By Sasha Gordanier
In a medium bowl, mix together the thinly sliced flank steak, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce (if using). Let it marinate for about 10 minutes while you prepare the other ingredients.
Heat a large pan or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the marinated beef to the pan and stir-fry for about 2-3 minutes, or until it begins to brown. Remove the beef from the pan and set aside.
In the same pan, add the broccoli florets and 1/4 cup of water. Cover the pan and let the broccoli steam for about 3-4 minutes, or until tender-crisp.
Return the beef to the pan with the broccoli. Add the remaining 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Stir everything together and cook for another 2 minutes.
Season the stir-fry with salt and black pepper to taste. Serve immediately over the cooked jasmine rice.
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This Main Course Stir-Fry recipe is ready in 25 minutes and features flank steak, thinly sliced, broccoli florets, cooked jasmine rice and other delicious ingredients. Contains 450 calories total.
In a medium bowl, mix together the thinly sliced flank steak, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce (if using). Let it marinate for about 10 minutes while you prepare the other ingredients.
Heat a large pan or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the marinated beef to the pan and stir-fry for about 2-3 minutes, or until it begins to brown. Remove the beef from the pan and set aside.
In the same pan, add the broccoli florets and 1/4 cup of water. Cover the pan and let the broccoli steam for about 3-4 minutes, or until tender-crisp.
Return the beef to the pan with the broccoli. Add the remaining 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Stir everything together and cook for another 2 minutes.
Season the stir-fry with salt and black pepper to taste. Serve immediately over the cooked jasmine rice.
Calories per Serving: 450
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