Beef and Broccoli Stir-Fry (Printable)
Tender beef and crisp broccoli florets in a savory, garlicky sauce ready in 30 minutes.
# What You 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
# How to Make It:
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 slightly tender. Drain well and set aside.
04 - Heat 1 tbsp 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 but still slightly pink in center. Remove beef from pan and set aside.
05 - Add remaining 1 tbsp oil to the hot pan. Sauté minced garlic and ginger for 30 seconds until fragrant, stirring constantly to prevent burning.
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 Suggestions:
01 -
- The sauce hits that perfect spot between salty and sweet, just like your favorite takeout spot but better
- Everything comes together in under 30 minutes, making it perfect for weeknight chaos
02 -
- Crowding the pan while searing beef causes steaming instead of browning, work in batches if needed
- The sauce continues thickening off heat, so pull it slightly earlier than you think
03 -
- Prep absolutely everything before turning on the stove, stir frying moves way too fast for chopping mid cook
- Room temperature beef sears more evenly than cold straight from the fridge