Beef and Broccoli Stir Fry (Printer-friendly)

Savor tender beef and crisp broccoli cooked in a rich, flavorful soy-garlic sauce with steamed rice.

# What You'll Need:

→ Stir-Fry

01 - 1 lb flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 oz broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Sauce

08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil

→ Serving

14 - 1 ½ cups jasmine or long-grain rice, cooked per package instructions
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# How To Make It:

01 - Combine the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil over high heat in a large skillet or wok. Stir-fry broccoli for 2 to 3 minutes until bright green and tender-crisp. Remove and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Lay beef slices in a single layer and cook undisturbed for 1 minute. Stir-fry for another 2 to 3 minutes until browned and nearly cooked through.
05 - Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
06 - Return broccoli to the pan. Pour in the sauce and stir to coat all ingredients thoroughly. Cook for 1 to 2 minutes until sauce thickens and ingredients are heated through.
07 - Plate over steamed rice. Garnish with sesame seeds and sliced spring onions if desired.

# Expert Tips:

01 -
  • It delivers that sizzling takeout flavor without leaving your kitchen or waiting an hour for delivery.
  • The beef stays tender and the broccoli keeps its bite, no mushiness or chewy disasters.
  • You can have it on the table in thirty minutes flat, which means real food on a Tuesday without the stress.
02 -
  • Slice the beef while it's partially frozen, it's way easier to get those thin even slices that cook fast and stay tender.
  • Don't crowd the pan or the beef will steam instead of sear, if your wok isn't huge, cook the beef in two batches.
  • Have everything prepped and lined up before you start cooking, stir frying moves too fast to chop garlic mid process.
03 -
  • Crank your burner to high and don't second guess it, the heat is what gives you that smoky restaurant flavor at home.
  • Taste your sauce before adding it to the pan and adjust the soy or sugar to your liking, it's way easier to fix now than after it's coating everything.
  • If your sauce isn't thickening, mix a tiny bit more cornstarch with cold water and stir it in, it'll tighten up in seconds.
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