 Beef & Broccoli Stir Fry
Serves: 4–6 | Prep Time: 10 mins | Total Time: 40 mins This takeout favourite gets a fresh, flavour-packed upgrade at home. Ingredients 2 tbsp. dry sherry or Shaoxing wine 2 tbsp. rice vinegar ½ tsp each kosher salt & black pepper ⅓ cup + ¼ cup low-sodium soy sauce (divided) 2 tbsp. + 1½ tsp corn-starch (divided) 2 tbsp. light brown sugar (divided) 1½ lb flank or skirt steak, thinly sliced 4 garlic cloves, chopped ½" piece ginger, peeled and chopped 2 scallions, sliced (whites and greens separated) 2 small broccoli heads, chopped ⅔ cup beef broth 2 tbsp. oyster sauce 2 tsp sriracha (optional) 3 tbsp. vegetable oil (divided) Sesame seeds & rice, for serving Method 1. Mix sherry, vinegar, salt, pepper, ⅓ cup soy sauce, 1 tbsp. + 1½ tsp corn-starch, and 1 tbsp. brown sugar. Toss steak in marinade; rest 20 minutes. 2. Prep garlic, ginger, and scallions. Mix sauce: broth, oyster sauce, sriracha, ¼ cup soy sauce, 1 tbsp. corn-starch, 1 tbsp. brown sugar. 3. Stir-fry half the beef in 1 tbsp. oil (about 2 mins total). Repeat with second batch. Set aside. 4. Heat remaining oil. Cook garlic/ginger mix 2 mins, then add broccoli. Stir 1 min, then add sauce. Cover 3 mins. 5. Add beef back in and stir 2–3 mins until everything is coated and heated through. 6. Serve over rice with sesame seeds and scallion greens.
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