Beef and Broccoli Stir Fry (Printable Format)
Tender beef and crisp broccoli cooked in a savory, aromatic stir-fry sauce for a flavorful meal.
# What You Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 10 oz broccoli florets
06 - 2 tbsp vegetable oil, divided
07 - 2 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
→ Sauce
09 - 4 tbsp low-sodium soy sauce
10 - 2 tbsp oyster sauce
11 - 2 tbsp water
12 - 1 tbsp brown sugar
13 - 1 tsp cornstarch
14 - 1 tsp rice vinegar
15 - ½ tsp freshly ground black pepper
# How-To Steps:
01 - Combine sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a medium bowl. Let rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, rice vinegar, and black pepper in a small bowl. Set aside.
03 - Boil water in a pot and blanch broccoli florets for 1 minute until bright green and crisp-tender. Drain 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 cook for 2 to 3 minutes until browned but not overcooked. Remove from skillet.
05 - Add remaining 1 tablespoon vegetable oil to the skillet. Stir-fry garlic and ginger for 30 seconds until fragrant.
06 - Return blanched broccoli and cooked beef to the skillet.
07 - Stir the sauce mixture, then pour over beef and broccoli. Toss and cook for 1 to 2 minutes until sauce thickens and evenly coats the ingredients.
08 - Serve hot over steamed rice or noodles.
# Expert Suggestions:
01 -
- This dish comes together quickly, perfect for weeknights when time is tight but you want big flavors.
- The balance between tender beef and crisp broccoli feels like a secret sauce for a healthy yet indulgent meal.
02 -
- Don't slice the beef too thick or you risk chewy pieces—thin and consistent slices make all the difference.
- Blanching broccoli before stir-frying locks in that perfect crunch and bright color, elevating the whole dish.
03 -
- Patting the beef dry before marinating prevents steaming and helps develop a perfect sear.
- Letting the sauce thicken fully before finishing locks in flavor and gives the dish that glossy restaurant-quality look.