Beef Broccoli Stir-Fry (Print version)

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

# What you’ll need:

→ For the Stir-Fry

01 - 1 lb flank steak, thinly sliced across 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

→ 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 - 1 ½ cups jasmine or long-grain rice, cooked according to package instructions
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# Steps:

01 - Combine sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Let rest for 10 minutes.
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 in a skillet or wok over high heat. Stir-fry broccoli for 2 to 3 minutes until bright green and tender-crisp. Remove from pan.
04 - Add remaining 1 tablespoon oil to the pan. Arrange beef in a single layer and cook undisturbed for 1 minute, then stir-fry for 2 to 3 minutes until browned and nearly cooked through.
05 - Incorporate minced garlic and grated ginger, stirring for 30 seconds until fragrant.
06 - Return broccoli to the pan and pour in sauce. Stir to coat evenly and cook for 1 to 2 minutes until sauce thickens and ingredients are heated through.
07 - Plate the stir-fry over steamed rice. Garnish with sesame seeds and sliced spring onions if desired.

# Cooking tips:

01 -
  • It comes together faster than delivery arrives, which means you'll actually make this on busy weeknights instead of just thinking about it.
  • The sauce is silky and clings to every piece, so you get that restaurant quality taste without the takeout container smell lingering in your kitchen for days.
  • One pan handles almost everything, so cleanup won't make you regret cooking at home.
02 -
  • Slicing beef against the grain is non-negotiable, and if you're not sure which direction that is, freeze the steak for 15 minutes first so it's easier to see the lines and cut through.
  • The sauce thickens fast once the cornstarch hits the heat, so keep the stove ready to pull the pan off if it gets too thick. You can always add a splash of water, but you can't un-thicken it.
  • High heat is your friend here. A medium pan will steam the broccoli instead of searing it, and the whole dish loses its restaurant quality that way.
03 -
  • If you prep everything into separate bowls before you turn on the heat, the actual cooking takes less than 10 minutes and feels almost meditative instead of chaotic.
  • A splash of cornstarch slurry mixed with water on standby saves you if the sauce thickens too much or doesn't thicken at all, so you're never stuck with a dish that's almost right.
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