Beef and Broccoli Stir-Fry (Print Version)
Tender beef and crisp broccoli florets in a savory garlic sauce
# What You'll Need:
→ For the Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp Shaoxing wine or dry sherry
→ For the Sauce
05 - 3 tbsp oyster sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp dark soy sauce, optional for color
08 - 1 tbsp brown sugar
09 - 1 tbsp cornstarch
10 - 1/2 cup beef broth or water
11 - 1 tsp toasted sesame oil
→ Vegetables & Aromatics
12 - 1 lb broccoli florets
13 - 2 tbsp vegetable oil, divided
14 - 3 cloves garlic, minced
15 - 1-inch piece ginger, peeled and minced
# How-To Steps:
01 - Combine flank steak with 2 tsp cornstarch, 1 tbsp soy sauce, and Shaoxing wine in a bowl. Toss thoroughly to coat and let marinate for 10 minutes at room temperature.
02 - Whisk together oyster sauce, soy sauce, dark soy sauce, brown sugar, cornstarch, beef broth, and sesame oil in a separate bowl until smooth and well combined.
03 - Bring a pot of water to a rolling boil. Add broccoli florets and blanch for 2 minutes until bright green and slightly tender. Drain well and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until smoking. Add marinated beef in a single layer and sear for 1-2 minutes until browned on edges but not fully cooked through. Remove beef from pan and set aside.
05 - Add remaining 1 tbsp oil to the hot pan. Sauté minced garlic and ginger for 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan along with blanched broccoli. Pour in the sauce mixture and stir-fry everything together for 2-3 minutes until sauce thickens and coats all ingredients evenly and beef is cooked through.
07 - Transfer to a serving platter and serve immediately over steamed white rice.
# Expert Tips:
01 -
- It comes together in under 30 minutes, faster than delivery and infinitely better than those sad microwave versions
- The velvet technique transforms tough flank steak into impossibly tender bites that practically melt in your mouth
02 -
- Crowding the pan when searing beef is the number one mistake home cooks make, causing the meat to steam and turn gray instead of developing that gorgeous brown crust
- Letting the sauce bubble for that final minute is crucial because raw cornstarch tastes chalky, but properly cooked sauce becomes velvety and translucent
03 -
- Slice your beef when it is slightly frozen, like 20 minutes in the freezer, because a firm steak cuts into those thin, even slices so much easier than a room temperature one
- Dark soy sauce does not make things saltier, it adds that gorgeous mahogany color and subtle caramel depth that makes this dish look restaurant perfect