Description
A quick and vibrant stir fry featuring tender skirt steak and fresh broccoli, perfect for weeknight dinners.
Ingredients
- 1 lb skirt steak, sliced thin
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the sliced skirt steak and sear until browned, about 3-4 minutes.
- Once browned, carefully remove the steak from the pan and set aside.
- In the same pan, toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds until aromatic.
- Introduce the broccoli florets, cooking for roughly 2 minutes until they are bright green and tender-crisp.
- In a separate small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth.
- Return the steak to the pan, pour the sauce mixture over it, and stir to coat all ingredients evenly.
- Cook for an additional 2-3 minutes; the sauce will thicken beautifully.
- Season with salt and pepper to taste.
- Serve your stir fry hot over fluffy cooked rice.
Notes
For a beautiful presentation, serve your stir fry on a large platter, garnished with sesame seeds and scallions. Substitute chicken or tofu for skirt steak or add other vegetables like bell peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian