Beef Stir-Fry with Broccoli
Takeout-box favorite, home-wok upgrade.
$28.28 total
Ingredients & Cost Breakdown
| 1.5 lb flank steak, sliced thin | $17.77 |
| 1 lb broccoli florets | $1.80 |
| 1 bell pepper | $0.90 |
| 3 tbsp soy sauce | $0.34 |
| 2 tbsp oyster sauce | $0.57 |
| 1 tbsp cornstarch | $0.11 |
| Garlic, ginger | $0.65 |
| 2 cups rice | $0.80 |
| Sesame oil, seeds | $0.34 |
| Frozen egg rolls (bake as side) | $3.40 |
| Applesauce cups, side | $1.60 |
| Total | $28.28 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb flank steak
- 1 lb broccoli florets
- 1 bell pepper
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- Garlic, ginger
- 2 cups rice
- Sesame oil, seeds
- Frozen egg rolls (bake as side)
- Applesauce cups, side
How to Make It
- Toss sliced steak with 1 tbsp soy sauce and cornstarch; let sit 10 minutes.
- Cook rice according to package directions.
- Sear steak in a very hot pan or wok, 1–2 minutes, until browned; remove.
- Stir-fry broccoli and pepper 3–4 minutes until crisp-tender; add garlic and ginger.
- Return steak to the pan, add soy sauce and oyster sauce, toss together, finish with sesame oil.
- Serve with applesauce cups on the side.
No-Time-For-That Tip: Velveting the steak in cornstarch for those 10 minutes is what keeps it tender instead of chewy — don't skip the rest time.
Gear for this recipe
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