Beef and Broccoli Stir-Fry with Oyster Sauce and Chili Flakes
Per serving 865 kcal · 76g protein · 20g carbs · 53g fat
Ingredients
- 600g flank steak, thinly sliced against the grain
- 450g broccoli, cut into small florets
- 4 garlic cloves, sliced
- 35ml soy sauce, divided
- 5ml dark soy sauce
- 60ml oyster sauce
- 15ml Shaoxing rice wine
- 15ml sesame oil, divided
- 8g (1 tbsp) cornstarch
- 8g (2 tsp) sugar
- 60ml beef stock
- 35ml neutral oil, divided
- 3g chili flakes
Steps
- Slice the flank steak against the grain into thin 3 to 4mm strips. Toss with 15ml of the soy sauce, the Shaoxing wine, cornstarch, and 5ml of the sesame oil. Marinate 20 minutes at room temperature.
- Cut the broccoli into small florets. Blanch in salted boiling water for 90 seconds, then drop into ice water to stop the cooking. Drain and set aside.
- Whisk the sauce: oyster sauce, the remaining 20ml soy sauce, 10ml sesame oil, sugar, dark soy, and beef stock.
- Heat a cast-iron skillet over the highest heat for 2 to 3 minutes, until smoking. Add 20ml neutral oil. Sear the beef in two batches, single layer, 1 to 2 minutes without moving, then toss 30 seconds more. Move each batch to a plate.
- Lower to medium-high, add the remaining 15ml oil, then the garlic and chili flakes. Stir-fry 30 seconds until fragrant. Add the broccoli and stir-fry 1 to 2 minutes until it picks up a little color.
- Return the beef, pour in the sauce, and toss 1 to 2 minutes until it thickens and clings. Serve right away over steamed jasmine rice with an extra pinch of chili if you like.
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This is the stir-fry that beats delivery and costs a fraction of it. Flank steak gets a quick cornstarch marinade so it stays tender, the broccoli is blanched bright green, and a glossy oyster sauce pulls it together with garlic and a hit of chili. The trick is a screaming-hot pan and not crowding the beef.
About 25 minutes for three servings over rice. Have everything cut and the sauce mixed before the pan goes on — once you start, it moves fast.
Leftovers
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a hot skillet or wok over medium-high for 2 to 3 minutes, adding a splash of stock or water if the sauce has tightened up.
- The broccoli softens overnight but the dish holds its flavor.
This is the kind of dinner Eatsë hands you without the deciding: it picks the week's meals, scales each recipe to your household, and builds the grocery list by aisle. This one just happened to be too good not to write down.
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