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Beef and Broccoli Stir-Fry with Rice
A 31-minute Chinese-American dinner for 4 — 580 calories per serving.
per serving, estimated
Tender sliced flank steak and crisp broccoli tossed in a savory, glossy soy-oyster sauce, served alongside fluffy steamed rice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Beef and Broccoli Stir-Fry
- 1½ pounds flank steak (thinly sliced against the grain)
- 12 ounces pre-cut broccoli florets
- 4 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- ¼ cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons vegetable oil
- ¼ teaspoon red pepper flakes — optional
- 1 teaspoon sesame seeds (for garnish) — optional
- 3 scallions (thinly sliced, for garnish)
Steamed White Ricebase
- 2 microwavable white rice pouches (8.5 oz pouches, heated per package directions)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Beef and Broccoli Stir-Fry
- Thinly slice 1½ pounds flank steak against the grain, then toss with 1 tablespoon cornstarch and 1 tablespoon soy sauce in a bowl; set aside to marinate for 10 minutes. 8 min
- Whisk together the remaining 3 tablespoons soy sauce, 3 tablespoons oyster sauce, 1 tablespoon brown sugar, ¼ cup beef broth, 1 tablespoon cornstarch, and 1 tablespoon sesame oil in a small bowl until the sugar dissolves. 3 min
- Mince 4 cloves garlic and grate 1 teaspoon fresh ginger. 3 min
- Thinly slice 3 scallions and set aside for garnish. 2 min
- Timing-sensitive step. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, then sear the beef in a single layer for 2–3 minutes without stirring, then toss and cook 1 minute more until just browned; transfer to a plate. 5 min
- Timing-sensitive step. Add the remaining 1 tablespoon vegetable oil to the wok, add the 12 oz broccoli florets, and stir-fry over high heat for 3 minutes until bright green and just tender-crisp. 3 min
- Timing-sensitive step. Push the broccoli to the edges, add the garlic and ginger to the center, and stir-fry for 30 seconds until fragrant, then mix everything together.
- Timing-sensitive step. Return the beef to the wok, pour in the sauce, and toss everything together over high heat for 1–2 minutes until the sauce thickens and coats the beef and broccoli in a glossy glaze. 2 min
- Transfer to a serving platter and garnish with the sliced scallions, 1 teaspoon sesame seeds (optional), and ¼ teaspoon red pepper flakes (optional). 2 min
Steamed White Ricebase
- Heat 2 microwavable white rice pouches (8.5 oz each) in the microwave according to package directions, typically 90 seconds each. 3 min
- Tear open the pouches and fluff the rice with a fork, then divide evenly among 4 bowls or plates alongside the stir-fry. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.