Beef and Broccoli Stir-Fry (Printable Version)
Tender beef and crisp broccoli florets stir-fried in a savory, garlicky sauce perfect over steamed rice.
# What You 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 and Aromatics
12 - 1 lb broccoli florets
13 - 2 tbsp vegetable oil, divided
14 - 3 cloves garlic, minced
15 - 1-inch piece fresh ginger, peeled and minced
# How-To:
01 - Combine flank steak slices with cornstarch, 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 cook for 2 minutes until bright green and slightly tender. Drain well and set aside.
04 - Heat 1 tablespoon 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 still slightly pink in center. Remove beef from pan and set aside.
05 - Add remaining 1 tablespoon 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 toss everything together. Stir-fry for 2-3 minutes until sauce thickens and coats all ingredients evenly and beef is cooked through.
07 - Transfer to a serving dish and serve immediately while hot, accompanied by steamed white rice.
# Expert Tips:
01 -
- The velveting technique makes the beef impossibly tender almost like what you get from a restaurant
- Everything comes together in under thirty minutes but tastes like it simmered for hours
02 -
- Never crowd the beef when searing or it will steam instead of brown work in batches if necessary
- The sauce looks thin when you first pour it in but it thickens quickly once it hits the hot pan so keep stirring
03 -
- Prep every single ingredient before you turn on the stove because stir frying moves fast
- Slice your beef as thin as you possibly can almost translucent is ideal