Beef and Broccoli Stir-Fry (Printable version)

Tender beef and crisp broccoli florets stir-fried in a rich, savory garlic sauce ready in 30 minutes.

# Ingredient list:

→ 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

# Directions:

01 - Combine flank steak with cornstarch, soy sauce, and Shaoxing wine in a bowl. Toss thoroughly to coat and set aside to marinate for 10 minutes.
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 fully 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 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 but not fully cooked through. 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 stir-fry everything together for 2-3 minutes until sauce thickens and coats all components evenly and beef is cooked through.
07 - Transfer to a serving platter and serve immediately while hot, accompanied by steamed white rice.

# Expert Tips:

01 -
  • Its faster than delivery and tastes infinitely better than takeout
  • The velveted beef technique ensures every bite stays impossibly tender
  • You probably have everything in your pantry right now
02 -
  • Cutting against the grain is non-negotiable for tender beef
  • Dont overcrowd the pan or the beef will steam instead of sear
  • The sauce thickens quickly in the final minute, so keep it moving
03 -
  • Freeze the beef for 20 minutes before slicing for ultra-thin, uniform pieces
  • Use a cold wok or skillet and let it get smoking hot before adding oil

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