Beef and broccoli stir-fry
Tender strips of flank steak and broccoli in a glossy soy-garlic sauce, faster than takeout.
Serves 4 · 25 min · about 520 cal · 38 g protein · 50 g carbs · 17 g fat per serving
Ingredients
- 1 1/4 lb flank steak, sliced thin against the grain
- 1 1/2 lb broccoli florets
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp vegetable oil
- Cooked rice, to serve
Steps
- Whisk the soy sauce, brown sugar, cornstarch and 1/2 cup water in a bowl.
- Heat 1 tbsp of the oil in a large skillet or wok over high heat. Sear the beef in two batches, 1–2 minutes each, and set it aside.
- Add the rest of the oil and the broccoli with 3 tbsp water. Cover and cook 3 minutes until bright green.
- Add the garlic and ginger and cook 30 seconds.
- Return the beef, pour in the sauce and stir until it thickens, about 1 minute. Serve over rice.