Beef Broccoli Stir Fry (Printable)

Tender beef and crisp broccoli in a savory soy-garlic stir-fry served over steamed rice.

# Ingredient List:

→ Stir-Fry

01 - 1 lb flank steak, thinly sliced against 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 1/2 cups cooked jasmine or long-grain rice
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# Directions:

01 - Toss sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl; let rest for 10 minutes to marinate.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl; set aside.
03 - Heat 1 tablespoon vegetable oil over high heat in a large skillet or wok; stir-fry broccoli for 2 to 3 minutes until bright green and tender; remove and set aside.
04 - Add remaining 1 tablespoon oil to pan, spread marinated beef in a single layer, cook undisturbed for 1 minute, then stir-fry for an additional 2 to 3 minutes until browned and nearly cooked.
05 - Incorporate garlic and ginger into the beef; stir-fry for 30 seconds until aromatic.
06 - Return broccoli to the pan, pour in the prepared sauce, and stir to evenly coat all ingredients; cook for 1 to 2 minutes until sauce thickens and mixture is heated through.
07 - Plate the stir-fry over cooked rice; garnish with sesame seeds and sliced spring onions if desired.

# Expert Tips:

01 -
  • It comes together faster than takeout, and tastes better than what you'd order.
  • The sauce coats everything in this glossy, savory perfection that makes you want to lick the plate.
  • Once you nail the technique, you can swap proteins or veggies without losing the magic.
02 -
  • Slice your beef against the grain or it'll be tough no matter what, and partially freezing it for fifteen minutes makes slicing actually possible.
  • High heat is non-negotiable here, so make sure your pan is screaming hot before the beef touches it, or you'll steam instead of sear.
  • The sauce thickens fast once it hits the hot pan, so have it mixed and ready or you'll be scrambling and the broccoli will overcook.
03 -
  • Mise en place is your best friend here, have everything prepped and within arm's reach because once the heat turns up, there's no time to chop.
  • If your sauce breaks or looks separated, whisk in a teaspoon of cornstarch with a tablespoon of water to smooth it back out.
  • Let your beef rest for a minute before slicing it, and slice it right before cooking or it'll start drying out.
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