Beef and Broccoli Stir Fry (Printable Version)
Tender beef strips with crisp broccoli in a savory ginger sauce – a delicious Asian-inspired dinner ready in 30 minutes.
# What You Need:
→ Protein & Vegetables
01 - 1 lb flank steak, thinly sliced against the grain
02 - 4 cups broccoli florets
03 - 2 tablespoons vegetable oil, divided
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Sauce
06 - 1/4 cup low-sodium soy sauce
07 - 2 tablespoons oyster sauce
08 - 1 tablespoon cornstarch
09 - 1 tablespoon brown sugar
10 - 2 tablespoons water
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds (optional)
# How-To:
01 - In a small bowl, mix soy sauce, oyster sauce, cornstarch, brown sugar, water, sesame oil, and red pepper flakes (if using). Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add sliced beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
03 - Add the remaining 1 tablespoon oil to the skillet. Add broccoli florets and stir-fry for 2-3 minutes until bright green and slightly tender.
04 - Add garlic and ginger; stir-fry for 30 seconds until fragrant.
05 - Return beef to the skillet. Pour in the prepared sauce, stirring to coat all ingredients. Cook for 2-3 minutes until the sauce thickens and beef is cooked through.
06 - Remove from heat. Garnish with green onions and sesame seeds before serving.
# Expert Tips:
01 -
- The sauce creates this glossy coat that clings to every morsel, giving you that restaurant quality experience without the MSG hangover.
- From counter to plate in 30 minutes means this recipe has saved me countless times when hunger strikes and patience runs thin.
02 -
- The first time I made this, I cooked everything together at once and ended up with grey, overcooked beef and mushy broccoli—cooking components separately changed everything.
- That tablespoon of cornstarch might seem insignificant, but skipping it once left me with a watery puddle instead of that luscious sauce that clings to every bite.
03 -
- Freeze the beef for about 20 minutes before slicing—that semi-frozen state lets you cut those signature thin strips that cook quickly and remain tender.
- When the recipe calls for low sodium soy sauce, dont substitute regular or youll end up with a salt bomb that overwhelms all those beautiful flavors youve built.