![- 1 pound flank steak, thinly sliced against the grain - 2 cups fresh broccoli florets - 1 red bell pepper, thinly sliced - 1/4 cup low-sodium soy sauce - 2 tablespoons oyster sauce - 1 tablespoon cornstarch - 2 cloves garlic, finely minced - 1 inch fresh ginger, grated - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - Cooked white rice or quinoa, for serving - Sesame seeds and thinly sliced green onions, for garnish When you gather these ingredients, you set the stage for a great meal. The flank steak adds a tender bite. Fresh broccoli brings a crisp texture. The red bell pepper adds a splash of color and sweetness. For the marinade, I love using low-sodium soy sauce. It gives flavor without too much salt. The oyster sauce adds a rich depth. Cornstarch helps to make the beef tender and gives a nice glaze. The garlic and ginger are key flavor boosters. They add warmth and spice. Sesame oil adds a nutty finish. Vegetable oil is perfect for high-heat cooking. For serving, I recommend cooked white rice or quinoa. They soak up the sauce well. Garnish with sesame seeds and green onions for a fresh touch. Check out the Full Recipe to see how all these ingredients come together! To start, we need to marinate the flank steak. Take 1 pound of thinly sliced flank steak and place it in a medium bowl. Pour in 1/4 cup of low-sodium soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of cornstarch. Mix well to coat the beef evenly. This step is key for adding flavor. Let the steak marinate for 15-20 minutes. This time allows the beef to absorb all those delicious flavors. Next, we will blanch the broccoli. In a pot, bring water to a boil. Add 2 cups of fresh broccoli florets and let them cook for 1-2 minutes. This quick cooking makes the broccoli bright green and tender. Then, transfer the broccoli to a bowl filled with ice water. This stops the cooking and keeps the color vibrant. It also helps maintain a nice crunch. Now, it's time to cook! Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Once the oil shimmers, add the marinated beef in a single layer. Sear the beef for 2-3 minutes until it turns a nice brown color. Then stir-fry for another 2 minutes until fully cooked. Remove the beef and set it aside. In the same wok, add another tablespoon of vegetable oil. Add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté for about 30 seconds until they release their aroma. Next, toss in the sliced red bell pepper. Stir-fry for about 2 minutes, keeping it slightly crunchy. Finally, return the beef and add the blanched broccoli. Gently toss all the ingredients together to combine. For the last step, drizzle 1 tablespoon of sesame oil over the stir-fry. Stir well for 1-2 minutes until everything is heated through. This oil adds a nutty flavor that ties the dish together. Serve the stir-fry warm over cooked white rice or quinoa. Garnish with sesame seeds and thinly sliced green onions. This adds a great look and extra flavor. For the full recipe, check out the [Full Recipe]. Marination is key to great flavor. I recommend marinating the beef for at least 15-20 minutes. This gives it time to soak in the soy sauce and oyster sauce. You should also balance the sauces well. A mix of salty and sweet flavors makes the dish shine. Stir-frying is all about high heat and quick cooking. Use a wok or a large skillet for the best results. Heat your pan until it is hot but not smoking. This helps cook the beef quickly and keeps it tender. Stir constantly to ensure even cooking and prevent burning. A beautiful dish is just as important as good taste. Serve your stir-fry in shallow bowls or on a large platter. This allows the colors of the beef and broccoli to pop. For a final touch, sprinkle sesame seeds and green onions on top. They add flavor and make the dish look inviting. For the complete recipe, refer to the Full Recipe section. {{image_4}} You can swap beef for chicken or tofu. Chicken thighs work well, too. Just slice it thin, like the beef. If you use chicken, cook it for about 5-6 minutes until it’s done. Tofu needs a bit more time to brown, so aim for 4-5 minutes on each side. This way, you get that lovely crisp texture. Feel free to change up the veggies! Carrots, snap peas, or bell peppers add nice crunch. You can also use baby corn or mushrooms for different flavors. In summer, zucchini or asparagus can shine in this dish. Winter brings great options too, like bok choy or Brussels sprouts. Always pick fresh, in-season veggies for the best taste. If you need gluten-free options, use tamari instead of soy sauce. This keeps the flavor without the gluten. You can also replace the oyster sauce with a homemade mix of mushroom sauce and a bit of sugar. For low-carb choices, skip the rice and serve the stir-fry over cauliflower rice instead. This keeps it light and healthy while still being delicious. For the full recipe, check out the complete cooking guide. To keep your leftovers fresh, store them in airtight containers. This helps keep moisture in and air out. I recommend using glass containers. They are sturdy and do not retain odors. It’s best to let the stir-fry cool down first. Then, transfer it to the container. Store it in the fridge for up to three days. If you want to freeze your stir-fry, cool it completely first. Place it in freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. For reheating, a microwave works well. You can also use a pan on low heat. Just add a splash of water to keep it moist. In the fridge, your beef and broccoli stir-fry lasts about three days. If you notice any off smells or slimy textures, it’s best to toss it. Fresh food should always smell good and look vibrant. Trust your senses; they are your best guide! To make beef tender, slice the flank steak thinly against the grain. This helps break down tough fibers. Marinate the beef for at least 15-20 minutes. Use low-sodium soy sauce and oyster sauce for flavor. The cornstarch in the marinade helps create a nice texture. Yes, you can add more veggies! Bell peppers, snap peas, or carrots work great. You can also use mushrooms or zucchini. Just remember to cut them into small pieces to cook evenly. Adding colorful veggies makes the dish more appealing. You can serve this dish with cooked white rice or quinoa. Both options soak up the sauce well. You can also serve it with noodles for a different taste. To add crunch, try serving it with spring rolls on the side. Yes, this recipe is kid-friendly! The beef and broccoli have a mild flavor. You can cut the beef into smaller pieces for easier eating. Kids often enjoy the colorful vegetables, too. If your child likes a sweeter taste, you can add a little sugar to the sauce. To make a spicy version, add red pepper flakes or chili oil to the stir-fry. You can also use sriracha sauce for a flavor boost. Start with a small amount, then taste as you go. This way, you get the heat you like without overwhelming the dish. For the full recipe, check the section above. This recipe for beef and broccoli stir-fry is simple and rewarding. You learned about the main ingredients, like flank steak and fresh veggies. Marinating the beef and cooking it right brings great flavor. Try alternatives like chicken or tofu for variety. Don't forget the tips on storage and serving. Enjoy your stir-fry and feel proud of your cooking skills!](https://mealinmoments.com/wp-content/uploads/2025/04/b177ee8d-ae6d-4cf3-ac96-807c159cfa1e-250x250.webp)
- Easy Beef and Broccoli Stir-Fry
Looking for a quick and delicious dinner idea? Discover how to make Easy Beef and Broccoli Stir-Fry in just minutes! This flavorful meal features tender beef, vibrant veggies, and a savory sauce that will delight your family and friends. With easy-to-follow steps, you’ll impress everyone with your cooking skills. Click through to explore the full recipe and transform your dinner table into a culinary delight tonight!