Beef and Broccoli Stir-Fry
4 servings
60 minutes
Beef and broccoli stir-fry is a harmonious combination of tender beef pieces and crunchy broccoli, enriched with aromatic oyster sauce and subtle notes of ginger. The origins of this dish can be found in Asian cuisine, where the quick frying technique preserves the freshness and texture of the ingredients. The flavor is rich, umami, with a slight sweetness and spiciness from the addition of sherry and brown sugar. This dish is perfect for dinner, pairing well with rice or noodle sides, providing a feeling of fullness without heaviness. It cooks quickly while retaining the nutritional properties of vegetables and the deep flavor of meat. Its simplicity and rich aroma make it a popular choice among lovers of hearty and healthy meals.
1
Put the meat in the freezer for 30 minutes — it will be easier to slice it into thin strips.
2
Mix oyster sauce, broth, sherry, sugar, sesame oil, and starch.
- Oyster sauce: 0.5 glass
- Chicken broth: 0.3 glass
- Sherry: 2 tablespoons
- Light brown sugar: 2 tablespoons
- Sesame oil: 2 teaspoons
- Cornstarch: 2 teaspoons
3
Cut the meat into strips 5 cm long and 3-4 mm wide. Pat dry with paper towels and season with salt and pepper.
- Flank steak: 450 g
- Salt: to taste
- Ground black pepper: to taste
4
Heat 1 tablespoon of vegetable oil in a 20 cm diameter pan over high heat. Sauté the beef for 3 minutes, then transfer to a separate plate.
- Vegetable oil: 2 tablespoons
- Flank steak: 450 g
5
Break the broccoli into florets and cut them into small pieces; cut the stems into pieces 0.5 cm wide. Remove the seeds from the bell pepper and cut it into medium-sized pieces. Place the vegetables in a pan, add water, and set to medium heat. Cover with a lid and simmer for 2 minutes until the broccoli turns bright green. Remove the lid and cook for another 3 minutes until all the liquid evaporates.
- Broccoli: 650 g
- Red sweet pepper: 1 piece
- Water: 0.3 glass
6
Add the remaining tablespoon of vegetable oil, chopped garlic and green onion, grated ginger, and fry for 30 seconds. Stir the oyster mixture again, pour it into the pan, add the beef, and mix well to coat all ingredients with the sauce.
- Vegetable oil: 2 tablespoons
- Garlic: 6 cloves
- Spring onion: 15 g
- Ginger: 4 g
- Oyster sauce: 0.5 glass
- Flank steak: 450 g
