Beef & Broccoli Stir-Fry

Craving takeout but want dinner on the table in 20 minutes? This glossy, garlicky Beef & Broccoli Stir-Fry is a weeknight hero. A quick sauce built with The Olive Leaf Sherry Reserve Wine Vinegar and Sesame Oil gives you that sweet-tangy depth you love, while thin-sliced flank steak stays tender and juicy.

Ingredients

• 1 Tbsp The Olive Leaf (mild/unflavored) Olive Oil
• 1 lb flank steak, trimmed and sliced thin across the grain
• 1 head broccoli, cut into small florets
• 1/2 cup low-sodium soy sauce (or tamari)
• 2 Tbsp cornstarch
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 3 Tbsp The Olive Leaf Sherry Reserve Wine Vinegar
• 3 Tbsp honey
• 2 Tbsp The Olive Leaf Sesame Oil
• 1 pinch red-pepper flakes
• 1 Tbsp sriracha, to taste
• 1/2 cup beef broth (or chicken/veg broth)

Optional to serve: steamed rice or noodles, sliced scallions, sesame seeds

Directions

1. Make the sauce. In a bowl, whisk soy sauce, cornstarch, garlic, ginger, sherry vinegar, honey, sesame oil, red-pepper flakes, sriracha, and broth until smooth. Set aside.
2. Sear the beef. Heat olive oil in a large skillet or wok over medium-high. Add the sliced steak in a single layer and cook 4–5 minutes, just until starting to brown.
3. Sauce + broccoli. Pour in the sauce; it will begin to thicken immediately. Add broccoli florets and toss to coat. Cook 2–4 minutes, stirring, until broccoli is crisp-tender and the sauce is glossy.
4. Serve. Spoon over hot rice or noodles and finish with scallions and sesame seeds.

Tips & Swaps

• Ultra-tender beef: Freeze the steak 15–20 minutes before slicing; cut thinly against the grain.
• Heat level: Use more or less sriracha to taste.
• Gluten-free: Swap tamari for soy sauce.
• Meal prep: Sauce can be whisked 2–3 days ahead; keep chilled.

Why the Sherry Reserve Win Vinegar?

A splash of Sherry Reserve adds bright acidity and a subtle nutty note that balances honey and soy—no flat, salty sauces here. Pairing it with Sesame Oil delivers classic takeout flavor with cleaner ingredients.