Beef and Broccoli Stir-Fry (Print Version)
Tender beef and crisp broccoli in a savory garlic sauce, ready in 30 minutes.
# What You’ll Need:
→ For the Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp Shaoxing wine or dry sherry
→ For the Sauce
05 - 3 tbsp oyster sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp dark soy sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp cornstarch
10 - 1/2 cup beef broth or water
11 - 1 tsp toasted sesame oil
→ Vegetables & Aromatics
12 - 1 lb broccoli florets
13 - 2 tbsp vegetable oil, divided
14 - 3 cloves garlic, minced
15 - 1-inch piece ginger, peeled and minced
# Steps:
01 - Combine flank steak with cornstarch, soy sauce, and Shaoxing wine in a bowl. Toss thoroughly to coat and let marinate for 10 minutes at room temperature.
02 - Whisk together oyster sauce, soy sauce, dark soy sauce, brown sugar, cornstarch, beef broth, and sesame oil in a separate bowl until smooth and fully combined.
03 - Bring a pot of water to a rolling boil. Add broccoli florets and cook for 2 minutes until bright green and crisp-tender. Drain well and set aside.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until smoking. Add marinated beef in a single layer and sear for 1-2 minutes until browned on edges but slightly undercooked in center. Remove beef from pan and set aside.
05 - Add remaining 1 tablespoon oil to the hot pan. Sauté minced garlic and ginger for 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan along with blanched broccoli. Pour sauce over ingredients and stir-fry for 2-3 minutes until sauce thickens and coats everything evenly. Serve immediately over steamed rice.
# Expert Tips:
01 -
- The sauce creates that restaurant style glossy coating that actually clings to every bite instead of pooling at the bottom of your bowl
- Velveting the beef transforms cheaper flank steak into impossibly tender strips that melt in your mouth
02 -
- Crowding your beef in the pan causes it to steam instead of sear, so work in batches if your pan cannot hold everything in a single layer
- The sauce continues thickening for about 30 seconds after you remove it from heat, so pull it slightly earlier than you think is necessary
03 -
- Prep every single ingredient before turning on any heat, because stir frying happens too fast for chopping between steps
- Make extra sauce and keep it in a jar in your refrigerator for emergency weeknight meals