This classic Beef and Broccoli Stir Fry is a fantastic way to satisfy your Chinese food cravings without picking up the phone to call for takeout! It has been one of the most popular recipes on my site for years, and for good reason: it tastes just like something you would order at a restaurant, but it is incredibly easy to make at home. You can have this healthy, flavorful dinner on the table in less than 30 minutes.
The dish features thinly sliced flank steak cooked to perfection, tossed with crisp-tender broccoli florets, fresh ginger, and garlic. The star of the meal is the savory, glossy sauce made from a mixture of beef broth, oyster sauce, toasted sesame oil, and soy sauce. I typically start a pot of rice or noodles at the same time I start cooking, ensuring all the components of my dinner are ready to serve hot and fresh at exactly the same time. Even my kids love this one!
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Diabetic – Friendly Beef and Broccoli Stir Fry
Ingredients
1 1/4 lbs flank steak, thinly sliced
1 tablespoon + 1 teaspoon vegetable oil, divided use
2 cups broccoli florets
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup beef broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt and pepper to taste
Directions
- Cook the Veggies: Heat 1 teaspoon of vegetable oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the broccoli mixture from the pan; place it on a plate and cover it to keep it warm.
- Cook the Steak: Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining 1 tablespoon of oil. Season the sliced steak pieces with salt and pepper and add them to the pan in a single layer—you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
- Combine: Add the broccoli mixture back into the pan with the beef and cook for 2 more minutes or until everything is warmed through.
- Make the Sauce: In a bowl, whisk together the oyster sauce, beef broth (or water), sugar, sesame oil, and soy sauce. In a separate small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry.
- Simmer and Thicken: Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch slurry and bring the mixture to a boil. Cook for 1 more minute or until the sauce has just started to thicken and coat the meat and vegetables.
- Serve: Serve immediately, with rice if desired.
Notes
- Slicing the Beef: The beef in this recipe is thinly sliced flank steak. Since it can sometimes be tricky to slice steak thinly, I typically put the meat in the freezer for about 30 minutes before I slice it. Freezing it helps firm it up, making it much easier to get clean, thin slices.
- Beef Alternatives: If you are not able to use flank steak, other great options include sirloin, skirt steak, or New York strip. You can also try ground beef, sliced chicken breast, shrimp, pork tenderloin, or cubed tofu.
- Oyster Sauce Substitutes: Oyster sauce is a thick, brown Chinese sauce that can usually be found in the ethnic aisle of most grocery stores. If you can’t find it or don’t want to use it, you can substitute hoisin sauce. It isn’t exactly the same, but it still makes for a great dish.
- Make it Your Own: Feel free to add other veggies such as sliced carrots, bok choy, mushrooms, snow peas, bell peppers, or baby corn! You can also add sriracha or chili oil for a bit of heat, or cashews or sesame seeds for texture.
