Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tsp sesame oil
- 1 large head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1/2 cup beef broth
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
Instructions
- Step 1: In a bowl, combine the sliced flank steak with cornstarch, soy sauce, rice wine, and sesame oil. Marinate for at least 15 minutes.
- Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the wok and set aside.
- Step 3: Add the remaining 1 tbsp vegetable oil to the wok. Add the broccoli and bell pepper and stir-fry for 3-4 minutes until slightly tender-crisp. Add the minced garlic and ginger and stir-fry for another minute until fragrant.
- Step 4: Return the beef to the wok. Pour in the beef broth and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Step 5: Taste and adjust seasoning as needed, adding more soy sauce if desired. Serve hot over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent dryness.
- Serve this flavorful dish with a side of steamed white rice and a sprinkle of toasted sesame seeds for extra crunch and aroma.
- For extra tender beef, ensure your flank steak is extremely thinly sliced against the grain and don't overcook it during the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American