A quick and flavorful beef and broccoli stir fry enhanced with crunchy carrots, perfect for a healthy weeknight dinner.
1 pound beef sirloin, thinly sliced against the grain
3 cups broccoli florets
1 cup carrots, peeled and thinly sliced
3 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced (for garnish)
1 teaspoon toasted sesame seeds (for garnish)
In a medium bowl, combine the soy sauce, oyster sauce, brown sugar, cornstarch, water, black pepper, and crushed red pepper flakes (if using). Stir well until the cornstarch is fully dissolved and set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced beef to the skillet and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil.
Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the broccoli florets and sliced carrots to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables.
Pour the prepared sauce over the beef and vegetables. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce has thickened and the beef is cooked through.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Serve immediately over steamed rice or noodles if desired.