Beef Broccoli Stir Fry (Printer-friendly)

Tender beef and crisp broccoli blend in savory soy-garlic sauce served with steamed rice.

# Ingredient List:

→ Stir-Fry

01 - 1 lb flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 oz broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Sauce

08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil

→ For Serving

14 - 1 ½ cups cooked jasmine or long-grain rice
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# How-To Steps:

01 - Combine flank steak slices with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Allow to marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir-fry broccoli for 2 to 3 minutes until bright green and tender-crisp. Remove and set aside.
04 - Add remaining 1 tablespoon of vegetable oil to the hot pan. Spread marinated beef in a single layer and cook undisturbed for 1 minute. Stir-fry for an additional 2 to 3 minutes until browned and nearly cooked through.
05 - Incorporate minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
06 - Return broccoli to the pan. Pour in the prepared sauce, stirring to coat all ingredients. Cook for 1 to 2 minutes until the sauce thickens and the dish is heated through.
07 - Plate the stir-fry over steamed jasmine or long-grain rice. Garnish with sesame seeds and sliced spring onions if desired.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner that actually tastes like you tried.
  • The beef stays tender and the broccoli stays crisp because you're not overthinking it—just moving at the right speed.
  • That glossy soy-garlic sauce coats everything and makes you wonder why you ever order takeout.
02 -
  • Slicing the beef across the grain makes an enormous difference—with the grain and it'll be chewy no matter how careful you are, against the grain and it's tender every single time.
  • High heat is non-negotiable here; a timid flame means steaming instead of searing, and you lose that whole caramelized flavor that makes this dish special.
  • Don't skip the 10-minute marinade on the beef—it's short but meaningful, and those few minutes make the meat more receptive to browning and seasoning.
03 -
  • Mise en place—have everything prepped and sitting out before you turn on the heat—makes the actual cooking feel calm and controlled instead of chaotic.
  • A wok conducts heat more efficiently than a regular skillet, but either works fine; what matters more is getting it hot and staying organized.
  • Taste the sauce before adding it to the pan so you know exactly what you're working with, and you can adjust salt or sweetness if needed.
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