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Tender sliced beef and fresh broccoli florets are stir-fried in a savory oyster sauce glaze. This high protein, healthy classic fits seamlessly into a calorie deficit, dash diet, or 1500 calorie meal plan.
Slice beef flank steak thinly across the grain for optimal tenderness. In a bowl, toss with 1 tsp cornstarch and 1 tbsp soy sauce, then let marinate for 10 minutes while preparing other ingredients.
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until just shimmering. Add beef in a single layer, sear briefly without moving for 1 minute, then stir-fry until just browned but not cooked through. Transfer beef to a plate to avoid overcooking.
Add remaining oil, minced garlic, and fresh ginger to the pan. Stir-fry for 20–30 seconds on medium heat until fragrant, avoiding burning.
Add broccoli florets and 2 tbsp water. Cover and steam on medium heat for 2–3 minutes until bright green and crisp-tender. Uncover, continuing to toss so broccoli sears slightly.
Return beef to the skillet. Stir in oyster sauce, remaining soy sauce, remaining cornstarch (dissolved in 2 tbsp water), tossing everything together for 1–2 minutes on high heat until sauce thickens and beef is just cooked through. Remove from heat immediately to preserve texture.
Transfer to a serving dish. Serve hot with optional steamed rice if desired.
