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Beef, Broccoli & Mushroom Stir-Fry

A hearty and flavorful stir-fry ready in just 30 minutes, featuring tender beef, broccoli, and mushrooms in a delicious garlic ginger sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 500
Ingredients Method Notes

Ingredients
  

For the beef and marinade
  • 1.25 pounds flank steak or skirt steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 pinch black pepper
For the stir-fry
  • 2 tablespoons vegetable oil (divided)
  • 4 cups broccoli florets (about 1 medium head)
  • 8 ounces mushrooms, sliced (button or cremini; shiitake works beautifully)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
For the garlic ginger sauce
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce (optional but wonderful)
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar or honey
  • 1/2 cup beef or chicken broth (or water)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • to taste red pepper flakes (optional)
For finishing
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons sliced green onions
  • to taste sesame seeds, for garnish
  • cooked rice or noodles, for serving

Method
 

Preparation
  1. Slice the steak thinly across the grain and toss with soy sauce, rice wine, cornstarch, sesame oil, and a pinch of pepper. Let marinate for 10 to 15 minutes.
Making the sauce
  1. Whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and broth in a bowl. Set aside the cornstarch slurry separately.
Cooking
  1. Blanch the broccoli in salted boiling water for 30–45 seconds, then shock in an ice bath.
  2. Heat 1 tablespoon of oil in a large skillet or wok over high heat. Sear the beef for 45 seconds to 1 minute per side until browned. Remove the beef.
  3. Add remaining oil, cook onion and mushrooms for 2–3 minutes, then add garlic and ginger for 30–45 seconds. Toss in blanched broccoli.
  4. Pour garlic ginger sauce over vegetables and bring to a simmer. Slowly stir in the cornstarch slurry until sauce thickens.
  5. Return beef to the pan, toss with vegetables for 1–2 minutes until heated through. Finish with toasted sesame oil, green onions, and sesame seeds.
  6. Serve over rice or noodles.

Notes

For lower sodium, use low-sodium soy sauce. To make vegetarian, swap beef for tofu or tempeh.