A fast stir-fry that's best cooked fresh, since crisp broccoli doesn't survive freezing. If you want to prep ahead, freeze the cooked beef in its sauce and add fresh-steamed broccoli and rice at serving.
Ingredients
- 1½ lb flank or sirloin, thinly sliced
- 4 cups broccoli florets
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp oil
- Cooked rice, to serve
Sauce
- ⅓ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- ½ cup broth
Instructions
- Whisk the sauce ingredients together.
- Sear the beef in the oil over high heat until browned; remove.
- Stir-fry the broccoli with the garlic and ginger, adding a splash of water to steam it crisp-tender.
- Return the beef, pour in the sauce, and toss until glossy and thickened. Serve over rice.
Make-Ahead & Storage
Best cooked fresh. To prep ahead, freeze the cooked beef and sauce up to 3 months; reheat and add fresh-steamed broccoli and rice.
Notes
Freeze the beef 30 minutes before slicing to shave it thin. Add a pinch of red pepper flakes for heat.
Instant Pot rice (for serving): rinse the rice, then use 1 cup rice to 1 cup water for jasmine or long-grain white — high pressure 4 minutes with a 10-minute natural release. For brown rice, use 1 cup rice to 1¼ cups water, 22 minutes, with a 10-minute natural release. Don't quick-release, or the rice turns gummy. This finishes about when the frozen base is reheated.