Beef Broccoli Ginger Glaze (Printable)

Tender beef strips and crisp broccoli in a fragrant ginger glaze, ready in 30 minutes.

# What You Need:

→ Stir Fry

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 lb broccoli florets
03 - 2 tablespoons vegetable oil (canola or peanut oil)
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, sliced (optional)
06 - 2 scallions, sliced (for garnish)
07 - 1 tablespoon sesame seeds (for garnish)

→ Ginger Glaze

08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons honey or brown sugar
11 - 1 tablespoon fresh ginger, finely grated
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1 tablespoon cornstarch
15 - 2 tablespoons water

# How to Make It:

01 - Whisk together soy sauce, oyster sauce, honey, grated ginger, vinegar, and sesame oil in a small bowl.
02 - Combine cornstarch and water in a separate bowl, mixing until smooth. Set both mixtures aside.
03 - Heat 1 tablespoon of vegetable oil over high heat in a large skillet or wok. Add sliced beef and stir-fry for 2 to 3 minutes until browned. Remove beef and set aside.
04 - Add remaining tablespoon of oil to the pan. Stir-fry garlic for 30 seconds until aromatic. Add broccoli florets and optional red bell pepper; cook for 2 to 3 minutes until bright and tender-crisp.
05 - Return beef to the pan and pour in the ginger glaze mixture. Bring to a simmer.
06 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats all ingredients evenly.
07 - Sprinkle scallions and sesame seeds over the stir-fry. Serve immediately with steamed rice or noodles.

# Expert Suggestions:

01 -
  • Ready in 30 minutes flat, making it perfect for nights when you're hungry but don't want takeout.
  • The ginger glaze tastes like it took hours to develop, even though you're mixing it while the oil heats.
  • It's a foolproof way to get vegetables into people who claim they don't eat vegetables.
02 -
  • Don't crowd the pan when searing beef; if the skillet is packed, the meat steams instead of browning, and that changes everything about texture and taste.
  • The cornstarch slurry is non-negotiable—it's what transforms a pool of liquid into a glaze that actually clings to the food instead of pooling at the bottom.
03 -
  • Slice your beef ahead of time and keep it cold until the moment you cook it; this makes the high-heat sear cleaner and faster.
  • Mise en place is not optional here—have everything chopped, measured, and within arm's reach before the oil hits the pan, because once you start, it's go.

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