There are some recipes that quietly become part of your regular routine, and this is one of ours.

It has everything I love in a weeknight dinner. It’s quick enough for a busy evening, tastes better than takeout, and doesn’t leave the kitchen looking like a disaster afterward. The beef stays tender, the broccoli still has a little bite, and the sauce is rich enough that everyone ends up spooning a little extra over the rice.

If you’re looking for one of those meals that earns a permanent place in your dinner rotation, this one is worth keeping.

Beef & Broccoli Stir-Fry

Ingredients

For the Beef

• 1–1½ pounds flank steak, thinly sliced against the grain

Quick Marinade

• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon cooking oil

For the Stir Fry

• 2 large crowns broccoli, cut into florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 green onions, sliced (optional)
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 cup beef broth
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 2–3 tablespoons cooking oil

Serve over jasmine or white rice.

Instructions

1. Toss the sliced beef with the marinade ingredients and let it rest for about 15 minutes.
2. Cook the rice according to package directions.
3. In a bowl, whisk together the broth, soy sauce, oyster sauce, brown sugar, cornstarch, and sesame oil.
4. Heat one tablespoon of oil in a hot skillet or wok.
5. Sear the beef for 1–2 minutes per side, then remove it from the pan.
6. Add another tablespoon of oil if needed and stir-fry the broccoli for 2–3 minutes.
7. Add the garlic and ginger and cook for another 30 seconds.
8. Return the beef to the skillet.
9. Pour in the sauce and stir until everything is coated and the sauce thickens.
10. Garnish with green onions and serve over hot rice.

A Few Notes

• Slice the steak against the grain for the most tender bites.
• Don’t overcrowd the pan while browning the beef.
• Leftovers reheat surprisingly well the next day.