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High Protein Beef and Broccoli Stir Fry

Sophia Martinez
Thin-sliced flank steak, crisp broccoli and a garlicky soy glaze. 43g protein — 20 minutes, one pan.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 370 kcal

Equipment

  • Large wok or wide frying pan for searing the beef
  • Sharp knife for slicing the beef thinly against the grain
  • Small Bowl for mixing the sauce

Ingredients
  

  • 650 g flank steak sliced thinly against the grain
  • 4 cups broccoli florets about 2 medium heads
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tbsp cornstarch
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp vegetable oil
  • 1/4 tsp red pepper flakes
  • 1 tbsp sesame seeds to serve
  • 2 spring onions sliced, to serve

Instructions
 

  • Toss the sliced beef with 1 tablespoon of the soy sauce and the cornstarch. Leave it while you prep everything else, about 10 minutes.
  • Whisk the remaining soy sauce with the oyster sauce, honey, rice vinegar and sesame oil in a small bowl.
  • Heat 1 tablespoon of vegetable oil in a large wok or pan over high heat until it shimmers. Sear the beef in a single layer for 1–2 minutes per side, then remove to a plate. Work in two batches if the pan is crowded.
  • Add the remaining oil, then the broccoli, garlic, ginger and red pepper flakes. Stir-fry for 2–3 minutes until the broccoli is bright green and just tender.
  • Return the beef to the pan, pour in the sauce and toss for 1 minute until everything is glossy and coated.
  • Serve straight away, scattered with sesame seeds and spring onions.

Notes

Slice beef thinly against the grain; sear in batches on high heat. Keeps 3 days refrigerated.
Keyword beef and broccoli, dinner, high protein, stir fry, weeknight