Garlic-Black Pepper Beef and Broccoli Stir-Fry

By AislePrompt Editorial · ·

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 developed and reviewed.

A peppery beef and broccoli stir-fry with bold garlic and cracked black pepper flavors, cooked quickly for a satisfying meal. This Chinese recipe, ready in about 25 minutes, pairs top round beef, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, 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: 10 min Cook: 15 min Serves 4 Chinese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a wok over medium-high heat until hot. Add 12 oz thinly sliced top round beef and stir-fry for 3 minutes until browned but still tender. Remove beef and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil, then 4 minced garlic cloves, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 3 1/2 cups broccoli florets and 1/4 cup beef broth, cover, and steam for 3 minutes until broccoli is bright green and slightly tender.
  4. Step 4: Return beef to the wok; stir in 1/4 cup soy sauce, 1/2 tsp brown sugar, and 1 tsp cracked black pepper.
  5. Step 5: Add cornstarch slurry of 1 tbsp cornstarch mixed with 2 tbsp water; stir continuously for 1-2 minutes until the sauce thickens and coats beef and broccoli.
  6. Step 6: Remove from heat, drizzle 1 tsp sesame oil, toss gently, and serve immediately with steamed rice.

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