Stir-Fried Garlic Beef with Broccoli and Cashews

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Tender strips of beef stir-fried with crisp broccoli and toasted cashews in a savory garlic sauce, served over steamed rice for a quick Asian-inspired meal. This Asian-inspired stir-fry recipe, ready in about 35 minutes, pairs flank steak, broccoli florets, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 20 min Cook: 15 min Serves 4 Asian cuisine 520 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
3 cups broccoli florets
1/2 cup unsalted, toasted cashews
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tsp cornstarch
5 cloves, minced garlic cloves
1 tbsp fresh, minced ginger
3 tbsp vegetable oil
1/4 cup water
2, sliced for garnish green onions
4 cups, for serving steamed jasmine rice

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Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak, 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, and 1 tsp cornstarch. Toss to coat and marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add marinated beef in a single layer, stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add 5 minced garlic cloves and 1 tbsp minced fresh ginger, stir-fry for 30 seconds until fragrant.
Step 4: Add 3 cups broccoli florets and 1/4 cup water. Cover and steam for 3 minutes until broccoli is bright green and tender-crisp.
Step 5: Return beef to the wok along with 1/2 cup toasted cashews. Stir-fry for another 2 minutes until beef is cooked through and sauce thickens, coating all ingredients.
Step 6: Serve hot over 4 cups steamed jasmine rice, garnished with 2 sliced green onions.