The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This beef and broccoli stir fry recipe is the weeknight dinner you’ll come back to again and again — a restaurant-quality dish packed with bold umami flavor and an impressive 38 grams of protein per serving. Whether you’re meal prepping for the week or need dinner on the table in under 30 minutes, this high-protein classic delivers every time.
Why You’ll Love This Recipe
- Ready in 25 minutes flat — faster than takeout and leagues better than anything that arrives in a paper bag.
- Seriously high in protein — each serving clocks in at approximately 38g of protein, making this an ideal post-workout meal or muscle-building dinner.
- Deeply satisfying flavor — the savory oyster-soy sauce glaze coats every strip of tender beef and crisp broccoli floret in a glossy, crave-worthy finish.
- Perfect for meal prep — it stores beautifully in the fridge for up to four days and reheats in minutes, making it one of the smartest dishes you can batch-cook on a Sunday.
Ingredients
- 1.5 lbs (680g) flank steak or sirloin, thinly sliced against the grain — partially freezing the beef for 20 minutes makes slicing much easier
- 4 cups fresh broccoli florets, cut into bite-sized pieces — about one large head
- 3 tablespoons low-sodium soy sauce, divided — reduces sodium without sacrificing depth
- 2 tablespoons oyster sauce — the key to that authentic restaurant-style glaze
- 1 tablespoon hoisin sauce — adds a subtle sweetness
- 1 tablespoon sesame oil — for finishing; not for cooking
- 1 tablespoon cornstarch, divided — half for the marinade, half for the sauce
- 1 teaspoon baking soda — the velveting trick that keeps beef impossibly tender
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup low-sodium beef broth or water
- 1 tablespoon brown sugar or honey — balances the saltiness of the soy
- 2 tablespoons avocado oil or neutral cooking oil — high smoke point is important here
- Sliced green onions and sesame seeds, to garnish
Serves 4 | Prep: 15 min | Cook: 10 min
How to Make Beef and Broccoli Stir-Fry
- Velvet the beef: In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, ½ tablespoon cornstarch, and 1 teaspoon baking soda. Toss well to coat every piece and let it marinate for at least 10 minutes at room temperature (or up to 30 minutes in the fridge). This step is non-negotiable if you want that silky, tender texture you get at a good Chinese restaurant.
- Make the stir-fry sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, and the remaining ½ tablespoon cornstarch until smooth and fully combined. Set aside within arm’s reach — stir-frying moves fast.
- Blanch the broccoli: Bring a pot of lightly salted water to a boil and blanch the broccoli florets for exactly 90 seconds. Drain immediately and transfer to an ice bath
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