Beef and Broccoli Stir-Fry (Print Version)
Tender beef and crisp broccoli in savory garlic sauce ready in 30 minutes.
# 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 & 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
# How To Make:
01 - In a bowl, combine flank steak with 2 tsp cornstarch, 1 tbsp soy sauce, and Shaoxing wine. Toss well and set aside to marinate for 10 minutes.
02 - In a separate bowl, whisk together all sauce ingredients until smooth.
03 - Bring a pot of water to a boil. Blanch broccoli florets for 2 minutes, then drain and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until browned but not fully cooked. Remove beef and set aside.
05 - Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
06 - Return beef to the pan, add blanched broccoli, and pour in the sauce. Stir-fry everything together for 2-3 minutes until the sauce thickens and beef is cooked through.
07 - Serve immediately with steamed rice.
# Expert Tips:
01 -
- This comes together in under 30 minutes but tastes like you spent all day cooking
- The velveting technique makes cheap cuts of beef taste restaurant quality
02 -
- Cornstarch needs at least 10 minutes to work its velveting magic on the beef, so do not rush this step or skip it entirely
- Having everything prepped and measured before you turn on the heat makes stir frying so much less stressful
03 -
- Slice your beef when it is partially frozen for easier, more uniform thin cuts
- Dark soy sauce adds that gorgeous restaurant color but regular soy sauce works fine too