Beef With Broccoli Stir Fry (Printable Version)
Tender beef and crisp broccoli in savory garlic sauce. Ready in 30 minutes.
# What You’ll Need:
→ Beef & Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 2 tsp cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated
14 - 2 tbsp vegetable oil
15 - 2 green onions, sliced
16 - Sesame seeds for garnish
# Directions:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat thoroughly and let marinate for 10-15 minutes.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 tsp cornstarch, and beef broth in a small bowl until smooth and well combined. Set aside.
03 - Bring a large pot of water to a boil. Add broccoli florets and blanch for 1-2 minutes until bright green and just tender. Drain well and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked through. Transfer beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for about 30 seconds until fragrant, being careful not to burn them.
06 - Return beef to the pan, add blanched broccoli, and pour in the sauce mixture. Stir-fry for 2-3 minutes until sauce thickens and coats everything evenly and beef is cooked through.
07 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.
# Quick Tips:
01 -
- The velveted beef technique creates impossibly tender meat without any fancy equipment
- That brown sauce hits every savory, sweet, and salty note better than any takeout container
02 -
- Cold beef slices easier than warm—pop your flank steak in the freezer for 15 minutes before cutting
- Against the grain means cutting perpendicular to those long muscle fibers, and it is non-negotiable for tender meat
03 -
- A cast iron skillet holds heat better than stainless steel for high-heat stir-frying
- Leftovers reheat beautifully with a splash of water to loosen the sauce