Ginger Beef & Broccoli Stir-Fry

This classic Chinese-American stir-fry of tender sliced beef and crisp broccoli in a savory ginger-garlic sauce is completely dairy-free and comes together in about 20 minutes. The sauce — built on soy sauce, oyster sauce, and fresh ginger — is bold, glossy, and incredibly craveable. Serve over steamed rice for a satisfying weeknight dinner.

Ingredients

• •400g sirloin or flank steak, thinly sliced against the grain
• •3 cups broccoli florets
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •3 tablespoons soy sauce
• •2 tablespoons oyster sauce
• •1 teaspoon cornstarch
• •1 teaspoon sesame oil
• •2 tablespoons vegetable oil
• •Steamed white rice, for serving

Instructions

1. 1. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and 2 tablespoons of water. Set the sauce aside.
2. 2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until smoking. Add the broccoli and stir-fry for 3–4 minutes until bright green and just tender. Remove and set aside.
3. 3. Add the remaining tablespoon of oil to the wok. Add the sliced beef in a single layer and cook without stirring for 1–2 minutes to sear. Stir-fry for another 2 minutes until almost cooked through.
4. 4. Add the garlic and ginger to the beef and stir-fry for 30 seconds until fragrant.
5. 5. Return the broccoli to the wok and pour the sauce over everything. Toss and stir-fry for 1–2 minutes until the sauce thickens and coats everything in a glossy glaze.
6. 6. Serve immediately over steamed rice.