Beef and Broccoli Stir Fry (Printable Version)
Tender beef and crisp broccoli in a glossy garlicky sauce, ready in about 30 minutes.
# What You'll Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1 tsp sugar
→ Vegetables
06 - 14 oz broccoli florets
07 - 1 red bell pepper, sliced (optional)
→ Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 2 tbsp water
11 - 1 tbsp cornstarch
12 - 1 tbsp brown sugar
13 - 1 tbsp rice vinegar
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
→ For Stir Fry
16 - 2 tbsp vegetable oil
17 - 1 green onion, sliced (for garnish)
18 - Sesame seeds (optional, for garnish)
# Directions:
01 - Toss the sliced flank steak with soy sauce, cornstarch, sesame oil, and sugar in a mixing bowl. Ensure each slice is evenly coated and let rest for 10 minutes at room temperature.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, water, cornstarch, brown sugar, rice vinegar, minced garlic, and grated ginger until smooth and free of lumps. Set aside.
03 - Bring a pot of salted water to a rolling boil. Drop in the broccoli florets and blanch for 1 to 2 minutes until they turn vibrant green and reach a crisp-tender texture. Drain immediately and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until the oil just begins to shimmer. Arrange half the beef slices in a single layer and sear for 1 to 2 minutes without stirring until browned on the edges. Transfer to a plate and repeat with the remaining oil and beef.
05 - Reduce the heat to medium-high. Add the blanched broccoli and sliced bell pepper to the skillet. Stir-fry for 1 to 2 minutes, tossing frequently to maintain their bright color and slight crunch.
06 - Return the seared beef to the skillet. Pour the prepared sauce over the beef and vegetables, tossing continuously for 2 to 3 minutes until the sauce thickens to a glossy finish and evenly coats every piece.
07 - Transfer to a serving platter and finish with sliced green onions and a sprinkle of sesame seeds. Serve immediately over steamed white rice, brown rice, or noodles.
# Expert Hints:
01 -
- The sauce clings to every piece of beef and broccoli like it was made for it, because honestly it was.
- It comes together faster than delivery and tastes about ten times better than anything from a takeout container.
- The marinade trick makes even an inexpensive cut of flank steak taste buttery and tender.
02 -
- Overcrowding the pan is the fastest way to steam your beef instead of searing it, so cook it in two batches no matter how tempted you are to rush.
- Letting the beef sit undisturbed in the hot wok for a full minute before flipping is what creates that caramelized crust that makes you close your eyes when you bite into it.
03 -
- Pop the flank steak in the freezer for twenty minutes before slicing and you will get paper thin strips with almost no effort.
- Mix the sauce ingredients in the same bowl you used for marinating the beef so you capture every last bit of flavor.