Beef With Broccoli Stir Fry (Printable)
Tender beef and crisp broccoli in a rich, savory garlic sauce ready in under 30 minutes.
# What You’ll Need:
→ Beef & Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 2 tsp cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets (about 1 medium head)
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated (about 1 tbsp)
14 - 2 tbsp vegetable oil (for stir-frying)
15 - 2 green onions, sliced (optional, for garnish)
16 - Sesame seeds (optional, for garnish)
# How To Make It:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat thoroughly and let marinate for 10–15 minutes while preparing remaining ingredients.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 tsp cornstarch, and beef broth in a small bowl until smooth and well combined. Set aside.
03 - Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 1–2 minutes until bright green and just tender-crisp. Drain thoroughly 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 per side until nicely browned but not fully cooked through. Remove beef to a plate and reserve.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry minced garlic and grated ginger for about 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan, add blanched broccoli, and pour in the prepared sauce. Stir-fry everything together for 2–3 minutes until the sauce thickens and coats all ingredients evenly and the beef is just cooked through.
07 - Transfer to a serving dish and garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed rice.
# Expert Tips:
01 -
- The beef stays impossibly tender because of a simple restaurant style velveting technique
- You probably have everything in your pantry right now except the flank steak
- Its faster than delivery and you control exactly what goes into your food
02 -
- Crowding the pan while searing beef causes it to steam instead of brown, so work in batches if needed
- The sauce will continue thickening off the heat, so remove from heat when it looks slightly thinner than you want
- Slicing against the grain is non-negotiable for tender beef, so look for the muscle fibers running in one direction and cut across them
03 -
- Prep every single ingredient before you turn on the stove because stir-frying moves fast once it starts
- Room temperature beef sears more evenly than cold straight from the fridge