Beef and Broccoli Stir-Fry (Printable)

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

# What You'll Need:

→ 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 grated ginger

→ 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 cooked jasmine or long-grain rice
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# How-To Steps:

01 - Combine sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Set aside 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 large skillet or wok over high heat. Stir-fry broccoli for 2 to 3 minutes until bright green and slightly tender. Remove and set aside.
04 - Add remaining tablespoon of oil to the pan. Add marinated 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 - Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
06 - Return broccoli to the pan, pour in the prepared sauce, and stir to coat. Cook for 1 to 2 minutes until sauce thickens and ingredients are heated through.
07 - Serve immediately over steamed rice. Optionally garnish with sesame seeds and sliced spring onions.

# Top Tips:

01 -
  • It's faster than waiting for delivery, and tastes infinitely better when you nail that caramelized beef crust.
  • The sauce coats everything in this glossy, umami-forward way that makes you understand why this dish became a global favorite.
  • You can make it exactly as spicy or mild as you want, which beats any takeout menu.
02 -
  • Slicing the beef across the grain is the difference between tender bites and chewy disappointment—take the extra 20 seconds to get this right.
  • Keep your pan screaming hot and don't overcrowd it; the beef needs space to brown, not steam itself.
  • If your sauce doesn't thicken, you either added too much water or your cornstarch didn't cook long enough—aim for a glaze, not a soup.
03 -
  • Pat your beef dry before coating it in cornstarch—any surface moisture kills the sear before it starts.
  • If you're nervous about the beef being undercooked, remember it keeps cooking after you pull it from the heat, so aim for slightly underdone in the pan.
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