Description
A classic beef and broccoli stir fry with tender marinated beef, fresh broccoli, and a flavorful sauce served over rice or noodles.
Ingredients
2 tablespoons cornstarch
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon salt
1/2 teaspoon browning sauce optional
2 pounds flank steak or top sirloin, thinly sliced
1/4 cup beef broth
1/4 cup dark brown sugar
1/4 cup hoisin sauce
4 cups fresh broccoli florets
1 to 2 tablespoons neutral oil
3 tablespoons minced garlic
3 tablespoons minced fresh ginger
Cooked rice or noodles for serving
Instructions
Marinate the beef by whisking cornstarch, dark soy sauce, rice vinegar, brown sugar, oyster sauce, hoisin sauce, salt, and browning sauce if using in a bowl. Add beef and toss to coat. Refrigerate 20 to 30 minutes.
Prepare the sauce by combining beef broth, dark brown sugar, and hoisin sauce in a bowl. Whisk until smooth.
Blanch broccoli in boiling water for 2 to 3 minutes until bright green and tender. Drain.
Heat oil in a skillet over medium-high heat. Add garlic and ginger and sauté for 30 seconds until fragrant. Add beef in a single layer and cook 3 to 5 minutes until browned.
Add the sauce and blanched broccoli to the beef. Stir and cook 1 to 2 minutes until sauce thickens and broccoli is heated through.
Serve the stir fry over steamed rice or noodles with extra sauce drizzled on top.
Notes
For a halal alternative, ensure oyster sauce is replaced with a suitable vegetarian or halal oyster sauce substitute.
Browning sauce is optional and used for color only.
You can substitute flank steak with any halal-certified beef cut suitable for stir frying.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15
- Sodium: 1200
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 70