Beef and Broccoli Stir-Fry (Printable version)

Tender beef and crisp broccoli in a savory garlicky sauce, ready in 30 minutes.

# What you'll 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
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 well to coat and let 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.
03 - Bring a pot of water to a boil. Add broccoli florets and blanch for 2 minutes. Drain well and set aside.
04 - Heat 1 tablespoon 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 from pan and set aside.
05 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic and ginger for 30 seconds until fragrant.
06 - Return beef to the pan with blanched broccoli. Pour in sauce and stir-fry everything together for 2-3 minutes until sauce thickens and beef is cooked through.
07 - Serve immediately over steamed rice.

# Expert Advice:

01 -
  • The velveting technique makes beef impossibly tender, like the best Chinese takeout you have ever had
  • This comes together in under 30 minutes, faster than delivery would arrive
  • The sauce strikes that perfect balance between salty, sweet, and savory
02 -
  • Do not crowd the pan when searing the beef or it will steam instead of sear, work in batches if necessary
  • Have all ingredients prepped and measured before you turn on the stove, stir frying happens fast
  • The beef will finish cooking in the sauce, so removing it while slightly pink prevents overcooking
03 -
  • Freeze the flank steak for 20 minutes before slicing to get those perfect thin strips
  • Prep all ingredients before you start cooking, because once the pan is hot you will not have time to chop
  • Use the biggest pan you have or cook in batches to maintain high heat

Return