Tender strips of beef and bright green broccoli, tossed in a glossy garlic-butter sauce — this Garlic Butter Steak & Broccoli Stir-Fry is faster than takeout and twice as good. A screaming-hot pan gives the steak a caramelized crust while the broccoli stays crisp-tender, and the savory butter sauce ties it all together.
Ingredients
- 1 1/4 lbs (565g) flank or sirloin steak, thinly sliced against the grain
- 4 cups broccoli florets
- 3 tablespoons neutral oil, divided
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
- Cooked rice, for serving
Instructions
- Sear the steak: Heat 2 tablespoons of oil in a large wok or skillet over high heat until smoking. Sear the steak in a single layer, 1–2 minutes per side, until browned. Remove to a plate.
- Stir-fry the broccoli: Add the remaining oil and the broccoli. Stir-fry 3–4 minutes until bright green and crisp-tender, adding a splash of water and covering for 1 minute if the florets are large.
- Build the garlic butter sauce: Push the broccoli aside, melt the butter, and add the garlic. Cook 30 seconds until fragrant. Stir in the soy sauce, oyster sauce, honey, and black pepper.
- Thicken and combine: Stir in the cornstarch slurry and simmer 1 minute until the sauce turns glossy. Return the steak and toss everything to coat, warming through for 1 minute.
- Serve: Spoon over hot rice and finish with sesame seeds and green onions.
Pro tip: Slice the steak as thin as you can — partially freezing it for 20 minutes makes paper-thin slicing easy, and thin slices stay tender in the fierce heat of the wok.
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Estimated nutrition per serving: 410 calories, 38g protein, 14g carbs, 24g fat.
