Beef Stir-Fry with Broccoli and Liam Carrots Denny Grubb

A quick, customizable, and healthy weeknight stir-fry.

Yields: 4 servings Prep time: 20 minutes Cook time: 10-15 minutes

Yields: 4 servings Prep time: 20 minutes Cook time: 10-15 minutes

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil (or other high-heat oil), divided
• 4 cups broccoli florets
• 2 carrots, julienned or thinly sliced
• 1 bell pepper (any color), thinly sliced (optional)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Cooked rice or noodles, for serving

For the Stir-Fry Sauce:

• 1/4 cup soy sauce (low-sodium preferred)
• 2 tbsp oyster sauce (optional, for depth of flavor)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Marinate Beef: In a medium bowl, combine the sliced beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon sesame oil. Toss to coat and let sit for at least 10 minutes while you prep other ingredients.
2. Make Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients until well combined. Set aside.
3. Cook Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until very hot. Add half of the marinated beef in a single layer and cook for 1-2 minutes per side until browned. Remove from the pan and repeat with the remaining beef, adding a little more oil if needed. Set all cooked beef aside.
4. Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok/skillet. Add the broccoli and carrots. Stir-fry for 3-5 minutes until tender-crisp. Add the bell pepper (if using) and cook for another 1-2 minutes.
5. Add Aromatics: Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the empty side and stir-fry for 30 seconds until fragrant. Then toss with the vegetables.
6. Combine & Sauce: Return the cooked beef to the wok with the vegetables. Give the stir-fry sauce a quick whisk again (cornstarch can settle) and pour it over the beef and vegetables. Toss everything together, cooking for 1-2 minutes, until the sauce thickens and coats all ingredients.
7. Serve: Serve hot over cooked rice or noodles.