Description
A quick and flavorful Chinese-style Beef and Broccoli stir-fry that combines tender sirloin with crisp broccoli in a savory, slightly sweet sauce. It’s easier and tastier than takeout.
Ingredients
- ¾–1 lb top sirloin steak, thinly sliced against the grain
- 3 Tbsp dark soy sauce, plus 1 Tbsp for marinade
- 2 Tbsp mirin or rice vinegar
- 1 Tbsp oyster sauce
- 1 tsp ginger paste
- 1 tsp roasted garlic paste
- ¼ cup light brown sugar
- 2 Tbsp cornstarch
- 1 cup beef broth
- 2 Tbsp vegetable or canola oil
- 2 broccoli crowns, cut into small florets
- 2–3 green onions, sliced
- 1–2 Tbsp toasted sesame seeds
Instructions
- Mix steak with 1 Tbsp dark soy sauce and mirin; set aside to marinate.
- In a bowl, whisk together remaining soy sauce, oyster sauce, ginger paste, garlic paste, and brown sugar.
- Dissolve cornstarch in a few tablespoons of beef broth; stir into remaining broth and sauce mix.
- Drain steak, heat oil in skillet over medium-high until nearly smoking.
- Stir-fry steak for 2–3 minutes until browned, then remove and set aside.
- Add a few tablespoons of water to skillet, then broccoli. Simmer and toss for 3–4 minutes until bright green.
- Add half the sauce to broccoli; simmer 1–2 minutes until it thickens.
- Return steak to skillet, add remaining sauce, and heat until meat is warmed and sauce coats everything.
- Garnish with green onions and sesame seeds. Serve immediately over rice.
Notes
- Swap in flank steak, chicken, shrimp, or tofu for variety.
- Add veggies like snap peas, carrots, mushrooms, or bell peppers.
- Use tamari or coconut aminos for gluten-free or lower sodium.
- Substitute dark brown sugar with honey or a sugar substitute.
- Blanch broccoli for extra crunch if desired.
- Serve with rice, noodles, or cauliflower rice for low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
