Beef and Broccoli Stir-Fry with Ginger Soy Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick Asian stir-fry featuring tender strips of beef and crisp broccoli florets tossed in a fragrant ginger soy sauce. This Chinese-inspired healthy bowl recipe (high-protein), ready in about 25 minutes, pairs flank steak, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 400 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
4 cups broccoli florets
2 tbsp vegetable oil
1 tbsp, grated fresh ginger
3 cloves, minced garlic cloves
1/4 cup low sodium soy sauce
2 tbsp oyster sauce
1 tsp brown sugar
1 tsp cornstarch
1/4 cup water
2, thinly sliced green onions

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 2 tbsp oyster sauce, 1 tsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
Step 3: Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender; remove beef and set aside.
Step 4: Add 4 cups broccoli florets to the wok and stir-fry for 3-4 minutes until bright green and just tender.
Step 5: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the broccoli and stir-fry for 30 seconds until fragrant.
Step 6: Return the cooked beef to the wok and pour in the prepared sauce mixture. Stir continuously for 2 minutes until the sauce thickens and coats the beef and broccoli evenly.
Step 7: Remove from heat and garnish with 2 thinly sliced green onions before serving over steamed rice or noodles.