Beef Broccoli Stir-Fry (Printable Version)

A classic dish featuring beef and broccoli cooked in a flavorful soy-garlic sauce served with rice.

# Ingredient List:

→ For the 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

→ For the 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

→ For Serving

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

# Steps:

01 - Combine the sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Let it rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir-fry broccoli florets for 2 to 3 minutes until bright green and tender-crisp. Remove and set aside.
04 - Add remaining tablespoon of oil to the skillet. Spread marinated beef in a single layer and cook without stirring for 1 minute. Then stir-fry for 2 to 3 minutes until browned and nearly cooked.
05 - Incorporate minced garlic and grated ginger into the beef and stir-fry for 30 seconds until fragrant.
06 - Return broccoli to the pan and pour in the prepared sauce. Stir to evenly coat all ingredients. Cook for 1 to 2 minutes until sauce thickens and the dish is heated through.
07 - Plate over steamed jasmine or long-grain rice. Garnish with sesame seeds and sliced spring onions if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can actually relax while eating instead of still being in the kitchen.
  • The sauce coats everything in this silky, glossy way that makes you forget you're eating something this simple.
  • Leftovers taste even better the next day, and it reheats without getting weird or dried out.
02 -
  • Don't crowd the pan when you're searing the beef—if you pile it all in at once, it'll steam instead of brown. Work in batches if your skillet is small, or get yourself a proper wok.
  • The sauce will look thin when you first pour it in, but trust the process. Within a minute or two, the cornstarch will do its job and everything will turn glossy and gorgeous.
03 -
  • Partially freezing the beef before slicing makes it so much easier to get thin, even slices. Just don't forget about it in the freezer.
  • If you want to make this for a crowd, you can prep everything an hour or two ahead, but cook it right before serving so nothing gets cold or soggy.
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