Name: Beef & Broccoli Stir-Fry with Ginger Soy Sauce (Asian Fusion)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb flank steak, thinly sliced against the grain; 1 tbsp cornstarch; 1/4 cup low-sodium soy sauce; 2 tbsp oyster sauce; 1 tbsp honey; 2 tsp rice vinegar; 2 tbsp neutral oil (canola or grapeseed); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 small yellow onion, sliced; 3 cloves garlic, minced; 1-inch fresh ginger, minced; 2 tsp toasted sesame oil; 2 scallions, sliced (for garnish); Cooked jasmine rice, for serving (optional)

Beef & Broccoli Stir-Fry with Ginger Soy Sauce (Asian Fusion)

CinnamonApple4916

This Beef & Broccoli Stir-Fry is an exciting Asian fusion dinner that brings restaurant-quality flavor to your home with easy, approachable steps. By velveting the beef and cooking in a blazing-hot wok, you get irresistibly tender meat and perfectly crisp vegetables. The ginger soy sauce is layered with umami and a touch of sweetness, while the finishing drizzle of sesame oil adds a toasty aroma. Everything comes together in under 40 minutes, making this dish ideal for a weeknight dinner that's both nutritious and crave-worthy. Serve with jasmine rice for a truly satisfying meal!

Ingredients

Instructions

Pat steak slices dry, toss with cornstarch, and let sit for 5 minutes (velveting for tenderness).
In a small bowl, whisk together soy sauce, oyster sauce, honey, and rice vinegar. Set aside.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp oil, swirl to coat, and add beef in a single layer. Sear for 1-2 minutes per side until browned but not cooked through. Remove beef to a plate.
Add remaining 1 tbsp oil to wok. Add onion, ginger, and garlic; stir-fry for 1 minute until fragrant. Add broccoli and bell pepper; toss constantly with a scooping motion for 2-3 minutes until just tender-crisp.
Return beef to the wok with any juices. Pour in sauce and toss to coat everything; cook for 1-2 minutes until sauce thickens and beef is cooked through. Remove from heat and drizzle with sesame oil.
Serve hot, garnished with scallions, over jasmine rice if desired.