated in a savory garlic ginger sauce.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 3 cups broccoli florets
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium beef broth
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Cooked white rice or noodles for serving
Instructions
- 1. In a medium bowl, combine sliced beef with 1 tablespoon soy sauce and cornstarch. Toss to coat and set aside for 10 minutes.
- 2. In a small bowl, whisk together remaining 1 tablespoon soy sauce, beef broth, oyster sauce, brown sugar, sesame oil, and red pepper flakes (if using). Set sauce aside.
- 3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and cook undisturbed for 1-2 minutes until browned. Stir-fry for another minute until just cooked through. Transfer beef to a plate and set aside.
- 4. Add remaining 1 tablespoon oil to the wok. Add broccoli and mushrooms; stir-fry for 3-4 minutes until broccoli is bright green and tender-crisp. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- 5. Return beef to the wok. Pour the prepared sauce over everything and toss to combine. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
- 6. Remove from heat. Garnish with sliced green onions. Serve immediately over rice or noodles.
Notes
For best results, slice the beef against the grain for tenderness. You can substitute broccoli with snap peas or bell peppers. To make it vegetarian, use tofu and vegetable broth.
Nutrition
- Calories: 420
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 18g
- Protein: 36g