Beef with Broccoli Stir-Fry (Printable)
Tender beef and crisp broccoli in a rich, savory sauce ready in 30 minutes.
# What You Need:
→ Beef & Marinade
01 - 1 pound flank steak, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon hoisin sauce
08 - 2 tablespoons brown sugar
09 - 2 teaspoons cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets (about 1 medium head)
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
14 - 2 tablespoons vegetable oil (for stir-frying)
15 - 2 green onions, sliced (optional, for garnish)
16 - Sesame seeds (optional, for garnish)
# How To Cook:
01 - Combine flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a medium bowl. Toss to coat thoroughly and let marinate for 10-15 minutes while preparing remaining ingredients.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 teaspoons cornstarch, and beef broth in a small bowl until fully combined and smooth. Set aside.
03 - Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 1-2 minutes until bright green and just tender-crisp. Drain thoroughly and set aside.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Arrange marinated beef in a single layer and sear for 1-2 minutes per side until browned but not completely cooked through. Transfer beef to a plate.
05 - Add remaining 1 tablespoon oil to the hot pan. Stir-fry garlic and ginger for approximately 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan along with blanched broccoli. Pour in the prepared sauce and stir-fry for 2-3 minutes until sauce thickens and coats all ingredients evenly. Beef should be just cooked through.
07 - Transfer to serving plates and garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed rice.
# Expert Tips:
01 -
- The velveting technique turns tough flank steak into impossibly tender bites that melt in your mouth
- You can skip the delivery wait and have this on the table in under thirty minutes
02 -
- Crowding the pan steaks instead of sears—work in batches if your pan is small
- Adding the sauce before the aromatics are fragrant means missing that crucial flavor foundation
03 -
- Pat the beef dry before marinating for better sear marks
- Let your wok get properly hot before adding any oil