Beef Broccoli Stir-Fry (Printable)

Tender beef and crisp broccoli cooked in savory soy-garlic sauce, paired with steamed rice.

# What You Need:

→ For the Stir-Fry

01 - 1 pound flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 ounces broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ For the 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

→ For Serving

14 - 1½ cups cooked jasmine or long-grain rice
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# How To Make It:

01 - Combine the sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Let it rest for 10 minutes to marinate.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir-fry the broccoli florets for 2 to 3 minutes until tender-crisp and bright green. Remove and set aside.
04 - Add the remaining 1 tablespoon vegetable oil to the pan. Spread the marinated beef in a single layer and let it sear undisturbed for 1 minute. Stir-fry for an additional 2 to 3 minutes until browned and nearly cooked through.
05 - Incorporate the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
06 - Return broccoli to the pan, pour in the prepared sauce, and stir to coat all ingredients evenly. Cook for 1 to 2 minutes until the sauce thickens and everything is heated through.
07 - Distribute over steamed jasmine or long-grain rice. Garnish with sesame seeds and sliced spring onions if desired.

# Expert Tips:

01 -
  • Ready in 30 minutes but tastes like you spent hours perfecting it.
  • The sauce clings to every piece, salty and slightly sweet, exactly how takeout does it but fresher.
  • Works perfectly for feeding people on a weeknight without the stress.
02 -
  • Don't crowd the pan when cooking beef; give it space or it steams instead of sears, and the whole dish suffers for it.
  • The cornstarch in the sauce is everything—without it you get thin brown liquid instead of that glossy coating that's half the appeal.
03 -
  • Slice your beef slightly thicker than paper-thin but thinner than your pinky—this sweet spot means it cooks through in seconds without becoming tough.
  • If your sauce breaks or gets too thick, a splash of warm water brought to a simmer fixes it instantly, so don't panic if it happens.
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