Beef and Broccoli Stir-Fry (Print Version)

Sautéed beef and broccoli combined with a savory soy-garlic sauce and served with steamed rice.

# What You Need:

→ 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

→ 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

→ Serving

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

# Directions:

01 - In a bowl, combine the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch; let rest for 10 minutes.
02 - Whisk soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil together in a small bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat; stir-fry broccoli for 2 to 3 minutes until bright green and tender; remove and set aside.
04 - Add remaining tablespoon of oil to the skillet; place beef in a single layer and sauté undisturbed for 1 minute, then stir-fry 2 to 3 minutes until browned and almost cooked through.
05 - Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
06 - Return broccoli to the pan; pour the prepared sauce over ingredients and stir to coat; cook for 1 to 2 minutes until sauce thickens and everything is heated through.
07 - Transfer to plates over steamed rice; garnish with sesame seeds and sliced spring onions, if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, faster than delivery and infinitely fresher.
  • The beef stays tender and the broccoli stays snappy—no mushy vegetables here.
  • That glossy sauce clings to everything and tastes nothing like the bottled versions.
02 -
  • High heat is non-negotiable—a lukewarm pan means soggy broccoli and pale beef instead of that restaurant-quality caramelization.
  • Slice the beef against the grain before cooking, not after; I learned this the hard way when my first attempt turned into chewy little knots.
  • Don't crowd the pan when cooking the beef; give it space to brown instead of steaming itself.
03 -
  • Cut your broccoli florets so they're roughly the same size and not too chunky; smaller pieces cook faster and coat better with sauce.
  • If your sauce seems too thin after cooking, remember that cornstarch needs a moment to fully thicken—give it another 10 seconds of heat and it'll transform.
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