Beef with Broccoli Stir-Fry (Printable)

Tender beef and crisp broccoli in savory garlic brown sauce—ready in 30 minutes.

# What You 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 fresh ginger, peeled and grated
14 - 2 tbsp vegetable oil
15 - 2 green onions, sliced
16 - Sesame seeds for garnish

# How To Make It:

01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat evenly and let marinate for 10-15 minutes while preparing other ingredients.
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 rolling boil. Add broccoli florets and blanch for 1-2 minutes until bright green and crisp-tender. Drain thoroughly and set aside.
04 - Heat 1 tbsp 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 fully cooked through. Remove beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry minced garlic and grated 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 everything together for 2-3 minutes until sauce thickens and coats all components evenly.
07 - Transfer to a serving dish and garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot over steamed rice.

# Expert Suggestions:

01 -
  • Ready in 30 minutes, faster than delivery and cheaper too
  • The velveted beef technique makes every bite impossibly tender
  • You control everything, no mystery ingredients or excess sodium
02 -
  • Cutting against the grain is nonnegotiable, following the grain makes beef chewy and tough
  • Do not overcrowd the pan when searing beef, it steams instead of browns
  • The sauce looks thin but thickens rapidly once added to the hot pan
03 -
  • Pat the beef dry before searing, excess moisture prevents proper browning
  • Prep everything before turning on the stove, stir frying waits for no one
  • A cold wok causes sticking, make sure it is properly heated before adding oil

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